Hydrocolloid-Based Coatings with Nanoparticles and Transglutaminase Crosslinker as Innovative Strategy to Produce Healthier Fried Kobbah

Abstract

This study addresses the effect of coating solutions on fried kobbah. Coating solutions were made of pectin (PEC) and grass pea flour (GPF), treated or not with transglutaminase (TGase) and nanoparticles (NPs)—namely mesoporous silica NPs (MSN) or chitosan NPs (CH–NPs). Acrylamide content (ACR), water, oil content and color of uncoated (control) and coated kobbah were investigated. Zeta potential, Z-average and in vitro digestion experiments were carried out. Zeta potential of CH–NPs was stable from pH 2.0 to pH 6.0 around + 35 mV but decreasing at pH > 6.0. However, the Z-average of CH–NPs increased by increasing the pH. All coating solutions were prepared at pH 6.0. ACR of the coated kobbah with TGase-treated GPF in the presence nanoparticles (MSN or CH–NPs) was reduced by 41.0% and 47.5%, respectively. However, the PEC containing CH–NPs showed the higher reduction of the ACR by 78.0%. Water content was higher in kobbah coated by PEC + CH–NPs solutions, while the oil content was lower. The color analysis indicated that kobbah with lower browning index containing lower ACR. Finally, in vitro digestion studies of both coating solutions and coated kobbah, demonstrated that the coating solutions and kobbah made by means of TGase or nanoparticles were efficiently digested.

Anti-inflammatory Effect of a Novel Pectin Polysaccharide From Rubus chingii Hu on Colitis Mice

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Effects of tea polyphenols on physicochemical and antioxidative properties of whey protein coating

“…The parameters were set as light source of D65, observation angle of 2°, and determination mode of SCE. Color change of coated apple piece models during 1 day was evaluated using browning index (BI) (Al-Asmar et al, 2020). Browning index (BI) was calculated using the following equation using measured values of L*, a*, and b*:…”

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

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