Ice structuring proteins from plants: Mechanism of action and food application

BERT-DomainAFP: Antifreeze protein recognition and classification model based on BERT and structural domain annotation

Antifreeze proteins (AFPs) are crucial for organisms to adapt to low temperatures, with applications in medicine, food storage, aquaculture, and agriculture. Accurate AFP identification is challenging due to structural and sequence diversity. To improve prediction and classification, we propose BERT-DomainAFP, a deep learning model trained on the AntiFreezeDomains dataset created with a novel annotation strategy. The model uses pre-trained ProteinBERT and incorporates oversampling and undersampling techniques to handle unbalanced data, ensuring high predictive ability. BERT-DomainAFP achieves 98.48% accuracy, the highest among existing models, and can classify different AFP types based on structural domain features. This model outperforms current tools, offering a promising solution for AFP recognition and classification in research and applications.

Frozen dough steamed products: Deterioration mechanism, processing technology, and improvement strategies

Fresh dough products lead to instability in product quality, high production costs, and more production time, which seriously affects the industrial production of the food industry. The frozen dough technology mitigates the problems of short shelf-life and easy deterioration of quality during storage and transportation. It has shown a series of advantages in large-scale industrialization, high-quality standardization, and chain operation. However, the further development of frozen dough is restricted by the deterioration of the main components (gluten, starch, and yeast) caused by freezing. This review summarizes the main production process of frozen steamed bread and buns, and the deterioration reasons for the main component of frozen dough. The improvement mechanisms of raw ingredients, processing technology, processing equipment, and additives on frozen dough quality were analyzed from the perspective of improving gluten network integrity and yeast freeze tolerance. From prefermented frozen raw to steamed products without thawing has become the preferred production process to improve production efficiency. Wheat flour mixed with other flour can maintain the gluten network continuity of frozen dough. The freeze tolerance of yeast was improved by treatment with yeast suspension, yeast cell encapsulation, screening hybridization, and genetic engineering. Process optimization and new technology-assisted fermentation and freezing effectively reduce freezing damage. Various additives improve the freeze resistance of the gluten-starch matrix by promoting protein cross-linking and inhibiting water migration. In addition, ice structural proteins and ice nucleating agents have been proven to change the growth morphology and formation temperature of ice crystals. More new technologies and additive synergies need to be further explored.

Enhanced anaerobic digestion of freezing and thawing pretreated cow manure with increasing solid content: kinetics and microbial community dynamics

High solid anaerobic digestion has proved the mainstream technology for the treatment of organic wastes. However, the high molecular weight and complex lignocellulosic structure of cow manure (CM) make it indigestible and inefficient, leading to limit the hydrolysis step of anaerobic digestion at high solid content. To mitigate this bottleneck, an improved cost-effective freezing and thawing pretreatment technique was proposed in this study. The freezing and thawing pretreatment of raw CM without any dilution was done for 20 days. The maximum cumulative methane yield (487 mL CH4 g- 1VS) was achieved at a total solid (TS) of 5% followed by TS of 10% and 15%, which was 13%, 20% and 21% higher than obtained from untreated CM, respectively. The kinetic results revealed that the biodegradable materials could be utilized at increasing TS with decreasing hydrolysis rate. The pretreatment significantly enhanced the methylotrophic methanogenic pathway during high solid anaerobic digestion, which was contrary to the general concept that the process is usually dominated by acetoclastic and hydrogenotrophic methanogens. This study is very important to understand the effect of solid content but also important to understand the effect of freezing and thawing pretreatment on process parameters and microbial community dynamics in high solid anaerobic digestion.

Microbial ice-binding structures: A review of their applications

Microorganisms' ice-binding structures (IBS) are macromolecules with potential commercial value in agriculture, food technology, material technology, cryobiology, and medicine. Microbial ice-structuring or microbial ice-binding particles, with their multi-applications, are simple to use, effective in low amounts, non-toxic, and environmentally friendly. Due to their source and composition diversities, microbial ice-binding structures are gaining attention because they are useable in various conditions. Some microorganisms also produce structures with dual ice-nucleating and anti-freezing properties. Structures that promote ice formation (ice nucleating particles- INPs) act as ice nuclei, lowering the energy barrier between supercooled liquid and ice, causing ice crystals to form. In contrast, anti-freeze particles (AFPs) prevent ice formation and recrystallization through several mechanisms, including disturbing the formation of string hydrogen bonds amongst water molecules, melting already formed ice crystals, and preventing crystal formation by binding to specific sites. Knowledge of the type and function of microbial ice-binding structures lends fundamental insight for possible scaling the production of cheap, functional, and advanced microbial structure-inspired mimics and by-products. This review focuses on microbial ice-binding structures and their potential uses in the food, medicinal, environmental, and agricultural sectors.

Frost fighters: unveiling the potential of microbial antifreeze proteins in biotech innovation

Polar environments pose extreme challenges for life due to low temperatures, limited water, high radiation, and frozen landscapes. Despite these harsh conditions, numerous macro and microorganisms have developed adaptive strategies to reduce the detrimental effects of extreme cold. A primary survival tactic involves avoiding or tolerating intra and extracellular freezing. Many organisms achieve this by maintaining a supercooled state by producing small organic compounds like sugars, glycerol, and amino acids, or through increasing solute concentration. Another approach is the synthesis of ice-binding proteins, specifically antifreeze proteins (AFPs), which hinder ice crystal growth below the melting point. This adaptation is crucial for preventing intracellular ice formation, which could be lethal, and ensuring the presence of liquid water around cells. AFPs have independently evolved in different species, exhibiting distinct thermal hysteresis and ice structuring properties. Beyond their ecological role, AFPs have garnered significant attention in biotechnology for potential applications in the food, agriculture, and pharmaceutical industries. This review aims to offer a thorough insight into the activity and impacts of AFPs on water, examining their significance in cold-adapted organisms, and exploring the diversity of microbial AFPs. Using a meta-analysis from cultivation-based and cultivation-independent data, we evaluate the correlation between AFP-producing microorganisms and cold environments. We also explore small and large-scale biotechnological applications of AFPs, providing a perspective for future research.

Characteristics and applications of plant-derived antifreeze proteins in frozen dough: A review

Frozen dough technology has been widely used in the food industry at home and abroad due to its advantages of extending shelf life, preventing aging, and facilitating refrigeration and transportation. However, during the transportation and storage process of frozen dough, the growth and recrystallization of ice crystals caused by temperature fluctuations can lead to a deterioration in the quality of the dough, resulting in poor sensory characteristics of the final product and decreased consumption, which limits the large-scale application of frozen dough. In response to this issue, antifreeze proteins (AFPs) could be used as a beneficial additive to frozen dough that can combine with ice crystals, modify the ice crystal morphology, reduce the freezing point of water, and inhibit the recrystallization of ice crystals. Because of its special structure and function, it can well alleviate the quality deterioration problem caused by ice crystal recrystallization during frozen storage of dough, especially the plant-derived AFPs, which have a prominent effect on inhibiting ice crystal recrystallization. In this review, we introduce the characteristics and mechanisms of action of plant-derived AFPs. Furthermore, the application of plant-derived AFPs in frozen dough are also discussed.

Effects of Ultrasound-Assisted Vacuum Impregnation Antifreeze Protein on the Water-Holding Capacity and Texture Properties of the Yesso Scallop Adductor Muscle during Freeze-Thaw Cycles

The effect of antifreeze protein (AFP) on the water-holding capacity (WHC) and texture properties of the Patinopecten yessoensis adductor muscles during freeze–thaw cycles (FTCs) were evaluated based on three impregnation methods: general impregnation (GI), vacuum impregnation (VI), and ultrasound-assisted VI (US-VI). The WHC, texture properties, and tissue microstructure were all evaluated. Results showed that the WHC and texture properties of adductor muscle were significantly improved in the VI and US-VI groups during FTCs (p < 0.05). The WHC of the adductor muscle in the US-VI group was maximally enhanced in terms of yield (6.63%), centrifugal loss, cooking loss, and T₂₂. The US-VI group of the adductor muscle had the optimal chewiness and springiness compared to others, and the shear force and hardness were most effectively enhanced by VI. The growth and recrystallization of ice crystals in the frozen adductor muscle were significantly inhibited by VI and US-VI. The average cross-sectional area and roundness of ice crystals in the US-VI group were decreased by 61.89% and increased by 22.22% compared with those of the control, respectively. The partial least squares regression (PLSR) model further confirmed that the WHC and texture properties of the adductor muscle were correlated appreciably with the degree of modification of ice crystal morphology through the AFP.

Structural diversity of marine anti-freezing proteins, properties and potential applications: a review

Cold-adapted organisms, such as fishes, insects, plants and bacteria produce a group of proteins known as antifreeze proteins (AFPs). The specific functions of AFPs, including thermal hysteresis (TH), ice recrystallization inhibition (IRI), dynamic ice shaping (DIS) and interaction with membranes, attracted significant interest for their incorporation into commercial products. AFPs represent their effects by lowering the water freezing point as well as preventing the growth of ice crystals and recrystallization during frozen storage. The potential of AFPs to modify ice growth results in ice crystal stabilizing over a defined temperature range and inhibiting ice recrystallization, which could minimize drip loss during thawing, improve the quality and increase the shelf-life of frozen products. Most cryopreservation studies using marine-derived AFPs have shown that the addition of AFPs can increase post-thaw viability. Nevertheless, the reduced availability of bulk proteins and the need of biotechnological techniques for industrial production, limit the possible usage in foods. Despite all these drawbacks, relatively small concentrations are enough to show activity, which suggests AFPs as potential food additives in the future. The present work aims to review the results of numerous investigations on marine-derived AFPs and discuss their structure, function, physicochemical properties, purification and potential applications.

Potent Time-Dependent Ice Recrystallization Inhibition Activity of Cellulose Nanocrystals in Sucrose Solutions

Exploring novel materials with ice recrystallization inhibition (IRI) activity in several fields often starts with a quantitative analysis of ice crystal size change by a splat assay or sandwich assay on a short time scale from 0.5 to 1 h. This study found that this time scale was insufficient to evaluate the IRI activity of cellulose nanocrystals (CNCs) in a model ice cream system-25.0% sucrose solution. No IRI activity was observed in CNCs incubated with ice crystals on a short time scale of 0.5-2.0 h. However, over longer time scales, the growth of ice crystals was entirely inhibited by 1.0% CNCs (between 2 and 24 h) and 0.5% CNCs (between 24 and 72 h) with corresponding final crystal sizes of 25 and 40 μm, respectively. Additionally, ice shaping was observed on a long exposure time, but not on a short exposure time. The findings presented here can be explained by a time-dependent surface coverage of CNCs on ice crystals. The data here indicate the importance of choosing a suitable exposure time for evaluating the IRI activity of new materials and prompt a better understanding of IRI mechanisms involving CNCs.

Anti freeze proteins (Afp): Properties, sources and applications - A review

Extreme cold marine and freshwater temperatures (below 4 °C) induce massive deterioration to the cell membranes of organisms resulting in the formation of ice crystals, consequently causing organelle damage or cell death. One of the adaptive mechanisms organisms have evolved to thrive in cold environments is the production of antifreeze proteins with the functional capabilities to withstand frigid temperatures. Antifreeze proteins are extensively identified in different cold-tolerant species and they facilitate the persistence of cold-adapted organisms by decreasing the freezing point of their body fluids. Various structurally diverse types of antifreeze proteins detected possess the ability to modify ice crystal growth by thermal hysteresis and ice recrystallization inhibition. The unique properties of antifreeze proteins have made them a promising resource in industry, biomedicine, food storage and cryobiology. This review collates the findings of the various studies carried out in the past and the recent developments observed in the properties, functional mechanisms, classification, distinct sources and the ever-increasing applications of antifreeze proteins. This review also summarizes the possibilities of the way forward to identify new avenues of research on anti-freeze proteins.

Ion-Specific Effects on the Growth of Single Ice Crystals

Understanding the effects of soluble impurities or suspended particles on ice growth is of significant importance from Earth science to materials engineering. Ions are common impurities with ice in a wide range of fields, but their effects on ice growth remain largely elusive. Here, we studied the ion-specific effects on single ice crystal growth in various electrolyte and polyelectrolyte solutions and found F^- and NH₄⁺ show remarkable abilities of inducing single ice crystals to form hexagonal shapes and reducing the growth rates of ice crystals. Molecular dynamics simulations reveal the accumulation of F^- around the ice/solution interface that plays a key role in the shapes and growth rates of single ice crystals. The understanding of ion-specific effects on ice growth opens up more possibilities for improving related fields, e.g., freeze desalination and cryopreservation.

Advanced Nanomaterials-Assisted Cell Cryopreservation: A Mini Review

Cell cryopreservation is of vital significance both for transporting and storing cells before experimental/clinical use. Cryoprotectants (CPAs) are necessary additives in the preserving medium in cryopreservation, preventing cells from freeze-thaw injuries. Traditional organic solvents have been widely used in cell cryopreservation for decades. Given the obvious damage to cells due to their undesirable cytotoxicity and the burdensome post-thaw washing cycles before use, traditional CPAs are more and more likely to be replaced by modern ones with lower toxicity, less processing, and higher efficiency. As materials science thrives, nanomaterials are emerging to serve as potent vehicles for delivering nontoxic CPAs or inherent CPAs comparable to or even superior to conventional ones. This review will introduce some advanced nanomaterials (e.g., organic/inorganic nanoCPAs, nanodelivery systems) utilized for cell cryopreservation, providing broader insights into this developing field.

The atomistic details of the ice recrystallisation inhibition activity of PVA

Understanding the ice recrystallisation inhibition (IRI) activity of antifreeze biomimetics is crucial to the development of the next generation of cryoprotectants. In this work, we bring together molecular dynamics simulations and quantitative experimental measurements to unravel the microscopic origins of the IRI activity of poly(vinyl)alcohol (PVA)-the most potent of biomimetic IRI agents. Contrary to the emerging consensus, we find that PVA does not require a "lattice matching" to ice in order to display IRI activity: instead, it is the effective volume of PVA and its contact area with the ice surface which dictates its IRI strength. We also find that entropic contributions may play a role in the ice-PVA interaction and we demonstrate that small block co-polymers (up to now thought to be IRI-inactive) might display significant IRI potential. This work clarifies the atomistic details of the IRI activity of PVA and provides novel guidelines for the rational design of cryoprotectants.

Impact of ice structuring protein on myofibrillar protein aggregation behaviour and structural property of quick-frozen patty during frozen storage

The goal of this study was to explore the cryoprotective effect of ice structuring protein (ISP) on the aggregation behaviour and structural changes of myofibrillar protein (MP) from quick-frozen pork patties during frozen storage. Frozen storage causes the formation of large protein aggregates and weakens MP structures. After adding ISP into patties, MP had a more stable aggregation system, which was manifested by a uniform particle size distribution and significantly higher absolute zeta potential (11.71 mV) than the control (9.56 mV) (P < 0.05). Atomic force microscopy results showed that the surface roughness of MP aggregation decreased by 9.78% with ISP after freezing for 180 d. Additionally, compared to patties without ISP, the MP carbonyl content from the ISP-treated patty decreased by 32%, and the free amino content increased by 14.99% during frozen storage. Results from circular dichroism spectroscopy and fluorescence spectroscopy showed that MP secondary and tertiary structure stability in patties improved with ISP. Overall, ISP has the potential to improve MP aggregation and structural stability during frozen storage.

Antifreeze Proteins and Their Practical Utilization in Industry, Medicine, and Agriculture

Antifreeze proteins (AFPs) are specific proteins, glycopeptides, and peptides made by different organisms to allow cells to survive in sub-zero conditions. AFPs function by reducing the water’s freezing point and avoiding ice crystals’ growth in the frozen stage. Their capability in modifying ice growth leads to the stabilization of ice crystals within a given temperature range and the inhibition of ice recrystallization that decreases the drip loss during thawing. This review presents the potential applications of AFPs from different sources and types. AFPs can be found in diverse sources such as fish, yeast, plants, bacteria, and insects. Various sources reveal different α-helices and β-sheets structures. Recently, analysis of AFPs has been conducted through bioinformatics tools to analyze their functions within proper time. AFPs can be used widely in various aspects of application and have significant industrial functions, encompassing the enhancement of foods’ freezing and liquefying properties, protection of frost plants, enhancement of ice cream’s texture, cryosurgery, and cryopreservation of cells and tissues. In conclusion, these applications and physical properties of AFPs can be further explored to meet other industrial players. Designing the peptide-based AFP can also be done to subsequently improve its function.

Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles

The inhibitory effect of ice structuring protein (ISP) on the quality deterioration of quick-frozen pork patties subjected to multiple freeze-thaw (F-T) cycles was investigated. The inhibitory effect of ISP on patty quality deterioration was obvious after five F-T cycles (P < 0.05). The hardness and springiness of patties with 0.20% ISP were 3.84% and 10.61% higher than those of patties without ISP, and the thawing loss of patties with 0.20% ISP was 43.64% lower than that of patties without ISP (P < 0.05). In addition, ISP effectively restrained moisture migration and destruction of pork patty microstructure during F-T cycles. More importantly, thiobarbituric acid reactive substance levels and carbonyl contents in the patties with 0.20% ISP were 25% and 32% lower than those in the control group (no significant difference with patties with 0.30% ISP) after five F-T cycles. Therefore, these results illustrated the potential benefits of ISP in meat products.

A review of research on plant-based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

The topic of plant-based meat alternatives (PBMAs) has been discussed for several decades, but it has only recently become one of the hottest topics in the food and research communities. With the purpose of investigating the current situation of scientific research on PBMA and determining future research opportunities, the driving forces for PBMA development, a brief history of its progression, key technologies required for production, and the resulting consumer attitudes are summarized. Environmental, human health, and animal welfare concerns are the main factors that have driven the development of PBMA. Although its history can trace back to ancient Asian civilizations, the first generation of PBMA originated in 1960s and a new generation of PBMA designed for carnivore was developed in recently years. Structuring methods such as extrusion and shear cell techniques have been widely studied, but improvements toward the overall appearance and flavor, biological and chemical safety control, as well as the selection of protein sources are also very important for PBMA production. The consumer acceptance of PBMA remains unsatisfactory but is continually improving. Based on those knowledge, future research opportunities include developing more effective strategies for consumer education, providing more scientific evidence for the health properties of PBMA, finding more suitable protein sources to improve the quality of the final products, improving the appearance and flavor, further examining and securing the chemical safety, exploring the structure formation mechanism during the extraction or shearing processes, and developing methods and standards for a quality evaluation of PBMA.

Effect of in vitro cold acclimation of Deschampsia antarctica on the accumulation of proteins with antifreeze activity

Deschampsia antarctica has managed to colonize the maritime Antarctic. One of the main factors associated with its tolerance to low temperatures is the presence of apoplastic proteins with antifreeze activity. This work focuses on the effect of cold acclimation of D. antarctica on the accumulation of apoplastic proteins with antifreeze activity. Antifreeze proteins present in apoplastic extracts were purified by ice affinity purification, and their identity was determined by protein sequencing. D. antarctica plants were subjected to 22 days of cold acclimation at 4 °C. The highest content of apoplastic proteins with antifreeze activity was obtained at between 12 and 16 days of acclimation. Protein sequencing allowed their identification with >95% probability. Percentage coverage was 74% with D. antarctica ice recrystallization inhibition protein 1 (DaIRIP1) and 55% with DaIRIP3. Cold acclimation of D. antarctica improved the yield of apoplastic proteins, and resulted in an increase in the antifreeze activity of apoplastic extracts. An in silico analysis suggested that the fluctuations presented by the three-dimensional structures of DaIRIPs help to explain the presence of certain DaIRIPs in apoplastic extracts under the cold acclimation conditions evaluated.

Investigation of the antifreeze mechanism and effect on quality characteristics of largemouth bass (Micropterus salmoides) during F-T cycles by hAFP

The interaction between herring antifreeze protein (hAFP) and ice crystals was studied by molecular dynamics simulation in this paper. On this basis, the effect of hAFP on the quality attributes of largemouth bass after three freezing-thawing (F-T) cycles was studied. Scanning electron microscope was conducted to analyze the microstructure changes of muscle fibers. The content of dityrosine/total sulfhydryl/carbonyl and the Ca2+-ATPase activity were measured to explore the degree of protein oxidation. Raman and intrinsic fluorescence spectra were used to measure the protein secondary structure and tertiary conformation. Results showed that hAFP protected the organisms from freezing by binding to the ice crystals, decreasing the freezing point and inhibiting the recrystallization. Furthermore, hAFP combined with chitosan magnetic (CS@Fe3O4) nanoparticles or vacuum impregnation hAFP was shown to be an effective method to reduce the mechanical damage of ice crystals to samples, and decrease the oxidation degree of samples during F-T cycles.

Influence of temperature fluctuations on growth and recrystallization of ice crystals in frozen peeled shrimp (Litopenaeus vannamei) pre-soaked with carrageenan oligosaccharide and xylooligosaccharide

Temperature fluctuation is a common problem in the frozen storage of shrimp products. This study investigated the influence of carrageenan oligosaccharide (CO) and xylooligosaccharide (XO) on the growth and recrystallization of ice crystals in frozen peeled shrimp exposed to temperature fluctuations. Shrimp soaked with water and 3.0% (w/v) Na₄P₂O₇ solution were designated as the negative and positive controls, respectively. Our data revealed that both CO- and XO-soaked shrimp had significant improvements in thawing and cooking loss, myofibrillar protein content, Ca²⁺-ATPase activity, and textural variables when exposed to temperature fluctuations compared to control samples. Microstructural imaging indicated that soaking the shrimp in CO and XO slowed the progression of damage caused to tissue myofibrils by large ice crystals, as well as inhibited the growth and recrystallization of ice crystals in muscle tissues. SDS-PAGE analysis confirmed that treatment with the oligosaccharides exhibited marked effects on the stability of muscle proteins and inhibited the degradation of muscle proteins affected by the temperature fluctuations. Based on these data, we hypothesize that the incorporated CO and XO may bind to muscle proteins and capture water molecules in the myofibrillar network through hydrogen bonding, thereby suppressing the myofibrillar denaturation and tissue structure destruction induced by the growth and recrystallization of ice crystals.

Natural freezing-thawing pretreatment of corn stalk for enhancing anaerobic digestion performance

Natural freezing-thawing (NFT) was proposed as a low energy input and alternative pretreatment method for high biomethane production from corn stalk (CS) by anaerobic digestion (AD). The CS was pretreated by freezing-thawing in winter season using different pretreatment time periods (7d, 14d, 21d and 28d) and solid-to-liquid ratios (1:2, 1:4, 1:6, 1:8 and 1:10). The results showed that CS pretreated for 21d coupled with a solid-to-liquid ratio of 1:6 achieved the best result among all pretreatment conditions. In this case, the biomethane yield and VS removal rate of CS reached the highest values of 253 mL·g_vs^-1 and 58.6%, respectively_, which were 40.5% and 27.4% higher than that of the untreated. It was also found that the predominant bacterial and archaeal at genus level in AD were Clostridium_sensu_stricto_1 (36.1%) and Methanobacterium (54.0%), respectively. This study provided that NFT is a simple pretreatment strategy for efficient AD bioconversion of CS to biomethane.

Intracellular Expression of Antifreeze Peptides in Food Grade Lactococcus lactis and Evaluation of Their Cryoprotective Activity

Antifreeze peptides can protect living organisms from low temperatures by preventing damage or killing due to ice crystal formation between cells. Therefore, antifreeze peptides can be used as a low temperature protectant for cryopreservation of cells and tissues, and also in food production. In this study, a recombinant SF-P gene was constructed and inserted into pNZ8149 to construct a food grade expression vector, which was then electroporated into Lactococcus lactis NZ3900. The expression of the target protein was induced using Nisin, and the optimal expression condition was determined to be a pH of 6.0, Nisin concentration of 25 ng/mL, temperature of 37 °C, and incubation time of 6 hr. Compared to the strain NZ3900 and the recombinant strain SF-P₁ without addition of Nisin, the recombinant strain SF-P₂ showed the highest cell survival and thermal hysteresis activity, and had a reduction in the changes of activities of extracellular and intracellular lactate dehydrogenase and β-galactosidase after freezing. Moreover, analysis by SEM showed that SF-P₂ cells were more completely and regularly shaped than other strains, displayed no obvious leakage of cell contents, and had an intact boundary between cells after freezing. These results indicate that the recombinant strain SF-P₂ has a protective effect against freezing. This paper presents a food grade expression system for an antifreeze peptide SF-P using L. lactis as a host, and shows that the intracellular expression of antifreeze peptide could protect the cellular integrity and physiological functions of L. lactis.

PRACTICAL APPLICATION

The recombinant Lactococcus lactis with intracellular expression of antifreeze peptides SF-P could reduce the damage of bacteria cells induced by freezing or freeze drying, so, it could be applied in the process of freezing food without separation, such as the manufacture of yoghurt ice cream, frozen dough, and so on.

Application of differential scanning calorimetry to estimate quality and nutritional properties of food products

Over the past years, both food researchers and food industry have shown an increased interest in finding techniques that can estimate modifications in quality, nutritional, and thermophysical properties of food products during processing and/or storage. For instance, differential scanning calorimetry (DSC) has attracted the interest of scientific community because only a small amount of sample is needed for analysis. Moreover, it does not require any specific sample preparation, and is a repeatable and reliable method. In addition, DSC methodology needs a short time for experiments compared with other techniques used for the same purpose. At this stage of investigation, there is a need to evaluate the commonly accepted and new emerging DSC applications to establish the optimum conditions of emerging processing. This paper reviews the current and new insights of DSC technique for the estimation of quality, nutritional, and thermophysical properties of food products during conventional and emerging processing and/or subsequent storage. The estimation of different properties in several food matrices after processing and/or storage is also discussed.

Fabrication of Anti-Icing Surfaces by Short α-Helical Peptides

We designed 12-amino acid peptides as antifreeze protein (AFP) mimetics and tuned the antifreeze activity of the peptides by their structures. Moreover, these short peptides were first immobilized to surfaces as an anti-icing coating. We discovered that the peptides with higher antifreeze activity exhibited better anti-icing performance. It is the first time that short peptides were successfully applied to fabricate anti-icing surfaces, which is certainly advantageous in comparison to the AFP anti-icing coatings previously reported.

Understanding the influence of carrageenan oligosaccharides and xylooligosaccharides on ice-crystal growth in peeled shrimp (Litopenaeus vannamei) during frozen storage

Cryoprotective saccharides are widely accepted antifreeze additives that reduce thawing loss, maintain texture, and retard protein denaturation in frozen seafood.

From ice-binding proteins to bio-inspired antifreeze materials

Ice-binding proteins (IBP) facilitate survival under extreme conditions in diverse life forms. IBPs in polar fishes block further growth of internalized environmental ice and inhibit ice recrystallization of accumulated internal crystals. Algae use IBPs to structure ice, while ice adhesion is critical for the Antarctic bacterium Marinomonas primoryensis. Successful translation of this natural cryoprotective ability into man-made materials holds great promise but is still in its infancy. This review covers recent advances in the field of ice-binding proteins and their synthetic analogues, highlighting fundamental insights into IBP functioning as a foundation for the knowledge-based development of cheap, bio-inspired mimics through scalable production routes. Recent advances in the utilisation of IBPs and their analogues to e.g. improve cryopreservation, ice-templating strategies, gas hydrate inhibition and other technologies are presented.

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 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.

Ice Recrystallization in a Solution of a Cryoprotector and Its Inhibition by a Protein: Synchrotron X-Ray Diffraction Study

Ice formation and recrystallization is a key phenomenon in freezing and freeze-drying of pharmaceuticals and biopharmaceuticals. In this investigation, high-resolution synchrotron X-ray diffraction is used to quantify the extent of disorder of ice crystals in binary aqueous solutions of a cryoprotectant (sorbitol) and a protein, bovine serum albumin. Ice crystals in more dilute (10 wt%) solutions have lower level of microstrain and larger crystal domain size than these in more concentrated (40 wt%) solutions. Warming the sorbitol-water mixtures from 100 to 228 K resulted in partial ice melting, with simultaneous reduction in the microstrain and increase in crystallite size, that is, recrystallization. In contrast to sorbitol solutions, ice crystals in the BSA solutions preserved both the microstrain and smaller crystallite size on partial melting, demonstrating that BSA inhibits ice recrystallization. The results are consistent with BSA partitioning into quasi-liquid layer on ice crystals but not with a direct protein-ice interaction and protein sorption on ice surface. The study shows for the first time that a common (i.e., not-antifreeze) protein can have a major impact on ice recrystallization and also presents synchrotron X-ray diffraction as a unique tool for quantification of crystallinity and disorder in frozen aqueous systems.

Interaction of ice binding proteins with ice, water and ions

Ice binding proteins (IBPs) are produced by various cold-adapted organisms to protect their body tissues against freeze damage. First discovered in Antarctic fish living in shallow waters, IBPs were later found in insects, microorganisms, and plants. Despite great structural diversity, all IBPs adhere to growing ice crystals, which is essential for their extensive repertoire of biological functions. Some IBPs maintain liquid inclusions within ice or inhibit recrystallization of ice, while other types suppress freezing by blocking further ice growth. In contrast, ice nucleating proteins stimulate ice nucleation just below 0 °C. Despite huge commercial interest and major scientific breakthroughs, the precise working mechanism of IBPs has not yet been unraveled. In this review, the authors outline the state-of-the-art in experimental and theoretical IBP research and discuss future scientific challenges. The interaction of IBPs with ice, water and ions is examined, focusing in particular on ice growth inhibition mechanisms.

Antifreeze proteins in naturally cold acclimated leaves of Drimys angustifolia, Senecio icoglossus, and Eucalyptus ssp

Summary Antifreeze proteins (AFPs) present in plants may inhibit ice recrystallization even at low concentrations, and show potential application to many frozen foods. This study evaluated the presence of antifreeze proteins in naturally cold acclimated and non-acclimated leaves of Drimys angustifolia, Senecio icoglossus and Eucalyptus ssp. No proteins were detected in apoplastic extracts of Eucalyptus ssp. Extracts of cold acclimated and non-acclimated S. icoglossus showed protein concentrations of 42.89 and 17.76 µg mL-1, both with bands between 25 and 37 kDa in the SDS-PAGE. However, they did not inhibit recrystallization. The extract of cold acclimated D. angustifolia contained a protein concentration of 95.17 µg mL-1, almost five times higher than the extract of non-acclimated D. angustifolia. In the extract of cold acclimated D. angustifolia, there was presence of ice recrystallization inhibitors. This extract showed a protein band just below 37 kDa and another more intense band between 20 and 25 kDa. It is the first time that the presence of antifreeze proteins in this species is being described.

Chitinases from Bacteria to Human: Properties, Applications, and Future Perspectives

Chitin is the second most plenteous polysaccharide in nature after cellulose, present in cell walls of several fungi, exoskeletons of insects, and crustacean shells. Chitin does not accumulate in the environment due to presence of bacterial chitinases, despite its abundance. These enzymes are able to degrade chitin present in the cell walls of fungi as well as the exoskeletons of insect. They have shown being the potential agents for biological control of the plant diseases caused by various pathogenic fungi and insect pests and thus can be used as an alternative to chemical pesticides. There has been steady increase in demand of chitin derivatives, obtained by action of chitinases on chitin polymer for various industrial, clinical, and pharmaceutical purposes. Hence, this review focuses on properties and applications of chitinases starting from bacteria, followed by fungi, insects, plants, and vertebrates. Designing of chitinase by applying directed laboratory evolution and rational approaches for improved catalytic activity for cost-effective field applications has also been explored.