{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,5]],"date-time":"2026-09-05T13:13:23Z","timestamp":1788614003042,"version":"build-2803163510"},"reference-count":35,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"}],"funder":[{"DOI":"10.13039\/501100008804","name":"Ministry of Science and Technology, Government of the People\u2019s Republic of Bangladesh","doi-asserted-by":"publisher","award":["SRG-252370"],"award-info":[{"award-number":["SRG-252370"]}],"id":[{"id":"10.13039\/501100008804","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100007944","name":"Shahjalal University of Science and Technology","doi-asserted-by":"publisher","award":["AS \/2025\/1\/41"],"award-info":[{"award-number":["AS \/2025\/1\/41"]}],"id":[{"id":"10.13039\/501100007944","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Cryobiology"],"published-print":{"date-parts":[[2026,9]]},"DOI":"10.1016\/j.cryobiol.2026.105699","type":"journal-article","created":{"date-parts":[[2026,8,26]],"date-time":"2026-08-26T20:33:38Z","timestamp":1787776418000},"page":"105699","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"special_numbering":"C","title":["Vacuum-assisted sucrose impregnation improves frozen pineapple quality through water-state modification"],"prefix":"10.1016","volume":"124","author":[{"given":"Md Fahim Foysal","family":"Sikder","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4564-5905","authenticated-orcid":false,"given":"K.","family":"Monalisa","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rowshon","family":"Ara","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"M.Z.","family":"Islam","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"M.M.","family":"Hoque","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.cryobiol.2026.105699_bib1","doi-asserted-by":"crossref","DOI":"10.1111\/jfpe.70133","article-title":"Effects of osmotic dehydration-assisted freezing at different pressure rates on mass transfer and quality of fresh-cut apple","volume":"48","author":"Alabi","year":"2025","journal-title":"J. Food Process. Eng."},{"key":"10.1016\/j.cryobiol.2026.105699_bib2","doi-asserted-by":"crossref","DOI":"10.1111\/jfpe.14037","article-title":"Effects of osmotic dehydration pretreatment on freezing characteristics and quality of frozen fruits and vegetables","volume":"45","author":"Alabi","year":"2022","journal-title":"J. Food Process. Eng."},{"key":"10.1016\/j.cryobiol.2026.105699_bib3","series-title":"Revision 3, Maryland, USA Assoc","article-title":"Official methods of analysis of AOAC international","year":"2005"},{"key":"10.1016\/j.cryobiol.2026.105699_bib4","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1006\/abio.1996.0292","article-title":"The ferric reducing ability of plasma (FRAP) as a measure of \u201cantioxidant power\u201d: the FRAP assay","volume":"239","author":"Benzie","year":"1996","journal-title":"Anal. Biochem."},{"key":"10.1016\/j.cryobiol.2026.105699_bib5","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1016\/S0023-6438(95)80008-5","article-title":"Use of a free radical method to evaluate antioxidant activity","volume":"28","author":"Brand-Williams","year":"1995","journal-title":"LWT Food Sci. Technol."},{"key":"10.1016\/j.cryobiol.2026.105699_bib6","doi-asserted-by":"crossref","first-page":"604","DOI":"10.1111\/jtxs.12366","article-title":"Effect of different sugars on the freezing characteristics of Kyoho grape","volume":"49","author":"Cao","year":"2018","journal-title":"J. Texture Stud."},{"key":"10.1016\/j.cryobiol.2026.105699_bib7","doi-asserted-by":"crossref","first-page":"64","DOI":"10.1016\/j.jfoodeng.2009.09.016","article-title":"Changes in respiration rate and physical properties of strawberries due to osmotic dehydration and storage","volume":"97","author":"Castell\u00f3","year":"2010","journal-title":"J. Food Eng."},{"key":"10.1016\/j.cryobiol.2026.105699_bib8","doi-asserted-by":"crossref","first-page":"268","DOI":"10.1111\/ijfs.15399","article-title":"Pulsed vacuum impregnated trehalose to improve the physicochemical quality of frozen-thawed kiwifruit","volume":"57","author":"bing Chen","year":"2022","journal-title":"Int. J. Food Sci. Technol."},{"key":"10.1016\/j.cryobiol.2026.105699_bib9","doi-asserted-by":"crossref","first-page":"857","DOI":"10.1046\/j.1365-2621.2003.00745.x","article-title":"Effects of cryoprotectant mixtures on physical properties of frozen and thawed pur\u00e9ed cooked potatoes: some introductory studies","volume":"38","author":"Downey","year":"2003","journal-title":"Int. J. Food Sci. Technol."},{"key":"10.1016\/j.cryobiol.2026.105699_bib10","doi-asserted-by":"crossref","first-page":"49","DOI":"10.1016\/j.ijrefrig.2020.02.013","article-title":"A novel method of osmotic-dehydrofreezing with ultrasound enhancement to improve water status and physicochemical properties of kiwifruit","volume":"113","author":"Fan","year":"2020","journal-title":"Int. J. Refrig."},{"key":"10.1016\/j.cryobiol.2026.105699_bib11","first-page":"110","year":"2025","journal-title":"Ind. Rep."},{"key":"10.1016\/j.cryobiol.2026.105699_bib12","doi-asserted-by":"crossref","first-page":"4724","DOI":"10.1007\/s11947-024-03404-1","article-title":"Nanocellulose as a novel cryoprotectant to improve the quality of frozen sour cherries","volume":"1712 17","author":"Gen\u00e7da\u011f","year":"2024","journal-title":"Food Bioprocess Technol."},{"issue":"1","key":"10.1016\/j.cryobiol.2026.105699_bib13","doi-asserted-by":"crossref","first-page":"74","DOI":"10.1007\/s11483-006-9009-0","article-title":"Relationship between recrystallization rate of ice crystals in sugar solutions and water mobility in freeze-concentrated matrix","volume":"12","author":"Hagiwara","year":"2006","journal-title":"Food Biophys."},{"key":"10.1016\/j.cryobiol.2026.105699_bib14","doi-asserted-by":"crossref","first-page":"187","DOI":"10.1016\/j.foodhyd.2018.07.048","article-title":"Effect of soybean milk addition on the quality of frozen-cooked noodles","volume":"87","author":"He","year":"2019","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.cryobiol.2026.105699_bib15","doi-asserted-by":"crossref","first-page":"46","DOI":"10.1016\/j.tifs.2018.02.019","article-title":"Effects of freezing on cell structure of fresh cellular food materials: a review","volume":"75","author":"Li","year":"2018","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/j.cryobiol.2026.105699_bib16","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2020.109675","article-title":"Pineapple (Ananas comosus): a comprehensive review of nutritional values, volatile compounds, health benefits, and potential food products","volume":"137","author":"Mohd Ali","year":"2020","journal-title":"Food Res. Int."},{"key":"10.1016\/j.cryobiol.2026.105699_bib17","doi-asserted-by":"crossref","DOI":"10.1016\/j.cryobiol.2025.105296","article-title":"Cryoprotective effects of trehalose on the physicochemical and microstructural stability of frozen apple pur\u00e9e","volume":"120","author":"Monalisa","year":"2025","journal-title":"Cryobiology"},{"key":"10.1016\/j.cryobiol.2026.105699_bib18","doi-asserted-by":"crossref","first-page":"1886","DOI":"10.3390\/foods9121886","article-title":"Antioxidant activity in frozen plant foods: effect of cryoprotectants, freezing process and frozen storage","volume":"9","author":"Neri","year":"2020","journal-title":"Foods"},{"key":"10.1016\/j.cryobiol.2026.105699_bib19","doi-asserted-by":"crossref","first-page":"798","DOI":"10.1111\/1750-3841.14489","article-title":"Effect of dipping and vacuum impregnation pretreatments on the quality of frozen apples: a comparative study on organic and conventional fruits","volume":"84","author":"Neri","year":"2019","journal-title":"J. Food Sci."},{"key":"10.1016\/j.cryobiol.2026.105699_bib20","series-title":"Low-Temperature Preservation of Foods and Living Matter","author":"P","year":"1973"},{"key":"10.1016\/j.cryobiol.2026.105699_bib21","doi-asserted-by":"crossref","DOI":"10.1111\/jfpe.14763","article-title":"Improving mass transfer by vacuum impregnation during osmotic dehydration of ripe Kadamb (Neolamarckia cadamba) fruit","volume":"47","author":"Panda","year":"2024","journal-title":"J. Food Process. Eng."},{"key":"10.1016\/j.cryobiol.2026.105699_bib22","doi-asserted-by":"crossref","first-page":"362","DOI":"10.1111\/jtxs.12392","article-title":"The instrumental texture profile analysis revisited","volume":"50","author":"Peleg","year":"2019","journal-title":"J. Texture Stud."},{"key":"10.1016\/j.cryobiol.2026.105699_bib23","doi-asserted-by":"crossref","DOI":"10.3390\/ijms150916577","article-title":"Applicability of vacuum impregnation to modify Physico-Chemical, sensory and nutritive characteristics of plant origin products\u2014A review","volume":"15","author":"Radziejewska-Kubzdela","year":"2014","journal-title":"Int. J. Mol. Sci."},{"key":"10.1016\/j.cryobiol.2026.105699_bib24","first-page":"875","article-title":"Food properties handbook","volume":"1","author":"Rahman","year":"2009","journal-title":"Food Prop. Handb."},{"key":"10.1016\/j.cryobiol.2026.105699_bib25","doi-asserted-by":"crossref","first-page":"2722","DOI":"10.3168\/jds.S0022-0302(02)74359-2","article-title":"Effect of biopolymers on structure and ice recrystallization in dynamically frozen ice cream model systems","volume":"85","author":"Regand","year":"2002","journal-title":"J. Dairy Sci."},{"key":"10.1016\/j.cryobiol.2026.105699_bib26","doi-asserted-by":"crossref","first-page":"49","DOI":"10.3168\/jds.S0022-0302(06)72068-9","article-title":"Ice recrystallization inhibition in ice cream as affected by ice structuring proteins from winter wheat grass","volume":"89","author":"Regand","year":"2006","journal-title":"J. Dairy Sci."},{"key":"10.1016\/j.cryobiol.2026.105699_bib27","doi-asserted-by":"crossref","first-page":"247","DOI":"10.1590\/S0101-20612011000100038","article-title":"Microstructural changes of frozen strawberries submitted to pre-treatments with additives and vacuum impregnation","volume":"31","author":"Reno","year":"2011","journal-title":"Food Sci. Technol."},{"key":"10.1016\/j.cryobiol.2026.105699_bib28","doi-asserted-by":"crossref","first-page":"186","DOI":"10.1080\/15538362.2024.2355920","article-title":"The effect of freezing, frozen storage and thawing on the strawberry fruit composition","volume":"24","author":"Simkova","year":"2024","journal-title":"Int. J. Fruit Sci."},{"key":"10.1016\/j.cryobiol.2026.105699_bib29","doi-asserted-by":"crossref","first-page":"144","DOI":"10.5344\/ajev.1965.16.3.144","article-title":"Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents","volume":"16","author":"Singleton","year":"1965","journal-title":"Am. J. Enol. Vitic."},{"key":"10.1016\/j.cryobiol.2026.105699_bib30","doi-asserted-by":"crossref","first-page":"261","DOI":"10.1016\/j.ijrefrig.2017.02.018","article-title":"Vacuum impregnation pretreatment with maltose syrup to improve the quality of frozen lotus root","volume":"76","author":"Song","year":"2017","journal-title":"Int. J. Refrig."},{"key":"10.1016\/j.cryobiol.2026.105699_bib31","doi-asserted-by":"crossref","first-page":"577","DOI":"10.17660\/ActaHortic.2010.877.75","article-title":"Use of vacuum impregnation for minimally processed fruits and vegetables","volume":"877","author":"Tamer","year":"2010","journal-title":"Acta Hortic."},{"key":"10.1016\/j.cryobiol.2026.105699_bib32","doi-asserted-by":"crossref","first-page":"891","DOI":"10.1016\/j.lwt.2010.11.003","article-title":"Effect of impregnation using sucrose solution on stability of anthocyanin in strawberry jam","volume":"44","author":"Watanabe","year":"2011","journal-title":"LWT Food Sci. Technol."},{"key":"10.1016\/j.cryobiol.2026.105699_bib33","doi-asserted-by":"crossref","first-page":"623","DOI":"10.1111\/1750-3841.16006","article-title":"Effects and mechanism of sucrose on retrogradation, freeze\u2013thaw stability, and texture of corn starch\u2013tamarind seed polysaccharide complexes","volume":"87","author":"Xie","year":"2022","journal-title":"J. Food Sci."},{"key":"10.1016\/j.cryobiol.2026.105699_bib34","doi-asserted-by":"crossref","first-page":"206","DOI":"10.1016\/j.ijrefrig.2025.10.023","article-title":"The influence of magnetic field-assisted osmotic dehydration pretreatment on the water retention and cell structure of frozen strawberries","volume":"181","author":"Xiong","year":"2026","journal-title":"Int. J. Refrig."},{"key":"10.1016\/j.cryobiol.2026.105699_bib35","doi-asserted-by":"crossref","first-page":"361","DOI":"10.1111\/j.1745-4514.2003.tb00289.x","article-title":"Physicochemical properties and function of plant polyphenol oxidase: a review","volume":"27","author":"Yoruk","year":"2003","journal-title":"J. Food Biochem."}],"container-title":["Cryobiology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0011224026001185?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0011224026001185?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,9,5]],"date-time":"2026-09-05T12:44:29Z","timestamp":1788612269000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0011224026001185"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9]]},"references-count":35,"alternative-id":["S0011224026001185"],"URL":"https:\/\/doi.org\/10.1016\/j.cryobiol.2026.105699","relation":{},"ISSN":["0011-2240"],"issn-type":[{"value":"0011-2240","type":"print"}],"subject":[],"published":{"date-parts":[[2026,9]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Vacuum-assisted sucrose impregnation improves frozen pineapple quality through water-state modification","name":"articletitle","label":"Article Title"},{"value":"Cryobiology","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.cryobiol.2026.105699","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 Society for Cryobiology. Published by Elsevier Inc. All rights are reserved, including those for text and data mining, AI training, and similar technologies.","name":"copyright","label":"Copyright"}],"article-number":"105699"}}