The Influence of Thawing Method on Bioactive Substances, Color, and Sensory Parameters in Frozen Strawberries from Retail Chains.
- 1Department of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, Slovakia.
- 2Department of Morphological Disciplines, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, Slovakia.
Abstract
Background
Freezing and thawing methods are critical to the final quality of food products.Methods
Our work focuses on evaluating the effect of five thawing protocols (in the refrigerator, at room temperature, in the microwave, and in a water bath at water temperatures of 20 and 40 °C) on the physicochemical properties, color, sensory properties, content of bioactive compounds, and antioxidant activity in frozen fruits of Fragaria spp. from different retail chains (n = 7) and from diverse countries of origin.Results
We found that although thawing at room temperature is a slow process, it best preserved the original quality of the strawberries when compared with other methods. Different thawing protocols had various effects on the color, sensory properties, polyphenol profile (TPC, TFC, TPA, and anthocyanins determined spectrophotometrically), and antioxidant activity (DPPH method) of strawberries. Our results indicate that each evaluated thawing method was viable.Conclusions
This study can provide a basis for selecting appropriate thawing processes in the strawberry processing industry based on the intended use of the food for further processing.
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BibTeX
@article{eftimova2026influence,
title = {{The Influence of Thawing Method on Bioactive Substances, Color, and Sensory Parameters in Frozen Strawberries from Retail Chains.}},
author = {Zuzana Megyesy Eftimová and Jana Zahumenská and Boris Semjon and Nikola Hudáková and Eva Dudriková},
journal = {Foods (Basel, Switzerland)},
year = {2026},
month = sep,
doi = {10.3390/foods15193386},
url = {https://europepmc.org/article/MED/42883493},
note = {CC BY},
}
RIS
TY - JOUR
TI - The Influence of Thawing Method on Bioactive Substances, Color, and Sensory Parameters in Frozen Strawberries from Retail Chains.
AU - Zuzana Megyesy Eftimová
AU - Jana Zahumenská
AU - Boris Semjon
AU - Nikola Hudáková
AU - Eva Dudriková
PY - 2026
DA - 2026/09/23
JO - Foods (Basel, Switzerland)
DO - 10.3390/foods15193386
UR - https://europepmc.org/article/MED/42883493
AB - Background Freezing and thawing methods are critical to the final quality of food products.Methods Our work focuses on evaluating the effect of five thawing protocols (in the refrigerator, at room temperature, in the microwave, and in a water bath at water temperatures of 20 and 40 °C) on the physicochemical properties, color, sensory properties, content of bioactive compounds, and antioxidant activity in frozen fruits of Fragaria spp. from different retail chains (n = 7) and from diverse countries of origin.Results We found that although thawing at room temperature is a slow process, it best preserved the original quality of the strawberries when compared with other methods. Different thawing protocols had various effects on the color, sensory properties, polyphenol profile (TPC, TFC, TPA, and anthocyanins determined spectrophotometrically), and antioxidant activity (DPPH method) of strawberries. Our results indicate that each evaluated thawing method was viable.Conclusions This study can provide a basis for selecting appropriate thawing processes in the strawberry processing industry based on the intended use of the food for further processing.
SN - 2304-8158
ER -