Application of Supercooling for the Enhanced Shelf Life of Asparagus (Asparagus officinalis L.)

Foods

Seung Hyun Lee¹  Youngbok Ko²  Soojin Jun²  Muci Li²  Youngsang You²  Taiyoung Kang²  Sangoh Kim³ 

[1] Department of Biosystems Machinery Engineering, Chungnam National University, Daejeon 34134, Korea;Department of Human Nutrition, Food and Animal Sciences, University of Hawaii at Manoa, Honolulu, HI 96822, USA;Department of Plant and Food Engineering, Sangmyung University, Cheonan 31066, Korea;

关键词: asparagus;    supercooling;    pulsed electric field;    oscillating magnet field;    preservation;   

DOI  :  10.3390/foods10102361

来源: DOAJ

【 摘 要 】

Freezing extends the shelf-life of food by slowing down the physical and biochemical reactions; however, ice crystal formation can result in irreversible damage to the cell’s structure and texture. Supercooling technology has the potential to preserve the original freshness of food without freezing damage. In this study, fresh asparagus was preserved in a supercooled state and its quality changes such as color, weight loss, texture, chlorophyll and anthocyanin content, and enzymatic activities (superoxide dismutase and catalase) were evaluated. The asparagus samples were successfully supercooled at −3 °C with the combination treatment of pulsed electric field (PEF) and oscillating magnetic field (OMF), and the supercooled state was maintained for up to 14 days. Asparagus spears preserved in the supercooled state exhibited lower weight loss and higher levels of quality factors in comparison to the frozen and refrigerated control samples.

【 授权许可】

Unknown