Use of Liquid Nitrogen in Food Products: A Review

The increasing demand for frozen products has led companies to offer a variety of foods that may struggle to maintain quality. Traditional freezing methods often negatively impact food quality, affecting texture, color, flavor, and so forth. Liquid nitrogen (LN2) offers a promising alternative, reducing freezing time and preserving food structure and components. This review examines the use of LN2 across different food matrices, highlighting its advantages and limitations based on the employed freezing technique. Additionally, innovative LN2 applications in food processing and transformation are explored. LN2 has shown notable benefits for seafood, minimizing lipid oxidation and structural damage, leading to improved texture and sensory properties. In meat, it helps preserve protein integrity, limit moisture loss, and maintain tissue structures, enhancing freshness while also contributing to microbiological safety. In vegetable products, LN2’s effects depend on cellular structure and water migration. While some studies report losses of polyphenols and flavonoids, others highlight improved vitamin C and antioxidant retention. Beyond freezing, LN2 is emerging as an innovative tool in food processing, particularly in peeling nuts and fruits, reducing quality degradation, compared to conventional methods. In dough and steamed bread, LN2 helps maintain textural properties during storage. Additionally, combining the use of LN2 with encapsulation, microencapsulation, or grinding technique can lead to a stabilization of bioactive compounds. Despite its significant benefits, the scalability of each process can be challenging in relation to the food matrix. Bridging the gap between laboratory research and industrial application will be essential to unlocking LN2’s full potential in food processing and preservation.