Cryoprotectants prevent damage to biological tissue during freezing. They can lower the freezing point or bind to specific molecules to maintain structure. They are used in medical and research settings, as well as in food manufacturing to keep frozen food fresh. Different types are used for different purposes.
A cryoprotectant is a chemical compound that limits damage to biological tissue under freezing conditions. Without protection, cells will rupture when frozen due to water expansion, causing serious injury or death to living organisms, and ruining tissue samples or frozen food items. Some animals naturally produce their own cryoprotectants as an adaptation to cold climates. Synthetic versions are available for stored biological materials, ranging from research tissue samples to frozen meals.
The compound can work in many different ways. A common approach is to lower the freezing point, keeping the flexible tissue at temperatures that would normally cause it to freeze. Others bind to specific molecules to help tissues maintain their structure under the intense pressures of cold temperatures. For organisms such as insects, fish and amphibians, cryoprotectants allow them to live in extreme climates such as the ocean floor or very cold surface regions.
Frozen biological samples require treatment with a cryoprotectant to keep them viable. Organ, tissue and blood banks often freeze donated material for later use and must control freezing and thawing conditions for safety reasons. Samples taken for biopsy or for posterity can also be frozen for storage. Materials can be frozen in a cryoprotectant bath or dipped into the compound for protection. For things like blood, the chemical is added to create a fluid solution before the material goes into the freezer for storage.
The type of cryoprotectant suitable for use in a given application will vary. For things like transplant tissue, doctors need to use non-toxic compounds so patients don’t experience a negative reaction. Study materials or diagnostic tests may be treated with more dangerous chemicals, as they will not be implanted or transfused into patients. Medical supply companies make cryoprotectant products for different purposes and clearly indicate the recommended uses on the label.
In food manufacturing, cryoprotectants keep frozen food fresh and allow it to retain texture and color. Companies that produce commercially frozen foods use these compounds to process their products. People who freeze food at home can use homemade cryoprotective solutions to make sure things like meat and vegetables stay in good shape in the freezer. For example, meat can be frozen in a marinade, allowing the sugars in the marinade to protect the meat from freezer burn and making it easier to prepare the meat later.
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