Effect of Static Magnetic Field-Assisted Thawing on the Comprehensive Quality of Sea Buckthorn Puree

This study used criteria importance through intercriteria correlation (CRITIC) for comprehensive quality evaluation of frozen sea buckthorn puree thawed under different intensities of static magnetic field (SMF) based on thawing characteristics, color, physicochemical properties, nutritional components, and volatile flavor compounds. The results demonstrated that SMF-assisted thawing significantly shortened the thawing time and better preserved the overall quality of the puree compared with conventional methods, with minimal adverse effects on color, physicochemical attributes, and volatile composition. In particular, the treatment with 1 mT magnetic field reduced the thawing time by 26.2% and the energy consumption by 16.1%. Additionally, it increased the retention rates of total phenolics, flavonoids, and carotenoids by 18.3%, 112.5%, and 9.0%, respectively, and markedly improved the antioxidant capacity evaluated by ferric reducing antioxidant power (FRAP) by 171%. This treatment achieved the highest comprehensive quality score of 0.62. Correlation analysis further indicated a significantly positive correlation between magnetic field intensity and pleasant fruity aroma, suggesting better aroma preservation. In conclusion, appropriate SMF treatment not only improves the thawing efficiency but also enhances the antioxidant activity of sea buckthorn puree, showing promising application potential. This study provides a theoretical basis and technical support for the application of SMF for thawing frozen fruit and vegetable purees and juices including sea buckthorn puree.