Ana Cristina Freitas de Oliveira Meira, Larissa Carolina de Morais, Carine Setter, Lizzy Ayra Alcântara Veríssimo, Carlos Wanderlei Piler Carvalho, Jaime Vilela de Resende
{"title":"纤维素纳米纤维和水解明胶在冷冻马铃薯中的低温保护潜力","authors":"Ana Cristina Freitas de Oliveira Meira, Larissa Carolina de Morais, Carine Setter, Lizzy Ayra Alcântara Veríssimo, Carlos Wanderlei Piler Carvalho, Jaime Vilela de Resende","doi":"10.1007/s11947-024-03360-w","DOIUrl":null,"url":null,"abstract":"<p>In this study, the combined effect of gelatin hydrolysate (GH) and cellulose nanofibers (CNF) on the quality parameters of frozen potatoes with and without temperature fluctuation was evaluated. Potatoes were cut, blanched, impregnated with different concentrations of GH (0.08 to 4.32% w/w) and CNF (0.08 to 4.32% w/w) combined in a central composite rotational design and frozen with and without temperature fluctuation. Bleached samples without impregnation were used as controls. Electrophoresis and FTIR analyses indicated the presence of polypeptides in the gelatin hydrolysate, and electron microscopy indicated that cellulose nanofibers have nanometric diameters (20 to 90 nm); these characteristics influence the freezing of water. The solution containing 2.20% w/w GH and 2.20% w/w CNF showed a lower freezable water content by DSC analysis (92.49 ± 0.42%), indicating greater interaction of the compounds with water in this condition. When impregnated in potato cuts, this solution promoted lower losses of fluid (19.06 ± 0.51% and 28.71 ± 0.21%, respectively) and texture (23.30 ± 0.54% and 41.95 ± 0.55%, respectively) when subjected to storage without and with temperature fluctuations, thus delaying the recrystallization of the ice. Furthermore, smaller losses in the microstructure and color of the plant tissue were observed when using this treatment. A reduction in the freezing temperature of the impregnated samples was also observed (temperatures lower than the control − 0.615 °C). The results indicated that GH and CNF have effective cryopreservation potential.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Cryoprotective Potential of Cellulose Nanofibers and Gelatin Hydrolysate in Frozen Potatoes\",\"authors\":\"Ana Cristina Freitas de Oliveira Meira, Larissa Carolina de Morais, Carine Setter, Lizzy Ayra Alcântara Veríssimo, Carlos Wanderlei Piler Carvalho, Jaime Vilela de Resende\",\"doi\":\"10.1007/s11947-024-03360-w\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>In this study, the combined effect of gelatin hydrolysate (GH) and cellulose nanofibers (CNF) on the quality parameters of frozen potatoes with and without temperature fluctuation was evaluated. Potatoes were cut, blanched, impregnated with different concentrations of GH (0.08 to 4.32% w/w) and CNF (0.08 to 4.32% w/w) combined in a central composite rotational design and frozen with and without temperature fluctuation. Bleached samples without impregnation were used as controls. Electrophoresis and FTIR analyses indicated the presence of polypeptides in the gelatin hydrolysate, and electron microscopy indicated that cellulose nanofibers have nanometric diameters (20 to 90 nm); these characteristics influence the freezing of water. The solution containing 2.20% w/w GH and 2.20% w/w CNF showed a lower freezable water content by DSC analysis (92.49 ± 0.42%), indicating greater interaction of the compounds with water in this condition. When impregnated in potato cuts, this solution promoted lower losses of fluid (19.06 ± 0.51% and 28.71 ± 0.21%, respectively) and texture (23.30 ± 0.54% and 41.95 ± 0.55%, respectively) when subjected to storage without and with temperature fluctuations, thus delaying the recrystallization of the ice. Furthermore, smaller losses in the microstructure and color of the plant tissue were observed when using this treatment. A reduction in the freezing temperature of the impregnated samples was also observed (temperatures lower than the control − 0.615 °C). The results indicated that GH and CNF have effective cryopreservation potential.</p>\",\"PeriodicalId\":562,\"journal\":{\"name\":\"Food and Bioprocess Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-03-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioprocess Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s11947-024-03360-w\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11947-024-03360-w","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Cryoprotective Potential of Cellulose Nanofibers and Gelatin Hydrolysate in Frozen Potatoes
In this study, the combined effect of gelatin hydrolysate (GH) and cellulose nanofibers (CNF) on the quality parameters of frozen potatoes with and without temperature fluctuation was evaluated. Potatoes were cut, blanched, impregnated with different concentrations of GH (0.08 to 4.32% w/w) and CNF (0.08 to 4.32% w/w) combined in a central composite rotational design and frozen with and without temperature fluctuation. Bleached samples without impregnation were used as controls. Electrophoresis and FTIR analyses indicated the presence of polypeptides in the gelatin hydrolysate, and electron microscopy indicated that cellulose nanofibers have nanometric diameters (20 to 90 nm); these characteristics influence the freezing of water. The solution containing 2.20% w/w GH and 2.20% w/w CNF showed a lower freezable water content by DSC analysis (92.49 ± 0.42%), indicating greater interaction of the compounds with water in this condition. When impregnated in potato cuts, this solution promoted lower losses of fluid (19.06 ± 0.51% and 28.71 ± 0.21%, respectively) and texture (23.30 ± 0.54% and 41.95 ± 0.55%, respectively) when subjected to storage without and with temperature fluctuations, thus delaying the recrystallization of the ice. Furthermore, smaller losses in the microstructure and color of the plant tissue were observed when using this treatment. A reduction in the freezing temperature of the impregnated samples was also observed (temperatures lower than the control − 0.615 °C). The results indicated that GH and CNF have effective cryopreservation potential.
期刊介绍:
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.