1
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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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Bhuiyan MHR, Ngadi M. Thermomechanical transitions of meat-analog based fried foods batter coating. Food Chem 2024; 447:138953. [PMID: 38479144 DOI: 10.1016/j.foodchem.2024.138953] [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: 12/09/2023] [Revised: 02/14/2024] [Accepted: 03/04/2024] [Indexed: 04/10/2024]
Abstract
This study aimed to characterize the thermomechanical transitions of meat-analog (MA) based coated fried foods. Wheat and rice flour-based batters were used to coat the MA and fried at 180 °C in canola oil for 2, 4 and 6 min. Glass-transition-temperature (Tg) of the coatings were assessed by differential scanning calorimetry, directly after frying or after post-fry holding. Mechanical texture analyzer and X-ray microtomography were employed to assess textural attributes and internal microstructure, respectively. Batter-formulation substantially impacted the Tg of fried foods coating i.e., crust. Tg of fried foods crust were ranged between -20 °C to -24 °C. Tg was positively correlated with frying time and internal microporosity (%), whereas negatively correlated with moisture content. Internal microstructure greatly influenced the textural attributes (hardness, brittleness, crispiness). Post-fry textural stability considerably impacted by Tg. Negative Tg value explains post-fry textural changes (hard-to-soft, brittle-to-ductile, crispy-to-soggy) of MA-based coated products at room-temperature (25 °C) and under IR-heating (65 °C).
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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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3
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Feng Y, Xu M, Chen D, Zhang X, Zhou B, Zou J. Correlation Study between Multi-Scale Structure and In Vitro Digestibility of Starch Modified by Temperature Difference. Foods 2024; 13:2047. [PMID: 38998553 PMCID: PMC11241068 DOI: 10.3390/foods13132047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2024] [Revised: 06/24/2024] [Accepted: 06/25/2024] [Indexed: 07/14/2024] Open
Abstract
Physical techniques are widely applied in the food industry due to their positive impact on food quality and the environment. Temperature differences can effectively modify starch, but the resulting changes in starch structure and quality remain unclear. In this study, the corn starch was processed with high temperature, low temperature, and temperature difference (TD), including high temperature before low temperature (H-L) and low temperature before high temperature (L-H). The results showed that high temperature induced the umbilicus to concave inward shape and sharply decreased the amylose content, while low temperature increased the surface micropores and reduced the A-chain. TD reduced the fluorescence intensity and increased the clearness of the growth ring. TD elevated the relative crystallinity (RC), short-range order, A/B1 chains, hydrolysis parameters, and resistant starch (RS), and reduced amylose content, B2/B3 chains, and viscosity. Moreover, the corn starches treated by H-L had lower amylose content and higher RC, 1047/1022, A-chain, and RS than those treated by L-H. Overall, high temperature degraded the amylose and low temperature destroyed the amylopectin. During the TD, H-L can accelerate the starch molecular rearrangement more than the opposite temperature treatment order. These results will help produce novel starches for better food applications.
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Affiliation(s)
- Yongting Feng
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China; (Y.F.); (M.X.)
- School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China; (D.C.); (B.Z.)
| | - Meijuan Xu
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China; (Y.F.); (M.X.)
| | - Dongwei Chen
- School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China; (D.C.); (B.Z.)
| | - Xiao Zhang
- Henan Heshenghe Food Co., Ltd., Xinxiang 453500, China;
| | - Bin Zhou
- School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China; (D.C.); (B.Z.)
| | - Jian Zou
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China; (Y.F.); (M.X.)
- School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China; (D.C.); (B.Z.)
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4
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Hafizur Rahman Bhuiyan M, Yeasmen N, Ngadi M. Restructuring plant-derived composites towards the production of meat-analog based coated fried food. Food Chem 2024; 443:138482. [PMID: 38290300 DOI: 10.1016/j.foodchem.2024.138482] [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: 08/06/2023] [Revised: 11/17/2023] [Accepted: 01/15/2024] [Indexed: 02/01/2024]
Abstract
This study utilized different plant-based composites to develop restructured meat-analog (MA). Physicochemical, thermal, mechanical, structural, and sensory properties of formulated MA as well as batter-coated fried MAs were studied, and compared with a commercial product. Protein (23.27-24.68 %), moisture (57.05-58.78 %), pH (7.19-7.57), color (L:64.76-66.84, a:0.62-1.98, b:18.84-20.49), and textural (MF:0.22-0.52 N, GF:0.07-0.24 N/sec, FA:0.74-1.92 N.sec) attributes of formulated MAs were substantially impacted by the ratio of soy-protein-isolate (SPI) and wheat-gluten (WG). Incorporation of higher WG and lower SPI resulted in the formation of chicken-like fibrous and porous structure, hence, increased consumers acceptability of MA-based coated fried products. Microporosity (crust:51.14-58.35 %, core: 63.57-71.55 %), surface opening (5.67-14.75 %), and fractal dimension (2.586-2.402) of coated fried MAs were dependent on the formulation of batter-coating. MA-based coated fried products surface moisture-fat (SMR:0.51-187.20 au; SFR: 2.01-20.17 au) profile significantly (p < 0.05) varied with the formulations of batter-coating. Negative glass-transition-temperature (around -23 °C) is prime concern for MA-based fried products stability at room environment.
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Affiliation(s)
- Md Hafizur Rahman Bhuiyan
- Department of Bioresource Engineering, McGill University, Sainte Anne de Bellevue H9X 3V9, Quebec, Canada.
| | - Nushrat Yeasmen
- Department of Bioresource Engineering, McGill University, Sainte Anne de Bellevue H9X 3V9, Quebec, Canada
| | - Michael Ngadi
- Department of Bioresource Engineering, McGill University, Sainte Anne de Bellevue H9X 3V9, Quebec, Canada
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Bhuiyan MHR, Ngadi MO. Electromagnetic, Air and Fat Frying of Plant Protein-Based Batter-Coated Foods. Foods 2023; 12:3953. [PMID: 37959071 PMCID: PMC10647860 DOI: 10.3390/foods12213953] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Revised: 10/25/2023] [Accepted: 10/27/2023] [Indexed: 11/15/2023] Open
Abstract
There is growing consumer and food industry interest in plant protein-based foods. However, quality evolution of plant protein-based meat analog (MA) is still a rarely studied subject. In this study, wheat and rice flour-based batter systems were used to coat plant protein-based MA, and were partially fried (at 180 °C, 1 min) in canola oil, subsequently frozen (at -18 °C) and stored for 7 days. Microwave heating (MH), infrared heating (IH), air frying (AF) and deep-fat frying (DFF) processes were employed on parfried frozen MA products, and their quality evolution was investigated. Results revealed that the fat content of MH-, IH- and AF-treated products was significantly (p < 0.05) lower than DFF-treated counterparts. Batter coatings reduced fat uptake in DFF of MA-based products. Both the batter formulations and cooking methods impacted the process parameters and quality attributes (cooking loss, moisture, texture, color) of MA-based coated food products. Moreover, the post-cooking stability of moisture and textural attributes of batter-coated MA-based products was impacted by both the batter formulations and cooking methods. Glass transition temperature (Tg) of MA-based products' crust ranged from -20.0 °C to -23.1 °C, as determined with differential scanning calorimetry. ATR-FTIR spectroscopy and scanning electron microscopy analysis revealed that surface structural-chemical evolution of MA-based products was impacted by both the coating formulations and cooking methods. Overall, AF has been found as a suitable substitute for DFF in terms of studied quality attributes of meat analog-based coated products.
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Affiliation(s)
| | - Michael O. Ngadi
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada;
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Effects of sucrose and sodium chloride pretreatments on cassava and plantain chips fried in CLA-enriched soybean oil: an analysis of acrylamide content, microstructure, and other physical properties. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The purpose of this research was to evaluate the effect of soaking plantain and cassava chips in sucrose or sodium chloride (NaCl) on their physical properties and acrylamide content after frying in Conjugated Linoleic Acid (CLA)-enriched soybean oil. Plantain and cassava were cut into 1 mm thick slices and soaked for 20 min in a solution of 30% sucrose or 3% NaCl at 40 °C, separately. Soaking in sucrose and NaCl had no significant effect (p < 0.05) on water loss, porosity, hardness, or microstructure. The acrylamide content ranged from 634 to 3177 µg/kg. The use of CLA-enriched oil had no significant effect (p < 0.05) on the physical characteristics evaluated in this study. Frying reduced the CLA content in the chips from an initial 31.8% in the oil to 22.25 and 21.69% in plantain and cassava chips, respectively.
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7
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Adegoke SC, Adrah K, Nowlin K, Tahergorabi R. Microstructural and physicochemical changes of coated and frozen fried chicken. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Samuel Chetachukwu Adegoke
- Department of Nanoscience, Joint School of Nanoscience and Nanoengineering University of North Carolina Greensboro North Carolina USA
| | - Kelvin Adrah
- Department of Nanoscience, Joint School of Nanoscience and Nanoengineering University of North Carolina Greensboro North Carolina USA
| | - Kyle Nowlin
- Joint School of Nanoscience and Nanoengineering Greensboro North Carolina USA
| | - Reza Tahergorabi
- Food and Nutritional Sciences Program North Carolina Agricultural & Technical State University Greensboro North Carolina USA
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8
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The physicochemical properties of five vegetable oils exposed at high temperature for a short-time-interval. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104305] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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9
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Recent advances in microstructure characterization of fried foods: Different frying techniques and process modeling. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.033] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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10
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Yang Y, Qiu W, Tao N, Jin Y, Feng Y, Jin Y. Effect of ratio of oil to sample on the quality of fried fish (
Pseudorasbora parva
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15712] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Yaochong Yang
- Engineering Research Center of Food Thermal‐processing Technology Shanghai Ocean University Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Weiqiang Qiu
- National Experimental Teaching Demonstration Center for Food Science and Engineering, College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Ningping Tao
- National Experimental Teaching Demonstration Center for Food Science and Engineering, College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Yingshan Jin
- College of Bioscience and Technology Yangzhou University Yangzhou China
| | - Yuhui Feng
- Jilin Tobacco Industry Co., Ltd. Jilin China
| | - Yinzhe Jin
- Engineering Research Center of Food Thermal‐processing Technology Shanghai Ocean University Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, College of Food Science and Technology Shanghai Ocean University Shanghai China
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11
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Szydłowska-Czerniak A, Rabiej D. Effect of new antioxidants: phenolipids on quality of fried French fries and rapeseed oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:2589-2598. [PMID: 34188312 PMCID: PMC8196133 DOI: 10.1007/s13197-020-04765-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 08/04/2020] [Accepted: 08/26/2020] [Indexed: 01/28/2023]
Abstract
The purpose of this work was to evaluate the effect of five novel synthetic antioxidants: octyl sinapate (OSA), octyl ferulate (OFA), octyl caffeate (OCA), cetyl sinapate (CSA) and cetyl ferulate (CFA) added to refined rapeseed oil for the first time on antioxidant activity (AA) and total phenolic content (TPC) in French fries. French fries after frying in enriched oils had higher the AA determined by three assays: 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS = 2907-20,029 μmol TE/100 g), 2,2-diphenyl-1-picrylhydrazyl (DPPH = 657-6886 μmol TE/100 g), ferric reducing antioxidant power (FRAP = 332-2659 μmol TE/100 g) and total phenolic content (TPC = 44-378 mg SA/100 g) than those prepared in refined rapeseed oil (ABTS = 2146 μmol TE/100 g, DPPH = 403 μmol TE/100 g, FRAP = 218 μmol TE/100 g, TPC = 14 mg SA/100 g). Moreover, the presence of phenolipids in rapeseed oil decreased the oil content in fried French fries by 22-45%. However, the AA and TPC in the fortified oils significantly increased, whereas slower changes in oxidation parameters of supplemented oils after frying were observed. A new lipophilic antioxidants can be useful for the development of management system for the preparation of French fries and the prolongation of frying oil shelf life.
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Affiliation(s)
| | - Dobrochna Rabiej
- Faculty of Chemistry, Nicolaus Copernicus University in Toruń, 7 Gagarin Street, 87-100 Toruń, Poland
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12
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Zhao Y, Chen L, Ji W, Guo J, Wang J. Study on a novel energy-saving cryogenic pre-treatment equipment for walnut kernel peeling. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107650] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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13
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Su Y, Gao J, Tang S, Feng L, Azam SMR, Zheng T. Recent advances in physical fields-based frying techniques for enhanced efficiency and quality attributes. Crit Rev Food Sci Nutr 2021; 62:5183-5202. [PMID: 33563022 DOI: 10.1080/10408398.2021.1882933] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Frying is one of the most common units in food processing and catering worldwide, which involves simultaneous physicochemical and structural changes. However, the problems of traditional frying technology, such as low thermal utilization and poor processing efficiency, have been gradually exposed to industrial production. In this paper, strategies of applying physical fields, such as pressure field, electromagnetic field, and acoustic field in frying technology separately or synergistically with improved efficiency and quality attributes are reviewed. The role of physical fields in the frying process was discussed with modifications in heat and mass transfer and porous structures. The effects of physical fields and their processing parameters on moisture loss kinetics, oil uptake, texture, color, and nutrients retention of fried food are introduced, respectively. Recent advances in multi-physical field-based frying techniques were recommended with synergistic benefits. Furthermore, the trends and challenges that could further develop the multi-physical field-based frying techniques are proposed, showing further commercial prospects for the purpose. The application of physical fields has brought new inspiration to the exploitation of efficient and high-qualified frying technologies, while higher technical levels and economic costs need to be taken into consideration. HighlightsThe role of physical fields in pretreatments and frying process were reviewed.The mechanism of physics fields on frying efficiency and quality was summarized.The physicochemical and microstructure changes by physics fields were discussed.The synergy of physical fields in frying technology were outlined.The trends for further multi-physical field-based frying techniques were proposed.
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Affiliation(s)
- Ya Su
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu, China
| | - Jiayue Gao
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu, China
| | - Song Tang
- Herbert Gleiter Institute of Nanoscience, Nanjing University of Science and Technology, Nanjing, Jiangsu, China
| | - Lei Feng
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - S M Roknul Azam
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China
| | - Tiesong Zheng
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu, China
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14
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Su Y, Zhang M, Chitrakar B, Zhang W. Reduction of oil uptake with osmotic dehydration and coating pre-treatment in microwave-assisted vacuum fried potato chips. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2020.100825] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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Food matrixes play a key role in the distribution of contaminants of lipid origin: A case study of malondialdehyde formation in vegetable oils during deep-frying. Food Chem 2021; 347:129080. [PMID: 33508586 DOI: 10.1016/j.foodchem.2021.129080] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Revised: 12/20/2020] [Accepted: 01/07/2021] [Indexed: 11/20/2022]
Abstract
Vegetable oils are increasingly replacing animal fats in diets, but malondialdehyde (MDA), a peroxidation product of these oils, has been regarded as toxic; this necessitated investigation of MDA formation during consumption. This study investigated MDA formation in four vegetable oils during frying French fries (FF) and fried chicken breast meat (FCBM) at 180 °C for 7 h. Results showed that MDA contents were lower in oils used for frying foods than in control oils, mainly because MDA was incorporated into the foods. MDA content was lower in FF, but higher in FCBM, due to the different food components. Model oil and food system analyses yielded similar results. MDA bound the hydrophobic helical structure in starch-based FF, but was exhibited greater reactivity with nucleophilic groups in protein-based FCBM, resulting in stronger interaction with FCBM than with FF. Our results indicated the existence of distinct mechanisms underlying MDA migration in different food matrixes.
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Mathematical Modelling and Numerical Simulation of Mass Transfer During Deep-Fat Frying of Plantain (Musa paradisiacal AAB) Chips (ipekere). ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2020. [DOI: 10.2478/aucft-2020-0022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
This study developed a mathematical model following the fundamental principles of mass transfer for the simulation of the oil and moisture content change during the Deep-Fat Frying of plantain (ipekere) chip. The explicit Finite Difference Technique (FDT) was used to conduct a numerical solution to the consequential governing equation (partial differential equation) that was used to describe the mass transfer rate during the process. Computer codes that were computed in MATLAB were used for the implementation of FDT at diverse frying conditions. Samples of the plantain were cut into portions of 2 mm thickness, and these sliced portions were fried at separate frying oil temperatures (170, 180 and 190°C) between 0.5 and 4 minutes. The experimental data and the predicted outcomes were compared for the validation of the model, and the juxtaposition revealed a plausible agreement. The predicted values and the experimental values of oil and moisture transfer models produced correlation coefficients that range from 0.96 to 0.99 and 0.94 to 0.99, respectively. The predicted outcomes could be utilized for the control and design of the DFF.
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17
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Effect of multistage process on the quality, water and oil distribution and microstructure of French fries. Food Res Int 2020; 137:109229. [DOI: 10.1016/j.foodres.2020.109229] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2019] [Revised: 03/04/2020] [Accepted: 04/08/2020] [Indexed: 11/19/2022]
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18
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Investigation of Heating and Freezing Pretreatments on Mechanical, Chemical and Spectral Properties of Bulk Sunflower Seeds and Oil. Processes (Basel) 2020. [DOI: 10.3390/pr8040411] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The present study examined the effects of heating and freezing pretreatments on the mechanical, chemical, and spectral characteristics of sunflower seeds and oil under a linear compression process involving a universal compression-testing machine and a pressing vessel of diameter 60 mm with a plunger. The heating temperatures ranged from 40 to 80 °C and freezing temperatures from −2 to −36 °C at constant heating time of 30 min. The pretreated samples of initial height of 80 mm (22.6 × 10−5 m3) were compressed under a preset load of 100 kN and a speed of 5 mm/min. The results showed that oil expression efficiency significantly increased (p < 0.05) with increased heating temperatures but decreased with freezing temperatures. The lowest energy per volume oil of 22.55 ± 0.919 kJ/L was recorded at 80 °C compared to 26.40 ± 0.307 kJ/L noticed at −2 °C and control (25 °C) of 33.93 ± 3.866 kJ/L. The linear regression equations expressing oil expression efficiency, energy per volume oil, peroxide value, and free fatty acid, dependent on heating and freezing temperatures, were described with coefficients of determination between 0.373 and 0.908. Increased heating temperatures increased the UV absorption rate of the oil samples at a wavelength of 350 nm. The study is part of the continuing research on linear compression modeling of all processing factors, whereby the results are intended to be applied to the non-linear process dealing with a mechanical screw press to improve the oil extraction process.
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19
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Pandey AK, Ravi N, Chauhan OP. Quality attributes of vacuum fried fruits and vegetables: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00403-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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20
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Yang D, Wu G, Li P, Zhang H, Qi X. Comparative analysis of the oil absorption behavior and microstructural changes of fresh and pre-frozen potato strips during frying via MRl, SEM, and XRD. Food Res Int 2019; 122:295-302. [DOI: 10.1016/j.foodres.2019.04.024] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2019] [Revised: 03/28/2019] [Accepted: 04/10/2019] [Indexed: 10/27/2022]
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21
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Ma L, Liu G, Cheng W, Liu X, Liu H, Wang Q. Matrix-mediated distribution of 4-hydroxy-2-hexanal (nonenal) during deep-frying of chicken breast and potato sticks in vegetable oil. Food Funct 2019; 10:7052-7062. [DOI: 10.1039/c9fo01878f] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The distribution of HHE/HNE was mediated in different food matrices, namely, starch-based and protein-based foods, during deep-frying of vegetable oils.
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Affiliation(s)
- Lukai Ma
- College of Light Industry and Food
- Zhongkai University of Agriculture and Engineering
- Guangzhou
- China
| | - Guoqin Liu
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Products Safety
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- China
| | - Weiwei Cheng
- College of Food Science
- South China Agricultural University
- Guangzhou 510640
- China
| | - Xinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- School of Food and Chemical Engineering
- Beijing Technology and Business University
- Beijing 100048
- China
| | - Huifan Liu
- College of Light Industry and Food
- Zhongkai University of Agriculture and Engineering
- Guangzhou
- China
| | - Qin Wang
- College of Light Industry and Food
- Zhongkai University of Agriculture and Engineering
- Guangzhou
- China
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22
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Effect of Various Pretreatments on Quality Attributes of Vacuum-Fried Shiitake Mushroom Chips. J FOOD QUALITY 2018. [DOI: 10.1155/2018/4510126] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The objective of this study is to investigate the effects of pretreatments on the quality of vacuum-fried shiitake mushroom slices. Four different pretreatments addressed in this study were (1) blanching as control, (2) blanching and osmotic dehydration with maltodextrin (MD) solution, (3) blanching, osmotic dehydration, and coating with sodium carboxymethyl cellulose (CMC), (4) blanching and osmotic dehydration, followed by freezing. All samples were pretreated and then fried in palm oil at 90°C with vacuum degree of −0.095 MPa for 30 min. The results showed that pretreatments significantly (p<0.05) affected the moisture content, oil content, color, water activity (aw), total phenolic content, and sensory evaluation of shiitake mushroom chips. The blanching, osmotic dehydration, and coating pretreatment could improve color and sensory evaluation and also minimize the oil uptake of fried chips, whereas this treatment caused the highest reduction of total phenolic contents. There were no significant (p>0.05) differences of fried chip in the texture among the four different pretreatments. The aw values of all the fried chips were less than 0.38, indicating that the products had a long shelf life. Therefore, the blanching, osmotic dehydration, and coating pretreatment before vacuum frying was the most suitable pretreatment for vacuum-fried shiitake mushroom chips.
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