Isochoric Freezing for Preservation of Functionality and its Multifaceted Implications on Food

The preservation of food through low-temperature techniques has long been established. Traditional food freezing procedures that operate under isobaric (constant pressure) state frequently result in persistent alterations that degrade the quality of foods that have been frozen. In recent years, inspired by advances in the biomedical sector, the isochoric freezing approach has garnered significant research and commercial interest as a promising food preservation method. Isochoric freezing focuses on maintaining constant volume during freezing, thereby mitigating cell damage caused by volumetric expansion and ice crystal formation. By subjecting samples to ultra-rapid freezing rates while precisely controlling pressure, this technique minimizes ice crystal size, reduces osmotic stress, and prevents cellular rupture. This review aims to present the current state of isochoric freezing in food applications, shedding light on its distinctive mechanisms and exploring its impact on food quality.