Date:20 March 2022
Country: United States
Plants
Cellulose
Health
organ preservation
Food
frozen food preservation,Ice cream
Application
Description Researchers at the University of Tennessee have discovered that cellulose nanocrystals, a plant-based polysaccharide, can prevent ice crystals from growing in frozen foods like ice cream. These nanocrystals, which are amphiphilic, help maintain a smooth texture by inhibiting ice recrystallization. The findings suggest potential applications not only for ice cream but also for preserving other frozen foods and even improving organ storage for transplants. The use of cellulose nanocrystals could revolutionize food preservation and medical practices.
Pathway Description: The project uses a process of cellulose extraction and nanocrystal formation to develop ice crystal growth inhibitors. These cellulose nanocrystals, derived from the natural polymer, are amphiphilic and undergo surface adsorption, where they adhere to ice crystal surfaces, preventing enlargement. Testing in sucrose solutions mimicking ice cream revealed their ability to inhibit recrystallization through cryoprotection rather than viscosity-based stabilization. This innovative use of nanostructuring and surface interaction ensures smoother textures and opens pathways for broader applications in frozen food and medical preservation.
Source: Know More...
Tags: Frozen Food PreservationFrozen Food StabilityOrgan Preservation Technology
Health
organ preservation
Food
frozen food preservation,Ice cream
Types of Feedstock
Seconday agricultural residue
Name
Plant Cellulose
Form
Solid biomass
Commercials
Abundant and low-cost feedstock
Characteristics
High carbon sequestration potential
Chemical
Cellulose extraction,Nanocrystallization
Mechanical
surface adsorption
Educational Institution
University of Tennessee