Abstract
In this study, the combined effect of gelatin hydrolysate (GH) and cellulose nanofibers (CNF) on the quality parameters of frozen potatoes with and without temperature fluctuation was evaluated. Potatoes were cut, blanched, impregnated with different concentrations of GH (0.08 to 4.32% w/w) and CNF (0.08 to 4.32% w/w) combined in a central composite rotational design and frozen with and without temperature fluctuation. Bleached samples without impregnation were used as controls. Electrophoresis and FTIR analyses indicated the presence of polypeptides in the gelatin hydrolysate, and electron microscopy indicated that cellulose nanofibers have nanometric diameters (20 to 90 nm); these characteristics influence the freezing of water. The solution containing 2.20% w/w GH and 2.20% w/w CNF showed a lower freezable water content by DSC analysis (92.49 ± 0.42%), indicating greater interaction of the compounds with water in this condition. When impregnated in potato cuts, this solution promoted lower losses of fluid (19.06 ± 0.51% and 28.71 ± 0.21%, respectively) and texture (23.30 ± 0.54% and 41.95 ± 0.55%, respectively) when subjected to storage without and with temperature fluctuations, thus delaying the recrystallization of the ice. Furthermore, smaller losses in the microstructure and color of the plant tissue were observed when using this treatment. A reduction in the freezing temperature of the impregnated samples was also observed (temperatures lower than the control − 0.615 °C). The results indicated that GH and CNF have effective cryopreservation potential.
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Acknowledgements
The authors thank the Central of Analysis and Chemical Prospecting and the Laboratory of Electronic Microscopy and Ultrastructural Analysis of the Federal University of Lavras, as well as Finep, Fapemig, Capes, and CNPq for supplying the equipment and technical support for experiments involving Fourier transform infrared spectroscopy and electron microscopy analyses. The authors would also like to thank Embrapa Agroindústria de Alimentos for the Differential scanning calorimetry analysis.
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The authors thank the financial support provided by Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-Finance Code 001, Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq - Grant number 308911/2021-0) and the Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG - Grant number - APQ - 01805-21).
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Ana Cristina Freitas de Oliveira Meira: conceptualization, data curation, methodology, formal analysis, investigation, and writing—original draft; Larissa Carolina de Morais: conceptualization, investigation, and writing—original draft; Carine Setter: methodology and resources; Lizzy Ayra Alcântara Veríssimo: resources; Carlos Wanderlei Piler Carvalho: methodology and resources; Jaime Vilela de Resende: conceptualization, methodology, resources, supervision, and writing—review and editing.
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Meira, A.C.F.d.O., de Morais, L.C., Setter, C. et al. Cryoprotective Potential of Cellulose Nanofibers and Gelatin Hydrolysate in Frozen Potatoes. Food Bioprocess Technol (2024). https://doi.org/10.1007/s11947-024-03360-w
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DOI: https://doi.org/10.1007/s11947-024-03360-w