Effect of an oscillating magnetic field on the inhibition of ice nucleation and its application for supercooling preservation of fresh-cut mango slices

Abstract

The present study was aimed to examine the effect of oscillating magnetic fields (OMFs) at different intensities (up to 100 mT) on the extended water supercooling. The exterior supercooling chamber with specialized air circulation was invented for validation of the influence of OMF without any heat involvement. The pendulum experiment demonstrated that water tended to move in a direction opposite to the applied OMF due to diamagnetic repulsion, and the magnitude of the displacement increased proportionally with increases in the OMF intensities. Supercooling probability results indicated that OMF intensities of 50 mT inhibited ice nucleation in supercooled water when stored at the temperature of −11 °C, whereas OMF intensities exceeding 100 mT induced freezing. In this respect, the OMF at the field strength of 50 mT was applied for the supercooling preservation of fresh-cut mango slices, which were preserved in a supercooled state at −5 °C for up to 7 days. The quality assessment, such as weight loss and firmness, indicated that the supercooling preservation potentially extended the shelf-life of fresh-cut mangoes while maintaining their original quality. • The intensity of OMF was a significant factor affecting the supercooling probability of water. • OMF intensities of 50 mT potentially inhibited ice nucleation. • The supercooled state of mango slices was extended at −5 °C with the OMF treatment. • Supercooling preservation extended the shelf-life of mango samples without freezing damage.