No. If frozen correctly using the shock freezing technology. And thawed right too. In a regular freezer, of course, it sucks. The water is forced out and crystallizes, breaking the structure of the fruit. In shock freezing, these processes do not occur. https://fruitonline.ru/fruits
Frozen fruits are often healthier than "fresh" store-bought fruits. By winter, "fresh" fruits lose most of their nutritional value. Plus, they are often harvested unripe so they don't spoil on the way to the counter. When stored properly and thawed, frozen fruits retain their nutritional value for longer.
I have nothing to do with professional orientation for the exact answer, but I can assume that they may even be useful. Freezing, especially deep freezing, suspends biological processes with the possibility of their restoration when removed from this state. So, I think that "freezing" will preserve the beneficial properties of the fruit, so that in winter we can enjoy the taste and useful properties of a guest from summer. :)