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S S, T JJ, Shagolshem Mukta S, Rao PS. A comprehensive review of the mechanism, changes, and effect of deep fat frying on the characteristics of restructured foods. Food Chem 2024; 450:139393. [PMID: 38640542 DOI: 10.1016/j.foodchem.2024.139393] [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: 11/15/2023] [Revised: 04/11/2024] [Accepted: 04/14/2024] [Indexed: 04/21/2024]
Abstract
Restructured foods are a blend of various ingredients that are dried or fried to obtain a ready-to-eat product. Several frying techniques have been employed viz., deep fat, microwave, vacuum, air, and spray frying. Deep-fat frying is the most common technique used for products that have improved texture and sensory characteristics. It facilitates various transformations that include starch gelatinization, protein denaturation, nutrient loss, non-enzymatic browning, lipid oxidation, etc. This physicochemical change alters both the product and the fried oil quality. The frying conditions will also influence the product characteristics and affect the properties of the fried product. This review focuses on the mechanisms and transformations during deep fat frying. The properties, namely physical, chemical, sensory, thermal, rheological, and microstructural changes of restructured foods were discussed. Thus, a better understanding of mechanisms and properties at optimum frying conditions would yield the desired product quality.
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Affiliation(s)
- Sivaranjani S
- Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India.
| | - Jayasree Joshi T
- Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India
| | - Singh Shagolshem Mukta
- Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India
| | - P Srinivasa Rao
- Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India
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2
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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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3
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Riley IM, Verma U, Verboven P, Nicolai BM, Delcour JA. Wheat gluten structure and (non-)covalent network formation during deep-fat frying. Food Res Int 2024; 188:114503. [PMID: 38823881 DOI: 10.1016/j.foodres.2024.114503] [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: 03/20/2024] [Revised: 04/30/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
The aim of this work was to investigate wheat gluten protein network structure throughout the deep-frying process and evaluate its contribution to frying-induced micro- and macrostructure development. Gluten polymerization, gluten-water interactions, and molecular mobility were assessed as a function of the deep-frying time (0 - 180 s) for gluten-water model systems of differing hydration levels (40 - 60 % moisture content). Results showed that gluten protein extractability decreased considerably upon deep frying (5 s) mainly due to glutenin polymerization by disulfide covalent cross-linking. Stronger gliadin and glutenin protein-protein interactions were attributed to the formation of covalent linkages and evaporation of water interacting with protein chains. Longer deep-frying (> 60 s) resulted in progressively lower protein extractabilities, mainly due to the loss in gliadin protein extractability, which was associated with gliadin co-polymerization with glutenin by thiol-disulfide exchange reactions. The mobility of gluten polymers was substantially reduced during deep-frying (based on the lower T2 relaxation time of the proton fraction representing the non-exchanging protons of gluten) and gluten proteins gradually transitioned from the rubbery to the glassy state (based on the increased area of said protons). The sample volume during deep-frying was strongly correlated to the reduced protein extractability (r = -0.792, p < 0.001) and T2 relaxation time of non-exchanging protons of gluten proteins (r = -0.866, p < 0.001) thus demonstrating that the extent of gluten structural expansion as a result of deep-frying is dictated both by the polymerization of proteins and the reduction in their molecular mobility.
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Affiliation(s)
- I M Riley
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - U Verma
- Division BIOSYST-MeBioS, KU Leuven, Willem de Croylaan 42, 3001, Leuven, Belgium.
| | - P Verboven
- Division BIOSYST-MeBioS, KU Leuven, Willem de Croylaan 42, 3001, Leuven, Belgium.
| | - B M Nicolai
- Division BIOSYST-MeBioS, KU Leuven, Willem de Croylaan 42, 3001, Leuven, Belgium; Flanders Centre of Postharvest Technology, Willem de Croylaan 42, 3001 Leuven, Belgium.
| | - J A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
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4
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Muthee MW, Khamis FM, Cheseto X, Tanga CM, Subramanian S, Egonyu JP. Effect of cooking methods on nutritional value and microbial safety of edible rhinoceros beetle grubs ( Oryctes sp.). Heliyon 2024; 10:e25331. [PMID: 38863875 PMCID: PMC11165241 DOI: 10.1016/j.heliyon.2024.e25331] [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: 03/09/2023] [Revised: 01/10/2024] [Accepted: 01/24/2024] [Indexed: 06/13/2024] Open
Abstract
Although edible rhinoceros beetle (Oryctes sp.) larvae are popularly consumed in many countries worldwide, they are prepared using different methods such as boiling, roasting, toasting, and deep-frying, whose effect on nutritional value and microbial safety is scarcely known. Here we investigated the effect of these methods on the nutritional value and microbial safety of Oryctes sp. larvae. Our hypothesis was that cooking the grubs using the four methods had no effect on their nutritional content and microbial loads and diversity. The grubs were analyzed for proximate composition, and fatty and amino acid profiles using standard chemical procedures; and microbial safety using standard culturing procedures. Deep-frying reduced protein and carbohydrate content, but elevated fat content. Boiling lowered ash content, but increased fibre and carbohydrate composition. Roasting and toasting increased protein and ash contents, respectively. Forty fatty acids were detected in the larvae, of which levels of only five were not significantly affected by cooking method, while the levels of the others were differentially affected by the different cooking methods. Amino acid profiles and levels were largely comparable across treatments, but lysine and arginine were higher in all cooked grubs than raw form. All the cooking methods eliminated Enterobacteriaceae, Shigella sp. and Campylobacter sp. from the grubs. Except boiling, all methods reduced total viable count to safe levels. Salmonella sp. were only eliminated by toasting and roasting; while boiling promoted growth of yeast and moulds. Staphylococcus aureus levels exceeded safety limits in all the cooking methods. These findings offer guidance on the type of method to use in preparing the grubs for desired nutritional and safety outcomes.
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Affiliation(s)
- Marliyn W. Muthee
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772 – 00100, Nairobi, Kenya
| | - Fathiya M. Khamis
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772 – 00100, Nairobi, Kenya
| | - Xavier Cheseto
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772 – 00100, Nairobi, Kenya
| | - Chrysantus M. Tanga
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772 – 00100, Nairobi, Kenya
| | - Sevgan Subramanian
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772 – 00100, Nairobi, Kenya
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5
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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: 0] [Impact Index Per Article: 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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6
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Tahmouzi S, Meftahizadeh H, Eyshi S, Mahmoudzadeh A, Alizadeh B, Mollakhalili‐Meybodi N, Hatami M. Application of guar ( Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action. Food Sci Nutr 2023; 11:4869-4897. [PMID: 37701200 PMCID: PMC10494631 DOI: 10.1002/fsn3.3383] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2023] [Revised: 04/08/2023] [Accepted: 04/11/2023] [Indexed: 09/14/2023] Open
Abstract
With the world continuing to push toward modernization and the consumption of processed foods growing at an exponential rate, the demand for texturizing agents and natural additives has also risen as a result. It has become increasingly common to use thickening agents in food products to modify their rheological and textural properties and enhance their quality characteristics. They can be divided into (1) animal derived (chitosan and isinglass), (2) fermentation produced (xanthan and curdlan), (3) plant fragments (pectin and cellulose), (4) seaweed extracts (agar and alginate), and (5) seed flours (guar gum and locust bean gum). The primary functions of these materials are to improve moisture binding capacity, modify structural properties, and alter flow behavior. In addition, some have another responsibility in the food sector, such as the main ingredient in the delivery systems (encapsulation) and nanocomposites. A galactomannan polysaccharide extracted from guar beans (Cyamopsis tetragonolobus), known as guar gum (GG), is one of them, which has a wide range of utilities and possesses popularity among scientists and consumers. In the world of modernization, GG has found its way into numerous industries for use in food, cosmetics, pharmaceuticals, textiles, and explosives. Due to its ability to form hydrogen bonds with water molecules, it imparts significant thickening, gelling, and binding properties to the solution as well as increases its viscosity. Therefore, this study is aimed to investigate the characteristics, mechanisms, and applications of GG in different food technologies.
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Affiliation(s)
- Sima Tahmouzi
- Department of Food Sciences and TechnologySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Heidar Meftahizadeh
- Department of Nature EngineeringFaculty of Agriculture & Natural ResourcesArdakan UniversityArdakanIran
| | - Saba Eyshi
- Department of Food Sciences and TechnologySchool of Nutrition and Food SciencesTabriz University of Medical SciencesTabrizIran
| | - Amin Mahmoudzadeh
- Department of Food Science and TechnologyFaculty of AgricultureUniversity of TabrizTabrizIran
| | - Behnam Alizadeh
- Department of Food Sciences and TechnologySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Neda Mollakhalili‐Meybodi
- Department of Food Sciences and TechnologySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Mehrnaz Hatami
- Department of Medicinal PlantsFaculty of Agriculture and Natural ResourcesArak UniversityArakIran
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7
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Quek WP, Ong YH, Yap MKK, Lee YY, Karim NAA, Chan ES. A comparative study of the oxidative stability and the formation of monochloropropanediol esters (MCPDE) and glycidyl esters (GE) between physically and chemically refined palm olein during repeated deep-frying. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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8
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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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9
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Total Utilization-Upcycling of Mushroom Protein By-Product: Characterization and Assessment as an Alternative Batter Ingredient for Fried Shrimp. Foods 2023; 12:foods12040763. [PMID: 36832838 PMCID: PMC9956308 DOI: 10.3390/foods12040763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2023] [Revised: 02/04/2023] [Accepted: 02/06/2023] [Indexed: 02/12/2023] Open
Abstract
Mushroom by-products are economical and eco-friendly raw materials with bioactive and functional characteristics that allow for potential uses as food ingredients. However, mushroom upcycling has yet to be fully exploited, despite the many opportunities that mushrooms may offer. The mushroom protein by-product (MPBP) resulting from mushroom protein production was characterized (chemical composition, physicochemical attributes, and functional properties) and incorporated into plant-based batter formulations to prepare four experimental groups with different ratios (w/w, %) of wheat flour (W) to MPBP (100 W, 75 W/25 MPBP, 25 W/75 MPBP, and 100 MPBP). Subsequently, the batter was used for frying batter-coated shrimp, which was evaluated for cooking loss, coating pick-up, oil absorption, and color parameters (L*, a*, and b*). MPBP showed high content of dietary fiber, mainly insoluble fiber (49%), and it is potentially suited for the formulation of high-fiber food products. The MPBP physicochemical attributes pH (11.69), water activity (0.34), L* (58.56), a* (5.61), b* (18.03), and particle size distribution (250-500 µm (22.12%), 125-250 µm (41.18%), 63-125 µm (37.53%), and < 63 µm (0.82%) were noted. Concerning the MPBP functional characteristics, solubility (12.7%), emulsifying activity index (7.6 m2/gr), emulsion stability index (52.4 min), water holding capacity (4.9%), and oil holding capacity (4.8%) were reported. Adding MPBP into batter formulations for batter-coated shrimp resulted in higher values of cooking loss, oil absorption, coating pick-up, and a* color, while lowering L* and b* values. The best experimental results were reported for group 75 W/25 MPBP, which indicates that MPBP can potentially be accepted as a novel batter ingredient for partial substitution of wheat flour.
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10
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Quek WP, Ong YH, Yap MKK, Lee YY, Ab Karim NA, Chew CL, Chan ES. The effects of quality changes in vegetable oils on the formation and absorption of monochloropropanediol esters (MCPDE) and glycidyl esters (GE) during deep-frying of potato chips. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/23/2023]
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11
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Varidi M, Ahmadzadeh‐Hashemi S, Nooshkam M. Changes in fat uptake, color, texture, and sensory properties of
Aloe vera
gel‐coated eggplant rings during deep‐fat frying process. Food Sci Nutr 2023; 11:2027-2035. [PMID: 37051372 PMCID: PMC10084974 DOI: 10.1002/fsn3.3238] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 12/28/2022] [Accepted: 01/12/2023] [Indexed: 01/30/2023] Open
Abstract
There is a widespread use of deep-fat frying in both domestic and industrial sections, and deep-fat fried foods are extremely popular due to their taste, color, and crispy texture. Human health can be, however, seriously compromised by the excessive consumption of oil, especially saturated fats and trans fatty acids. The use of hydrocolloids in inhibiting oil absorption has garnered considerable attention. This study was therefore aimed to lower the oil absorption in eggplant rings during the deep-fat frying process with the aid of Aloe vera gel coating. The effects of gel concentration (0%, 50%, and 100%), frying time (2, 5, and 8 min), and frying temperature (160°C and 180°C) on the oil uptake, moisture content, texture, color, and sensory properties of the eggplant rings were evaluated. The gel coating led to a decrease in oil uptake (up to 50%), hardness (up to 0.98-fold), ΔE (up to 0.89-fold), and overall acceptance (up to 0.85-fold), and an increase in moisture content (up to 1.47-fold) and lightness (up to 1.14-fold) of the samples. The frying time and temperature also influenced the physiochemical and sensory properties of the eggplant rings. The sample coated with 50% gel and fried at 180°C for 8 min had lower oil content and water loss with the highest acceptance rate in terms of taste, color, odor, texture, and appearance. The Aloe vera gel could be, therefore, a good candidate with high nutritional and economic value to reduce oil uptake in fried food products.
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Affiliation(s)
- Mehdi Varidi
- Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad (FUM) Mashhad Iran
| | - Saba Ahmadzadeh‐Hashemi
- Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad (FUM) Mashhad Iran
| | - Majid Nooshkam
- Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad (FUM) Mashhad Iran
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12
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Çakır M, Özer CO, Var GB. Utilization of Sunflower Oil-based Oleogel forDeep-Fried Coated Chicken Products. J Oleo Sci 2023; 72:399-407. [PMID: 36990748 DOI: 10.5650/jos.ess22365] [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] [Indexed: 03/31/2023] Open
Abstract
This study aimed to examine the effect of using oleogel as a frying medium on the quality of coated and deep-fried chicken products. Sunflower oil-based oleogels prepared with 0.5%, 1%, 1.5% and 2% carnauba wax were produced for deep frying of coated chicken products and were compared to sunflower and commercial frying oil based on palm oil. The increased carnauba wax concentration in the oleogel decreased the pH, oil, oil absorbance and TBARS value of coated chicken (p < 0.05). Samples deepfried with oleogels containing 1.5% and 2% carnauba wax had the lowest pH values. In addition, since the oil absorption during deep-frying was significantly reduced in these groups (1.5 and 2%), the fat contents of coated products were also lower (p < 0.05). The use of oleogel as a frying medium did not cause a significant change in the color values of the coated chicken products. However, the increased carnauba wax concentration in the oleogel increased the hardness of coated chicken (p < 0.05). As a result, sunflower oilbased oleogels with a carnauba wax content of 1.5% and higher which is healthier in terms of saturated fat content can be used as frying media and can be improved the quality of coated and deep-fried chicken products.
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Affiliation(s)
- Merve Çakır
- Nevsehir Hacı Bektas Veli University, Faculty of Engineering and Architecture, Department of Food Engineering
| | - Cem Okan Özer
- Nevsehir Hacı Bektas Veli University, Faculty of Engineering and Architecture, Department of Food Engineering
| | - Ganime Beyzanur Var
- Nevsehir Hacı Bektas Veli University, Faculty of Engineering and Architecture, Department of Food Engineering
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13
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Coe S, Spiro A. Cooking at home to retain nutritional quality and minimise nutrient losses: A focus on vegetables, potatoes and pulses. NUTR BULL 2022; 47:538-562. [PMID: 36299246 DOI: 10.1111/nbu.12584] [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: 07/04/2022] [Revised: 08/12/2022] [Accepted: 09/27/2022] [Indexed: 01/04/2023]
Abstract
Cooking at home has experienced a decline in many countries since the mid-20th century. As rates of obesity have increased, there has been an emphasis on more frequent home cooking, including its incorporation into several food-based dietary guidelines around the world as a strategy to improve dietary quality. With the recent trend towards the adoption of diets richer in plant-based foods, many consumers cooking at home may now be cooking plant foods such as vegetables, potatoes and pulses more often. It is, therefore, timely to explore the impact that different home cooking methods have on the range of nutrients (e.g. vitamin C and folate) and bioactive phytochemicals (e.g. carotenoids and polyphenols) that such plant foods provide, and this paper will explore this and whether advice can be tailored to minimise such losses. The impact of cooking on nutritional quality can be both desirable and/or undesirable and can vary according to the cooking method and the nutrient or phytochemical of interest. Cooking methods that expose plant foods to high temperatures and/or water for long periods of time (e.g. boiling) may be the most detrimental to nutrient content, whereas other cooking methods such as steaming or microwaving may help to retain nutrients, particularly those that are water-soluble. Dishes that use cooking liquids may retain nutrients that would have been lost through leaching. It may be helpful to provide the public with more information about better methods to prepare and cook plant foods to minimise any nutrient losses. However, for some nutrients/phytochemicals the insufficient and inconsistent research findings make clear messages around the optimal cooking method difficult, and factors such as bioaccessibility rather than just quantity may also be important to consider.
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Affiliation(s)
- Sarah Coe
- British Nutrition Foundation, London, UK
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14
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Zhou M, Shi G, Deng Y, Wang C, Qiao Y, Xiong G, Wang L, Wu W, Shi L, Ding A. Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat. Front Nutr 2022; 9:1022590. [PMID: 36532562 PMCID: PMC9752907 DOI: 10.3389/fnut.2022.1022590] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Accepted: 11/10/2022] [Indexed: 07/31/2023] Open
Abstract
This study aimed to compare the changes in the quality characteristics of air-fried (AF) shrimp meat and deep-fried (DF) shrimp meat at different frying temperatures (160, 170, 180, 190°C). Results showed that compared with DF, the moisture and fat content of air-fried shrimp meat (AFSM) was lower, while the protein content was higher. At the same frying temperature, the fat content of the AFSM was 4.26-6.58 g/100 g lower than that of the deep-fried shrimp meat (DFSM). The smell of the AFSM and DFSM was significantly different from that of the control group. The results of the electronic tongue showed that each of the two frying methods had its flavor profile. Gas chromatography-ion mobility spectrometry (GC-IMS) identified 48 compounds, and the content of volatile compounds detected in AFSM was lower than that in DFSM. Among them, the highest level of volatile compound content was found in the DF-190. E-2-pentenal, 2-heptenal (E), and methyl 2-methyl butanoate were identified only in DFSM. In addition, a total of 16 free amino acids (FAAs) were detected in shrimp meat. As judged by sensory evaluation, the AFSM at 170°C was the most popular among consumers.
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Affiliation(s)
- Mingzhu Zhou
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan, China
| | - Gangpeng Shi
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan, China
| | - Yi Deng
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan, China
| | - Chao Wang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan, China
| | - Yu Qiao
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Guangquan Xiong
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Lan Wang
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Wenjin Wu
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Liu Shi
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Anzi Ding
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
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15
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Ren A, Cao Z, Tang X, Duan Z, Duan X, Meng X. Reduction of oil uptake in vacuum fried Pleurotus eryngii chips via ultrasound assisted pretreatment. Front Nutr 2022; 9:1037652. [DOI: 10.3389/fnut.2022.1037652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Accepted: 10/24/2022] [Indexed: 11/11/2022] Open
Abstract
The reduction of oil uptake in vacuum-fried Pleurotus eryngii chips by ultrasound assisted pretreatment was investigated regarding the pore structure changes. Pore structure of P. eryngii chips with four pretreatments, such as blanching, blanching + osmosis, blanching + ultrasound and blanching + ultrasound assisted osmosis was determined by mercury intrusion porosimetry (MIP) and scanning electron microscopy (SEM). In addition, the quality parameters of vacuum-fried P. eryngii chips such as hardness, rehydration ratio, reducing sugar, protein and oil content were also measured. The results showed that the oil absorption of vacuum fried P. eryngii chips was affected by the porous structure. The oil content of vacuum fried P. eryngii chips was significantly and positively correlated with the pores with diameters above 50, 5–50, and 0.5–5 μm in the samples both before and after vacuum frying, while negatively correlated with the pores with diameters below 0.5 μm. Ultrasound pretreatment changed the microporous structure of P. eryngii chips, effectively hindering the oil absorption of samples. In particular, ultrasound assisted osmosis pretreatment induced the formation of more micropores. It was concluded that blanching + ultrasound assisted osmosis pretreatment is a promising method to reduce oil absorption and improve the quality of vacuum fried foods.
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16
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Determination of polycyclic aromatic hydrocarbons in edible oil by magnetic solid phase extraction based on a mesoporous molybdenum disulfide/graphite prior to gas chromatography-mass spectrometry. Microchem J 2022. [DOI: 10.1016/j.microc.2022.108146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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17
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Oil Penetration of Batter-Breaded Fish Nuggets during Deep-Fat Frying: Effect of Frying Oils. Foods 2022; 11:foods11213369. [PMID: 36359982 PMCID: PMC9655036 DOI: 10.3390/foods11213369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 10/18/2022] [Accepted: 10/22/2022] [Indexed: 12/05/2022] Open
Abstract
Four frying oils (rapeseed, soybean, rice bran, and palm oils) were employed either as received (fresh) or after preheating at 180 °C for 10 h, and measured for their fatty acid composition, viscosity, and dielectric constant. Batter-breaded fish nuggets (BBFNs) were fried at 180 °C (60 s), and the effect of the oils’ quality on the oil penetration of fried BBFNs were investigated via the analysis of the absorption and the distribution of fat. Preheating increased the viscosity and dielectric constant of the oils. The total fat content using fresh oils was the greatest for palm oil (14.2%), followed by rice bran oil (12.2%), rapeseed oil (12.1%), and soybean oil (11.3%), a trend that was nearly consistent with the penetrated surface oil, except that the penetrated oil for soybean oil (6.8%) was higher than rapeseed oil (6.3%). The BBFNs which were fried using fresh oils possessed a more compact crust and smaller pores for the core and underwent a lower oil penetration compared to the preheated oils. The results suggested that the oils’ quality significantly affected the oil penetration of fried BBFNs.
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18
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Lignocellulosic Biomasses from Agricultural Wastes Improved the Quality and Physicochemical Properties of Frying Oils. Foods 2022; 11:foods11193149. [PMID: 36230225 PMCID: PMC9564338 DOI: 10.3390/foods11193149] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2022] [Revised: 10/07/2022] [Accepted: 10/08/2022] [Indexed: 11/24/2022] Open
Abstract
In this work, the effects of using natural lignocellulosic-based adsorbents from sugarcane bagasse (SC), cornstalk piths (CP), and corn cob (CC) on the physicochemical properties and quality of fried oils were studied. The properties of lignocellulosic biomasses were examined using X-ray diffraction (XRD), scanning electron microscope (SEM), and Fourier transform infrared spectroscopy (FTIR). Moreover, the changes in the physicochemical properties of fresh, fried oils (for 4, 8, 12, 16 and 20 h) and adsorbents-treated oils were examined. The XRD results revealed that SC and CP biomasses have more amorphous regions than CC biomass, which had the highest crystallinity percentage. The results also showed that lignocellulosic biomasses enhanced the quality of the used oils. SC was the most effective biomass to enhance the properties of the used sunflower oil. For instance, the acid value of oil samples fried for 20 h reduced from 0.63 ± 0.02 to 0.51 ± 0.02 mg KOH/g oil after SC biomass treatment. For the peroxide value, the SC biomass treatment reduced it from 9.45 ± 0.56 (fried oil for 20 h) to 6.91 ± 0.12 meq O2/kg. Similarly, SC biomass adsorbent reduced the p-Anisidine Value (p-AV) of the used oil (20 h) from 98.45 ± 6.31 to 77.92 ± 3.65. Moreover, SC adsorbents slightly improved the lightness of the used oils (20 h). In conclusion, natural lignocellulosic biomasses, particularly SC, could be utilized as natural adsorbents to improve the oil quality. The results obtained from this study could help in developing sustainable methods to regenerate used oils using natural and cheap adsorbents.
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Elaine E, Fong EL, Pui LP, Goh KM, Nyam KL. The frying stability comparison of refined palm oil, canola oil, corn oil, groundnut oil, and sunflower oil during intermittent frying of french fries. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01646-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Gao HX, Chen N, He Q, Shi B, Yu ZL, Zeng WC. Effects of Ligustrum robustum (Rxob.) Blume extract on the quality of peanut and palm oils during storage and frying process. J Food Sci 2022; 87:4504-4521. [PMID: 36124403 DOI: 10.1111/1750-3841.16311] [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: 04/25/2022] [Revised: 07/27/2022] [Accepted: 08/08/2022] [Indexed: 11/26/2022]
Abstract
The potential uses of Ligustrum robustum (Rxob.) Blume extract as a natural antioxidant to protect the quality of different oils during storage and frying process were studied. The results showed that L. robustum extract has been shown to retard the decline in the quality of both oils based on the tests of acid value, peroxide value, p-anisidine value, color, volatile flavor, and fatty acid compositions, and the protective effect of L. robustum extract on the quality of peanut oil was better than that of palm oil. By the component analysis, L. robustum extract was found to have a total phenols content of 140.75 ± 1.52 mg/g, and ligurobustoside C was identified as the main phenolic compound. The thermogravimetric and differential scanning calorimetry results showed that L. robustum extract enhanced the oxidative stability of peanut and palm oils. In addition, Fourier transform infrared results indicated that L. robustum extract had protective effects on the C=C bond and ester bond of oil molecule. Moreover, by using electron spin resonance technique, L. robustum extract showed the ability to inhibit and scavenge alkyl-free radicals in both oils. The present results suggested that L. robustum extract may protect the quality of oils during the storage and frying process by inhibiting the oxidation of unsaturated fatty acids and might be a potential natural antioxidant in the food industry. PRACTICAL APPLICATIONS: The excellent antioxidant ability of Ligustrum robustum (Rxob.) Blume extract on the oxidation of different oils and its low price indicated that it could be used as a new low-cost natural antioxidant in oil processing.
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Affiliation(s)
- Hao-Xiang Gao
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China
| | - Nan Chen
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China
| | - Qiang He
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, PR China
| | - Bi Shi
- Department of Biomass and Leather Engineering, Sichuan University, Chengdu, PR China
| | - Zhi-Long Yu
- Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University, Saint-Anne-de-Bellevue, QC, Canada
| | - Wei-Cai Zeng
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China.,The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, PR China
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21
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Obadi M, Li Y, Xu B. Identifying key factors and strategies for reducing oil content in fried instant noodles. J Food Sci 2022; 87:4329-4347. [PMID: 36076362 DOI: 10.1111/1750-3841.16301] [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: 05/29/2022] [Revised: 07/19/2022] [Accepted: 08/03/2022] [Indexed: 11/30/2022]
Abstract
Fried instant noodles have become a popular instant food in recent years, favored by consumers for their unique flavor and taste. Unfortunately, the oil content of instant noodles is generally high, so the rise of fat-related diseases poses a major health issue. From the perspective of the cost of instant noodle manufacturers and the health of consumers, it is of great significance to reduce the oil content of instant noodles. The aim of this review article is to provide an overview of the main factors, such as raw materials and production processes, affecting oil content in instant noodles in order to suggest specific strategies to reduce the oil content in the end product. From the literature reviewed, adding acetylated potato starch/carboxymethyl cellulose, hydroxypropyl methylcellulose, or preharvest-dropped apple powder in the noodle formulation could be a better choice to reduce oil uptake by 5%-20%. Instant noodles with lower oil content can be produced using novel alternative frying technologies, including microwave and vacuum frying. The proper management of the production processes and the implementation of enhancement strategies may result in a reduction of oil content in the end product.
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Affiliation(s)
- Mohammed Obadi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yuntong Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.,Hunan Provincial Key Laboratory of Research, Resource Mining and High-valued Utilization on Edible & Medicinal Plant, Jishou University, Jishou, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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22
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Zhou X, Zhang S, Tang Z, Tang J, Takhar PS. Microwave frying and post-frying of French fries. Food Res Int 2022; 159:111663. [DOI: 10.1016/j.foodres.2022.111663] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 07/01/2022] [Accepted: 07/06/2022] [Indexed: 11/04/2022]
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23
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Ye TT, Guo D, Zhao ZJ, Liu J, Yang XY, Liu XL, Wang ZC, Chen DW. Use of egg yolk phospholipids as well as alanine and glucose to generate the key odorants of fried battered and breaded fish nuggets. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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24
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Sâmia RR, Lorenzo ND, Lessa Barbosa BV, Ferreira Fonseca AL, Nunes CA, Bastos SC. Lipid quality of fried and scrambled eggs prepared in different frying medium. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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25
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Chen Y, Belwal T, Xu Y, Ma Q, Li D, Li L, Xiao H, Luo Z. Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing. Crit Rev Food Sci Nutr 2022; 63:8639-8671. [PMID: 35435782 DOI: 10.1080/10408398.2022.2063250] [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] [Indexed: 11/03/2022]
Abstract
Anthocyanins have received considerable attention for the development of food products with attractive colors and potential health benefits. However, anthocyanin applications have been hindered by stability issues, especially in the context of complex food matrices and diverse processing methods. From the natural microenvironment of plants to complex processed food matrices and formulations, there may happen comprehensive changes to anthocyanins, leading to unpredictable stability behavior under various processing conditions. In particular, anthocyanin hydration, degradation, and oxidation during thermal operations in the presence of oxygen represent major challenges. First, this review aims to summarize our current understanding of key anthocyanin stability issues focusing on the chemical properties and their consequences in complex food systems. The subsequent efforts to examine plenty of cases attempt to unravel a universal pattern and provide thorough guidance for future food practice regarding anthocyanins. Additionally, we put forward a model with highlights on the role of the balance between anthocyanin release and degradation in stability evaluations. Our goal is to engender updated insights into anthocyanin stability behavior under food processing conditions and provide a robust foundation for the development of anthocyanin stabilization strategies, expecting to promote more and deeper progress in this field.
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Affiliation(s)
- Yanpei Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
- Ningbo Research Institute, Zhejiang University, Ningbo, People's Republic of China
| | - Tarun Belwal
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Yanqun Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
- Ningbo Research Institute, Zhejiang University, Ningbo, People's Republic of China
| | - Quan Ma
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Dong Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Li Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Hang Xiao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
- Department of Food Science, College of Natural Sciences, University of Massachusetts Amherst, Massachusetts, The United States
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
- Ningbo Research Institute, Zhejiang University, Ningbo, People's Republic of China
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, People's Republic of China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, People's Republic of China
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26
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Yunianto AE, Kushargina R, Permatasari TAE. Body Fat Composition Related to Fatty Snack Habit Consumption of Office Workers in Urban Area. Open Access Maced J Med Sci 2022. [DOI: 10.3889/oamjms.2022.7280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
BACKGROUND:The fatty snack cooked with a deep-fried process is a snack that is often consumed by Indonesian people. The high oil content in fatty snacks results in the risk of obesity.
AIM: The purpose of this study was to analyze the consumption habits of fatty snacks with body fat composition of office workers in urban area.
METHOD: This research design uses a cross-sectional study with a purposive sampling method consisting of men and women with a total of 112 respondents. Food consumption data were obtained using semi-quantitative FFQ, while body fat composition used Bio Electrical Impedance Analysis. The relationship between fatty snacks consumption and body fat was analyzed using the chi-square test, while the differences between the two groups based on gender were analyzed using the independent sample t-test.
RESULT: There was a significant relationship between age and body fat (P=0.005) and visceral fat (P=0.004). Nutritional status had a significant relationship with body fat (P=0.003) and visceral fat (P=0.000). Fatty snacks consumption habits were associated with body fat (P=0.008), while not visceral fat (P>0.05). There was no significant difference (p>0.05) between men and women based on body and visceral fat composition, nutritional status, and frequency of consumption of fatty snacks.
CONCLUSION: Consumption of Fatty snacks more than once per day is closely related to body fat.
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27
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Dash KK, Sharma M, Tiwari A. Heat and mass transfer modeling and quality changes during deep fat frying: A comprehensive review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13999] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Kshirod K. Dash
- Department of Food Processing Technology Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET) Malda West Bengal India
| | - Maanas Sharma
- Department of Food Engineering and Technology Tezpur University Tezpur Assam India
| | - Ajita Tiwari
- Department of Agricultural Engineering Assam University Silchar Assam India
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28
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Whether the degradation of frying oil affects oil absorption: Tracking fresh and degraded oil in fried potato strips during frying and cooling and microstructure characterization. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.03.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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29
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Zhao L, Zhang M, Wang H, Mujumdar AS. Monitoring of free fatty acid content in mixed frying oils by means of LF-NMR and NIR combined with BP-ANN. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108599] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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30
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Effects of Catfish (Ictalurus punctatus) Bone Powder on Consumers’ Liking, Emotions, and Purchase Intent of Fried Catfish Strips. Foods 2022; 11:foods11040540. [PMID: 35206021 PMCID: PMC8871459 DOI: 10.3390/foods11040540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/27/2022] [Accepted: 02/08/2022] [Indexed: 12/02/2022] Open
Abstract
Catfish are the predominant U.S. aquacultural product. However, byproducts from filleting, including bones that are high in calcium, typically go to waste or are sold as a low-valued feed. This research evaluated the potential use of catfish bone powder (CBP; 21.07% calcium) as a food ingredient. Catfish fillet strips were dredged with a breading mix (CBPM) containing 0% (0CBPM), 10% (10CBPM), and 20% (20CBPM) CBP before frying. Consumers (N = 211) evaluated sensory liking (nine-point hedonic scale) and attribute intensity (JAR scale), emotions (check-all-that-apply), and purchase intent (PI, yes/no) of samples. Color and texture were measured instrumentally. CBP did not show any negative effects on liking scores, although crispiness was scored higher for 20CBPM (mean = 6.88) than 10CBPM (mean = 6.43). Positive emotions were most relevant to CBP-containing samples, with significantly higher rates of adventurous and understanding. Information about calcium fortification using CBP increased PI to 81.04% for the 10CBPM and 83.89% for the 20CBPM samples and showed a greater effect on Latin Americans/Hispanics than U.S. Americans. Consumers were not averse to the consumption of CBP which can contribute to sustainable nutrition through waste reduction. Successful calcium fortification of fried catfish dredged with 20% CBP did not compromise sensory liking and may be feasible in other products.
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31
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Deb M, Dash KK. Rheological and mass transport characteristics of hydrocolloid incorporated multilayered wheat flour dough sheet (Khaja) during frying. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16227] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Madhuparna Deb
- Department of Food Engineering and Technology Tezpur University Tezpur India
| | - Kshirod K. Dash
- Department of Food Engineering and Technology Tezpur University Tezpur India
- Department of Food Processing Technology GKCIET Malda India
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32
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Han L, Li J, Wang S, Cheng W, Ma L, Liu G, Han D, Niu L. Sesamol can inhibit the formation of glycidyl ester in deep frying palm oil. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Lipeng Han
- Center for Advanced Analytical Science School of Chemistry and Chemical Engineering Guangzhou University Guangzhou China
| | - Jiahui Li
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Shujie Wang
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Weiwei Cheng
- Institute for Advanced Study Shenzhen University Shenzhen China
| | - Lukai Ma
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou China
| | - Guoqin Liu
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Dongxue Han
- Center for Advanced Analytical Science School of Chemistry and Chemical Engineering Guangzhou University Guangzhou China
| | - Li Niu
- Center for Advanced Analytical Science School of Chemistry and Chemical Engineering Guangzhou University Guangzhou China
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Fikry M, Khalifa I, Sami R, Khojah E, Ismail KA, Dabbour M. Optimization of the Frying Temperature and Time for Preparation of Healthy Falafel Using Air Frying Technology. Foods 2021; 10:foods10112567. [PMID: 34828848 PMCID: PMC8625143 DOI: 10.3390/foods10112567] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Revised: 10/15/2021] [Accepted: 10/19/2021] [Indexed: 11/25/2022] Open
Abstract
Air-frying is an innovative technique for food frying that uses hot air circulation to prepare healthy products. The objectives of this study were to establish simplified models to reflect the efficacy of the air frying process at varying temperatures and times on the quality attributes of falafel, and to optimize the frying conditions for producing air-fried falafel. Moisture content, color, fat content, hardness, and sensory evaluation of the fried falafel were analyzed under varied temperatures (140 °C, 170 °C, and 200 °C) and time periods (5 min, 10 min, and 15 min). Statistical analysis was then applied to obtain the best fit model that can describe the properties of fried falafel. Results indicated that moisture content, fat content, and L*-value of air-fried falafel were adversely related to the frying temperature and time, but the hardness and ΔE of fried falafel were increased as the frying temperature and time increased. Moreover, an increase followed by a decrease was shown for the appearance, aroma, crispness, taste, and overall preference scores with the increase in frying temperature and time. The regression analysis showed that the proposed models could be properly used for predicting the properties of the fried falafel. In addition, the overlaid plots resulted in the optimum frying temperature of 178.8 °C and time of 11.1 min. Interestingly, the fat content of the air-fried falafel reduced by 45% at optimal frying conditions compared with that for the deep-fat fried one at 180 °C for 7 min (control). In comparison, the air-fried falafel was lower in fat content, higher in hardness with more acceptable appearance and crispness scores than deep-fat fried falafel. Such information could be beneficial to the manufacturers of the falafel to produce an optimal and healthy product.
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Affiliation(s)
- Mohammad Fikry
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Moshtohor, Toukh 13736, Qalyoubia Governorate, Egypt;
- Correspondence: (M.F.); (R.S.)
| | - Ibrahim Khalifa
- Department of Food Technology, Faculty of Agriculture, Benha University, Moshtohor, Toukh 13736, Qalyoubia Governorate, Egypt;
| | - Rokkaya Sami
- Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
- Correspondence: (M.F.); (R.S.)
| | - Ebtihal Khojah
- Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
| | - Khadiga Ahmed Ismail
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
| | - Mokhtar Dabbour
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Moshtohor, Toukh 13736, Qalyoubia Governorate, Egypt;
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Comparative analysis of the effects of novel electric field frying and conventional frying on the quality of frying oil and oil absorption of fried shrimps. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108195] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Effects of Frying Processes on the Nutritional and Sensory Characteristics of Different Mackerel Products. Processes (Basel) 2021. [DOI: 10.3390/pr9091645] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
Abstract
Studies have reported the impact of frying on the nutritional and sensory properties of mackerel. However, no study has reviewed this topic. This study reviewed the effects of different frying processes on the nutritional and sensory characteristics of mackerel, with and without batter, marinade, and spice. MEDLINE, Web of Science, PubMed, and ScienceDirect were used as online databases to find relevant articles. We found that the nutritional, physicochemical, and sensory properties of fried mackerel without treatment were influenced by frying methods. Deep frying affected the oxidation of lipids and degradation of proteins, while air frying increased the overall acceptance score. Frying can reduce perfluorinated compounds (PFCs), eliminate some toxins, lower the trypsin inhibitor (TI), and increase the sensory parameters of mackerel with batter, marinade, and spice treatment. The different ingredients of minced mackerel products preserved their nutritional and sensory parameters after frying. Interestingly, vacuum frying resulted in lower oxidation and maintenance of nutritional and sensory parameters of fried mackerel (with or without treatment) and minced mackerel products. Further research is needed to reveal the effectiveness of vacuum frying in maintaining the nutritional and sensory properties of fried and minced mackerel products.
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Samaniego-Sánchez C, Martín-del-Campo ST, Castañeda-Saucedo MC, Blanca-Herrera RM, Quesada-Granados JJ, Ramírez-Anaya JDP. Migration of Avocado Virgin Oil Functional Compounds during Domestic Cooking of Eggplant. Foods 2021; 10:1790. [PMID: 34441567 PMCID: PMC8391506 DOI: 10.3390/foods10081790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 07/29/2021] [Accepted: 07/30/2021] [Indexed: 12/18/2022] Open
Abstract
Avocado virgin oil (AVO) was used during eggplant deep-frying, boil, and boil in a water-oil mixture (W/O). There were measured the contents of moisture, dry matter, fat, total (TPC) and ten individual phenols, antioxidant activity (ABTS and DPPH), and total sterols; as well as the profiles of eight fatty acids and fourteen sterols/stanols. The values of raw and processed foods were compared and studied with multivariate analysis. The antioxidant capacity of AVO lowered after deep frying but augmented in eggplant and water after all treatments. The TPC was steady in AVO and raised in fried eggplant. Thermal treatments added to the initial profiles of the AVO, eggplant and water, nine, eight, and four phenols, respectively. Percentages of the main fatty acids (oleic, palmitic and linoleic), and sterols (β-sitosterol, campesterol, and Δ5-avenasterol), remained unchanged between the raw and treated AVO; and the lipidic fractions from processed eggplant. Cooking leads to the movement of hydrophilic and lipophilic functional compounds between AVO, eggplant and water. Migration of sterols and unsaturated fatty acids from AVO to eggplant during deep frying and W/O boiling improved the functional properties of eggplant by adding the high biological value lipophilic fraction to the naturally occurring polyphenols.
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Affiliation(s)
- Cristina Samaniego-Sánchez
- Department of Nutrition and Bromatology, Pharmacy Faculty UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain; (C.S.-S.); (R.M.B.-H.); (J.J.Q.-G.)
| | | | - Ma. Claudia Castañeda-Saucedo
- Department of Nature Sciences, Centro Universitario del Sur (UdeG), Av. Enrique Arreola Silva 883, Ciudad Guzmán C.P. 49000, Jalisco, Mexico;
| | - Rosa María Blanca-Herrera
- Department of Nutrition and Bromatology, Pharmacy Faculty UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain; (C.S.-S.); (R.M.B.-H.); (J.J.Q.-G.)
| | - José Javier Quesada-Granados
- Department of Nutrition and Bromatology, Pharmacy Faculty UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain; (C.S.-S.); (R.M.B.-H.); (J.J.Q.-G.)
| | - Jessica del Pilar Ramírez-Anaya
- Department of Computational Sciences and Technological Innovation, Centro Universitario del Sur (UdeG), Av. Enrique Arreola Silva 883, Ciudad Guzmán C.P. 49000, Jalisco, Mexico
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Han L, He YE, Wang S, Cheng W, Ma L, Liu G, Han D, Niu LI. Effects of Methyl Cellulose and Soybean Protein Isolate Coating on Amount of Oil and Chemical Hazards in Chinese Fried Dough Cake. J Food Prot 2021; 84:1333-1339. [PMID: 33770178 DOI: 10.4315/jfp-21-062] [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: 02/14/2021] [Accepted: 03/22/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Fat-related diseases and chemical hazards produced during the frying process pose a major threat to human health. Coatings have been used as a practical method to reduce the amount of oil and chemical hazards associated with fried foods. Methyl cellulose (MC) and soy protein isolate were used as coating materials to pretreat Chinese fried dough cake (CFDC) before frying. The 1.5% MC concentration was the best choice for coating to simultaneously lower oil and chemical hazards in CFDC. The CFDC prepared using 1.5% MC had 11.3% oil, 73.70 μg/kg acrylamide, 0.15 mg KOH/100 kg acid, 8.54 mmol/kg peroxide, p-anisidine value of 6.36, 0.36 μg/g malondialdehyde, 0.13 μg/g 4-hydroxy-2-(E)-hexenal (HHE), 0.51 μg/g 4-hydroxy-2-(E)-nonenal (HNE), and 4,272 μg/kg glycidyl ester. In contrast, the uncoated CFDC had 19.2% oil, 117.55 μg/kg acrylamide, 0.25 mg KOH/100 kg acid, 14.40 mmol/kg peroxide, p-anisidine value of 9.76, 0.63 μg/g malondialdehyde, 0.23 μg/g HHE, 0.86 μg/g HNE, and 5,758 μg/kg glycidyl ester. MC and soy protein isolate enhanced the oil barrier of the coating film, which effectively reduced the heat transfer coefficients, oil transfer, oil oxidation, and chemical hazards in the CFDC. Our work on this edible coating contributes to methods for control of oil and chemical hazards in fried foods. HIGHLIGHTS
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Affiliation(s)
- Lipeng Han
- Center for Advanced Analytical Science, School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, People's Republic of China
| | - Y E He
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China
| | - Shujie Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China
| | - Weiwei Cheng
- Institute for Advanced Study, Shenzhen University, Shenzhen 518016, People's Republic of China
| | - Lukai Ma
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, People's Republic of China
| | - Guoqin Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China
| | - Dongxue Han
- Center for Advanced Analytical Science, School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, People's Republic of China
| | - L I Niu
- Center for Advanced Analytical Science, School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, People's Republic of China
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Escobedo A, Mojica L. Pulse-based snacks as functional foods: Processing challenges and biological potential. Compr Rev Food Sci Food Saf 2021; 20:4678-4702. [PMID: 34324249 DOI: 10.1111/1541-4337.12809] [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: 02/12/2021] [Revised: 06/22/2021] [Accepted: 06/24/2021] [Indexed: 12/19/2022]
Abstract
Despite their high nutritional value and potential health benefits, pulse intake has not increased in the last three decades. Several strategies have been implemented to increase pulse consumption, such as their incorporation in bakery products, breakfast cereals, and snacks. The inclusion of pulses in these products could be an alternative to satisfy the consumers' demand for healthy foods. However, pulse-based snacks face important challenges, including reducing antinutritional factors, achieving consumer acceptance, and consolidating the pulse-based snacks as functional foods. This review summarizes and discusses methods for producing snacks where cereals or tubers were replaced with at least 50% pulses. Also, it briefly assesses their effect on nutritional composition, antinutritional factors, sensory acceptance, and different health benefits evaluations. Extruded snacks exhibited high protein and dietary fiber and low fat content, contrary to the high fat content of deep fat-fried snacks. Meanwhile, baked snacks presented moderate concentrations of protein, dietary fiber, and lipids. Pulses must be pretreated using process combinations such as soaking, dehulling, cooking, fermentation, germination, and extrusion to reduce the antinutritional factors. Pulse-based snacks show good sensory acceptance. However, sensory evaluation should be more rigorous using additional untrained judges. Several studies have evaluated the health benefits of pulse-based snacks. More research is needed to validate scientifically the health benefits associated with their consumption. Pulse-based snacks could be an alternative to improve the nutritional composition of commercially available snacks. The use of pulses as ingredients of healthier snacks represents an important alternative for the food industry due to their low cost, sensory characteristics, high nutritional profile, and environmental benefits.
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Affiliation(s)
- Alejandro Escobedo
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), Zapopan, México
| | - Luis Mojica
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), Zapopan, México
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Goh KM, Wong YH, Tan CP, Nyam KL. A summary of 2-, 3-MCPD esters and glycidyl ester occurrence during frying and baking processes. Curr Res Food Sci 2021; 4:460-469. [PMID: 34296198 PMCID: PMC8281601 DOI: 10.1016/j.crfs.2021.07.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 06/14/2021] [Accepted: 07/07/2021] [Indexed: 11/25/2022] Open
Abstract
Monochloropropanediol (MCPD) esters and glycidyl esters (GE) are the process contaminants found in frying and baking, except the refining process. The free form MCPD and glycidol are released from their parent esters via lipase hydrolysis while they are carcinogen and genotoxic carcinogen, respectively. MCPD esters and GE are formed endogenously during vegetable oil refining process. Then, their concentration were experimented during subsequent food processing methods, especially frying and baking. This review discussed the occurrence of 2-, 3-MCPD esters and GE during frying and baking processes. Process temperature, process duration, presence of precursors, and their combined effects are highly related to MCPD esters and GE formations. An elevated temperature and processing time can increase the formation of these contaminants until an optimum rate and then followed by the decomposition. Also, other factors such as the presence of chloride ions, moisture, and partial acylglycerol can further facilitate MCPD esters and/or GE formation. Frying and baking trigger formation of MCPD esters and GE. MCPD esters and GE are formed endogenously during refining process. The concentration of MCPD esters and GE elevated during thermal processing. Temperature, process duration, and precursors cause MCPD esters and GE formations.
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Affiliation(s)
- Kok Ming Goh
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, 56000, Malaysia
| | - Yu Hua Wong
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia
| | - Kar Lin Nyam
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, 56000, Malaysia
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Han L, He Y, Wang S, Cheng W, Ma L, Liu G, Han D, Niu L. Effects of methyl cellulose‐based coating on physiochemical properties and chemical hazards of Chinese fried dough cake during storage. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15056] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Lipeng Han
- Center for Advanced Analytical Science School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 China
| | - Ye He
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Shujie Wang
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Weiwei Cheng
- Institute for Advanced Study Shenzhen University Shenzhen 518016 China
| | - Lukai Ma
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Guoqin Liu
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Dongxue Han
- Center for Advanced Analytical Science School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 China
| | - Li Niu
- Center for Advanced Analytical Science School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 China
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Nuru Z, Getachew P. Improving the quality of used frying niger seed oil with adsorbent treatment. Heliyon 2021; 7:e06748. [PMID: 33869883 PMCID: PMC8045038 DOI: 10.1016/j.heliyon.2021.e06748] [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: 12/18/2020] [Revised: 01/18/2021] [Accepted: 04/01/2021] [Indexed: 11/03/2022] Open
Abstract
High temperature continuous deep fat frying of foods will result in the frying oil and food quality deterioration. Although the quality can be retained by using fresh oil, this approach will increase the production cost. In this study, quality improvement of used niger seed oil using adsorbent treatment was evaluated. Each adsorbent was mixed with 20 h used niger seed oil (15% w/v) at 150 °C and stirred for 30 min. The oil was recovered through centrifugation at 4200 rpm for 15 min. The tested chemical parameters of the oil increased after 20 h of frying (acid value (AV) (2.24-8.31) mg KOH/gm oil, free fatty acid (FFA) (1.13-4.17) %, and peroxide value (PV) (1.00-13.97 mEq oxygen/Kg of oil). The improvement in free fatty acid, peroxide value and oil recovery upon treatment of the fried oil with ash, bentonite, bleaching earth, silca gel and magnesium oxide (MgO) was (61, 57, 80), (66, 43, 88), (56, 21, 85), (61, 50, 70), and (73, 64, 40) % respectively. Ash and MgO effectively improved the physico-chemical characteristics of the used oil. Thus, the two were selected for further optimization of effective concentration and to evaluate their synergetic effect. Treatments with 2.5, 5.0, 7.5, 10.0, 12.5 and 15.0 % of ash reduced the AV of the fried oil by 26, 39, 46, 53, 53 and 60 % respectively (p < 0.05). Also the combination of ash and MgO (1:1) improved the physico-chemical properties of the frying oil to nearly fresh quality.
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Affiliation(s)
- Zehara Nuru
- Addis Ababa University, College of Natural and Computational Sciences, Center for Food Science and Nutrition, P.O. Box: 1176, Addis Ababa, Ethiopia
| | - Paulos Getachew
- Addis Ababa University, College of Natural and Computational Sciences, Center for Food Science and Nutrition, P.O. Box: 1176, Addis Ababa, Ethiopia
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Zheng L, Jin J, Karrar E, Wang X, Jin Q. Activated complex theory is a classical theory suitable for food science with appropriate use. Food Chem 2020; 332:127486. [PMID: 32663756 DOI: 10.1016/j.foodchem.2020.127486] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Revised: 06/18/2020] [Accepted: 07/01/2020] [Indexed: 10/23/2022]
Abstract
Activated complex theory (ACT), apart from Van 't Hoff equation, has long been applying as an alternative tool to connect the kinetics (reaction rate constant, k) and thermodynamics parameters (including standard enthalpy of activation, △H++; standard entropy of activation, △S++; standard Gibbs free energy of activation, △G++). The study mainly focuses on ACT application in food systems, especially oil and fruit juice processing. Considering there are several improper calculations or mistakes often found in papers published recently in 2014-2019, three considerations are presented when applying the ACT, including 1) Understand that the reaction should be a single chemical elementary step; 2) Ensure that the units used should be consistent; 3) Effectively analyze the kinetics and thermodynamic parameters by choosing proper temperatures. This study is expected to further improve the understanding and correct application of this well-known theory in future work.
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Affiliation(s)
- Liyou Zheng
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China
| | - Jun Jin
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China
| | - Emad Karrar
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China
| | - Xingguo Wang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China
| | - Qingzhe Jin
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China.
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Cao Y, Wu G, Zhang F, Xu L, Jin Q, Huang J, Wang X. A Comparative Study of Physicochemical and Flavor Characteristics of Chicken Nuggets during Air Frying and Deep Frying. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12376] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Yi Cao
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi Jiangsu 214122 P. R. China
| | - Gangcheng Wu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi Jiangsu 214122 P. R. China
| | - Fei Zhang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi Jiangsu 214122 P. R. China
| | - Lirong Xu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi Jiangsu 214122 P. R. China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi Jiangsu 214122 P. R. China
| | - Jianhua Huang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi Jiangsu 214122 P. R. China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi Jiangsu 214122 P. R. China
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