Search Results (3)

The rising demand for convenient, nutritious foods necessitates improved freeze–thaw (F-T) stability in frozen fish balls; however, traditional thermal processing fails to prevent moisture loss, textural degradation, and oxidation. Therefore, this study systematically investigated the effect of ultra-high pressure (UHP) treatment on the quality of golden pomfret fish balls (Trachinotus ovatus) using two-step heating as a control during the F-T cycles. The results showed that compared to two-step heating, UHP significantly reduced the thawing loss (0.68 times) and centrifugal water loss (2.43 times) by enhancing the water-binding capacity (15–20%) and forming denser gel networks. Microstructural analysis revealed that UHP resulted in a more compact internal structure, reduced porosity, altered ice-crystal geometry, and a slower recrystallization rate of the fish balls. Furthermore, UHP effectively reduced protein oxidation (34.53% lower carbonyl increase) and lipid peroxidation (15.6% lower TBARS value) after five F-T cycles compared to the control. Correlation analysis confirmed the dual role of UHP in the regulation of oxidative and structural stability. These findings provide a new technological approach for processing and storing fish balls. Full article

As one of the popular tropical fruits, mango has a relatively short shelf life due to its perishability. Therefore, post-harvest losses are always a topic of concern. Currently, freezing is a common approach to extending mango shelf life. In relation, it is also critical to select a proper thawing process to maintain its original quality attributes. In this study, microwave thawing, and ultra-high-pressure thawing were investigated, and traditional thawing methods (air thawing and water thawing) were compared as references. The thawing time, quality attributes, and sensory scores of frozen mangoes were evaluated. Compared to traditional methods, innovative thawing methods can extensively shorten thawing time. These things considered, the thawing time was further decreased with the increase in microwave power. Additionally, microwave thawing enhanced the quality of mangoes in terms of less color change and drip loss and reduced loss of firmness and vitamin C content. Microwave thawing at 300 W is recommended as the best condition for thawing mangoes, with the highest sensory score. Current work provides more data and information for selecting suitable thawing methods and optimum conditions for frozen mango to minimize losses. Full article

Cellulose nanofibril foams are cellulose-based porous materials with outstanding mechanical properties, resulting from the high strength-to-weight ratio of nanofibrils. Here we report the development of an optimized fabrication process for highly porous cellulose foams, based on a well-controlled freeze-thawing-drying (FTD) process at ambient pressure. This process enables the fabrication of foams with ultra-high porosity, up to 99.4%, density of 10 mg/cm³, and liquid (such as oil) absorption capacity of 100 L/kg. The proposed approach is based on the ice-templating of nanocellulose suspension in water, followed by thawing in ethanol and drying at environmental pressures. As such, the proposed fabrication route overcomes one of the major bottle-necks of the classical freeze-drying approach, by eliminating the energy-demanding vacuum drying step required to avoid wet foam collapse upon drying. As a result, the process is simple, environmentally friendly, and easily scalable. Details of the foam development fabrication process and functionalization are thoroughly discussed, highlighting the main parameters affecting the process, e.g., the concentration of nanocellulose and additives used to control the ice nucleation. The foams are also characterized by mechanical tests and oil absorption measurements, which are used to assess the foam absorption capability as well as the foam porosity. Compound water-in-oil drop impact experiments are used to demonstrate the potential of immiscible liquid separation using cellulose foams. Full article