The potential of nanoscale polysaccharides for the cryoprotection of deep-frozen food products

The global frozen food market is rapidly expanding, driving the food industry to seek innovative solutions to maintain product quality and minimize food losses. Among these innovations, cryoprotectants play a critical role by inhibiting ice crystal formation and preventing cell damage caused by recrystallization. Polysaccharides have emerged as alternative cryoprotectants due to their availability, low toxicity, and renewability. However, their large molecular size and complex branching structures often limit their diffusion into food matrices. With advancements in nanotechnology, polysaccharide-derived nanoparticles have gained significant attention for industrial applications. These nanoscale particles offer enhanced diffusion into food tissues, thanks to their high surface area-to-volume ratio and superior mass transfer properties. Acting as effective cryoprotectants, they form stable hydrogen bonds with water, thereby improving the freezing and thawing stability of food products. This review focuses on three promising polysaccharides-cellulose, starch, and chitosan-that demonstrate considerable potential in frozen food applications when transformed into nanosized particles. These nanoparticles mitigate undesirable changes such as drip loss, textural deformation, microstructural damage, enzymatic activity, and lipid and protein oxidation during freezing, frozen storage, and thawing. Moreover, recent studies highlight the efficacy of impregnation techniques in incorporating these nanoparticles into food systems. Given the growing interest in the safety of nanomaterials, this review also examines the potential toxicity and safety considerations of these three nanosized polysaccharides. Future research should further explore the untapped potential of nanoscale polysaccharides and investigate their techno-functional properties to optimize their application in frozen food systems.