WO2022192715A1 - Isochoric impregnation of solid foods at subfreezing temperatures - Google Patents
Isochoric impregnation of solid foods at subfreezing temperatures Download PDFInfo
- Publication number
- WO2022192715A1 WO2022192715A1 PCT/US2022/020016 US2022020016W WO2022192715A1 WO 2022192715 A1 WO2022192715 A1 WO 2022192715A1 US 2022020016 W US2022020016 W US 2022020016W WO 2022192715 A1 WO2022192715 A1 WO 2022192715A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- ascorbic acid
- isochoric
- vegetable
- fruit
- impregnation
- Prior art date
Links
- 238000005470 impregnation Methods 0.000 title claims abstract description 118
- 235000021055 solid food Nutrition 0.000 title description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 293
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 141
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 141
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 140
- 238000000034 method Methods 0.000 claims abstract description 72
- 239000012530 fluid Substances 0.000 claims abstract description 48
- 238000007710 freezing Methods 0.000 claims abstract description 31
- 230000008569 process Effects 0.000 claims abstract description 30
- 230000001413 cellular effect Effects 0.000 claims abstract description 28
- 238000001802 infusion Methods 0.000 claims abstract description 20
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 17
- 230000000813 microbial effect Effects 0.000 claims abstract description 10
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 6
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 6
- 239000011718 vitamin C Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 87
- 244000141359 Malus pumila Species 0.000 claims description 61
- 235000013305 food Nutrition 0.000 claims description 52
- 235000021016 apples Nutrition 0.000 claims description 42
- 244000061456 Solanum tuberosum Species 0.000 claims description 40
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 40
- 239000005720 sucrose Substances 0.000 claims description 40
- 229930006000 Sucrose Natural products 0.000 claims description 38
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 38
- 244000017020 Ipomoea batatas Species 0.000 claims description 35
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 35
- 235000013311 vegetables Nutrition 0.000 claims description 30
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- USHAGKDGDHPEEY-UHFFFAOYSA-L potassium persulfate Chemical compound [K+].[K+].[O-]S(=O)(=O)OOS([O-])(=O)=O USHAGKDGDHPEEY-UHFFFAOYSA-L 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
- A23B7/085—Preserving with sugars in a solution of sugar
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/02—Packaging agricultural or horticultural products
- B65B25/04—Packaging fruit or vegetables
- B65B25/041—Packaging fruit or vegetables combined with their conservation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N15/00—Machines or apparatus for other treatment of fruits or vegetables for human purposes; Machines or apparatus for topping or skinning flower bulbs
- A23N15/06—Devices for other treatment of fruit, e.g. marking, maturing, polishing
Definitions
- the disclosed subject matter relates to the isochoric freezing process.
- the subject matter described herein relates to a system and method for impregnating a targeted solid food item with impregnation fluids during the isochoric freezing process.
- the impregnation fluids are selected to enhance the quality of the targeted food item.
- the isochoric freezing process is used to impregnate a fruit or vegetable with an ascorbic acid impregnation solution.
- the ascorbic acid impregnation solution is infused into the void pores of fruits and vegetables, without destroying cellular tissue.
- the infusion of ascorbic acid can prevent browning of the cut fruit and vegetable products and increase their vitamin C content.
- Ascorbic acid may also preserve the color of an infused fruit or vegetable product and inhibit microbial growth.
- Freezing lowers the rate of deterioration in food quality over time by reducing microbial and enzymatic activities, oxidation and respiration, and thereby extending food storage life.
- freezing frequently leads to intercellular damage in the affected food product.
- Cell damage in biological tissues causes irreversible turgor loss, loss of firmness, loss of water holding capacity, and it increases drip loss during thawing. The cellular damage may also affect the taste and texture of the frozen food.
- the inventors explored isochoric freezing systems that minimize cellular damage while successfully preserving food products.
- the inventors specifically investigated isochoric infusion as a means of preserving fruits and vegetables.
- isochoric freezing process a food product is immersed in a solution in osmotic equilibrium with the food product and processed inside a fixed-volume, high-pressure isochoric chamber.
- the temperature of the isochoric chamber is decreased to a point where freezing occurs, ice forms and expands in a designated area of the chamber - causing an increase in chamber pressure.
- the pressure inside the isochoric chamber continues to increase until a thermodynamic equilibrium exists between ice and water in the chamber at a predetermined pressure and temperature.
- the isochoric chamber is structured so that the ice forms in an area of the chamber that is in communication with (but separate from) the food product storage area.
- This separation enables the food product to be stored at subfreezing temperatures without suffering the physical cellular damage caused by the freezing process and the intercellular formation of ice.
- This disclosure is directed to a method of infusing an ascorbic acid impregnation fluid into a fruit and/or vegetable food item.
- a user places the ascorbic acid impregnation fluid into a flexible food container.
- the fruit or vegetable item is then added to the food container so that the ascorbic acid impregnation fluid is in fluid contact with the fruit or vegetable food item.
- the food container is then closed and placed in an isochoric freezing chamber that is filled with a water solution. Once the isochoric chamber is closed, the temperature of the isochoric chamber is reduced to at least 0° C so that ice forms in the isochoric chamber.
- the ascorbic acid impregnation fluid penetrates the intercellular structure of the fruit and vegetable product and thereby infuses the food product with the ascorbic acid impregnation fluid.
- FIG. l is a sectional schematic view of the isochoric system.
- FIG. 2 is a panel photograph of potato cubes.
- FIG. 2 Sample A is a fresh potato cube.
- FIG. 2 Samples B and C are potato cubes that have been subjected to isochoric freezing under various conditions.
- FIG. 3 is graphical representation of pressure as a function of time during the isochoric impregnation experiments.
- FIG. 4a is a photograph of Granny Smith apples infused with 4% ascorbic acid sucrose solution.
- FIG. 4b is a photograph of Beauregard Sweet potatoes infused with 4% ascorbic acid sucrose solution. Different impregnation methodologies are used for FIG. 4a. and 4b.
- FIG. 5 is Cryo-SEM images of: (5a) parenchyma tissue of fresh apple; (5b) parenchyma tissue of apple impregnated at -3°C for 5 hours; (5c) parenchyma tissue of apple impregnated at - 5°C for 5 hours; (5d) perimedullar tissue of fresh sweet potato; (5e) perimedullar tissue of sweet potato impregnated at -3°C for 5 hours; and, (5f) perimedullar tissue of sweet potato impregnated at -5°C for 5 hours.
- FIG. 6 is photographs displaying 6a fresh cherry and cherries preserved for 30 days using different techniques: 6b Refrigeration at 3°C/90% RH; 6c Isochoric cold storage at -5 °C/15 MPa with sucrose/ascorbic acid impregnation; 6d Isochoric cold storage at -5 °C/15 MPa of vacuum-packed cherries; 6e Isobaric cold storage at -5 °C/0.1 MPa of cherries immersed in sucrose/ascorbic acid solution; and, 6f Isobaric cold storage at -5 °C/0.1 MPa of vacuum -packed cherries.
- FIG. 7 is Cryo-SEM images of fresh cherry 7a and cherries preserved for 30 days using different techniques: 7b Refrigeration at 3°C/90% RH; 7c Isochoric cold storage at -5 °C/15 MPa with sucrose/ascorbic acid impregnation; 7d Isochoric cold storage at -5 °C/15 MPa of vacuum- packed cherries; 7e Isobaric cold storage at -5 °C/0.1 MPa of cherries immersed in sucrose/ascorbic acid solution; 7f Isobaric cold storage at -5 °C/0.1 MPa of vacuum-packed cherries.
- the isochoric system 10 comprises a high-pressure isochoric chamber 12 that is enclosed with a sealing cap 14.
- a digital transducer 16 monitors the pressure within the chamber 12.
- a safety head with a rupture disk 18 is in fluid communication with the interior of the isochoric chamber 12 to ensure that the conditions inside the chamber 12 do not exceed safety standards.
- a selected food item preferably a fruit or vegetable
- the container 22 is preferably filled with an impregnation fluid 24 and sealed.
- the impregnation fluid is an ascorbic acid impregnation fluid.
- an “ascorbic acid” (also known as “ascorbate” or “Vitamin C”) is defined as bioactive substance found in various foods and sold as a dietary supplement. Ascorbic acid is a water soluble essential nutrient involved in the repair of tissue, the formation of collagen, and the enzymatic production of certain neurotransmitters. “Ascorbic acid impregnation fluid” is an impregnation fluid comprising more than a trace amount of ascorbic acid.
- Ascorbic acid is a bioactive substance and isochoric impregnation is one means of creating a “functional food”.
- “Functional foods” are foods that have a potentially positive effect on health beyond basic nutrition. Functional foods promote optimal health and help reduce the risk of disease.
- a familiar example of another functional food is fortified oatmeal because it contains soluble fiber that can help lower cholesterol levels.
- the ascorbic acid impregnation fluid 24 is in isotonic equilibrium with the selected food item 20.
- the impregnation fluid 24 may also include multiple other supplemental ingredients - as required to flavor and/or preserve or otherwise enhance the quality of the selected food item 20.
- An ice nucleating component 26 is placed in the bottom of the chamber 12, and the chamber 12 is completely filled with an aqueous solution - preferably a water-based solution 28.
- a “water-based solution” comprises a solution that is primarily water (preferably distilled water) but may contain other chemicals so that the freezing point of the water-based solution may be modified as required for a specific application.
- the water-based solution may comprise a food-grade polyethylene glycol (95:5) solution.
- the food container 22 (with the enclosed food item 20 and impregnation fluid 24) is placed in the isochoric chamber 12 near the top of the chamber 12.
- the chamber 12 is cooled - preferably in a conventional cooling bath.
- the cooling bath cools the chamber 12 contents to a freezing or subfreezing temperature based on a protocol for the enclosed food item 20 and associated impregnation fluid 24.
- ice 30 forms around the ice nucleating component 26 in the bottom portion of the chamber 12, and pressure builds within the chamber 12.
- Isochoric impregnation can be used in the range of temperatures between the freezing temperature and the triple point of the aqueous solution.
- isochoric impregnation can be performed in the temperature range of 0°C to -22 °C. At the lowest temperature of -22°C, the pressure is 210 MPa and the volume occupies by ice is 60%.
- the chamber is designed so that the flexible container with the selected food remains in the space occupied by the water-based solution during the impregnation process. In a preferred embodiment, the maximum pressure is 30 MPa and the volume occupied by ice is 15%.
- isochoric impregnation can be used to introduce an ascorbic acid impregnation fluid 24 into the void spaces of fruits and vegetables 20 without destroying the cellular tissue.
- an infusion of ascorbic acid helps prevent discoloration (e.g. “browning”) of fruits and vegetable products, inhibits microbial growth, and increases the product’s vitamin C.
- isochoric impregnation to infuse fruits and vegetables with ascorbic acid.
- the process of isochoric impregnation may also occur over faster timescales than conventional infusion or moisture enhancements processes.
- injected fluids may only spread from the point of injection by osmotic diffusion, a process that is both slow and limited to a finite penetration depth surrounding the injection point.
- the impregnation fluid does not travel by diffusion but instead by mechanical action driven by the elevated hydrostatic pressure in the surrounding environment of the isochoric chamber.
- the impregnation fluid is compelled by pressure to fill the intercellular air gaps within the pores of the fruit or vegetable, a process which may take place several orders of magnitude faster than simple osmotic diffusion, depending on the precise hydrostatic pressure employed.
- Isochoric freezing is also an energy-efficient process, because the limited ice formation within the chamber requires only limited consumption of latent heat (the thermal energy required for phase transitions such as freezing). Isochoric freezing has for this reason been demonstrated to be superior to conventional freezing in terms of energy consumption during food preservation.
- Isochoric impregnation can thus reduce the total energy consumed during fruit and vegetable processing of moisture-enhanced, infused, or otherwise impregnated foods by combining the impregnation process with the preservation process, removing the need for two distinct processing steps.
- the inventors conducted multiple experiments that demonstrated the process and the effects of isochoric impregnation on various fruits and vegetables having a variety of textures and characteristics. Specifically, the inventors investigated white potatoes, apples, sweet potatoes, and sweet cherries. Some of the exemplary experiments are described infra.
- Experiment Group 1 Section is a summary that describes an investigation using white Russet Burbank potatoes with reference to the isochoric freezing apparatus shown in FIG. 1 and described supra.
- Experiment Groups 2 and 3 are more detailed and comprehensive investigations that involve multiple individual experiments. The processes described in Experiment groups 2 and 3 also use the isochoric freezing apparatus discussed supra, however the experiments are described without direct reference to FIG. 1.
- the inventors selected exemplary specimens of fresh white (variety Russet Burbank) potatoes (Solarium tuberosum) were procured from a local store. The inventors first cut the potatoes into cubes. A fresh potato cube is shown as Sample A in FIG. 2. The fresh potato cubes 20 were placed in a first food container 22, and the container 22 was vacuum-packed, sealed, and placed in a first isochoric chamber 12. The vacuum-packed potato cubes 20 were designated as Sample B.
- Fresh potato cubes 20 were also placed in a second food container 22, and the food container 22 was filled with an isotonic solution of 5% (w/w) aqueous ascorbic acid solution 24 so that the potato cubes 20 were immersed in the ascorbic acid - and then the food container 22 was sealed and placed in a second isochoric chamber 12.
- the ascorbic acid-immersed potato cubes 20 were designated as Sample C.
- the Sample C potato cubes 20 that were immersed in ascorbic acid solution 24 did not exhibit browning - as shown in FIG. 2.
- enzymatic browning was inhibited by the ascorbic acid fluid 24 in which the Sample C potato cubes were immersed.
- the ascorbic acid content of the Sample C potato cubes 20 significantly increased.
- the ascorbic acid content of the Sample A fresh potato cubes was about 10.9 ⁇ 0.3 mg per lOOg of potatoes.
- the ascorbic acid content of the Sample C potatoes after isochoric storage was 1493 ⁇ 27 mg per 100 g of potatoes.
- isochoric freezing can be used to infuse external components (such as ascorbic acid) inside the food products while preserving them at subfreezing temperatures. This impregnation occurs even in foods with low porosity, such as potatoes that have an intercellular space volume as low as 1% of the total volume.
- Granny Smith apples honeybrid of Malus domestica and Malus sylvestris
- Beauregard sweet potatoes Ipomoea batatas L. Lam
- the apples and sweet potatoes were cut into cylindrical samples (21 mm in height and 21 mm in diameter) in the axial direction with a cork borer and razor blade. The samples were obtained from the parenchyma tissue in apples and from the vascular ring inward for sweet potatoes.
- the porosity (e r ) of apples and sweet potatoes was determined according to Eq. 1 using the apparent density (p a ) (g/cm 3 ) and the real density (p r ) (g/cm 3 ).
- the apparent density (p a ) and the real density (p r ) were determined by volume displacement in a pycnometer using toluene.
- the tests were performed in triplicate. • Cr 1 Pa (Eq. 1)
- the impregnation medium consisted of 7% sucrose and 4% ascorbic acid in distilled water.
- the °Brix of the impregnation solution was 11.5 ⁇ 0.2.
- Five cylindrical samples were packaged in a moisture-impermeable plastic bag filled with the impregnation solution at a solid to liquid ratio of 1 :7 (v/v). Two pouches with a total of 10 samples were used for each process time.
- For the control treatment six pouches were kept in the refrigerator at 5 °C. Two pouches were withdrawn after 1, 3 and 5 hours for analysis.
- For the isochoric impregnation treatment 2 pouches were directly placed in the isochoric chamber filled with distilled water.
- the isochoric chamber was tightly closed and immersed in an insulated container connected to a recirculating cooling bath.
- the freezing temperature was set at -3°C or -5°C.
- the samples were processed for 1, 3 or 5 hours at the selected temperature. After this, the chamber was immersed in a room temperature water bath to decrease the pressure.
- the processing conditions were selected based on the inventors’ earlier work.
- the chamber was connected to an electronic pressure transducer that was connected to a laptop to monitor the pressure.
- the data was recorded and displayed with the Additel 9502 data logging and graphical software.
- the pouch was cut open, samples were blotted gently with tissue paper and then weighed. Mass change was calculated gravimetrically and reported as the percent change in sample mass based on its initial mass. Volume change was determined using a digital caliper micrometer and reported as the percent change in sample volume based on its initial volume. Mass changes and volume changes were determined ten times for each treatment condition.
- the moisture content of raw potato was determined using a conventional oven at 105 °C for 72 hours.
- the soluble solids content (expressed as °Brix) was determined by measuring the refractive index with a digital refractometer. Moisture and solids content were determined for 3 different samples.
- a high-resolution digital camera (Nikon-7000) was used to capture color images of half sliced samples under constant lightening.
- a spectrophotometer (CM508D, Konica Minolta Inc., Ramsey, NJ, USA) equipped with a D65 illuminant was used for color analyses. Measurements were performed directly on the center of half sliced samples using a target mask with a measurement area of 12 mm and 10° standard observer. For each treatment, both halves of 6 cylinders were analyzed.
- SEM Scanning electron microscopy
- Ascorbic acid was extracted from the cylinders immediately after processing and thawing for 1 hr. by blending the sample tissue with the extraction solution at a ratio of 1:2.5.
- the extraction solution consisted of 30 g metaphosphoric acid, 0.5 g of EDTA and 80 mL of glacial acetic acid diluted to 1 L with distilled water.
- the blended sample was centrifuged (10,000 rpm) at 4°C for 15 min.
- the collected supernatant was filtered and passed through solid-phase extraction cartridges (Bond Elut Cl 8, 500 mg, 3 mL, Agilent Technologies) that were preconditioned with 2 mL of acetonitrile followed by 3 mL of distilled water.
- Ascorbic acid was analyzed by injecting 50 pL of the sample into an Agilent HPLC 1100 series liquid chromatograph (Agilent Technologies, Wilmington, DE, USA) equipped with an Agilent diode array detector. An ICSep ICE-ION-300 (300 x 7.8 mm) column and guard column with the same packing were used as the stationary phase. The mobile phase was 20 mM of H2SO4 solution at a flow rate of 0.3 mL/min. The ascorbic acid content was quantified through a standard calibration curve. Ascorbic acid contents were determined from 3 different samples for each treatment. [0043] The results were statistically analyzed using Minitab version 19 statistical software. Significance differences between different impregnation treatments were assessed by performing two-way ANOVA and Interval plots at 95% confidence intervals. Statistically significant differences at the level of p ⁇ 0.05 are marked with different letters.
- FIG. 3 displays the pressure as a function of time during isochoric impregnation at -3°C and -5°C.
- the loaded chamber was cooled to -3°C or -5°C.
- the decrease in density gradually elevated the pressure inside the constant volume chamber.
- the increase in pressure during temperature decrease follows the liquidus curve in the phase diagram of water. This minimizes the pressure for each temperature during the impregnation treatment.
- the pressure continued to increase until a thermodynamic equilibrium was reached between the ice phase and the liquid phase at the set temperature. At this point, a constant pressure of 21 MPa at -3°C and 43 MPa at -5°C was reached in the chamber.
- Table 1 shows the total mass changes, total volume changes, water contents and soluble solids contents of the apple and sweet potato samples.
- the porosity of apples was 25.6 ⁇ 2.1 %, which was similar to the porosity values reported in literature for Granny Smith apples.
- the control immersed apple sample showed a gradual increase in mass with time due to the infusion of the external solution into the apples by capillary action.
- the isochoric impregnated apples showed a greater mass increase than the control samples due to the increase in mass transfer rates during pressure- induced impregnation.
- the mass transfer in the samples was due to osmosis, diffusion and hydrodynamic mechanisms.
- the impregnation temperature/pressure affected total mass changes in the samples. A gradual increase in mass occurred with time at -3°C (i.e. lower pressure applied). In comparison, mass gain was highest after 3 hours of impregnation time at -5°C (i.e. higher pressure applied). After this point, the apples lost mass, which might indicate a disruption of the parenchyma cellular tissue.
- the control apple sample showed a volume increase that ranged from 1.8% to 2.4%, whereas the isochoric impregnated apples showed slightly higher increases in volume that ranged from 2.4% to 4.7%. The increase in volume could be due to the increase in cell turgor and swelling of the cellular components as water penetrated and diffused inside the cellular tissue.
- Fresh apples had a water content of 87.33% ⁇ 0.09.
- the control samples had a slightly higher ( ⁇ 1%) water content, whereas isochoric impregnated samples had an average of 2.1% increase in water content. This was due to the concentration gradient, which favored mass transfer of water from the liquid medium to the product.
- the soluble solids content for fresh apples was 12.8 ⁇ 0.6 g/100 g. No significant differences ( P > 0.05) in the soluble solids content were found between fresh and treated apples.
- the porosity of sweet potatoes was 9.6 ⁇ 2.6%, which was between the 15% porosity value reported by Lozano, Rotstein and Urbicain (1983), and the 4.3 ⁇ 2.1% porosity value reported by Monteiro et al, (2020).
- Sweet potatoes have very small intercellular spaces, but the potato tissue contains a vascular ring, numerous strands of embedded vascular tissue in the perimedullar storage parenchyma and large vascular strands in the inner medulla that could also contribute to the overall porosity value.
- control immersed potato samples showed a gradual mass increase from 0.5% after 1 hour to 1.6% after 5 hours due to capillary action.
- isochoric impregnated samples gained an average of 9.3% mass.
- the gas phase present in the intercellular spaces and void structures might have been expelled or compressed under high pressure and filled with the pressure driven external impregnation medium. Hironaka et ah,
- Sweet potatoes had an average moisture content of 80.98 ⁇ 0.93% and a soluble solids content of 11.4 ⁇ 0.2 g/100 g. Isochoric impregnation increased the moisture content by 2%, but had little influence on the soluble solids content.
- Table 1 shows the total mass changes, total volume changes, water contents and soluble solids contents of the apple and sweet potato samples.
- the porosity of apples was 25.6 ⁇ 2.1 %, which was similar to the porosity values reported in literature for Granny Smith apples.
- the control immersed apple sample showed a gradual increase in mass with time due to the infusion of the external solution into the apples by capillary action.
- the isochoric impregnated apples showed a greater mass increase than the control samples due to the increase in mass transfer rates during pressure-induced impregnation.
- the mass transfer in the samples was due to osmosis, diffusion and hydrodynamic mechanisms.
- the impregnation temperature/pressure affected total mass changes in the samples.
- a gradual increase in mass occurred with time at -3°C (i.e. lower pressure applied).
- mass gain was highest after 3 hours of impregnation time at -5°C (i.e. higher pressure applied). After this point, the apples lost mass, which might indicate a disaiption of the parenchyma cellular tissue.
- the control apple sample showed a volume increase that ranged from 1.8% to 2.4%, whereas the isochoric impregnated apples showed slightly higher increases in volume that ranged from 2.4% to 4.7%.
- the increase in volume could be due to the increase in cell turgor and swelling of the cellular components as water penetrated and diffused inside the cellular tissue.
- Fresh apples had a water content of 87.33% ⁇ 0.09.
- the control samples had a slightly higher ( ⁇ 1%) water content, whereas isochoric impregnated samples had an average of 2.1% increase in water content. This was due to the concentration gradient, which favored mass transfer of water from the liquid medium to the product.
- the soluble solids content for fresh apples was 12.8 ⁇ 0.6 g/100 g. No significant differences (P > 0.05) in the soluble solids content were found between fresh and treated apples.
- the porosity of sweet potatoes was 9.6 ⁇ 2.6%, which was between the 15% porosity value reported by Lozano, Rotstein and Urbicain (1983), and the 4.3 ⁇ 2.1% porosity value reported by Monteiro et al, (2020).
- Sweet potatoes have very small intercellular spaces, but the potato tissue contains a vascular ring, numerous strands of embedded vascular tissue in the perimedullar storage parenchyma and large vascular strands in the inner medulla that could also contribute to the overall porosity value.
- control immersed potato samples showed a gradual mass increase from 0.5% after 1 hour to 1.6% after 5 hours due to capillary action.
- isochoric impregnated samples gained an average of 9.3% mass.
- the gas phase present in the intercellular spaces and void structures might have been expelled or compressed under high pressure and filled with the pressure driven external impregnation medium. Hironaka et ah,
- Table 1 Total mass change (DM), total volume change (DU). water content (Xw) and soluble solid content (°Brix) of infused apples and sweet potatoes with 4% ascorbic acid sucrose solution. _
- FIG. 4a and FIG. 4b Representative color images (RGB scale) of half sliced samples are shown in FIG. 4a and FIG. 4b for apples and sweet potatoes, respectively.
- the color data is reported in Table 2.
- the color in the core of the control immersed samples was similar to the color of the fresh samples.
- the color difference with respect to the fresh apples (DE*) was lower than 5, which indicated that the changes in color were not visually perceived.
- FIG. 4a shows some darkening at the sample surface, verifying the infusion of the external solution towards the geometrical center of the samples by capillary action. Isochoric impregnated samples had an average color difference value of 13.4 ⁇ 3.3, which indicated that the color change was noticeable by an average consumer.
- FIG. 4a also revealed that not all the available volume of the porous phase was occupied by the impregnation solution. Similar results have been found for other impregnated food matrices, such as mangos, kiwis, pears and strawberries. Apple tissue contains about 26% occluded gas by volume in the intercellular void space. Hydrostatic pressures during isochoric impregnation might have compressed or expelled the gas phase in some of the intercellular spaces, causing partial or total gas replacement by the external solution. However, some gas might have remained occluded in the void spaces since total porosity, shape, size, pore distribution and the connections between pores with the outer impregnation medium all might have influenced liquid uptake.
- FIG. 4b shows a longitudinal slice of fresh sweet potatoes.
- the presence of opaque patches of cells indicated the presence of perimedullary starch-storage parenchyma and the intervening more translucent areas indicated a medullary zone containing internal phloem and phloem parenchyma strands.
- control immersed samples had similar color values to fresh samples.
- the color differences (DE*) for these samples were lower than 5.
- isochoric impregnated samples had lower values of L*, a* and b* than the fresh and control samples, indicating the isochoric samples were darker, less reddish and less yellowish due to the infusion of the external solution into the samples.
- the different impregnation conditions used in the study had little effect on the colors of the impregnated samples.
- Table 2 Color parameters of infused apple and sweet potato with 4% ascorbic acid sucrose solution.
- Isochoric impregnated apples at -3°C (FIG. 5b) showed flooded intercellular spaces with similar dendritic appearance to the intracellular volume, as well as empty intercellular spaces. These samples showed no apparent disturbances in the cellular tissue in terms of cell size, cell shape, cell-to-cell contact and intracellular appearance.
- the cellular tissue of the isochoric impregnated apples at -5°C (FIG. 5c) showed an increase in structural disorder with increased cell separation, indicating that pressure beyond a certain value (>21 MPa) led to significant changes in the apple tissue structure.
- Sweet potato tissue contains a complex system of cells with small amounts of embedded starch granules (FIG. 5d).
- the cell sizes and shapes differed in different zones.
- the perimedullar parenchyma cells are bigger than the medullar cells.
- the potato cells showed higher degrees of cell-to-cell contact than apple cells, with few small intercellular spaces.
- the micrographs of the isochoric impregnated potato at -3°C (FIG. 5e) were similar to the fresh samples, with no visible changes in the structures of the tissue.
- isochoric impregnation at -5°C (FIG. 5f) caused an increase in the structural disorder and deformation of the cells, which indicated that pressures beyond 21 MPa could compromise tissue integrity.
- Raw Granny Smith apples had 3.12 ⁇ 0.30 mg/lOOg ascorbic acid, which was similar to those reported by Mditshwa et al., (2015), who found vitamin C levels between 2.27 and 3.46 mg/100 g.
- the control immersed samples showed an increase in ascorbic acid content with an increase in impregnation time with values up to 362 ⁇ 18 mg/100 g after 5 hours.
- Isochoric impregnated samples showed higher ascorbic acid contents than the control samples.
- the isochoric samples impregnated at -3°C had an ascorbic acid content of 446 ⁇ 30 mg/100 g after one hour with the content increasing to 517 ⁇ 23 mg/100 g at longer processing times.
- the isochoric samples impregnated at -5°C had a maximum ascorbic acid content after 3 hours (501 ⁇ 35 mg/100 g) with longer impregnation times causing lower ascorbic acid gain (467 ⁇ 31 mg/100 g). These results were consistent with the total mass gains observed for these samples (Table 1).
- Raw sweet potatoes had higher ascorbic acid content than apples with a value of 12.1 ⁇ 2.9 mg/lOOg.
- ascorbic acid content increased up to 241 ⁇ 12 mg/lOOg after 5 hours, whereas the isochoric impregnation process increased ascorbic acid contents up to between 322 and 393 mg/100 g, depending on the impregnation conditions.
- the increase in cell permeabilization with pressure has been reported to be due to a phase transition in the phospholipid bilayers from liquid crystalline to a gel phase.
- the coexistence of the gel and liquid crystalline phases resulted in poorer packing of the acyl chains and an increase in cell membrane permeability.
- the ascorbic acid content values ranged from 446 to 516 mg/lOOg for apples and 322 to 831 mg/100 g for sweet potatoes under isochoric conditions, whereas the maximum ascorbic acid contents for infused apples and sweet potatoes at atmospheric pressures were 18 mg/lOOg and 241 mg/lOOg, respectively.
- isochoric impregnation at -3°C did not cause major changes in texture and microstructure of the biological tissues.
- Isochoric impregnation can be an effective, efficient, and beneficial processing technique in the production of final packaged foods.
- the simultaneous quality preservation due to the absence of ice crystals inside the foods along with food fortification during storage under isochoric freezing conditions are very advantageous in developing functional foods to meet market demands.
- sweet cherry fruits (Prunus avium /.., cultivar ‘Bing’), were obtained from a Commercial Agricultural Cooperative in Berkeley (California, US). Fruit with stalks and without defects of uniform color and weight (10.0-12.5 g) were selected.
- the isochoric system consisted of an OC-9 pressure chamber made of grade 316 stainless steel from High Pressure Equipment Company (Erie, PA, USA).
- the inner diameter of the pressure chamber was 5.08 cm, the outer diameter was 11.11 cm and the inside depth was 25.4 cm.
- the total volume capacity was 500 mL.
- a screw and metal seal was used to close the chamber.
- the chamber was connected to an electronic pressure transducer that was connected to a laptop to monitor the pressure.
- the data was recorded and displayed with the Additel 9502 data logging and graphical software.
- the system was cooled using a recirculating bath filled with a water and ethylene glycol (50:50) solution.
- the chamber was filled with water: food grade polyethylene glycol (95:5) solution.
- the impregnation medium consisted of an isotonic solution of 17% sucrose (S) and 1% ascorbic acid in distilled water.
- the isochoric treatments were run in duplicate with a total of 12 cherries per treatment. After the treatments, the cherries were slowly thawed at 5 °C for 14 h and then equilibrated to 22 °C before analysis.
- Radical scavenging capacity was determined using two methods: the DPPH radical scavenging activity according to Brand- Williams, Cuvelier, and Berset (1995) and the ABTS * + radical cation decolorization assay according to Re et al. (1999).
- One gram of sweet cherry tissue with pits removed was homogenized in 20 mL of HPLC grade methanol in a 45 ml centrifuge tube. Tubes were capped, vortexed for 15 s and then stored at 4 °C overnight. The next day, the sample was vortexed for 15 s and then clarified by centrifugation (15,600 rpm, 15 min at 4 °C) using a SORVALL RC 5C Plus centrifuge. The supernatant was used to analyze for radical scavenging using DPPH- and ABTS »+ free radicals.
- DPPH radical scavenging activity 50 pi of cherry extract reacted with 2950 m ⁇ of 2,2-diphenyl- 1-picrylhydrazyl (DPPH, 103.2 mM in methanol) in a shaker at room temperature for 20 h. Absorbance at 515 nm was recorded using a Shimadzu PharmaSpec UV-1700 spectrophotometer (Shimadzu Scientific Instruments, Inc., Columbia, MD). The antioxidant activity was calculated by measuring the decrease in the sample absorbance compared to a methanol sample and quantified from a standard curve developed for Trolox (0-750 pg/ml). Antioxidant (AOX) values were expressed as milligrams of trolox equivalent (TE) per gram.
- AOX Antioxidant
- the ABTS »+ solution was prepared by mixing 25 mL of 8 mM ABTS »+ salt with 25 mL of 3 mM potassium persulphate in water. The solution was held at room temperature in the dark for 16 h before use. The ABTS »+ solution was diluted with 95% ethanol to obtain an absorbance between 0.8 and 1.0 at 734 nm. Fresh ABTS »+ solution was prepared for each analysis. Twenty microliter of cherry extract or Trolox standard solution (0.1, 0.2, 0.3 and 0.4 microM) was mixed with 1 ml ABTS »+ solution and incubated for 30 mins at 30 °C.
- the absorbance at 734 nm was measured using a Shimadzu PharmaSpec UV-1700 spectrophotometer. Ethanol (95%) was used as a blank.
- the free-radical-scavenging activity was expressed as micromoles of Trolox per gram of sample (micromol TE/g fw or dw).
- Weight loss in cherries during storage at refrigeration temperatures was mainly due to the water loss caused by transpiration and respiration processes.
- Sweet cherry fruit has a low skin diffusion resistance and high surface/volume ratio, which promotes rapid water loss.
- Refrigerated cherries also showed an increase in soluble solids content, which might be due to soluble solids concentration after water loss or breakdown of starch to sugar during storage.
- Isochoric cold storage minimized weight loss.
- the lowest value of mass loss was 7.1% for cherries stored under isochoric conditions and immersed in the sucrose/ascorbic acid solution.
- water and soluble solids content for isochoric cherries did not change significantly during preservation time.
- weight loss increased significantly for isobaric cold stored cherries.
- the cellular structure of the cherry was seriously damaged during isobaric storage (FIG. 3) due to ice formation, resulting in 18.5% and 16.2% weight loss for vacuum packed and sucrose/ascorbic acid samples, respectively.
- isobaric vacuum-packed cherries appeared dark and blackish due to enzymatic browning.
- the color of the cherries was better preserved when samples were immersed in the sucrose/ascorbic acid solution, as indicated by the higher chroma and hue angle values compared to vacuum-packed samples.
- some darkening still occurred in the samples.
- ascorbic acid can accelerate the degradation of anthocyanins and enhance the formation of polymer pigments, which resulted in anthocyanins pigment bleaching.
- the degradation reactions of anthocyanins with ascorbic acid might have been minimized by the limited presence of oxygen.
- Refrigerated cherries showed the highest loss in color due to ongoing senescence processes at the higher temperature of 3°C and also appeared shriveled (FIG. 6).
- Sweet cherry texture is an important quality attribute for consumer acceptance as well as for storability and shipping purposes. Puncture test results for fresh and preserved cherries are shown in Table 5. Maximum stress, fracture strain and elasticity modulus of fresh cherry fruit were 0.31 ⁇ 0.06 MPa, 0.59 ⁇ 0.06 and 0.67 ⁇ 0.23 MPa, respectively. Refrigerated cherries showed a significant increase in maximum stress due to an increase in hardness from loss of water. These cherries also became more rigid as indicated by an increase in the elastic modulus and showed greater fracture strains. Texture change during the ripening and storage of sweet cherry had been related to the respiration rate and the enzymatic degradation of the pectin-rich middle lamella of cell walls. Remon et al., (2003) found that the activity of pectinmethylesterase (PME) present in sweet cherries increased approximately 2-2.5-fold after 10 days of storage at 5°C, leading to breakdown of the cell wall and texture loss.
- PME pectinmethylesterase
- Fig. 6 shows the microstructure of the fresh and preserved cherry samples.
- Fig. 6a shows the cell structure of the fresh cherry sample. The cells appeared intact with well-defined cell walls and empty intercellular spaces. Refrigerated cherries showed deformed cell walls, cell shrinkage and absence of cell turgor associated with water loss (Fig. 6b). The isochoric frozen cherries (Fig. 6c and 6d) had similar cell structures to that shown in fresh tissue cells. The cells appeared practically undeformed. However, the intercellular spaces showed a similar dendritic appearance as the intracellular volume, indicating the presence of water and solutes. For cherries impregnated with sucrose/ascorbic (Fig.
- the flooded intercellular spaces might be due to the sucrose and ascorbic acid introduced in the cherry pores, thereby confirming the effectiveness of the impregnation treatment.
- These results were consistent with the higher ascorbic acid content in this sample (Table 6).
- the fluid in the intercellular spaces might be due to leakage of water and cellular components from damaged cells.
- the difference in compressibilities between the cellular materials and empty intercellular spaces might be greater than those between cellular materials and intercellular spaces filled with the isotonic sucrose/ascorbic acid solution. This caused more cellular damage in vacuum-packed samples than in impregnated sucrose/ascorbic acid samples under pressure.
- Isobaric frozen cherries showed a great degree of cell decompartmentation, as indicated by the poor definition of the cell walls and membranes observed in sucrose/ascorbic acid (Fig. 6e) and vacuum-packed cherries (Fig. 6f). Ice formation during freezing might have caused cell dehydration, leading to osmotic damages. In addition, some ice crystals may have punctured the cell membranes, causing additional mechanical damage.
- Sweet cherry is considered a healthy fruit due to its bioactive compounds, such as anthocyanins and ascorbic acid, and its high antioxidant activity.
- Anthocyanin content, ascorbic acid content and antioxidant activity of fresh and preserved cherries are shown in Table 4.
- Fresh cherry had an anthocyanin content of 26.4 ⁇ 1.8 mg/100 g. Similar values were found by Gonsalves et al. (2004). All preserved cherries showed a decrease in anthocyanin content.
- Refrigerated samples had the highest anthocyanin content after 30 days of storage (83% of the initial anthocyanin concentration) followed by isochoric samples with sucrose/ascorbic acid impregnation (74% of the initial anthocyanin concentration).
- esti et al also found that the total anthocyanins content decreased to about half its value during cold storage for 15 days at 1 °C. At refrigerated temperatures, the anthocyanin decrease had been attributed to the high oxidative activity of polyphenoloxidase and increased pH. Isochoric stored samples showed higher anthocyanin content than isobaric stored samples. The absence of ice crystal formation inside the cellular tissue during isochoric storage helped to minimize the physical damage to tissues, thereby preserving the majority of the total anthocyanins. In comparison, anthocyanins might have leaked out of the isobaric stored cherries. Also, membrane damage from ice formation during storage might have increased enzyme substrate interactions.
- Table 6 also shows that samples immersed in sucrose/ascorbic acid solution maintained the anthocyanin content at higher levels compared with vacuum-packed cherries.
- ascorbic acid from the external solution might have penetrated inside the cherries through the broken cellular tissue caused by ice formation.
- the increase in ascorbic acid content might be due to an increase in mass transfer in response to elevated pressures, leading to pressure-induced impregnated cherries.
- the fresh cherries had no detectable counts of total mesophilic aerobic bacteria (TMAB) or yeast and mold.
- TMAB total mesophilic aerobic bacteria
- the refrigerated sample had a TMAB value of 2.81 ⁇ 1.15 log CFU/g and yeast and mold counts of 4.44 ⁇ 1.39 log CFU/g.
- Isochoric preservation inhibited mesophilic aerobic bacteria growth.
- the isochoric vacuum-packed cherries had yeast and mold counts of 2.68 ⁇ 0.58 CFU/g for, whereas the isochoric-sucrose/ascorbic acid cherries had no detectable yeast and mold. This was due to the antimicrobial effect of ascorbic acid, which had been previously reported in literature.
- ascorbic acid had been attributed to the reduction of internal cellular pH, disruption of membrane transport and/or permeability and anion accumulation. Isobaric storage prevented bacterial, yeast and fungal growth in both vacuum-packed cherries and cherries immersed in sucrose/ascorbic acid solution.
- Isochoric cold storage better preserved fruit quality for 30 days when compared with refrigeration and isobaric cold storage.
- Isochoric stored cherries impregnated with sucrose and ascorbic acid exhibited smaller weight loss (7.1%), lower browning, similar texture, higher anthocyanins retention (74%), 6 times higher ascorbic acid content and 19% higher antioxidant activity than fresh cherries.
- these cherries did not show microbial contamination (total rnesophilic aerobic bacteria, yeasts and molds).
- the use of subfreezing temperatures during isochoric preservation helped to slow down quality deterioration due to senescence processes and microbial growth, while the absence of ice crystals inside the cellular tissue helped to preserve the integrity of the cherry fruits.
- the subject matter described herein provides an innovative means of infusing selected ascorbic acid impregnation fluids into fruits and vegetables.
- the current system may be modified in multiple ways and applied in various technological applications.
- the current method and system can also be used to infuse various fluids into meats and other food and non-food items.
- the disclosed method and apparatus may be modified and customized as required by a specific operation or application, and the individual components may be modified and defined, as required, to achieve the desired result.
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US4879127A (en) * | 1987-07-28 | 1989-11-07 | Del Monte Corporation | Method of preserving produce for further processing |
US4948609A (en) * | 1988-02-12 | 1990-08-14 | Nabisco Brands, Inc. | Fruit and vegetable dried food product |
CN102742711A (en) * | 2012-07-03 | 2012-10-24 | 西北大学 | Method for preparing preserved kiwi fruit by vacuum freeze drying |
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US4879127A (en) * | 1987-07-28 | 1989-11-07 | Del Monte Corporation | Method of preserving produce for further processing |
US4948609A (en) * | 1988-02-12 | 1990-08-14 | Nabisco Brands, Inc. | Fruit and vegetable dried food product |
CN102742711A (en) * | 2012-07-03 | 2012-10-24 | 西北大学 | Method for preparing preserved kiwi fruit by vacuum freeze drying |
Non-Patent Citations (2)
Title |
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BILBAO-SAINZ CRISTINA, SINROD AMANDA J.G., DAO LAN, TAKEOKA GARY, WILLIAMS TINA, WOOD DELILAH, CHIOU BOR-SEN, BRIDGES DAVID F., WU: "Preservation of grape tomato by isochoric freezing", FOOD RESEARCH INTERNATIONAL, ELSEVIER, AMSTERDAM, NL, vol. 143, 1 May 2021 (2021-05-01), AMSTERDAM, NL , pages 110228, XP055966876, ISSN: 0963-9969, DOI: 10.1016/j.foodres.2021.110228 * |
BILBAO-SAINZ CRISTINA; SINROD AMANDA; POWELL-PALM MATTHEW J.; DAO LAN; TAKEOKA GARY; WILLIAMS TINA; WOOD DELILAH; UKPAI GIDEON; AR: "Preservation of sweet cherry by isochoric (constant volume) freezing", INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES, ELSEVIER, AMSTERDAM, NL, vol. 52, 3 November 2018 (2018-11-03), NL , pages 108 - 115, XP085635885, ISSN: 1466-8564, DOI: 10.1016/j.ifset.2018.10.016 * |
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