1
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Wang H, Li J, Chen G, Zhong Y, Cheng Z, Zhang C, Zhao P, Yang J, Xiao N. Hydrophobic polyethylene film prepared by film blowing process for preservation of fried shrimp rolls. Food Chem 2024; 453:139680. [PMID: 38788648 DOI: 10.1016/j.foodchem.2024.139680] [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: 02/06/2024] [Revised: 04/20/2024] [Accepted: 05/13/2024] [Indexed: 05/26/2024]
Abstract
Hydrophobic coatings have wide applications, but face challenges in food flexible packaging in terms of poor adhesion and inadequate wear resistance. Health hazards and poor adhesion drive the search for novel hydrophobic coatings substitutes. Here, we introduced rationally synthesized carnauba wax-SiO2 microspheres as a component to composite polyethylene (PE) film construction, and created a wear-resistant hydrophobic composite PE film via the blown film technique. The resultant hydrophobic composite film demonstrated an enhanced water contact angle from 86° to above 100°, coupled with favorable mechanical properties such as wear resistance, tensile strength and effective barrier performance against water vapor and oxygen. Upon implementation in the preservation of a Cantonese delicacy, Chaoshan fried shrimp rolls, it was observed that at 25 °C, the carnauba wax-SiO2-PE composite packaging film extended the shelf life of the product by 3 days compared to pure PE film.
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Affiliation(s)
- Honglei Wang
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.; Guangdong Central Kitchen Lingnan Special Food Green Manufacturing Engineering Technology Development Center, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
| | - Juanhua Li
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.; Guangdong Central Kitchen Lingnan Special Food Green Manufacturing Engineering Technology Development Center, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Guojian Chen
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.; Guangdong Central Kitchen Lingnan Special Food Green Manufacturing Engineering Technology Development Center, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Yunyun Zhong
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.; Guangdong Central Kitchen Lingnan Special Food Green Manufacturing Engineering Technology Development Center, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Zheng Cheng
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.; Guangdong Central Kitchen Lingnan Special Food Green Manufacturing Engineering Technology Development Center, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Chunhui Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Pei Zhao
- Laboratory Animal Center, Sun Yat-sen University, Guangzhou 510080, China
| | - Jing Yang
- College of Chemistry and Chemical Engineering, Hunan Normal University, Hunan 410081, China
| | - Naiyu Xiao
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China..
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2
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Zhang J, Ni Y, Li J, Yan X, Fan L. Effects of starch-tea polyphenol complexes on the structure features of reconstituted doughs and oil absorption of potato crisps. Food Chem 2024; 463:141277. [PMID: 39316907 DOI: 10.1016/j.foodchem.2024.141277] [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: 06/19/2024] [Revised: 08/27/2024] [Accepted: 09/11/2024] [Indexed: 09/26/2024]
Abstract
The structural features of reconstituted doughs play a crucial role in determining the oil uptake properties of fried potato crisps. Wheat starch (WS), corn starch (CS), potato starch (PS), or tapioca starch (TS) and tea polyphenols (TPs) complexes were prepared, and their effects on the physicochemical and structural properties of reconstituted dough and oil uptake of potato crisps were investigated. A denser and consistent network structure was observed in the reconstituted dough produced by PS-TPs and TS-TPs complexes. Thus, the reconstituted dough prepared using PS-TPs and TS-TPs complexes displayed slower water evaporation and less matrix swelling during frying, leading to a denser matrix and limited oil uptake of potato crisps. The potato crisps with PS-TPs and TS-TPs complexes had 20.83 % and 10.15 % lower oil content. Consequently, the starch-TPs complexes can be used to improve the properties of reconstituted doughs and produce fried snacks with lower oil content.
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Affiliation(s)
- Jin Zhang
- State Key Laboratory of Food Science & Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Yang Ni
- State Key Laboratory of Food Science & Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science & Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Xiaowei Yan
- Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou, Guangxi 542899, China.
| | - Liuping Fan
- State Key Laboratory of Food Science & Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou, Guangxi 542899, China; Collaborat Innovat Ctr Food Safety & Qual Control, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
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3
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Huang G, McClements DJ, He K, Zhang Z, Lin Z, Xu Z, Zou Y, Jin Z, Chen L. Review of formation mechanisms and quality regulation of chewiness in staple foods: Rice, noodles, potatoes and bread. Food Res Int 2024; 187:114459. [PMID: 38763692 DOI: 10.1016/j.foodres.2024.114459] [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: 02/28/2024] [Revised: 04/26/2024] [Accepted: 05/01/2024] [Indexed: 05/21/2024]
Abstract
Staple foods serve as vital nutrient sources for the human body, and chewiness is an essential aspect of food texture. Age, specific preferences, and diminished eating functions have broadened the chewiness requirements for staple foods. Therefore, comprehending the formation mechanism of chewiness in staple foods and exploring approaches to modulate it becomes imperative. This article reviewed the formation mechanisms and quality control methods for chewiness in several of the most common staple foods (rice, noodles, potatoes and bread). It initially summarized the chewiness formation mechanisms under three distinct thermal processing methods: water medium, oil medium, and air medium processing. Subsequently, proposed some effective approaches for regulating chewiness based on mechanistic changes. Optimizing raw material composition, controlling processing conditions, and adopting innovative processing techniques can be utilized. Nonetheless, the precise adjustment of staple foods' chewiness remains a challenge due to their diversity and technical study limitations. Hence, further in-depth exploration of chewiness across different staple foods is warranted.
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Affiliation(s)
- Guifang Huang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | | | - Kuang He
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zipei Zhang
- Food Science Program, University of Missouri, Columbia, MO 65211, USA
| | - Ziqiang Lin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China
| | - Yidong Zou
- Skystone Feed Co., Ltd., Wuxi 214258, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China.
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4
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Huang G, McClements DJ, He K, Lin Z, Zhang Z, Zhang R, Jin Z, Chen L. Recent advances in enzymatic modification techniques to improve the quality of flour-based fried foods. Crit Rev Food Sci Nutr 2024:1-16. [PMID: 38711404 DOI: 10.1080/10408398.2024.2349728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/08/2024]
Abstract
Flour-based fried foods are among the most commonly consumed foods worldwide. However, the sensory attributes and nutritional value of fried foods are inconsistent and unstable. Therefore, the creation of fried foods with desirable sensory attributes and good nutritional value remains a major challenge for the development of the fried food industry. The quality of flour-based fried foods can sometimes be improved by physical methods and the addition of chemical modifiers. However, enzyme modification is widely accepted by consumers due to its unique advantages of specificity, mild processing conditions and high safety. Therefore, it is important to elucidate the effects of enzyme treatments on the sensory attributes (color, flavor and texture), oil absorption and digestibility of flour-based fried foods. This paper reviews recent research progress in utilizing enzyme modification to improve the quality of flour-based fried foods. This paper begins with the effects of common enzymes on the physicochemical properties (rheological property, retrogradation property and specific volume) of dough. Based on the analysis of the mechanism of formation of sensory attributes and nutritional properties, it focuses on the application of amylase, protease, transglutaminase, and lipase in the regulation of sensory attributes and nutritional properties of flour-based fried foods.
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Affiliation(s)
- Guifang Huang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
| | | | - Kuang He
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
| | - Ziqiang Lin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
| | - Zipei Zhang
- Food Science Program, University of Missouri, Columbia, Missouri, USA
| | - Ruojie Zhang
- Food Science Program, University of Missouri, Columbia, Missouri, USA
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
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5
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Wang S, Zhao S, Wang N, Lu Q, Zhao H, Liu Y, Li J, Fan L. Intelligence detection of oil absorption in French fries by surface profiles. Food Res Int 2024; 178:113906. [PMID: 38309900 DOI: 10.1016/j.foodres.2023.113906] [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: 09/28/2023] [Revised: 12/16/2023] [Accepted: 12/21/2023] [Indexed: 02/05/2024]
Abstract
Surface profiles are important evaluation indices for oil absorption behavior of fried foods. This research established two intelligent models of partial least-squares regression (PLSR) and back propagation artificial neural network (BP-ANN) for monitoring the oil absorption behavior of French fries based on the surface characteristics. Surface morphology and texture of French fries by rapeseed oil (RO) and high-oleic peanut oil (HOPO) at different temperatures were investigated. Results showed that oil content of samples increased with frying temperature, accounting for 37.7% and 41.4% of samples fried by RO and HOPO respectively. The increase of crust ratio, roughness and texture parameters (Fm, Nwr, fwr, Wc) and the decrease of uniformity were observed with the frying temperature. Coefficients of prediction set of PLSR and BP-ANN models were more than 0.93, which indicated that surface features combined with chemometrics were rapid and precise methods for determining the oil content of French fries.
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Affiliation(s)
- Simeng Wang
- State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock Jointly Constructed by Ministry and Province, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China; School of Life Sciences, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China
| | - Shuli Zhao
- State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock Jointly Constructed by Ministry and Province, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China; School of Life Sciences, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China
| | - Nan Wang
- State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock Jointly Constructed by Ministry and Province, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China; School of Life Sciences, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China
| | - Qianru Lu
- State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock Jointly Constructed by Ministry and Province, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China; School of Life Sciences, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China
| | - Haile Zhao
- State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock Jointly Constructed by Ministry and Province, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China; School of Life Sciences, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China
| | - Ying Liu
- State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock Jointly Constructed by Ministry and Province, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China; School of Life Sciences, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
| | - Jinwei Li
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Liuping Fan
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
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6
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Covaciu FD, Berghian-Grosan C, Hategan AR, Magdas DA, Dehelean A, Cristea G. Machine Learning Approach to Comparing Fatty Acid Profiles of Common Food Products Sold on Romanian Market. Foods 2023; 12:4237. [PMID: 38231646 PMCID: PMC10706624 DOI: 10.3390/foods12234237] [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: 11/01/2023] [Revised: 11/16/2023] [Accepted: 11/20/2023] [Indexed: 01/19/2024] Open
Abstract
Food composition issues represent an increasing concern nowadays, in the context of diverse food commodity varieties. The contents and types of fatty acids are a constant preoccupation among consumers because of their reflections of nutrition and health problems. This study aims to find the best tool for the rapid and reliable identification of similarities and differences among several food items from a fatty acid profile perspective. An acknowledged GC-FID method was considered, while, for a better interpretation of the analytical results, machine learning algorithms were used. It was possible to develop a recognition model able to simultaneously differentiate, with an accuracy of 79.3%, nine product types using the bagged tree ensemble model. The low number of samples or some similarities among the classes could be responsible for the wrong assignments that occurred, especially in the biscuit, wafer and instant soup classes. Better accuracies values of 95, 86.1, and 97.8% were obtained when the products were grouped into three categories: (1) sunflower oil, mayonnaise, margarine, and cream cheese; (2) biscuits, cookies, margarine, and wafers; and (3) sunflower oil, chips, and instant soup.
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Affiliation(s)
| | | | | | | | | | - Gabriela Cristea
- National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Street, 400293 Cluj-Napoca, Romania; (F.-D.C.); (C.B.-G.); (A.R.H.); (D.A.M.); (A.D.)
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7
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Mahmud N, Islam J, Oyom W, Adrah K, Adegoke SC, Tahergorabi R. A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods. Heliyon 2023; 9:e21500. [PMID: 38027829 PMCID: PMC10660127 DOI: 10.1016/j.heliyon.2023.e21500] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 10/18/2023] [Accepted: 10/23/2023] [Indexed: 12/01/2023] Open
Abstract
Purpose This review aims to examine the potential of oleogels as a frying medium to decrease oil absorption during deep-frying and enhance the nutritional and energy content of foods. By investigating the factors influencing oil incorporation during deep-frying and examining the application of oleogels in this process, we seek to provide insights into using oleogels as an alternative to traditional cooking oils. Scope Deep-frying, a widely used cooking method, leads to the retention of large amounts of oil in fried food, which has been associated with health concerns. To address this issue, researchers have investigated various methods to minimize oil absorption during frying. One promising approach is the use of oleogels, which are thermo-reversible, three-dimensional gel networks formed by entrapment of bulk oil with a low concentration (<10% of weight) of solid lipid materials known as oleogelators. This review will focus on the following aspects: a) an overview of deep-fried foods, b) factors influencing oil uptake and underlying mechanisms for oil absorption during deep-frying, c) the characterization and application of different frying oils and their oleogels in deep-fried foods, d) components of the oleogel system for deep-frying, and e) the health impact, oxidative stability, and sensory acceptability of using oleogels in deep-frying. Key findings The review highlights the potential of oleogels as a promising alternative frying medium to reduce fat absorption in deep-fried foods. Considering the factors influencing oil uptake during deep-frying, as well as exploring the properties and applications of different frying oils and their oleogels, can result in improved product qualities and heightened consumer acceptance. Moreover, oleogels offer the advantage of lower fat content in fried products, addressing health concerns associated with traditional deep-frying methods. The capacity to enhance the nutritional and energy profile of foods while preserving sensory qualities and oxidative stability positions oleogels as a promising choice for upcoming food processing applications.
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Affiliation(s)
- Niaz Mahmud
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
| | - Joinul Islam
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
- Department of Food Science and Technology, University of Georgia, Athens, GA, 30602, USA
| | - William Oyom
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
| | - Kelvin Adrah
- Joint School of Nanoscience and Nanoengineering, 2907 East Gate City Blvd, Greensboro, NC, 27401, USA
| | | | - Reza Tahergorabi
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
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8
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Ran X, Lin D, Zheng L, Li Y, Yang H. Kinetic modelling of the mass and heat transfer of a plant-based fishball alternative during deep-fat frying and air frying and the changes in physicochemical properties. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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9
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Bachir N, Haddarah A, Sepulcre F, Pujola M. Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models. Food Chem 2023; 408:135235. [PMID: 36549166 DOI: 10.1016/j.foodchem.2022.135235] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 11/25/2022] [Accepted: 12/14/2022] [Indexed: 12/23/2022]
Abstract
This study unveiled the effect of the suspected precursors of acrylamide (asparagine, glutamine) combined/separated with different formulations of glucose, fructose, and sucrose. To better understand the interaction between acrylamide precursors, cooking technique (deep vs air frying), and temperature (170 °C vs 190 °C), seven potato models from starch, sugars, amino acids, water and hydrocolloids (alginate and agar) were formulated. In line with previous findings, the present results showed that asparagine, glucose and fructose played an important role in acrylamide formation in these synthetic potato models. Furthermore, glutamine and sodium alginate might have an inhibitory effect on acrylamide formation. A significant impact of frying technique was also revealed. On the other hand, GC-FID analysis detected acrylamide in only these three models, (glucose-fructose, sucrose and asparagine-glucose/fructose/sucrose models > LOD 333.33 µg.kg-1).
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Affiliation(s)
- Nivine Bachir
- Departament d'Enginyeria Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya, BarcelonaTech, Spain Campus del Baix Llobregat, Carrer Esteve Terradas 8, 08860 Castelldefels, Spain; Doctoral School of Sciences and Technology, Lebanese University, Rafic Hariri Campus, Hadath, Lebanon.
| | - Amira Haddarah
- Doctoral School of Sciences and Technology, Lebanese University, Rafic Hariri Campus, Hadath, Lebanon
| | - Franscesc Sepulcre
- Departament d'Enginyeria Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya, BarcelonaTech, Spain Campus del Baix Llobregat, Carrer Esteve Terradas 8, 08860 Castelldefels, Spain
| | - Montserrat Pujola
- Departament d'Enginyeria Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya, BarcelonaTech, Spain Campus del Baix Llobregat, Carrer Esteve Terradas 8, 08860 Castelldefels, Spain
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10
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Wang Z, Ng K, Warner RD, Stockmann R, Fang Z. Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods. Compr Rev Food Sci Food Saf 2023; 22:1418-1437. [PMID: 36717375 DOI: 10.1111/1541-4337.13116] [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: 08/06/2022] [Revised: 12/21/2022] [Accepted: 01/15/2023] [Indexed: 02/01/2023]
Abstract
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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Affiliation(s)
- Zun Wang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Ken Ng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Robyn Dorothy Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | | | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
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11
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Wang X, Chen L, McClements DJ, Jin Z. Recent advances in crispness retention of microwaveable frozen pre-fried foods. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.12.014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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12
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Manzoor S, Masoodi FA, Rashid R, Wani SM, Naqash F, Ahmad M. Advances in vacuum frying: Recent developments and potential applications. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14219] [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)
- Shaziya Manzoor
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - F. A. Masoodi
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - Rubiya Rashid
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - Shoib Mohmad Wani
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - Farah Naqash
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - Mudasir Ahmad
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
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13
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Kumar S, Chandra A, Nema PK, Sharanagat VS, Kumar S, Gaibimei P. Optimization of the frying process in relation to quality characteristics of Khaja (A traditional sweet). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4352-4361. [PMID: 36193472 PMCID: PMC9525483 DOI: 10.1007/s13197-022-05509-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/06/2022] [Accepted: 05/23/2022] [Indexed: 06/16/2023]
Abstract
The present study was focused on the optimization of process parameters and quality characterization of Khaja. A full factorial design 53 was applied using different levels of fat proportions (5-25%), frying temperature (160-200 °C), and frying time (1-5 min). The response optimizer function in Minitab 18 software was used to select five samples with the highest desirability which were then subjected to sensory analysis. The lightness of the samples decreased significantly (P ˂ 0.05) from 68.59 to 43.33 whereas, redness increased significantly (P ˂ 0.05) from 0.26 to 11.48 with increasing levels of all independent variables. Water activity and moisture content of the samples decreased significantly (P ˂ 0.05) from 0.75 to 0.21 and 14.41-1.40%wb respectively, whereas total fat content increased significantly (P ˂ 0.05) from 25.05 to 45.7% with increasing levels of independent variables. The hardness of the samples significantly (P ˂ 0.05) varied from 60.45 to 7.69 N. The sensory analysis revealed that the sample with 20% fat proportion, fried at 180 °C for 4 min, scored maximum in overall acceptability. The microstructural images revealed the structural damage and formation of pores in fried samples. The fatty acid analysis showed higher saturated fatty acids in market samples than in optimized samples. The results of the study concluded that fat proportion and frying parameters (temperature and time) are crucial for a better understanding of the deep-frying process of Khaja in order to achieve good quality. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05509-x.
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Affiliation(s)
- Sourabh Kumar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131028 India
| | - Abhishek Chandra
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131028 India
- School of Health Sciences and Technology, University of Petroleum and Energy Studies, Dehradun, 248007 India
| | - Prabhat K. Nema
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131028 India
| | - Vijay Singh Sharanagat
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131028 India
| | - Sachin Kumar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131028 India
| | - Palmei Gaibimei
- Processing and Product Development Division, ICAR- Indian Institute of Natural Resins and Gums, Ranchi, Jharkhand 834010 India
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14
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Li Y, Guo Q, Wang K, Nverjiang M, Wu K, Wang X, Xia X. Monitoring the Changes in Heat Transfer and Water Evaporation of French Fries during Frying to Analyze Its Oil Uptake and Quality. Foods 2022; 11:3473. [PMID: 36360086 PMCID: PMC9655203 DOI: 10.3390/foods11213473] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 10/24/2022] [Accepted: 10/28/2022] [Indexed: 11/06/2022] Open
Abstract
The effect of frying temperature on heat transfer, water loss kinetic, oil uptake kinetic, and quality of French fries was evaluated. With increasing frying temperature, the core temperature of fries increased, and the Biot number and heat transfer coefficient (h) first decreased and then increased significantly (p < 0.05). The water loss rate (kw) and water effective diffusion of fries increased with the increasing frying temperature. The kw of fries fried at 150−190 °C were 0.2391, 0.2414, 0.3205, 0.3998, and 0.3931, respectively. The oil uptake rate (ko) first increased and then decreased with increasing frying temperature, and the ko of samples fried at 150−190 °C were 0.2691, 0.2564, 0.4764, 0.3387, and 0.2522, respectively. There were significant differences in the a*, L*, ΔE, and BI between fries with different temperatures (p < 0.05), while there was no significant difference in the b* (p > 0.05). The hardness and crispness of fries increased with increased frying temperature. The highest overall acceptability scores of fries were fried at 170 °C. Therefore, the changes in color, texture overall acceptability, and oil content were due to the Maillard reaction and the formation of porous structure, which was induced by h and water evaporation of fries when they changed.
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Affiliation(s)
| | | | | | | | | | | | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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15
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Li Y, Li Z, Guo Q, Kong B, Liu Q, Xia X. Inhibitory effect of chitosan coating on oil absorption in French fries based on starch structure and morphology stability. Int J Biol Macromol 2022; 219:1297-1307. [PMID: 36058391 DOI: 10.1016/j.ijbiomac.2022.08.176] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 08/23/2022] [Accepted: 08/28/2022] [Indexed: 11/05/2022]
Abstract
The effect of chitosan (CS) coating on oil absorption, water migration, starch structure and morphology in French fries was evaluated. The penetrated surface oil, structure oil, total oil content, and a* of coated fries decreased, while the water content, L*, b*, and hardness significantly (P < 0.05) increased compared to uncoated samples. 1 % CS-coated fries had the lowest oil content, which decreased by 43.0 % compared to uncoated samples. CS-coated fries had higher free water, and lower T2 relaxation time, immobile and binding water than the control. CS coating reduced the pores on the fries' surface and the interaction between oil and the component of fries, which was observed by confocal laser scanning microscopy and scanning electron microscopy (SEM). As for starch morphology, the pores and cracks of starch granules in the coated samples reduced. As for the starch structure, the relative crystallinity, R1047/1022 respectively increased by 47.2 % and 2.35 times, and ΔH of CS-coated fries increased from 0 to 2.09 J/g, indicating that the long-range crystalline structure, short-range ordered structure, and hydrogen bonds between the double helices in starch increased. Therefore, CS coating reduced oil penetration into fries by reducing water migration and increasing starch ordered structure and morphological integrity.
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Affiliation(s)
- Ying Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zihao Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qi Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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16
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Xie D, Guo D, Guo Z, Hu X, Luo S, Liu C. Reduction of oil uptake of fried food by coatings: A review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15266] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Dongfei Xie
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Debin Guo
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
- Jiangxi Huangshanghuang Group Food Co., Ltd No.66 Xiaolan Middle Avenue Xiaolan Economic Development Zone Nanchang 330052 China
| | - Zhen Guo
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
- Jiangxi Huangshanghuang Group Food Co., Ltd No.66 Xiaolan Middle Avenue Xiaolan Economic Development Zone Nanchang 330052 China
| | - Xiuting Hu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
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17
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Evaluation of the infrared frying on the physicochemical properties of fried apple slices and the deterioration of oil. Food Chem 2022; 379:132110. [DOI: 10.1016/j.foodchem.2022.132110] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 01/06/2022] [Accepted: 01/06/2022] [Indexed: 12/29/2022]
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18
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Shen M, Liu X, Xu X, Wu Y, Zhang J, Liang L, Wen C, He X, Xu X, Liu G. Migration and Distribution of PAH4 in Oil to French Fries Traced Using a Stable Isotope during Frying. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:5879-5886. [PMID: 35507768 DOI: 10.1021/acs.jafc.2c00500] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Isotope-labeled four polycyclic aromatic hydrocarbons (PAH4-d12) were applied to study the migration and distribution of PAH4 in oil to French fries during frying. The results showed that the mobilities of PAH4-d12 showed a downtrend within 0-6 h and then an uptrend, and PAH4-d12 were mainly distributed in the crust of the French fries, especially five-ring PAHs-d12. The correlation analysis showed that PAH4-d12 migration was mainly caused by oil absorption of French fries. The low fluidity of the oil slowed down the PAH4-d12 migration, which was accelerated as the total polar component increased (higher than 15-20%). Additionally, higher frying temperature enhanced the crust ratio and porous structure of French fries, which explained the abundant five-ring PAHs-d12 distributed in the crust. This study provided references for optimizing the frying parameters: the exposure of PAH4 in French fries to humans can be reduced by controlling the oil quality and weakening the crust of the French fries.
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Affiliation(s)
- Mengyu Shen
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Xiaofang Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Xiangxin Xu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Yinyin Wu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Li Liang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Chaoting Wen
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Xudong He
- Yangzhou Center for Food and Drug Control, Yangzhou 225009, China
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
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19
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Sun J, Wu R, Hu B, Jia C, Rong J, Xiong S, Liu R. Effects of Konjac Glucomannan on Oil Absorption and Safety Hazard Factor Formation of Fried Battered Fish Nuggets. Foods 2022; 11:foods11101437. [PMID: 35627009 PMCID: PMC9141061 DOI: 10.3390/foods11101437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 05/13/2022] [Accepted: 05/14/2022] [Indexed: 11/16/2022] Open
Abstract
The purpose of this study was to investigate the effects of konjac glucomannan (KGM) on oil absorption and the formation of safety hazard factors in fried battered fish nuggets by measuring advanced glycation end products (AGEs) and acrylamide contents. Other physicochemical properties were determined to explore the reason for oil absorption and formation of safety hazard factors. The acrylamide was found mainly in the crust. The addition of 0.8% KGM could significantly reduce the acrylamide content (p < 0.05). For the battered sample, the AGEs content was far lower than the unbattered. The addition of 0.8% KGM could significantly reduce the AGEs content in the inner layer (p < 0.05). The microstructure showed that the sample with 0.8% KGM had the most compact crust. The compact crust reduced oil and malondialdehyde contents. Combined with the other indicators, the inhibitory effect of 0.8% KGM on acrylamide was closely related with the decreased extent of oil oxidation and Maillard reaction in the samples with 0.8% KGM. The inhibitory effect of 0.8% KGM on AGEs might originate from its lower oil content.
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Affiliation(s)
- Jingwen Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
| | - Runlin Wu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
| | - Benlun Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
| | - Caihua Jia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Jianhua Rong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
- Correspondence:
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20
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Duan L, An X, Pan X, Li R, Wang K, Guo L, Zhang B, Dong F, Xiang W, Wu X, Xu J, Zheng Y. Residual levels of five pesticides in peanut oil processing and chips frying. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2494-2499. [PMID: 34689325 DOI: 10.1002/jsfa.11590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 10/07/2021] [Accepted: 10/23/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Pesticide contamination in oil crops and processed products is an important food safety concern. The study was aimed to investigate the pesticide residue changes in press processing of peanut oil and frying of chips. RESULTS Five pesticides - chlorpyrifos, deltamethrin, methoxyfenozide, azoxystrobin and propargite - which are often applied during growth period in peanut plants, were selected to investigate their residue changes in cold press processing of peanut oil and frying of potato chips. Results showed that the residues of the five pesticides were decreased by 3.1-42.6% during air-drying before oil pressing. The residues of chlorpyrifos, deltamethrin, methoxyfenozide and propargite in peanut oil were 2.05-3.63 times higher than that in peanut meal after cold pressing of the oil, except for azoxystrobin having a slightly lower residue in peanut oil, with 0.92 times that in peanut meal. The processing factors of the five pesticides in peanut oil ranged from 1.17 to 2.73 and were highly related to the log Kow of the pesticides. The higher the log Kow , the more easily was the pesticide partitioned in the peanut oil. Besides, as frying time increase during preparation of chips, the concentration of pesticides in peanut oil decreased gradually by 6.7-22.1% compared to the first frying. In addition, 0.47-11.06% of the pesticides were transferred to the chips through frying with contaminated oil. CONCLUSION This is first report showing that pesticides can transfer from contaminated oil to chips. There exists a potential dietary health risk by using pesticide-contaminated oil for frying chips. This work could provide basic data for accurate dietary risk assessment of pesticide residues in peanut oil and its frying products. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Lifang Duan
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, China
- Institute for the Control of Agrochemicals, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xiaokang An
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Xinglu Pan
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Runan Li
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Kuan Wang
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Luyao Guo
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Binbin Zhang
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Fengshou Dong
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Wensheng Xiang
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Xiaohu Wu
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jun Xu
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yongquan Zheng
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, China
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21
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Reduction of oil uptake in deep-fried apple slices by the combined ultrasonic and ethanol pre-treatment. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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22
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The use of lemon juice and its role on polyunsaturated fatty acids and cholesterol oxides formation in thermally prepared sardines. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104087] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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23
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Effects of pressure and temperature on the physico-chemical properties and acrylamide formation of starchy banana chips during the post-frying centrifuge step. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01132-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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24
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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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25
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Improving the quality and reducing oil absorption of fried potato chips by ultrasound pretreatment. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111763] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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26
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Zhang J, Fan L. Effects of preliminary treatment by ultrasonic and convective air drying on the properties and oil absorption of potato chips. ULTRASONICS SONOCHEMISTRY 2021; 74:105548. [PMID: 33892259 PMCID: PMC8091048 DOI: 10.1016/j.ultsonch.2021.105548] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 03/20/2021] [Accepted: 03/31/2021] [Indexed: 06/08/2023]
Abstract
The initial water content was closely related to the oil absorption and properties of fried food. The effects of convective air drying (D) and ultrasound combined convective air drying (UD) pretreatment on the properties and oil absorption of potato chips have been investigated. The oil contents were 48.48 ± 1.42% and 39.78 ± 3.08% for control samples (without D and UD pretreatment) and ultrasound treated samples (without D pretreatment). When the mass loss of samples was reached the proportion of quality to without drying samples quality 80%, 50%, and 20%, the oil contents of D pretreated samples decreased by 12.67%, 28.24% and 62.07%, respectively, and the oil contents of UD pretreated samples decreased by 7.42%, 24.10% and 51.76% (compared to the ultrasound pretreated samples ), respectively. By applying ultrasound before frying, more cracks and pores were exhibited of fried potato chips. After drying process, potato chips exhibited less disruption of cell structure and less deformation of cell irregular. The hardness of the D and UD pretreated potato chips increased with the extension of drying. The FTIR analysis stated the formation of amylose-lipid complexes. This research could contribute to providing evidence for the development and application of the pretreatment strategies.
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Affiliation(s)
- Jin Zhang
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
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27
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Ghaitaranpour A, Mohebbi M, Koocheki A. An innovative model for describing oil penetration into the doughnut crust during hot air frying. Food Res Int 2021; 147:110458. [PMID: 34399458 DOI: 10.1016/j.foodres.2021.110458] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 04/27/2021] [Accepted: 05/26/2021] [Indexed: 11/29/2022]
Abstract
Hot air frying is one of the newest processing methods that can make healthier fried foods. The mechanism of frying using this method is not understood entirely yet. There is no model available to describe the oil absorption for air-fried foods. In this research, an agent-based model was extended to describe the oil penetration procedure and study the different effects of the cellular structure of crust on oil distribution during hot air frying. Netlogo software was used for the model simulation. The simulation results of oil penetration were in good agreement with experimental data. Obtained results show that the oil penetration procedure divided into three main steps named latent phase, acceleration phase, and deceleration phase. The acceleration phase is the most critical step in doughnut oil absorption. Simulated data also show that oil penetration starts from the thinner parts of the crust. Therefore, it seems that the structure of the crust has an important effect on oil absorption pattern.
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Affiliation(s)
- Arash Ghaitaranpour
- Advanced Frying Research Core, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran; Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mohebbat Mohebbi
- Advanced Frying Research Core, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran; Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
| | - Arash Koocheki
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
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28
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Liu Y, Tian J, Hu B, Yu P, Fan L. Relationship between crust characteristics and oil uptake of potato strips with hot-air pre-drying during frying process. Food Chem 2021; 360:130045. [PMID: 34020368 DOI: 10.1016/j.foodchem.2021.130045] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 04/30/2021] [Accepted: 05/05/2021] [Indexed: 11/26/2022]
Abstract
Crust property is an important factor in affecting the oil absorption of potato strips. The present study aimed at illustrating detailed crust characteristics in relation to oil uptake of potato strips during frying as a function of hot-air pre-drying time. Results showed that oil content decreased with the increasing hot-air pre-drying time. Oil distribution determined by LF-NMR and CLSM confirmed pre-drying could reduce oil uptake of potato strips. Structural and textural analysis of crust revealed the increase in crust ratio, roughness and texture (Fm, Nwr, fwr, Wc), and decrease in crust uniformity. Results of microscopic structure unraveled that the crust of fried strips after pre-drying for 180 min became thick and compact with almost no pores. Our results suggested that hot-air pre-drying caused the formation of harder and denser crust, and oil uptake of fried potato strips after pre-drying largely depended on crust texture rather than morphology.
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Affiliation(s)
- Ying Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Jianjun Tian
- College of Food Science and Engineering, Inner Mongolia Agriculture University, 306 street zhao wu da, Huhhot, Inner Mongolia 010018, China
| | - Bo Hu
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Peibin Yu
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
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29
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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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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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Zhang J, Yu P, Fan L, Sun Y. Effects of ultrasound treatment on the starch properties and oil absorption of potato chips. ULTRASONICS SONOCHEMISTRY 2021; 70:105347. [PMID: 32956936 PMCID: PMC7786599 DOI: 10.1016/j.ultsonch.2020.105347] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/08/2020] [Revised: 08/31/2020] [Accepted: 09/10/2020] [Indexed: 05/06/2023]
Abstract
As a non-thermal processing method, the ultrasound treatment prior to the frying process has been demonstrated with great potential in reducing the oil absorption of fried food. This research aimed to evaluate the effect of ultrasound pretreatment on starch properties, water status, pore characteristics, and the oil absorption of potato slices. Ultrasound probe set with two power (360 W and 600 W) at the frequency of 20 kHz for 60 min was applied to perform the pretreatments. The results showed that ultrasound pretreatment led to the surface erosion of starch granules and higher power made the structure of starch disorganized. Moreover, the fraction of bound water and immobilized water were changed after ultrasonic pretreatment. Pores with the minor diameters (0.4-3 μm and 7-12 μm) were formed after ultrasound pretreatment. The penetrated surface oil (PSO) content, and structure oil (STO) content were reduced by 27.31% and 22.25% respectively with lower power ultrasound pretreatment. As the ultrasound power increased, the surface oil (SO) content and PSO content increased by 25.34% and 12.89% respectively, while STO content decreased by 38.05%. By using ultrasonic prior to frying, the quality of potato chips has been greatly improved.
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Affiliation(s)
- Jin Zhang
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi 214122, China
| | - Peibin Yu
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi 214122, China; Yangzhou Sanhe & Simei Pickles CO., LTD, Yangzhou, Jiangsu 225000, China
| | - Liuping Fan
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi 214122, China.
| | - Yong Sun
- Yangzhou Sanhe & Simei Pickles CO., LTD, Yangzhou, Jiangsu 225000, China
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Effects of frying temperature and pore profile on the oil absorption behavior of fried potato chips. Food Chem 2020; 345:128832. [PMID: 33338837 DOI: 10.1016/j.foodchem.2020.128832] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Revised: 12/03/2020] [Accepted: 12/03/2020] [Indexed: 01/24/2023]
Abstract
In present study, total oil (TO), surface oil (SO), structural oil (STO), penetrated surface oil (PSO), and oil distribution during frying were analyzed. Results showed STO (53.10-75.89%) fraction made up the largest part of TO followed by PSO (36.26-58.28%) and SO (2.59-3.50%), and the proportion of STO in TO decreased with the increasing frying time, while PSO elevated, indicating the higher frying temperature facilitated the formation of less and smaller pore in samples, and thus led to the less oil content. Therefore, effect of pore on oil absorption was further investigated. Results showed there was no significant difference in oil content of samples with initial pore diameter of 0-0.2 mm. While, TO (mainly STO) increased with the increasing initial pore diameter of 0.3-1.2 mm. The bigger initial pore diameter induced bigger pore volume and porosity. Taken together, this study provided new ideas to clarify oil absorption based on pore profiles.
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SUROJANAMETAKUL V, KARNASUTA S, SATMALEE P. Effect of oil type and batter ingredients on the properties of deep-frying flakes. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.32919] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Zhang J, Liu Y, Fan L. Effect of pore characteristics on oil absorption behavior during frying of potato chips. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102508] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Effects of pulsed electric field pretreatment on frying quality of fresh-cut lotus root slices. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109873] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Devi S, Zhang M, Ju R, Bhandari B. Recent development of innovative methods for efficient frying technology. Crit Rev Food Sci Nutr 2020; 61:3709-3724. [DOI: 10.1080/10408398.2020.1804319] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Shoma Devi
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Yangzhou Yechun Food Production & Distribution Co, Yangzhou, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Ronghua Ju
- Agricultural and Forestry Products Deep Processing Technology and Equipment Engineering Center of Jiangsu Province, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
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Zhou R, Sun J, Qian H, Li Y, Zhang H, Qi X, Wang L. Effect of the frying process on the properties of gluten protein of you-tiao. Food Chem 2020; 310:125973. [DOI: 10.1016/j.foodchem.2019.125973] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2019] [Revised: 10/14/2019] [Accepted: 11/27/2019] [Indexed: 01/06/2023]
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Lumanlan JC, Fernando WMADB, Jayasena V. Mechanisms of oil uptake during deep frying and applications of predrying and hydrocolloids in reducing fat content of chips. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14435] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jane Cantre Lumanlan
- School of Science and Health Western Sydney University M15, Rm. G54, Locked bag 1797, Penrith Sydney NSW 2751 Australia
| | | | - Vijay Jayasena
- School of Science and Health Western Sydney University M15, Rm. G54, Locked bag 1797, Penrith Sydney NSW 2751 Australia
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Liberty JT, Dehghannya J, Ngadi MO. Effective strategies for reduction of oil content in deep-fat fried foods: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.050] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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41
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Ezeanaka MC, Nsor-Atindana J, Zhang M. Online Low-field Nuclear Magnetic Resonance (LF-NMR) and Magnetic Resonance Imaging (MRI) for Food Quality Optimization in Food Processing. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02296-w] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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42
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Hu J, Zeng H, Deng C, Wang P, Fan L, Zheng B, Zhang Y. Optimization of vacuum frying condition for producing silver carp surimi chips. Food Sci Nutr 2019; 7:2517-2526. [PMID: 31428339 PMCID: PMC6694419 DOI: 10.1002/fsn3.1077] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2018] [Accepted: 05/09/2019] [Indexed: 11/12/2022] Open
Abstract
In this study, we explored the feasibility of vacuum frying to produce crisp silver carp surimi chips. The influence of three process parameters (frying temperature, frying time, and slice thickness) on the quality parameters of vacuum-fried surimi chips (oil uptake, crispness, and optical properties) was investigated. The experimental results showed the optimal conditions were chosen as 2-mm surimi slice being vacuum-fried at 118°C for 2.5 min. Under these conditions, the oil content, breaking force, and color difference to commercial potato chips were 24.33%, 15.21 N, and 14.03, respectively. Additionally, we also measured the water loss during vacuum frying and the oil quality changes during storage of surimi chips. Results demonstrated the rapid loss of water content of surimi chips during vacuum frying and oil deterioration was kept at acceptable low level up to 100 days. Taken together, our study supported the applicability of vacuum frying technology to produce high-quality silver carp surimi chips.
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Affiliation(s)
- Jiamiao Hu
- China‐Ireland International Cooperation Centre for Food Material Science and Structure DesignFujian Agriculture and Forestry UniversityFuzhouChina
| | - Hongliang Zeng
- China‐Ireland International Cooperation Centre for Food Material Science and Structure DesignFujian Agriculture and Forestry UniversityFuzhouChina
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Changjun Deng
- China‐Ireland International Cooperation Centre for Food Material Science and Structure DesignFujian Agriculture and Forestry UniversityFuzhouChina
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Peixing Wang
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Liyi Fan
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Baodong Zheng
- China‐Ireland International Cooperation Centre for Food Material Science and Structure DesignFujian Agriculture and Forestry UniversityFuzhouChina
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
| | - Yi Zhang
- China‐Ireland International Cooperation Centre for Food Material Science and Structure DesignFujian Agriculture and Forestry UniversityFuzhouChina
- College of Food ScienceFujian Agriculture and Forestry UniversityFuzhouChina
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Wang C, Su G, Wang X, Nie S. Rapid Assessment of Deep Frying Oil Quality as Well as Water and Fat Contents in French Fries by Low-Field Nuclear Magnetic Resonance. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:2361-2368. [PMID: 30742426 DOI: 10.1021/acs.jafc.8b05639] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Most of the health hazards in fried foods are related to unqualified frying oil and excessive oil content. In this study, the feasibility of using low-field nuclear magnetic resonance techniques (LF-NMR) for analysis of the water and oil contents in French fries, as well as simultaneous evaluation of frying oil quality during deep frying, was investigated. Three proton populations were identified and successfully assigned to water and oil relaxation signals. Significant correlation between the T2 relaxation parameters ( Awater and RCoil) and the water and oil content was acquired. MRI could visualize the changes of signal intensity and spatial distribution, as well as the internal structural changes during frying. Using the correlation model built by multiple regression analysis, the total polar compounds content of the frying oil could be successfully predicted by LF-NMR relaxation characteristics, which indicates that LF-NMR was an effective method to monitor the quality of frying oil.
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Affiliation(s)
- Chen Wang
- School of Medical Instrument and Food Engineering , University of Shanghai for Science and Technology , Shanghai 200093 , China
| | - Guanqun Su
- School of Medical Instrument and Food Engineering , University of Shanghai for Science and Technology , Shanghai 200093 , China
| | - Xin Wang
- School of Medical Instrument and Food Engineering , University of Shanghai for Science and Technology , Shanghai 200093 , China
| | - Shengdong Nie
- School of Medical Instrument and Food Engineering , University of Shanghai for Science and Technology , Shanghai 200093 , China
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