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Purpose <p>This study investigates the impact of ultrasonic pre-packaging freezing (UPF) and the thawing process on tomato quality, emphasizing the need for a synergistic approach to better enhance shelf life and preserve nutritional, functional, and sensory properties.</p> Methods <p>Ultrasound at 40&#xa0;kHz and 80&#xa0;kHz frequencies was applied for 1, 2, and 3&#xa0;min, followed by packaging in millet starch-watermelon seed nanocomposite (MSWS-N) film. The tomatoes were then frozen at − 22&#xa0;°C and thawed for 3 to 30&#xa0;min at 25&#xa0;°C. Quality indicators, including drip loss, vitamin C content, lycopene retention, enzymatic activity, and aroma volatiles, were measured.</p> Results <p>The results showed that the 1-min, 40&#xa0;kHz treatment reduced drip loss to 9.5%, compared to 12.7% in the control group. The 80-kHz treatment preserved 35.385&#xa0;mg/100&#xa0;g of vitamin C after 30 thawing cycles, compared to 31.105&#xa0;mg/100&#xa0;g in the control. Lycopene retention improved, with treated tomatoes maintaining 3193.7&#xa0;mg/100&#xa0;g, compared to 2776.1&#xa0;mg/100&#xa0;g in the control. These improvements are attributed to reduced oxidative degradation and enhanced cellular integrity. Enzymatic activity declined more slowly in UPF-treated tomatoes, and aroma volatiles were better preserved.</p> Conclusion <p>These findings suggest that UPF, especially at 80&#xa0;kHz, improves the nutritional and functional quality of tomatoes during freezing and thawing. This approach offers a promising method for enhancing the shelf life and sustainability of frozen foods.</p>

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Enhancing thawing process of tomatoes with ultrasound and nanocomposite preservative film for quality retention

  • 期刊论文

  • 发表日期：

    2025年1月30日

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  • Adeshina Fadeyibi,
  • Rasaq A. Ajiboye,
  • Adebayo Maruf Olakunle

摘要

Purpose

This study investigates the impact of ultrasonic pre-packaging freezing (UPF) and the thawing process on tomato quality, emphasizing the need for a synergistic approach to better enhance shelf life and preserve nutritional, functional, and sensory properties.

Methods

Ultrasound at 40 kHz and 80 kHz frequencies was applied for 1, 2, and 3 min, followed by packaging in millet starch-watermelon seed nanocomposite (MSWS-N) film. The tomatoes were then frozen at − 22 °C and thawed for 3 to 30 min at 25 °C. Quality indicators, including drip loss, vitamin C content, lycopene retention, enzymatic activity, and aroma volatiles, were measured.

Results

The results showed that the 1-min, 40 kHz treatment reduced drip loss to 9.5%, compared to 12.7% in the control group. The 80-kHz treatment preserved 35.385 mg/100 g of vitamin C after 30 thawing cycles, compared to 31.105 mg/100 g in the control. Lycopene retention improved, with treated tomatoes maintaining 3193.7 mg/100 g, compared to 2776.1 mg/100 g in the control. These improvements are attributed to reduced oxidative degradation and enhanced cellular integrity. Enzymatic activity declined more slowly in UPF-treated tomatoes, and aroma volatiles were better preserved.

Conclusion

These findings suggest that UPF, especially at 80 kHz, improves the nutritional and functional quality of tomatoes during freezing and thawing. This approach offers a promising method for enhancing the shelf life and sustainability of frozen foods.