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Advanced freezing point insights into regulatory role of antifreeze proteins, their fundamentals, and obstacles in food preservation

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Abstract

Freezing, a technique extensively employed within the food industry, is considered to be among the most prevalent preservation methods. Conventional techniques of freezing have the potential to cause certain forms of quality degradation, such as harm to cellular structure, and heightened loss of moisture. Therefore, innovative techniques for freezing have been devised to mitigate the drawbacks. Certain naturally occurring biomaterials that possess environmentally friendly, sustainable, non-harmful, remarkably efficient properties and the freezing point regulators (such as antifreeze proteins) have been scientifically proven to manage the freezing and thawing cycle, thus demonstrating promising prospects for utilization in the realm of food and food-related sectors. The purpose of this review is to thoroughly investigate the advanced freezing methods, and the cryoprotective impact of antifreeze proteins (AFPs), emphasizing their function in the food freeze–thaw process. Moreover, this review highlights the advantages and challenges of AFP employment in food preservation. The characteristics of AFPs are derived from their ability to exhibit thermal hysteresis, alter the crystal morphology, and prevent the process of ice recrystallization. Hence, AFPs have been effectively utilized to maintain the quality of a diverse range of refrigerated and frozen food products as a potential cryoprotectant agent in food industry.

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Data availability

Data sharing is not applicable to this article as no datasets were generated or analyzed during the current study.

Abbreviations

AFPs:

Antifreeze proteins

INPs:

Ice-nucleating proteins

IBPs:

Ice-binding proteins

T g :

Glass transition temperature

HPIF:

High-pressure-induced freezing

HPSF:

High-pressure shift freezing

HPAF:

High-pressure-assisted freezing

RF:

Radiofrequency radiation

SFG:

Sum frequency generation

THP:

Thermal hysteresis protein

AFGPs:

Antifreeze glycoproteins

HFP:

Hysteresis freezing point

IRI:

Ice recrystallization inhibition

IBS:

Ice-binding site

TBARS:

Thiobarbituric acid reactive substance

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Acknowledgements

The authors would like to thank the members of the Enzyme and Microbial Technology Research Center (EMTech), especially Prof. Dr. Raja Noor Zaliha Raja Abd. Rahman, Prof. Dato’ Dr. Abu Bakar Salleh for the constructive comments and help in the completion of this manuscript.

Funding

This project was supported by the Prototype Research Grant Scheme (PRGS) from the Ministry of Higher Education (MoHE) Malaysia PRGS/1/2021/STG02/UPM/02/2 which was awarded to the last author (SNO).

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Authors and Affiliations

  1. Enzyme and Microbial Technology Research Centre, Universiti Putra Malaysia (UPM), 43400, Serdang, Selangor, Malaysia

    Azadeh Eskandari, Thean Chor Leow & Siti Nurbaya Oslan

  2. Department of Biochemistry, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia (UPM), 43400, Serdang, Selangor, Malaysia

    Azadeh Eskandari & Siti Nurbaya Oslan

  3. Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia (UPM), 43400, Serdang, Selangor, Malaysia

    Thean Chor Leow

  4. Department of Chemistry, Faculty of Science, Universiti Putra Malaysia (UPM), 43400, Serdang, Selangor, Malaysia

    Mohd Basyaruddin Abdul Rahman

  5. Enzyme Technology and X-ray Crystallography Laboratory, VacBio 5, Institute of Bioscience, Universiti Putra Malaysia (UPM), 43400, Serdang, Selangor, Malaysia

    Thean Chor Leow & Siti Nurbaya Oslan

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  1. Azadeh Eskandari
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All authors contributed to the study’s conception and design. Material preparation, data collection, and analysis were performed by AE, TCL, MBAR, and SNO. The first draft of the manuscript was written by AE and all authors commented on previous versions of the manuscript. All authors read and approved the final manuscript.”

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Correspondence to Siti Nurbaya Oslan.

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Eskandari, A., Leow, T.C., Rahman, M.B.A. et al. Advanced freezing point insights into regulatory role of antifreeze proteins, their fundamentals, and obstacles in food preservation. Eur Food Res Technol 250, 1103–1121 (2024). https://doi.org/10.1007/s00217-023-04449-w

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