Tag: Cold storage

According to the National Institutes of Health, bananas frozen at peak ripeness can retain their nutritional value for months. However, simply refrigerating them is a different story. We'll explore the science behind how cold temperatures affect bananas and address the common question: Can refrigerating bananas affect their nutrients?

An intriguing fact for food processors is that colder storage temperatures can significantly increase the level of reducing sugars in potatoes, impacting everything from color to flavor. This phenomenon helps answer the question, "Do potatoes contain reducing sugar?" and reveals why storage and cooking methods are so crucial.

Creatine monohydrate powder is exceptionally stable, showing no detectable degradation for over 3 years when stored properly. However, when it comes to storing creatine in the cold, the main concern isn't the temperature itself, but the moisture it can introduce, which can degrade the supplement.

After being harvested, fruits and vegetables are still living, respiring organisms, a fact central to why they don't spoil instantly. This continued biological activity is precisely why fruits and vegetables remain fresh for a long time in cold storage, as the cool, controlled environment significantly slows down their natural metabolic processes.

With a shelf-life often limited to just a few days at room temperature, strawberries are exceptionally perishable and antioxidant-rich. This means the specific storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit are critical to preserving their flavor and nutritional value.

Research has shown that creatine monohydrate is exceptionally stable in its powdered form, even lasting for years beyond its expiration date when stored correctly. However, when asking if you can store creatine in the cold, the answer depends entirely on your ability to keep it dry and sealed from moisture.

Unsaturated or tissue-derived lipids are not stable at room temperature and quickly degrade through oxidation and hydrolysis, necessitating controlled storage. So, are lipids refrigerated? Yes, and often frozen, as temperature control is paramount to prevent degradation and preserve sample integrity for research, clinical, and industrial applications.

According to food scientists, the solidification of oil in cold temperatures is not a sign of quality, but rather a reflection of its fatty acid makeup. Oils rich in polyunsaturated fats, with their kinked molecular structure, are less likely to crystallize and remain liquid when refrigerated. This means certain vegetable oils are perfect for salad dressings and other cold applications, as they will not become cloudy or thick.

While storing items in the refrigerator seems logical, most protein powders are low-moisture foods, making them less prone to bacterial growth. However, storing protein powder in the cold can cause issues due to moisture introduction.

While many assume all probiotics require refrigeration, advanced manufacturing techniques have resulted in many effective, shelf-stable options. So, what happens if probiotics get cold? The effect on viability depends on the specific product formulation and the temperature involved, from simple chilling to deep freezing.