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Sorbitol impregnation reduces freeze-thaw damage in potato slices subjected to different freezing methods

文献类型： 外文期刊

作者： Liu, Wuyi 1 ; Gao, Jiayi 1 ; Sun, Xiyun 2 ; Wang, Yaoyao 1 ; Xiao, Hongwei 3 ; Liu, Chunju 4 ; Wang, Haiou 1 ;

作者机构： 1.Nanjing Xiaozhuang Univ, Sch Food Sci, 3601 Hongjing Rd, Nanjing 211171, Peoples R China

2.Shenyang Agr Univ, Coll Food Sci, Shenyang, Peoples R China

3.China Agr Univ, Coll Engn, Beijing, Peoples R China

4.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing, Peoples R China

关键词： potato; freeze protection; sorbitol; vacuum impregnation; damage

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.1； 五年影响因子：3.5 ）

ISSN： 0950-5423

年卷期： 2025 年 60 卷 1 期

页码：

收录情况： SCI

摘要： This study investigated the effect of sorbitol impregnation on freeze-thaw damage in potato slices subjected to four freezing methods: -40 degrees C contact plate freezing (-40 degrees C-CPF), -80 degrees C contact plate freezing (-80 degrees C-CPF), liquid nitrogen freezing (LNF), and vacuum freezing (VF) to compare their freezing characteristics, water status, cell activity, and microstructure. Results indicate that sorbitol impregnation significantly reduced the drip loss, the freezing time and the relative electrical conductivity (REC) (except for LNF) of freeze-thawed potato slices, presenting a higher reduction in REC index under the freezing method of -80 degrees C-CPF. Low-frequency (LF) nuclear magnetic resonance and magnetic resonance imaging analysis showed that the change in the peak area proportion of sorbitol-impregnated sample at -80 degrees C-CPF was found to be minimal, which was beneficial for the retention of water. Compared with LNF and VF freezing methods, it retained relatively more intact cell structures and exhibited less cell death. Overall, sorbitol impregnation derived more alleviation of freeze-thaw damage in potato slices under the -80 degrees C-CPF freezing method.

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