Innovative freezing technologies for fruits and chocolate to reduce food waste: A mini-review

Food waste is a major challenge for the global food system, with approximately one-third of all food produced for human consumption lost or wasted annually. A large portion of this waste occurs due to post-harvest spoilage of perishable products such as fruits, confectionery products, and processed foods. Freezing technologies are widely used to extend shelf life and preserve food quality by inhibiting microbial growth and slowing biochemical reactions. However, conventional freezing methods often cause structural damage due to ice crystal formation, resulting in quality loss and potential food waste. In recent years, innovative freezing techniques such as acoustic extra freezing (AEF) and ultrasound-assisted freezing (UAF) have been investigated to improve freezing efficiency and preserve food microstructure. This mini-review summarizes the current state of research on freezing technologies for fruits and chocolate, including industrial shock freezing, household freezing, and emerging assisted freezing techniques. Particular attention is given to the mechanisms, advantages, and limitations of AEF and UAF systems, as well as their potential role in reducing food waste within the food supply chain. Particular attention is given to the mechanisms, advantages, and limitations of AEF and UAF systems, as well as their potential role in reducing food waste within the food supply chain. Overall, the available evidence indicates that UAF is currently supported by a substantially stronger body of scientific literature and demonstrates consistent improvements in freezing performance and product quality, whereas AEF remains a promising but still emerging technology whose mechanisms and practical applicability require further experimental validation.