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

Youngsang You,Youngbok Ko,Soojin Jun,Seung Hyun Lee,Sangoh Kim,Muci Li,Taiyoung Kang

doi:10.3390/foods10102361

Abstract

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.

Highlights

Asparagus (Asparagus officinalis L.) is one of the most widely consumed vegetables in the US due to its unique flavor, low calories, and high nutritional values
Each negative control sample was frozen below freezing point, while the supercooled samples had reached a temperature of −3 ◦C without ice nucleation and maintained supercooling stage under the combined pulsed electric field (PEF) and oscillating magnetic field (OMF) during two-week storage
Each negative control sample was frozen below freezing point, while the supercooled samples had reached a temperature of −3 °C without ice nucleation and maintained supercooling stage under the combined PEF and OMF dur

Summary

Introduction

Asparagus (Asparagus officinalis L.) is one of the most widely consumed vegetables in the US due to its unique flavor, low calories, and high nutritional values. Anthocyanins are one of the largest and most important groups of water-soluble pigments in most species in the plant kingdom. Asparagus undergoes undesirable physiological and compositional changes such as moisture loss, chlorophyll degradation, and lignification [5,6] that lead to a deterioration of the overall quality of the vegetable. Emerging technologies such as edible coatings [3,7] and modified atmosphere packaging [4,8] have shown potential in maintaining the quality of asparagus. By utilizing the pretreatment technology, quality deterioration and microbial contamination can be minimized; the proper regulation of temperature and humidity needs to be ensured in order to further increase the microbial safety and enhancing the shelf-life of asparagus [9,10]

Methods

Results

Conclusion