The Efficacy of Inulin as a Cryoprotectant Agent on the Nutritional and Quality Characteristics of Frozen Sour Cherry Subjected to Different Freezing Treatments
The aim of this study was to investigate the effects of inulin incorporation and three different freezing treatments (static, air blast, and individual quick frozen; IQF) on some quality characteristics of sour cherry (<i>Prunus cerasus</i> L.). Frozen foodstuffs expose undesired changes...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-02-01
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| Series: | Proceedings |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2504-3900/91/1/273 |
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| Summary: | The aim of this study was to investigate the effects of inulin incorporation and three different freezing treatments (static, air blast, and individual quick frozen; IQF) on some quality characteristics of sour cherry (<i>Prunus cerasus</i> L.). Frozen foodstuffs expose undesired changes during storage, such as enzyme activity, and after thawing, such as drip loss. To overcome such issues, inulin, which is known for its cryoprotectant attributes, was added to sour cherry samples by an ultrasound-assisted vacuum impregnation method prior to different freezing treatments. Inulin addition decreased the drip loss (13–18%) in all sample groups, while the pectin methylesterase activity was reduced in samples frozen by air blast and IQF methods. On the other hand, gradual reductions were observed in the total phenolic and monomeric anthocyanin contents, along with antioxidant capacities, by the DPPH and ABTS methods compared to the control groups, except for sour cherry samples subjected to air blast freezing. Among freezing techniques, IQF outshined others yielding conserved nutritional and quality characteristics. The results of this study indicate that inulin can be utilized to maintain or improve the quality characteristics of frozen foods. In conclusion, rapid freezing technologies such as IQF may enable the prevention of several problems widely encountered in frozen sour cherry fruits. |
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| ISSN: | 2504-3900 |