Does the Nutritional Value of Frozen Food Change?

We can say that freezing is the method in which the flavor, appearance and nutritional value of the food are preserved the most among the food preservation methods. Freezing, which is one of the oldest food preservation methods such as drying and smoking, stops the growth of microorganisms in foods and prolongs the shelf life by suppressing enzyme activity. Frozen foods are stored at -18 degrees. When we take into account the cold-loving psychrophilic microorganisms, in general, microorganisms cannot develop below -10 degrees. The freezing process eliminates the seasonal restriction by ensuring that fruits and vegetables that are not harvested during all four seasons are always consumed.
Since the biochemical reactions continue after the harvest of fruits and vegetables, there is a loss of nutritional value. Many nutrients, especially vitamin C and folate, decrease rapidly after harvest. Therefore, it is necessary to say that there is a loss of vitamins in the fruits and vegetables we buy from the market. Losses in vitamin C occur with an increase in temperature.
Freezing actually does not have much of an effect on nutritional value, but losses occur during the pre-treatment, storage and melting, which are usually applied to fruits and vegetables before freezing. Among these pre-processes, vegetables are boiled in order to prevent quality losses during storage. However, boiling causes some losses in vitamin C and thiamine. In addition, we can say that there is a small loss of vitamin A in frozen foods.

Source: https://www.gidabilgi.com/Makale/Detay/dondurulmus-gidanin-besin-degeri-degisir-mi-4cdc61