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ORIGINAL RESEARCH article

Front. Nutr.
Sec. Nutrition and Food Science Technology
Volume 11 - 2024 | doi: 10.3389/fnut.2024.1439726
This article is part of the Research Topic Storage and Deep-Processing of Fruit and Vegetable Products View all articles

A comparison of raspberry freezing-damage during preservation in isochoric and isobaric conditions

Provisionally accepted
Stefan I. CAMPEAN Stefan I. CAMPEAN George-Andrei Beschea George-Andrei Beschea Beatrice G. VUTOIU Beatrice G. VUTOIU Maria B. TABACARU Maria B. TABACARU Gabriel NASTASE Gabriel NASTASE *
  • Transilvania University of Brașov, Brasov, Romania

The final, formatted version of the article will be published soon.

    Fruits are perishable, thus it's crucial to have an efficient preservation technique that can increase storage time while keeping physical quality and nutritional attributes in order to avoid wastage. The majority of methods for long-term storage require refrigeration. In this investigation, we assess the viability of isochoric freezing as a different technique of raspberry (Rubus idaeus L.) preservation. Raspberries were subjected to different storage conditions: isochoric freezing at -4°C, conventional isobaric settings at +3°C (refrigerator), -21°C (freezer), and -4°C with a trehalose solution in a plastic bag. The study assessed changes in weight loss, visual appearance, color, hardness, °Brix values, and pH over a seven-day period. Key findings reveal that raspberries subjected to isochoric freezing below the freezing point of water experienced minimal weight loss after seven days. Visual appearance, color, hardness, °Brix values, and pH were comparable to fresh raspberries, indicating minimal alteration. These results suggest that isochoric freezing shows potential as a preservation method that maintains the physical and chemical properties of raspberries similar to fresh fruit. Implementing diverse preservation techniques tailored to raspberries may contribute to environmental sustainability by reducing food wastage and the associated environmental impact.

    Keywords: Rubus idaeus L. (Raspberry), constant volume, preservation, weights loss, Brix, pH, Microscopy

    Received: 28 May 2024; Accepted: 16 Jul 2024.

    Copyright: © 2024 CAMPEAN, Beschea, VUTOIU, TABACARU and NASTASE. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Gabriel NASTASE, Transilvania University of Brașov, Brasov, Romania

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.