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Bhuiyan MHR, Ngadi M. Application of batter coating for modulating oil, texture and structure of fried foods: A review. Food Chem 2024; 453:139655. [PMID: 38805942 DOI: 10.1016/j.foodchem.2024.139655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 04/20/2024] [Accepted: 05/10/2024] [Indexed: 05/30/2024]
Abstract
Food surface modulation by batter coating is a promising approach to reduce the presence of oil in fried products. This review critically discussed the functionalities, mechanism of actions, rheology, ingredients of formulation, mathematical modeling of the process, cooking method, safety and regulatory aspects, physicochemical, thermal-microstructural characterization of batter coatings, and future research directions. Enormous list of ingredients could be used in preparation of oil-reducing viscoelastic batter coating that includes mostly flours, hydrocolloids, and starches. Bioactive compounds, enzymes, minerals, herbal extracts, baking agents, sugar alcohols, etc. could be incorporated in batter formulation to affect the taste and texture of coated products. Overall mass-transfer process of batter-coated fried foods could be characterized by several mathematical models (Fick, Newton, Page, Henderson & Pabis, modified Page, Arrhenius). Surface and internal microstructural characterization techniques, thermal probing, physicochemical characterization techniques and artificial intelligence can characterize different functionalities of batter coatings including oil reduction and textural evolution.
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Affiliation(s)
- Md Hafizur Rahman Bhuiyan
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
| | - Michael Ngadi
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
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2
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Bispo AM, Alves ASB, da Silva EF, Krumreich FD, Nunes IL, Ribeiro CDF. Perception, Knowledge, and Consumption Potential of Crude and Refined Palm Oil in Brazilian Regions. Foods 2024; 13:2923. [PMID: 39335852 PMCID: PMC11431150 DOI: 10.3390/foods13182923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2024] [Revised: 08/28/2024] [Accepted: 08/30/2024] [Indexed: 09/30/2024] Open
Abstract
Crude palm oil (CPO) is the most produced vegetable oil globally, with Brazil contributing only 0.74% of global production. Pará and Bahia account for more than 82% of Brazil's output. Despite its widespread use in the food industry after refining, there is little research on CPO consumption and perception in Brazil, particularly regarding its nutritional aspects. This study, conducted between March and July 2022, explored Brazilians' perceptions and the potential for CPO consumption. The results show that most participants are unfamiliar with CPO but view its nutrients favorably. Less than half regularly purchase CPO. Refined palm oil (RPO) is even less known, with many unaware that refining CPO can produce carcinogenic substances. The respondents showed little concern about RPO in their foods, rarely noticing its presence on labels. Despite limited knowledge, participants understand that refining reduces CPO's health benefits, leading to a greater preference for crude oil over refined oil. This study highlights the need for better dissemination of information about CPO in Brazil, emphasizing its nutritional benefits and the importance of adhering to daily lipid intake limits. Adding CPO at the end of cooking or consuming it raw to preserve thermosensitive compounds is also recommended.
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Affiliation(s)
- Alana Moreira Bispo
- Nutrition School, Federal University of Bahia, Basílio da Gama Street, w/n-Campus Canela, Salvador 40110-907, Brazil
| | - Agnes Sophia Braga Alves
- Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador 40170-290, Brazil
| | - Edilene Ferreira da Silva
- Graduate Program in Food Science, Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Highway, 1346, Itacorubi, Florianópolis 88034-000, Brazil
| | - Fernanda Doring Krumreich
- Nutrition School, Federal University of Bahia, Basílio da Gama Street, w/n-Campus Canela, Salvador 40110-907, Brazil
| | - Itaciara Larroza Nunes
- Graduate Program in Food Science, Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Highway, 1346, Itacorubi, Florianópolis 88034-000, Brazil
| | - Camila Duarte Ferreira Ribeiro
- Nutrition School, Federal University of Bahia, Basílio da Gama Street, w/n-Campus Canela, Salvador 40110-907, Brazil
- Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador 40170-290, Brazil
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3
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Shen J, Zhang M, Zhao L, Mujumdar AS, Wang H. Schemes for enhanced antioxidant stability in frying meat: a review of frying process using single oil and blended oils. Crit Rev Food Sci Nutr 2021:1-16. [PMID: 34961384 DOI: 10.1080/10408398.2021.2019672] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Deep-fried meat products are widely popular. However, harmful compounds produced by various chemical reactions during frying have been shown to be detrimental to human health. It is of great necessity to raise practical suggestions for improving the oxidation problem of frying oils and frying conditions in some aspects. Vegetable oils are not as thermally stable as saturated fats, and blended oils have higher thermal stability than single oil. In this review, we discussed the oxidation problems frying oils and meats are subject to during frying, starting from the oil oxidation mechanism, the effects of different oils and fats on the quality of different fried meats under different conditions were concluded to alleviate the oxidation problem, to highlight the necessity of applying blended oils for frying, and effective antioxidants added to frying oils are also introduced, that would provide more convenient and practical options for obtaining higher quality of fried meat products and offer better understanding of the potential of blended frying oils for frying meat products.
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Affiliation(s)
- Ju Shen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Linlin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald College, McGill University, Montreal, Quebec, Canada
| | - Haixiang Wang
- R&D Centre, Yechun Food Production and Distribution Co., Ltd, Yangzhou, Jiangsu, China
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Quality Assessment of Deep-Frying Palm Oil by Impedimetric Sensing with a Simple and Economic Electrochemical Cell. SENSORS 2021; 21:s21217093. [PMID: 34770399 PMCID: PMC8587570 DOI: 10.3390/s21217093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/14/2021] [Accepted: 10/25/2021] [Indexed: 11/16/2022]
Abstract
Quality control of deep-frying oil is a global public health concern. A simple and economic electrochemical chamber composed of two bare screen-printed carbon electrodes (working area: 78.54 × 102 cm2; distance: 0.0055 cm; cell constant: 0.70 × 10-2 cm-1) was constructed for precisely acquiring the impedimetric responses of a high-resistance palm oil sample (RSD < 7%, n = 3). Good correlations between the measured impedance data (charge transfer resistance and logarithmic output impedance (Log Z) obtained in the frequency region <0.1 Hz) and the regulatory quality indicators (total polar compounds and acid value) were achieved (R2 > 0.97), suggesting that the proposed impedimetric sensing method is useful for accurately assessing the deteriorated condition of repeated frying oil. Applications for rapid screening can also be realized because the measurement times of Log Z at any given perturbation frequency from 0.01-1 Hz were all less than 3 min.
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Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil. Foods 2021; 10:foods10102417. [PMID: 34681465 PMCID: PMC8535505 DOI: 10.3390/foods10102417] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 09/30/2021] [Accepted: 10/08/2021] [Indexed: 02/08/2023] Open
Abstract
The lipid oxidation of fats and oils leads to volatile organic compounds, having a decisive influence on the sensory quality of foods. To understand formation and degradation pathways and to evaluate the suitability of lipid-derived aldehydes as marker substances for the oxidative status of foods, the formation of secondary and tertiary lipid oxidation compounds was investigated with gas chromatography in rapeseed oils. After 120 min, up to 65 compounds were detected. In addition to secondary degradation products, tertiary products such as alkyl furans, ketones, and aldol condensation products were also found. The comparison of rapeseed oils, differing in their initial peroxide values, showed that the formation rate of secondary compounds was higher in pre-damaged oils. Simultaneously, a faster degradation, especially of unsaturated aldehydes, was observed. Consequently, the formation of tertiary products (e.g., alkyl furans, aldol adducts) from well-known lipid oxidation products (i.e., propanal, hexanal, 2-hexenal, and 2-nonenal) was investigated in model systems. The experiments showed that these compounds form the new substances in subsequent reactions, especially, when other compounds such as phospholipids are present. Hexanal and propanal are suitable as marker compounds in the early phase of lipid oxidation, but at an advanced stage they are subject to aldol condensation. Consequently, the detection of tertiary degradation products needs to be considered in advanced lipid oxidation.
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Effects of Food Types, Frying Frequency, and Frying Temperature on 3-Monochloropropane-1,2-diol Esters and Glycidyl Esters Content in Palm Oil during Frying. Foods 2021; 10:foods10102266. [PMID: 34681315 PMCID: PMC8534808 DOI: 10.3390/foods10102266] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 09/18/2021] [Accepted: 09/19/2021] [Indexed: 11/16/2022] Open
Abstract
3-Monochloropropanediol esters (3-MCPDE) and glycidyl esters (GE) have high toxicity and have drawn global attention because of their widespread occurrence in refined oils and oil-based foods. In this study, the effects of food type (potato chips and chicken breasts), frying frequency, and frying temperature on the formation of 3-MCPDE and GE in palm oil (PO) were investigated. The results showed that 3-MCPDE was formed easier in chicken breasts than potato chips. The GE content decreased in PO after it was used for frying potato chips and chicken breasts with or without NaCl. Frying frequency was an influencing factor in the formation of 3-MCPDE and the decrease in GE in PO. Frying temperature was positively correlated with GE degradation, while it had a bidirectional effect on the formation of 3-MCPDE. The formation kinetic equations indicated that 3-MCPDE and GE followed zero-order reactions in PO. The estimated activation energy (Ea) of 1,2-bis-palmitoyl-3-chloropropanediol (Pa-Pa, 41.05 kJ/mol) was lower than those of the other three types of 3-MCPDE; this is the first theoretical explanation for why PO contains more 3-MCPD than other edible oils. Among GEs, glycidyl oleate (Li-GE) was degraded more readily than other GEs.
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Shen Q, Zhang Z, Emami S, Chen J, Leite Nobrega de Moura Bell JM, Taha AY. Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil. NPJ Sci Food 2021; 5:7. [PMID: 33795687 PMCID: PMC8016982 DOI: 10.1038/s41538-021-00086-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Accepted: 01/13/2021] [Indexed: 01/20/2023] Open
Abstract
In oil, free fatty acids (FFAs) are thought compared the efficiency of hydrolysis wto be the preferred substrate for lipid oxidation although triacylglycerols (TAGs) are the predominant lipid class. We determined the preferential oxidation substrate (TAGs versus FFAs) in soybean oil heated at 100 °C for 24 h, after validating a method for quantifying esterified and free lipid oxidation products (i.e., oxylipins) with mass-spectrometry. Reaction velocities and turnover (velocity per unit substrate) of FFA, and free and TAG-bound (esterified) oxylipins were determined. FFA hydrolysis rate and turnover were orders of magnitude greater (16-4217 fold) than that of esterified and free oxylipin formation. The velocity and turnover of TAG-bound oxylipins was significantly greater than free oxylipins by 282- and 3-fold, respectively. The results suggest that during heating, TAGs are preferentially oxidized over FFAs, despite the rapid hydrolysis and availability of individual FFAs as substrates for oxidation. TAG-bound oxylipins may serve as better markers of lipid oxidation.
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Affiliation(s)
- Qing Shen
- Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of California Davis, Davis, CA, USA
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Zhichao Zhang
- Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of California Davis, Davis, CA, USA
| | - Shiva Emami
- Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of California Davis, Davis, CA, USA
| | - Jianchu Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Juliana Maria Leite Nobrega de Moura Bell
- Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of California Davis, Davis, CA, USA
- Department of Biological and Agricultural Engineering, University of California Davis, Davis, CA, USA
| | - Ameer Y Taha
- Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of California Davis, Davis, CA, USA.
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Melih Secer O, Guneser BA, Guneser O. Prediction of shelf-life and kinetics of quality changes in canned stuffed grape leaves. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109850] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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Kinetics of forming polar compounds in frying oils under frying practice of fast food restaurants. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108307] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Solak R, Turan S, Kurhan S, Erge HS, Karabulut I. Thermal Oxidation Kinetics of Refined Hazelnut Oil. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12037] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Rukiye Solak
- Department of Food Engineering, Faculty of Engineering and Architecture; Abant Izzet Baysal University; TR 14030, Golkoy Campus, Bolu Turkey
| | - Semra Turan
- Department of Food Engineering, Faculty of Engineering and Architecture; Abant Izzet Baysal University; TR 14030, Golkoy Campus, Bolu Turkey
| | - Sebnem Kurhan
- Innovative Food Technologies Development Application and Research Center; Abant Izzet Baysal University; TR 14030, Golkoy Campus, Bolu Turkey
| | - Hande S. Erge
- Department of Food Engineering, Faculty of Engineering and Architecture; Abant Izzet Baysal University; TR 14030, Golkoy Campus, Bolu Turkey
| | - Ihsan Karabulut
- Department of Food Engineering, Faculty of Engineering; Inonu University; Malatya TR 44280, Central Campus, Turkey
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Zhu Y, Li X, Huang J, Zhao C, Qi J, Jin Q, Wang X. Correlations between polycyclic aromatic hydrocarbons and polar components in edible oils during deep frying of peanuts. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.12.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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12
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Yu KS, Cho H, Hwang KT. Physicochemical properties and oxidative stability of frying oils during repeated frying of potato chips. Food Sci Biotechnol 2017; 27:651-659. [PMID: 30263791 DOI: 10.1007/s10068-017-0292-y] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2017] [Revised: 12/05/2017] [Accepted: 12/08/2017] [Indexed: 01/26/2023] Open
Abstract
Physicochemical properties and oxidative stability of refined coconut oil (RCO), refined soybean oil (SBO), pure olive oil (POO), and vegetable shortening (VST) during repeated frying of potato chips were determined. Polyunsaturated fatty acids of all the oils significantly decreased after frying. Tocopherols in SBO, POO and VST, and DPPH radical scavenging activities of POO and VST significantly decreased after frying. L* values of the oils significantly decreased, and a* and b* values significantly increased after 80 times repeated frying. Conjugated dienes and p-anisidine value of SBO after 80 times repeated frying were 21.8 mmol/L and 47.7, respectively, the highest among the oils. Levels of total polar compounds of all the oils after 80 times repeated frying were between 8.1 and 9.5%, not exceeding rejection limit after frying. Compositions and contents of alkanals, 2-alkenals, and 2,4-alkadienals in the oils during frying were largely affected by their fatty acid compositions.
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Affiliation(s)
- Ki Seon Yu
- Department of Food and Nutrition (Bldg. 222, Rm 508), College of Human Ecology and Research Institute of Human Ecology, Seoul National University, Seoul, 08826 Korea
| | - Hyunnho Cho
- Department of Food and Nutrition (Bldg. 222, Rm 508), College of Human Ecology and Research Institute of Human Ecology, Seoul National University, Seoul, 08826 Korea
| | - Keum Taek Hwang
- Department of Food and Nutrition (Bldg. 222, Rm 508), College of Human Ecology and Research Institute of Human Ecology, Seoul National University, Seoul, 08826 Korea
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An KJ, Liu YL, Liu HL. Relationship between total polar components and polycyclic aromatic hydrocarbons in fried edible oil. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 34:1596-1605. [DOI: 10.1080/19440049.2017.1338835] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Ke-Jing An
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yu-Lan Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Hai-Lan Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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