Effect of Hydroxypropyl methylcellulose from oil palm empty fruit bunch on oil uptake and physical properties of French fries

Ngatirah, Ngatirah; Ruswanto, Adi; Sunardi, Sunardi

doi:10.1590/fst.110421

Cited by 5 publications

(3 citation statements)

References 11 publications

(21 reference statements)

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“…In terms of CMC, when the concentration increased from 1% to 3%, the oil content in fried cassava chips was reduced from 49.9% to 42.7% (p < .05) (Hashim et al, 2020). The reduced oil uptake associated with a higher concentration of coating was also observed by Ngatirah et al (2022) in French fries coated with HPMC synthesized from empty fruit bunches and commercial CMC (1%-3%). The authors suggested that the higher concentration of cellulose (with a higher viscosity) contributed to better integrity of the coating structure, which would better cover the pores of the food surface preventing oil entry into the pores.…”

Section: Applications In Reduction Of Oil Uptake and Water Lossmentioning

confidence: 81%

Application of cellulose‐ and chitosan‐based edible coatings for quality and safety of deep‐fried foods

Wang

Warner

et al. 2023

Comp Rev Food Sci Food Safe

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Excessive oil uptake and formation of carcinogens, such as acrylamide (AA), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs), during deep‐frying are a potential threat for food quality and safety. Cellulose‐ and chitosan‐based edible coatings have been widely applied to deep‐fried foods for reduction of oil uptake because of their barrier property to limit oil ingress, and their apparent inhibition of AA formation. Cellulose‐ and chitosan‐based edible coatings have low negative impacts on sensory attributes of fried foods and are low cost, nontoxic, and nonallergenic. They also show great potential for reducing HCAs and PAHs in fried foods. The incorporation of nanoparticles improves mechanical and barrier properties of cellulose and chitosan coatings, which may also contribute to reducing carcinogens derived from deep‐frying. Considering the potential for positive health outcomes, cellulose‐ and chitosan‐based edible coatings could be a valuable method for the food industry to improve the quality and safety of deep‐fried foods.

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Section: Applications In Reduction Of Oil Uptake and Water Lossmentioning

confidence: 81%

Application of cellulose‐ and chitosan‐based edible coatings for quality and safety of deep‐fried foods

Wang

Warner

et al. 2023

Comp Rev Food Sci Food Safe

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“…For example, confectionery food items coated with methylcellulose form a barrier that blocks the passage of oil or lipids. Films or coatings based on HPMC prevent oil absorption, making them useful for applications such as fried food packaging [ 92 ]. Fagundes et al [ 93 ] investigated the impact of the films in cold storage; these composite edible films, which usually contain hydroxypropyl methylcellulose, beeswax, and different food preservatives with antimicrobial potential, such as sodium benzoate, sodium ethylparaben, and sodium methylparaben, protected the food.…”

Section: Current Food Packaging Trendsmentioning

confidence: 99%

The Emergence of Edible and Food-Application Coatings for Food Packaging: A Review

et al. 2022

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Food packaging was not as important in the past as it is now, because the world has more people but fewer food resources. Food packaging will become more prevalent and go from being a nice-to-have to an essential feature of modern life. Food packaging has grown to be an important industry sector in today’s world of more people and more food. Food packaging innovation faces significant challenges in extending perishable food products’ shelf life and contributing to meeting daily nutrient requirements as people nowadays are searching for foods that offer additional health advantages. Modern food preservation techniques have two objectives: process viability and safe, environmentally friendly end products. Long-term storage techniques can include the use of edible coatings and films. This article gives a succinct overview of the supplies and procedures used to coat food products with conventional packaging films and coatings. The key findings summarizing the biodegradable packaging materials are emphasized for their ability to prolong the freshness and flavor of a wide range of food items; films and edible coatings are highlighted as viable alternatives to traditional packaging methods. We discuss the safety concerns and opportunities presented by applying edible films and coatings, allowing it to be used as quality indicators for time-sensitive foods.

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“…Despite programs to foster cultivation of oilseeds crops, there is still a production deficit in Mexico. Currently, soy and palm oil are the main sources of oil; palm oil has been pointed out as non-sustainable due to the deforestation practices that accompany its cultivation (Heilmayr et al, 2020;Ngatirah et al, 2022). The Mexican piñon or xuta (Jatropha curcas L., commonly known as Jatropha) is a perennial plant of the Euphorbiaceae family.…”

Section: Introductionmentioning

confidence: 99%

Biological and toxicological evaluation of edible Jatropha curcas L. oil

et al. 2022

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Original ArticleJ. curcas has been known to be toxic for a long time, due to the presence of phorbol esters (Makkar et al., 1997), therefore, it is used to produce biofuels or for medicinal and pharmacological purposes, and as life fences by the local populations in many countries (Goel et al., 2007). Consumption of the seeds containing phorbol esters induces nausea, dizziness, and diarrhea; hence all J. curcas-derived products are not advisable for human or animal consumption. Phorbol esters are very resistant to heat, which restricts the use of all its products (Makkar et al., 1997).Notwithstanding, J. curcas varieties, identified as nontoxic exist in Mexico, these varieties do not have phorbol esters and, thus, are edible (Vandepitte et al., 2019). These seeds are found in the North of the state of Veracruz, Mexico, and have been widely used for a long time to prepare food for human consumption (Valdes-Rodriguez et al., 2013).Recently, oil of J. curcas seeds has gained interest as a source of renewable energy. The seeds have a high content of oil (43-59%) (Makkar et al., 1997;Martínez-Herrera et al., 2006;Colmenero & Bonilla, 2013) and can contain up to 60% of fatty acids like those of vegetal oils like soy, canola, sunflower, predominating unsaturated fatty acids, like oleic acid (34.3-45.8%) and linoleic acid (21.51-46.72%) (Colmenero & Bonilla, 2013). Additionally, the amino acids profile and the physicochemical characterization of the oil have been determined and compared with other vegetal sources, like soy, sesame, and sunflower (Carvalho et al., 2019;Kitts et al., 2019). The seed contains high quality oil and proteins (Makkar et al., 1997). Several studies have strengthened the potential of J. curcas to be used for human nutrition (Senger et al., 2017;Chino et al., 2019;García et al., 2020).Vegetal oils can be divided by categories, depending on their processing, in virgin or refined. During the refining process,

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Effect of Hydroxypropyl methylcellulose from oil palm empty fruit bunch on oil uptake and physical properties of French fries

Cited by 5 publications

References 11 publications

Application of cellulose‐ and chitosan‐based edible coatings for quality and safety of deep‐fried foods

Application of cellulose‐ and chitosan‐based edible coatings for quality and safety of deep‐fried foods

The Emergence of Edible and Food-Application Coatings for Food Packaging: A Review

Biological and toxicological evaluation of edible Jatropha curcas L. oil

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