Article
Multidisciplinary Sciences
Haena Park, Jun-Young Park, Kyung-Min Park, Pahn-Shick Chang
Summary: This study evaluated the effects of freezing rate on enzyme activity and conformational changes, finding that fast freezing leads to activity loss, structural changes, and aggregation. As the freezing rate increased, the degree of dissociation and unfolding of the enzyme significantly increased.
SCIENTIFIC REPORTS
(2021)
Article
Chemistry, Physical
Mina Bayattork, Rangam Rajkhowa, Benjamin James Allardyce, Xungai Wang, Jingliang Li
Summary: This study investigates the effects of pre-freezing treatments at different temperatures (-20℃, -80℃, or -196℃) on the microstructure, mechanical properties, and secondary structure of silk scaffolds prepared from lyophilization of silk hydrogels and silk solutions. The results show that silk hydrogels produce scaffolds with more nanofibrous structures compared to silk solutions. Only silk hydrogels can produce aligned macro-channels, while both silk solutions and hydrogels pre-frozen with liquid nitrogen can generate nanofibrous scaffolds. Silk hydrogel scaffolds are dominated by β-sheets, while silk solution scaffolds are largely amorphous. These findings are important for controlling the microstructure and mechanical properties of silk scaffolds.
JOURNAL OF COLLOID AND INTERFACE SCIENCE
(2023)
Article
Agriculture, Dairy & Animal Science
V. Vigolo, G. Niero, M. Penasa, M. De Marchi
Summary: The study found that different preservatives, freezing times, and analysis temperatures can influence the composition of milk protein fractions. Samples without preservatives had the highest protein content, while Bronopol-preserved milk had the lowest. Prolonged storage under freezing conditions had a negative impact on milk protein fractions. The analysis temperature significantly affected the different protein fractions.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Biophysics
Attasith Parnsubsakul, Chaweewan Sapcharoenkun, Choochart Warin, Sanong Ekgasit, Prompong Pienpinijtham
Summary: This study investigated cryoprotectants for AuNPs that effectively prevent aggregation and identified sucrose, PVP, and pectin as suitable options. Additionally, the study emphasized the importance of washing restored AuNPs to ensure accurate results for subsequent applications.
COLLOIDS AND SURFACES B-BIOINTERFACES
(2022)
Article
Endocrinology & Metabolism
Ih-Jane Yang, Ming-Yih Wu, Kuang-Han Chao, Shin-Yi Wei, Yi-Yi Tsai, Ting-Chi Huang, Mei-Jou Chen, Shee-Uan Chen
Summary: The study revealed an overall usage rate of 8.4% in their cohort. The highest cumulative live birth rate was in the youngest group, while the highest cumulative cost per live birth was in the oldest group, being three times higher than that in the group aged ≤35 years.
REPRODUCTIVE BIOLOGY AND ENDOCRINOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Su Chern Foo, Chui Yang Mok, Shu Yang Ho, Nicholas M. H. Khong
Summary: This article reviews the current status of microalgae preservation and conducts bibliometric analysis to identify key research areas for future advancement. Cryopreservation is the most popular method, but smaller labs may need alternative management-based solutions. The article suggests the development of accurate measurement tools and collaborative efforts among laboratories, biobanks, and industries to accelerate progress.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2023)
Article
Chemistry, Applied
Chuhan Bian, Huijie Yu, Kun Yang, Jun Mei, Jing Xie
Summary: This study investigated the effects of multi-frequency UAF on muscle quality and myofibrillar protein structure in large yellow croaker. The results showed that multi-frequency UAF improved freezing rate, reduced lipid oxidation, and maintained myofibrillar structure stability.
Article
Pharmacology & Pharmacy
Leif-Thore Deck, David R. Ochsenbein, Marco Mazzotti
Summary: Freezing and freeze-drying processes are commonly used in pharmaceutical formulations to improve stability. However, batch heterogeneity can cause process failure. In this study, a modeling framework for large-scale freezing processes was developed and an open-source implementation was published. The model couples heat transfer with ice nucleation kinetics and showed how ice nucleation leads to heterogeneity. Various cooling protocols were investigated, and holding schemes were found to have similar solidification times as controlled nucleation, suggesting a potential pathway for process optimization.
INTERNATIONAL JOURNAL OF PHARMACEUTICS
(2022)
Article
Food Science & Technology
Cristina Bilbao-Sainz, Amanda J. G. Sinrod, Lan Dao, Gary Takeoka, Tina Williams, Delilah Wood, Bor-Sen Chiou, David F. Bridges, Vivian C. H. Wu, Chenang Lyu, Matthew J. Powell-Palm, Boris Rubinsky, Tara McHugh
Summary: The study compared the effects of isochoric freezing with other preservation techniques on tomatoes, finding that isochoric freezing can maintain the quality, color, nutrients, and antioxidant activity of fresh tomatoes while reducing texture damage. In contrast, cold storage and quick freezing led to significant nutrient loss and changes in texture.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Chen Zhang, Shi-Yi Wang, Chu-Yun Wu, Jing-Jing Li, Ling-Zhi Zhang, Zhi-Juan Wang, Qiao-Quan Liu, Jian-Ya Qian
Summary: In this study, critical melting combined with freeze-thawing treatment was used to prepare porous starch with different characteristics. The method significantly increased the specific surface area, pore volume, and average diameter of the starch. It also improved the thermal stability and absorption capacity of the starch, and resulted in a more ordered double-helical structure.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Pharmacology & Pharmacy
Xiaofeng Lu, Shreya S. Kulkarni, Hanmin Dong, Yongan Tang, Li Yi, Supriya Gupta
Summary: Low solid content and high fill drug product configuration present challenges for obtaining elegant cake appearance after lyophilization. This study optimized the freezing process to achieve elegant cakes in a narrow primary drying operating space. A Design of Experiment (DoE) approach was used to evaluate the effect of shelf cooling rate and annealing temperature on cake appearance. The slope of product resistance (Rp) vs. dried layer thickness (Ldry) was used as the quantitative response. The optimized freezing process resulted in improved cake appearance and batch homogeneity.
INTERNATIONAL JOURNAL OF PHARMACEUTICS
(2023)
Article
Food Science & Technology
Sundus Nida, J. A. Moses, C. Anandharamakrishnan
Summary: Isochoric freezing, based on constant volume, is an emerging method for food preservation that has gained interest in recent years. This review presents the state of the art of isochoric freezing, its unique underlying mechanisms, and its impact on food quality. Non-food applications, costs, and future research directions are also discussed.
FOOD ENGINEERING REVIEWS
(2021)
Article
Pharmacology & Pharmacy
Miao Dong, Natalie M. Meinerz, Kathryne D. Walker, Robert L. Garcea, Theodore W. Randolph
Summary: Licensed vaccines have cold-chain requirements that limit availability in resource-poor areas, but research on lyophilization has shown improved thermal stability for HPV vaccines, overcoming some of these limitations.
EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS
(2021)
Article
Chemistry, Applied
Zuomiao Yang, Shucheng Liu, Qinxiu Sun, Ouyang Zheng, Shuai Wei, Qiuyu Xia, Hongwu Ji, Chujin Deng, Jiming Hao, Jie Xu
Summary: The application of liquid nitrogen freezing in golden pompano can shorten the total freezing time, improve muscle quality, and the -95 degrees C LNF has a significant improving effect on the muscle properties of golden pompano.
Article
Chemistry, Applied
Peiyu Wei, Kexue Zhu, Jun Cao, Yue Dong, Mengzhe Li, Xuanri Shen, Zhenhua Duan, Chuan Li
Summary: The study demonstrated that polyphenol treatment can effectively inhibit the texture deterioration of tilapia fillets during partial freezing, extend their shelf life, and protect the fillets texture by maintaining protein conformation.
