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Abstract

The Efficacy of Inulin as a Cryoprotectant Agent on the Nutritional and Quality Characteristics of Frozen Sour Cherry Subjected to Different Freezing Treatments †

by
Ahmet Görgüç
* and
Fatih Mehmet Yılmaz
Food Engineering Department, Engineering Faculty, Aydın Adnan Menderes University, 09010 Aydın, Türkiye
*
Author to whom correspondence should be addressed.
†
Presented at the 14th European Nutrition Conference FENS 2023, Belgrade, Serbia, 14–17 November 2023.
Proceedings 2023, 91(1), 273; https://doi.org/10.3390/proceedings2023091273
Published: 5 February 2024
(This article belongs to the Proceedings of The 14th European Nutrition Conference FENS 2023)
Versions Notes

Abstract

:
The aim of this study was to investigate the effects of inulin incorporation and three different freezing treatments (static, air blast, and individual quick frozen; IQF) on some quality characteristics of sour cherry (Prunus cerasus L.). Frozen foodstuffs expose undesired changes during storage, such as enzyme activity, and after thawing, such as drip loss. To overcome such issues, inulin, which is known for its cryoprotectant attributes, was added to sour cherry samples by an ultrasound-assisted vacuum impregnation method prior to different freezing treatments. Inulin addition decreased the drip loss (13–18%) in all sample groups, while the pectin methylesterase activity was reduced in samples frozen by air blast and IQF methods. On the other hand, gradual reductions were observed in the total phenolic and monomeric anthocyanin contents, along with antioxidant capacities, by the DPPH and ABTS methods compared to the control groups, except for sour cherry samples subjected to air blast freezing. Among freezing techniques, IQF outshined others yielding conserved nutritional and quality characteristics. The results of this study indicate that inulin can be utilized to maintain or improve the quality characteristics of frozen foods. In conclusion, rapid freezing technologies such as IQF may enable the prevention of several problems widely encountered in frozen sour cherry fruits.

Author Contributions

Conceptualization, A.G. and F.M.Y.; methodology, A.G. and F.M.Y.; validation, A.G. and F.M.Y.; formal analysis, A.G. and F.M.Y.; investigation, A.G. and F.M.Y.; writing—original draft preparation, A.G. and F.M.Y.; writing—review and editing, A.G. and F.M.Y.; project administration, F.M.Y. All authors have read and agreed to the published version of the manuscript.

Funding

This research was funded by The Scientific and Technological Research Council of Türkiye (TÜBİTAK) with grant number 120O772.

Institutional Review Board Statement

Not applicable.

Informed Consent Statement

Not applicable.

Data Availability Statement

The data presented in this study are available on request from the corresponding author.

Conflicts of Interest

The authors declare no conflict of interest.
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content.

Share and Cite

MDPI and ACS Style

Görgüç, A.; Yılmaz, F.M. The Efficacy of Inulin as a Cryoprotectant Agent on the Nutritional and Quality Characteristics of Frozen Sour Cherry Subjected to Different Freezing Treatments. Proceedings 2023, 91, 273. https://doi.org/10.3390/proceedings2023091273

AMA Style

Görgüç A, Yılmaz FM. The Efficacy of Inulin as a Cryoprotectant Agent on the Nutritional and Quality Characteristics of Frozen Sour Cherry Subjected to Different Freezing Treatments. Proceedings. 2023; 91(1):273. https://doi.org/10.3390/proceedings2023091273

Chicago/Turabian Style

Görgüç, Ahmet, and Fatih Mehmet Yılmaz. 2023. "The Efficacy of Inulin as a Cryoprotectant Agent on the Nutritional and Quality Characteristics of Frozen Sour Cherry Subjected to Different Freezing Treatments" Proceedings 91, no. 1: 273. https://doi.org/10.3390/proceedings2023091273

APA Style

Görgüç, A., & Yılmaz, F. M. (2023). The Efficacy of Inulin as a Cryoprotectant Agent on the Nutritional and Quality Characteristics of Frozen Sour Cherry Subjected to Different Freezing Treatments. Proceedings, 91(1), 273. https://doi.org/10.3390/proceedings2023091273

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