Role of ice structuring proteins on freezing–thawing cycles of pasta sauces

The freezing of the food is one of the most important technological developments for the storage of food in terms of quality and safety. The aim of this work was to study the role of an ice structuring protein (ISP) on freezing–thawing cycles of different solutions and commercial Italian pasta sauce...

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Bibliographic Details
Published in:Journal of food science and technology 2016-12, Vol.53 (12), p.4216-4223
Main Authors: Calderara, Marianna, Deorsola, Fabio A., Bensaid, Samir, Fino, Debora, Russo, Nunzio, Geobaldo, Francesco
Format: Article
Language:English
Subjects:
Analysis
Antifreeze solutions
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Chloride
Cold
Cooling
Crystallization
Food
Food preservation
Food quality
Food safety
Food Science
Freezing
Ice
Nutrition
Organisms
Original
Original Article
Phase transitions
Proteins
Sodium
Studies
Sucrose
Sugar
Temperature
Thawing
Tomatoes
Water
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Summary:The freezing of the food is one of the most important technological developments for the storage of food in terms of quality and safety. The aim of this work was to study the role of an ice structuring protein (ISP) on freezing–thawing cycles of different solutions and commercial Italian pasta sauces. Ice structuring proteins were related to the modification of the structure of ice. The results showed that the freezing time of an aqueous solution containing the protein was reduced to about 20% with respect to a pure water solution. The same effect was demonstrated in sugar-containing solutions and in lipid-containing sauces. The study proved a specific role of ISP during thawing, inducing a time decrease similar to that of freezing and even more important in the case of tomato-based sauces. This work demonstrated the role of ISP in the freezing–thawing process, showing a significant reduction of processing in the freezing and thawing phase by adding the protein to pure water and different sugar-, salt- and lipid-containing solutions and commercial sauces, with considerable benefits for the food industry in terms of costs and food quality.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-016-2409-3