Effect of freeze-thaw treatment on physicochemical and antioxidant properties of Chinese hawthorn fruit and its juice.
- 2026-02
- Food chemistry 501
- PubMed: 41401577
- DOI: 10.1016/j.foodchem.2025.147533
Study Design
- Methods
- Hawthorn fruit was subjected to 0, 4, 8, and 12 freeze-thaw treatments (FTTs).
Freeze-thaw treatment (FTT) of Chinese hawthorn (Crataegus pinnatifida Bunge) fruit was examined to address problems including low juice yield, nutrient loss, and flavor deterioration. Hawthorn fruit was subjected to 0, 4, 8, and 12 FTTs. FTTs improved the color, flavor, nutritional quality, and in vitro antioxidant activity of hawthorn fruit juice. The optimal number of FTTs was 4, which increased juice yield and the DPPH scavenging rate by 9.34 % and 20.21 %, respectively, compared with no FTTs. FTTs significantly reduced the hardness, thermal stability, and bound water in hawthorn fruit. Still, there were no significant changes in the characteristic infrared or X-ray diffraction spectra. FTTs may have improved juice quality by synergistically disrupting the fruit microstructure and increasing free water, thereby dissolving the soluble substances released. Furthermore, the low-temperature may have enabled greater nutrient retention in the juice.
Research Insights
| Supplement | Dose | Health Outcome | Effect Type | Effect Size | Source |
|---|