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Volume 14
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10.3390/foods14122089
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Review

Application of Antifreeze Substances in Food Cryopreservation

by
Mengxia Wu
1,
Qin Xu
1,
Han Ding
2,
Dumin Zhao
1,
Ying Wang
1,3,* and
Baocai Xu
1,3,*
1
School of Food and Bioengineering, Hefei University of Technology, Hefei 230601, China
2
Academic Publishing Center, Anhui University of Science and Technology, Huainan 232001, China
3
Engineering Research Center of Agricultural Biotechnology, Ministry of Education, Hefei 230601, China
*
Authors to whom correspondence should be addressed.
Foods 2025, 14(12), 2089; https://doi.org/10.3390/foods14122089
Submission received: 9 May 2025 / Revised: 10 June 2025 / Accepted: 11 June 2025 / Published: 13 June 2025
(This article belongs to the Section Food Packaging and Preservation)
Versions Notes

Abstract

Freezing is a crucial technology for preserving food quality and extending shelf life. However, frozen storage often leads to protein oxidation, degradation, and cellular structural damage, compromising food palatability. To address these challenges, antifreeze substances have emerged as a promising solution. This review comprehensively summarizes the current research on antifreeze substances, including natural compounds and artificial analogs. For natural antifreeze substances, the mechanisms of antifreeze proteins (AFPs), antifreeze peptides (AFPPs), antifreeze polysaccharides (AFPLs), and antifreeze phosphates (AFPSs) are elucidated. Additionally, the preparation of artificial synthesis analogs and the application of antifreeze substances are discussed. By presenting their properties and research advancements, this review aims to provide a reference for the practical utilization of antifreeze substances in food-freezing applications.
Keywords: natural antifreeze substances; artificial synthesis analogs; antifreeze mechanism natural antifreeze substances; artificial synthesis analogs; antifreeze mechanism

Share and Cite

MDPI and ACS Style

Wu, M.; Xu, Q.; Ding, H.; Zhao, D.; Wang, Y.; Xu, B. Application of Antifreeze Substances in Food Cryopreservation. Foods 2025, 14, 2089. https://doi.org/10.3390/foods14122089

AMA Style

Wu M, Xu Q, Ding H, Zhao D, Wang Y, Xu B. Application of Antifreeze Substances in Food Cryopreservation. Foods. 2025; 14(12):2089. https://doi.org/10.3390/foods14122089

Chicago/Turabian Style

Wu, Mengxia, Qin Xu, Han Ding, Dumin Zhao, Ying Wang, and Baocai Xu. 2025. "Application of Antifreeze Substances in Food Cryopreservation" Foods 14, no. 12: 2089. https://doi.org/10.3390/foods14122089

APA Style

Wu, M., Xu, Q., Ding, H., Zhao, D., Wang, Y., & Xu, B. (2025). Application of Antifreeze Substances in Food Cryopreservation. Foods, 14(12), 2089. https://doi.org/10.3390/foods14122089

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