Effects of high-pressure freezing and deep-frozen storage on cell structure and quality of cordyceps sinensis

• Published in: Food science & technology 2023-02, Vol.175, p.114044, Article 114044
• Main Authors: Li, Dongmei, Zhu, Zhiwei, Sun, Da-Wen
• Format: Article
• Language: English
• Subjects: Cell integrity and viability; Cordyceps sinensis; high-pressure shift freezing; Liquid nitrogen freezing; Microstructure
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2022.114044

Cordyceps sinensis (CS) is a kind of fungus with many biologically active components and it is better to preserve its freshness after harvesting. Therefore, the effect of high-pressure freezing and deep-frozen storage at −80 °C on the cell integrity and viability, quality-related attributes and microstructure of CS samples were investigated and compared with that of liquid nitrogen freezing (LNF), immersion freezing (IF) and normal frozen storage at −20 °C during 8 weeks of storage. LNF combined with deep-frozen storage exhibited the smallest damage to the cell integrity and viability, the most intact tissue and cellular structure, thereby minimizing quality loss. But the change rates showed high-pressure shift freezing (HPSF) combined with deep-frozen storage caused the slowest deterioration of the cell integrity, viability and quality-related attributes during the storage. Therefore, LNF combined with deep-frozen storage was the best way to freeze the CS samples, but HPSF combined with deep-frozen storage might be the better way for the long-term preservation of highly perishable fresh products with a cellular structure. •Quality and structural changes of CSs caused by HPF, LNF and IF were compared.•LNF combined with deep-frozen storage showed minimum quality and structural loss.•The deterioration rates of CSs caused by HPSF and stored at −80 °C were slowest.•Quality deterioration of CS was linked to cell integrity and viability damages.