Application of Antifreeze Substances in Food Cryopreservation.

Mengxia Wu, Qin Xu, Han Ding, Dumin Zhao, Ying Wang, Baocai Xu

Abstract readReview

In one paragraph

Review in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Mengxia WuSchool of Food and Bioengineering, Hefei University of Technology, Hefei 230601, China.ORCID 0009-0005-3201-0152

Qin XuSchool of Food and Bioengineering, Hefei University of Technology, Hefei 230601, China.

Han DingAcademic Publishing Center, Anhui University of Science and Technology, Huainan 232001, China.

Dumin ZhaoSchool of Food and Bioengineering, Hefei University of Technology, Hefei 230601, China.

Ying WangSchool of Food and Bioengineering, Hefei University of Technology, Hefei 230601, China.

Baocai XuSchool of Food and Bioengineering, Hefei University of Technology, Hefei 230601, China.

Funding

the National Key R&D Program of China 2023YFD2100500

6 · The paper itself

Abstract

Freezing is a crucial technology for preserving food quality and extending shelf life. However, frozen storage often leads to protein oxidation, degradation, and cellular structural damage, compromising food palatability. To address these challenges, antifreeze substances have emerged as a promising solution. This review comprehensively summarizes the current research on antifreeze substances, including natural compounds and artificial analogs. For natural antifreeze substances, the mechanisms of antifreeze proteins (AFPs), antifreeze peptides (AFPPs), antifreeze polysaccharides (AFPLs), and antifreeze phosphates (AFPSs) are elucidated. Additionally, the preparation of artificial synthesis analogs and the application of antifreeze substances are discussed. By presenting their properties and research advancements, this review aims to provide a reference for the practical utilization of antifreeze substances in food-freezing applications.

Indexed as

antifreeze mechanismartificial synthesis analogsnatural antifreeze substances

Identifiers

PMID40565697

DOI10.3390/foods14122089

PMCPMC12191584

What OpenQuestion holds

Textmetadata

LicenceCC BY

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.