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Effect of vacuum in...
Effect of vacuum infused cryoprotectants on the freezing tolerance of strawberry tissues
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Velickova, Elena (author)
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Tylewicz, Urszula (author)
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Dalla Rosa, Marco (author)
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Winkelhausen, Eleonora (author)
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Kuzmanova, Slobodanka (author)
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- Gomez, Federico (author)
- Lund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
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(creator_code:org_t)
- Elsevier BV, 2013
- 2013
- English.
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In: LWT - Food Science and Technology. - : Elsevier BV. - 0023-6438. ; 52:2, s. 146-150
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http://dx.doi.org/10...
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Abstract
Subject headings
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- Whole strawberries were vacuum infused with cryoprotectants to improve their freezing tolerance. The strawberries were infused with 12 g/100 g trehalose solution; 0.2 g/100 g cold-acclimated wheatgrass solution (AWWE) containing antifreeze protein (AFP) or combination of 12 g/100 g trehalose with 0.2 g/100 g AWWE under vacuum for 14 mm. The fruits were frozen in liquid nitrogen and thawed at room temperature before being evaluated for cell viability, drip loss and preservation of texture. The results showed that the combined effects of both cryoprotectants significantly improved the freezing tolerance of the treated strawberries. The cryoprotection effect was influenced by the heterogeneity of the tissues in the fruits. (C) 2011 Elsevier Ltd. All rights reserved.
Subject headings
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
Keyword
- Cryoprotection
- Cell viability
- Tissue heterogeneity
- Antifreeze protein
Publication and Content Type
- art (subject category)
- ref (subject category)
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