The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after deep fat frying

Kurek, Mia; Repajić, Maja; Marić, Marija Kušter; Ščetar, Mario; Trojić, P; Levaj, Branka; Galić, Kata

doi:10.1007/s13197-020-04811-w

Cited by 15 publications

(15 citation statements)

References 32 publications

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“…The application of edible coatings for reducing oil uptake and water loss in deep‐fried products has been extensively investigated (Hashim et al., 2020; Kurek et al., 2021). For convenience, the term “edible coating” herein refers to both edible coatings and edible films, unless otherwise indicated.…”

Section: Applications Of Cellulose‐ and Chitosan‐based Edible Coating...mentioning

confidence: 99%

“…Since chitosan has very low solubility in water but is soluble in acidic solutions due to protonation of the amino group that transforms it into a hydrophilic entity, an acid (such as acetic acid) is usually added as an acidic modifier in making chitosan coating solutions. Thus, the acidic chitosan coating sometimes could result in a decreased pH in the coated foods, such as fresh‐cut potatoes (Kurek et al., 2021). Chitosan coatings are suitable gas barriers but have low water resistance.…”

Section: Applications Of Cellulose‐ and Chitosan‐based Edible Coating...mentioning

confidence: 99%

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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 Of Cellulose‐ and Chitosan‐based Edible Coating...mentioning

confidence: 99%

Section: Applications Of Cellulose‐ and Chitosan‐based Edible Coating...mentioning

confidence: 99%

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

View full text Add to dashboard Cite

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“…Balasubramaniam, & Phillips, 1997;Salehi, 2020). Fresh-cut potato coated with hydrocolloid coatings (pectin, carboxymethyl cellulose, gum arabic, and chitosan) greatly decreased the fat content of deepfat fried potato strips without altering color parameters (Kurek et al, 2021). The coating on chicken nugget surfaces lowered the surface porosity against oil absorption.…”

Section: Effects Of Pretreatment On Oil Uptake During Fryingmentioning

confidence: 99%

“…The different gum‐based edible coatings (xanthan gum, guar gum, gellan gum, methylcellulose, corn zein, and hydroxypropyl methyl cellulose) were found to be effective in reducing the oil uptake in deep‐fat fried products (Lumanlan, Fernando, Karnpanit, & Jayasena, 2020; Mallikarjunan, Chinnan, Balasubramaniam, & Phillips, 1997; Salehi, 2020). Fresh‐cut potato coated with hydrocolloid coatings (pectin, carboxymethyl cellulose, gum arabic, and chitosan) greatly decreased the fat content of deep‐fat fried potato strips without altering color parameters (Kurek et al, 2021). The coating on chicken nugget surfaces lowered the surface porosity against oil absorption.…”

Section: Factors Influencing Frying Of Foodmentioning

confidence: 99%

Heat and mass transfer modeling and quality changes during deep fat frying: A comprehensive review

Dash¹,

Sharma

Tiwari

2022

J Food Process Engineering

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The deep fat frying of food involves simultaneous heat and mass transfer between the food product and surrounding oil and hence the frying operation is complex in nature. Heat is transferred from the frying medium to the product surface by convection and from the surface to the core of the food through conduction. The specific heat, thermal conductivity, thermal diffusivity, and convective heat transfer coefficient are the major factors that greatly affect the rate of heat transfer. The heat transfer study for deep fat frying of food products revealed that the Fourier number was in the range of 0.1–0.5. The fat uptake and moisture loss are the primary modes of mass transfer during this process. For deep fat frying, the mass transfer coefficient for different food materials was found to be in the range of 10−4–10−6 m/s. The moisture diffusivity for various food materials was measured in the range of 10−6–10−10 m2/s. This review presents the different models implemented to assess the heat and mass transfer parameters during deep‐fat frying of different food materials. The effects of frying process parameters on color, texture, and different physical properties of fried food were discussed. Overall, this review includes information related to the frying of different food products that will assist the food processing connoisseurs and industries in predicting and optimizing the frying process parameters to obtain the desired quality in the product and make the process energy efficient. Practical Applications Frying involves the convective heat transfer from the frying medium to the surface of the food product and conduction heat transfer within the food. During frying, the moisture and oil transport are controlled by diffusion gradient and capillary flow. Most of the oil penetrates into the food during cooling through the channels and pores of the product. The physicochemical changes in the fried product are regulated by frying process factors such as frying oil temperature, frying time, and thermal characteristics of the food. The intense heat of frying imparts a rich aroma and texture to fried foods. Modeling and optimization of frying is very important in order to produce high‐quality fried food products. Heat transfer parameters such as thermal diffusivity, heat transfer coefficient, Fourier number, and Biot number are important in analyzing and improving the product's frying operation. The food technologists would be able to analyze the mechanism of oil absorption and produce low‐oil fried food products if they had a better understanding of heat and mass transfer.

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“…Kurek et al. ( 2021 ) investigated on the efficiency of coatings treatment with carboxymethyl cellulose, chitosan, pectin and arabic gum, and natural antioxidants on fresh‐cut potato's color, pH, moisture content, stability, and oil uptake after deep fat frying. The authors reported that the coatings significantly decreased oil content in deep fat fried potato strips, without effects on L *, b *, whiteness index, and Δ E .…”

Section: Introductionmentioning

confidence: 99%

Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips

Salehi

Roustaei

Haseli

2021

Food Science & Nutrition

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Frying remarkably increases energy content of food products through oil uptake, and frequent consumption of fried products has been associated with health complications like obesity, cardiovascular diseases, and diabetes. So, there has been intense interest in decreasing the oil uptake during oil frying of foods. Gums-based edible coatings offer as technique to formation a barrier to oil uptake during the frying process (Akdeniz et al., 2005; Albert & Mittal, 2002;Salehi, 2020).Various edible coating materials have been utilized in diverse fried food products to improve some quality attributes (Salehi, 2020). Balangu (Lallemantia royleana L.), Basil (Ocimum basilicum L.), and Wild sage (Salvia macrosiphon L.) are the pharmaceutical native plant which attracted a high level of interest to be used as an edible coating is grown mostly in various regions of Asia, Europe, and Middle East, chiefly in different regions of Iran. These plants seeds contain considerable amounts of mucilage (gum), while soaked in water, could provide some of favored technological functions for several fried food products. Some functional properties of the extracted gums that are commonly known

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The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after deep fat frying

Cited by 15 publications

References 32 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

Heat and mass transfer modeling and quality changes during deep fat frying: A comprehensive review

Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips

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