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- W4313479215 abstract "Magnetic nanometer combined with microwave thawing (MN-MT) could become a novel solution to challenges uneven and overheating of microwave thawing (MT), while retaining high thawing efficiency, compared to conventional water immersion thawing (WT). In this study, MN-MT was applied to thaw fruit (lychee as an example) for the first time, and was evaluated by comparison with WT, MT and water immersion combined with microwave thawing (WI-MT). Results showed that MN-MT could significantly shorten the thawing time of frozen lychee by 80.67%, 25.86% and 18.83% compared to WT, MT and WI-MT, respectively. Compared to WT, MN-MT was the only thawing treatment which significantly enhanced the release of quercetin-3-O-rutinose-7-O-α-l-rhamnoside, according to HPLC-DAD. Meanwhile, thermal-sensitive procyanidin B2, phenylpropionic acid and protocatechuic acid were found to be protected from degradations only by MN-MT based on UPLC-ESI-QTOF-MS/MS results. In summary, MN-MT is a potential novel treatment for rapid thawing and quality maintenance of frozen fruits." @default.
- W4313479215 created "2023-01-06" @default.
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- W4313479215 date "2023-06-01" @default.
- W4313479215 modified "2023-09-29" @default.
- W4313479215 title "Magnetic nanometer combined with microwave: Novel rapid thawing promotes phenolics release in frozen-storage lychee" @default.
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- W4313479215 doi "https://doi.org/10.1016/j.foodchem.2022.135384" @default.
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