1
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Bhuiyan MHR, Ngadi M. Application of batter coating for modulating oil, texture and structure of fried foods: A review. Food Chem 2024; 453:139655. [PMID: 38805942 DOI: 10.1016/j.foodchem.2024.139655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 04/20/2024] [Accepted: 05/10/2024] [Indexed: 05/30/2024]
Abstract
Food surface modulation by batter coating is a promising approach to reduce the presence of oil in fried products. This review critically discussed the functionalities, mechanism of actions, rheology, ingredients of formulation, mathematical modeling of the process, cooking method, safety and regulatory aspects, physicochemical, thermal-microstructural characterization of batter coatings, and future research directions. Enormous list of ingredients could be used in preparation of oil-reducing viscoelastic batter coating that includes mostly flours, hydrocolloids, and starches. Bioactive compounds, enzymes, minerals, herbal extracts, baking agents, sugar alcohols, etc. could be incorporated in batter formulation to affect the taste and texture of coated products. Overall mass-transfer process of batter-coated fried foods could be characterized by several mathematical models (Fick, Newton, Page, Henderson & Pabis, modified Page, Arrhenius). Surface and internal microstructural characterization techniques, thermal probing, physicochemical characterization techniques and artificial intelligence can characterize different functionalities of batter coatings including oil reduction and textural evolution.
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Affiliation(s)
- Md Hafizur Rahman Bhuiyan
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
| | - Michael Ngadi
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
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2
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Aayush K, Sharma K, Singh GP, Chiu I, Chavan P, Shandilya M, Roy S, Ye H, Sharma S, Yang T. Development and characterization of edible and active coating based on xanthan gum nanoemulsion incorporating betel leaf extract for fresh produce preservation. Int J Biol Macromol 2024; 270:132220. [PMID: 38754654 DOI: 10.1016/j.ijbiomac.2024.132220] [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: 10/27/2023] [Revised: 04/30/2024] [Accepted: 05/07/2024] [Indexed: 05/18/2024]
Abstract
Developing an edible and active coating, incorporating environmentally-friendly antimicrobial agents into edible polymers, provides an eco-friendly alternative to conventional packaging and exhibits significant potential in preserving the quality of postharvest food. Herein, we aim to develop a novel edible and active coating based on xanthan gum (XG) nanoemulsion (NE) incorporating betel leaf extract (BLE) for the preservation of fresh produce. The total phenolic content, total flavonoid content, and antioxidant capacity of the methanol extract of BLE at various concentrations were characterized. Further development of the active coating at different formulations of Tween 80 (1 % and 3 % w/v), XG (0.1 % to 0.5 % w/v), and BLE (1 % to 5 % w/v) was characterized by physical stability, viscosity, and antimicrobial properties. Results showed that the active coating at 1 % BLE showed significant antimicrobial properties against diverse bacterial and fungal foodborne pathogens (e.g., B. cereus, S. aureus) and fungal cultures (e.g., C. albicans). The study also examined the shelf-life of tomatoes coated with the BLE-XG NE solution, stored at 4 °C for 27 days. Analyses of weight retention, soluble solids, pH, texture, sensory attributes, and microbial populations showed that the coating effectively preserved tomato quality, highlighting its potential to preserve fresh produce and enhance food security.
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Affiliation(s)
- Krishna Aayush
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada; School of Bioengineering and Food Technology, Shoolini University, Bajhol, Distt Solan H.P 173229, India
| | - Kanika Sharma
- School of Bioengineering and Food Technology, Shoolini University, Bajhol, Distt Solan H.P 173229, India
| | - Gurvendra Pal Singh
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada; School of Bioengineering and Food Technology, Shoolini University, Bajhol, Distt Solan H.P 173229, India
| | - Ivy Chiu
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada
| | - Prafull Chavan
- School of Bioengineering and Food Technology, Shoolini University, Bajhol, Distt Solan H.P 173229, India
| | - Mamta Shandilya
- School of Physics and Material Science, Shoolini University, Bajhol, Distt Solan H.P 173229, India
| | - Swarup Roy
- School of Bioengineering and Food Technology, Shoolini University, Bajhol, Distt Solan H.P 173229, India; Department of Food Technology and Nutrition, School of Agricultural, Lovely Professional University, Phagwara 144411, India
| | - Haoxin Ye
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada
| | - Somesh Sharma
- School of Bioengineering and Food Technology, Shoolini University, Bajhol, Distt Solan H.P 173229, India.
| | - Tianxi Yang
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada.
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3
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Monasterio A, Núñez E, Verdugo V, Osorio FA. Stability and Biaxial Behavior of Fresh Cheese Coated with Nanoliposomes Encapsulating Grape Seed Tannins and Polysaccharides Using Immersion and Spray Methods. Polymers (Basel) 2024; 16:1559. [PMID: 38891503 PMCID: PMC11174876 DOI: 10.3390/polym16111559] [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: 04/25/2024] [Revised: 05/22/2024] [Accepted: 05/29/2024] [Indexed: 06/21/2024] Open
Abstract
In the food industry context, where fresh cheese stands out as a highly perishable product with a short shelf life, this study aimed to extend its preservation through multi-layer edible coatings. The overall objective was to analyze the biaxial behavior and texture of fresh cheese coated with nanoliposomes encapsulating grape seed tannins (NTs) and polysaccharides (hydroxypropyl methylcellulose; HPMC and kappa carrageenan; KC) using immersion and spray methods, establishing comparisons with uncoated cheeses and commercial samples, including an accelerated shelf-life study. NT, HPMC, and KC were employed as primary components in the multi-layer edible coatings, which were applied through immersion and spray. The results revealed significant improvements, such as a 20% reduction in weight loss and increased stability against oxidation, evidenced by a 30% lower peroxide index than the uncoated samples. These findings underscore the effectiveness of edible coatings in enhancing the quality and extending the shelf life of fresh cheese, highlighting the innovative application of nanoliposomes and polysaccharide blends and the relevance of applying this strategy in the food industry. In conclusion, this study provides a promising perspective for developing dairy products with improved properties, opening opportunities to meet market demands and enhance consumer acceptance.
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Affiliation(s)
- Angela Monasterio
- Department of Food Science and Technology, Technological Faculty, University of Santiago-Chile (USACH), Av. El Belloto 3735, Estación Central, Santiago 9170022, Chile; (A.M.); (V.V.)
| | - Emerson Núñez
- Department of Fruit Production and Enology, School of Agricultural and Natural Systems, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile;
| | - Valeria Verdugo
- Department of Food Science and Technology, Technological Faculty, University of Santiago-Chile (USACH), Av. El Belloto 3735, Estación Central, Santiago 9170022, Chile; (A.M.); (V.V.)
| | - Fernando A. Osorio
- Department of Food Science and Technology, Technological Faculty, University of Santiago-Chile (USACH), Av. El Belloto 3735, Estación Central, Santiago 9170022, Chile; (A.M.); (V.V.)
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4
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Chew ZL, Koh QQ, Chu EE, Kua YL, Gan S, Tan KW, Lee TZE. Tunable durian seed gum-derived eutectogel as a novel coating material: Rheological, thermal, textural and barrier properties for enhanced food preservation. Int J Biol Macromol 2024; 267:131201. [PMID: 38554921 DOI: 10.1016/j.ijbiomac.2024.131201] [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: 10/21/2023] [Revised: 03/24/2024] [Accepted: 03/26/2024] [Indexed: 04/02/2024]
Abstract
As a promising green and sustainable coating material, gum was extracted from durian seed to produce eutectogel, which the properties were tunable using natural deep eutectic solvent (NADES). Ten different eutectogels were successfully synthesized using durian seed gum (DSG) and xanthan gum (XG) gelators at different composition (5, 10, 15 %) to gel choline chloride-glucose (1:1), choline chloride-fructose (1:2) and betaine-glucose-water (1:1:1) NADESs. Results revealed that eutectogel was non-Newtonian and weak gel material with excellent thermostability up to 200 °C. When the gum content increased, the resulted eutectogel showed higher viscosity, yield stress, hardness, gumminess, adhesiveness, and weight holding capacity. In overall, choline chloride-fructose (1:2) NADES and 10 % of DSG formed an excellent eutectogel which remained stable and compatible upon 12 weeks of storage. It displayed superior viscoelastic, texture, gases and moisture barrier properties which were beneficial for food coating application. This eutectogel was able to extend the shelf life of fresh-cut apples during storage with lower weight loss and higher total phenolic content (TPC). The potential future of this well-characterized tunable DSG-derived eutectogel includes, but not limited to, food and pharmaceutical industries, smart sensing, flexible wearable electronics, water purification, supercapacitors and batteries.
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Affiliation(s)
- Zhi Ling Chew
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Malaysia
| | - Qi Qi Koh
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Malaysia
| | - Eng Eng Chu
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Malaysia
| | - Yin Leng Kua
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Malaysia; College of Chemistry and Chemical Engineering, Xiamen University, 361005 Xiamen, China.
| | - Suyin Gan
- Department of Chemical and Environmental Engineering, University of Nottingham Malaysia, 43500 Semenyih, Malaysia
| | - Khang Wei Tan
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Malaysia; College of Chemistry and Chemical Engineering, Xiamen University, 361005 Xiamen, China
| | - Terri Zhuan Ean Lee
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900 Sepang, Malaysia; College of Chemistry and Chemical Engineering, Xiamen University, 361005 Xiamen, China
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5
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Ashrafi A, Ahari H, Asadi G, Nafchi AM. Improving fried burger quality and modulating acrylamide formation by active coating containing Rosa canina L. extract nanoemulsions. J Food Sci 2024; 89:2158-2173. [PMID: 38488727 DOI: 10.1111/1750-3841.17019] [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: 11/06/2023] [Revised: 02/12/2024] [Accepted: 02/18/2024] [Indexed: 04/12/2024]
Abstract
During the frying of foods, undesirable reactions such as protein denaturation, acrylamide formation, and so on occur in the product, which has confirmed carcinogenic effects. The use of antioxidants has been proposed as an effective solution to reduce the formation of these compounds during the process. The current study aimed to assess the impact of an edible coating holding within chia seed gum (CSG) and Rosa canina L. extract (RCE) nanoemulsions on the physicochemical properties, oil uptake, acrylamide formation, 5-hydroxymethyl-2-furfural (HMF) content, and sensory characteristics of beef-turkey burgers. The RCE-loaded nanoemulsions were prepared using the ultrasonic homogenization method, and different concentrations (i.e., 10%, 20%, and 40% w/w) were added to the CSG solutions; these active coatings were used to cover the burgers. CSG-based coatings, especially coatings containing the highest concentration of nanoemulsions (40%), caused a significant decrease in the oil uptake and moisture retention, acrylamide content, and HMF content of fried burgers. The texture of coated burgers was softer than that of uncoated samples; they also had a higher color brightness and a lower browning index. Field emission scanning electron microscopy analysis showed that RCE concentration less than 40% should be used in CSG coatings because it will cause minor cracks, which is an obvious possibility of failure of coating performance. Coating significantly (4-10 times) increased the antioxidant activity of burgers compared to the control. In conclusion, it is suggested to use the active coating produced in this study to improve fried burger quality and modulate acrylamide formation.
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Affiliation(s)
- Azam Ashrafi
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Hamed Ahari
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Gholamhassan Asadi
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
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6
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Salehi F, Inanloodoghouz M. Rheological properties and color indexes of ultrasonic treated aqueous solutions of basil, Lallemantia, and wild sage gums. Int J Biol Macromol 2023; 253:127828. [PMID: 37924915 DOI: 10.1016/j.ijbiomac.2023.127828] [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: 08/16/2023] [Revised: 09/09/2023] [Accepted: 10/26/2023] [Indexed: 11/06/2023]
Abstract
This research aimed to analyze the impacts of sonication on the rheological properties and color indexes of aqueous solutions of Basil seed gum (BSG), Lallemantia seed gum (LSG), and Wild sage seed gum (WSG). The apparent viscosity (AV) of aqueous solutions of gums decreased with increasing shear rate (SR) from 12.2 s-1 to 134.5 s-1. Also, the AV (at SR = 61 s-1) of BSG, LSG, and WSG solutions reduced from 0.015 to 0.006 Pa.s, 0.023 to 0.010 Pa.s, and 0.009 to 0.004 Pa.s with enhancing the sonication time from 0 to 20 min, respectively. Various rheological equations were employed to fit the empirical values, and the findings confirmed that the Power law (PL) model was the best fit to explain the flow behaviour of these gums solutions. The consistency coefficient (k-index) of BSG, LSG, and WSG solutions significantly (p < 0.05) reduced from 0.108 to 0.017 Pa.sn, 0.143 to 0.033 Pa.sn, and 0.034 to 0.014 Pa.sn with increasing sonication time from 0 to 20 min, respectively. The flow behaviour index (n-index) of the gums solutions increased with increasing sonication time. By applying ultrasound, the lightness (L⁎) and blueness/yellowness (b⁎) indexes of the solutions were increased, and the greenness/redness (a⁎) index was reduced.
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Affiliation(s)
- Fakhreddin Salehi
- Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran.
| | - Moein Inanloodoghouz
- Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran
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7
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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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8
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Monteiro Cordeiro de Azeredo H, Carvalho de Matos M, Madazio Niro C. Something to chew on: technological aspects for novel snacks. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2191-2198. [PMID: 34859443 DOI: 10.1002/jsfa.11701] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 09/30/2021] [Accepted: 12/03/2021] [Indexed: 06/13/2023]
Abstract
Snacks have accompanied people for a long time, meeting our needs for something fast and filling between meals. Societies and technologies have changed, and so have snacks, adapting to people's daily lives, concerns, and demands. Although traditional snacks, such as potato chips, are still ubiquitous and popular worldwide, there is not unanimity around them anymore, since many people have been looking for healthier snacks. Studies have been carried out to propose healthier snack options by changing their composition and/or techniques to produce them, minimizing contents of energy-dense components and/or maximizing the retention or bioavailability of nutrients. This mini-review presents the main trends on development of snacks and future perspectives. © 2021 Society of Chemical Industry.
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Affiliation(s)
| | - Matheus Carvalho de Matos
- Postgraduate Program in Biotechnology, Federal University of São Carlos (UFSCar), São Carlos, Brazil
| | - Carolina Madazio Niro
- Postgraduate Program in Biotechnology, Federal University of São Carlos (UFSCar), São Carlos, Brazil
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9
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Viswanathan N, Gopalakrishnan S, Ganesan ND. Reduction of oil absorption in rice flour‐based snack, by the incorporation of hydrocolloids. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16537] [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)
- Nivedita Viswanathan
- Centre for Food Technology, Department of Biotechnology Anna University Chennai 600025 Tamil Nadu India
| | - Sangavi Gopalakrishnan
- Centre for Food Technology, Department of Biotechnology Anna University Chennai 600025 Tamil Nadu India
| | - Nandhini Devi Ganesan
- Centre for Food Technology, Department of Biotechnology Anna University Chennai 600025 Tamil Nadu India
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10
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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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11
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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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12
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Azeredo HM, Otoni CG, Mattoso LHC. Edible films and coatings – Not just packaging materials. Curr Res Food Sci 2022; 5:1590-1595. [PMID: 36161226 PMCID: PMC9493284 DOI: 10.1016/j.crfs.2022.09.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 08/16/2022] [Accepted: 09/07/2022] [Indexed: 11/20/2022] Open
Abstract
Edible films and coatings (EFC) are macromolecular-based structures forming thin layers that are usually studied as tools to improve food stability, sometimes being considered as parts of both the packaging system and the food itself. However, EFC are not mere packaging materials, and sometimes they do not even play roles related to those of packaging. This graphical review summarizes possible roles of EFC, including primary packaging, keeping water activity gradients between food components, controlling mass transfer on food processing, carrying active components, or serving as sources of sensory appeal. EFC may even be designed in a way that two or more of those roles may be played simultaneously.
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13
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Shen J, Zhang M, Zhao L, Mujumdar AS, Wang H. Schemes for enhanced antioxidant stability in frying meat: a review of frying process using single oil and blended oils. Crit Rev Food Sci Nutr 2021:1-16. [PMID: 34961384 DOI: 10.1080/10408398.2021.2019672] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Deep-fried meat products are widely popular. However, harmful compounds produced by various chemical reactions during frying have been shown to be detrimental to human health. It is of great necessity to raise practical suggestions for improving the oxidation problem of frying oils and frying conditions in some aspects. Vegetable oils are not as thermally stable as saturated fats, and blended oils have higher thermal stability than single oil. In this review, we discussed the oxidation problems frying oils and meats are subject to during frying, starting from the oil oxidation mechanism, the effects of different oils and fats on the quality of different fried meats under different conditions were concluded to alleviate the oxidation problem, to highlight the necessity of applying blended oils for frying, and effective antioxidants added to frying oils are also introduced, that would provide more convenient and practical options for obtaining higher quality of fried meat products and offer better understanding of the potential of blended frying oils for frying meat products.
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Affiliation(s)
- Ju Shen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Linlin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald College, McGill University, Montreal, Quebec, Canada
| | - Haixiang Wang
- R&D Centre, Yechun Food Production and Distribution Co., Ltd, Yangzhou, Jiangsu, China
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14
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Das T, Das P, Gupta AK, Mishra P. Fabrication of flaxseed extracted gel and gellan gums containing functional sol and its application on the storage stability of matured banana. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16235] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Tanuva Das
- Department of Food Engineering and Technology Tezpur University Tezpur India
| | - Pallabi Das
- Department of Food Engineering and Technology Tezpur University Tezpur India
| | - Arun Kumar Gupta
- Department of Food Engineering and Technology Tezpur University Tezpur India
| | - Poonam Mishra
- Department of Food Engineering and Technology Tezpur University Tezpur India
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15
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Salehi F, Haseli A, Roustaei A. Coating of Zucchini Slices with Balangu, Basil, and Wild Sage Seeds Gums to Improve the Frying Properties. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100120] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Fakhreddin Salehi
- Faculty of Agriculture Bu‐Ali Sina University Hamedan 6516738695 Iran
| | - Alireza Haseli
- Faculty of Agriculture Bu‐Ali Sina University Hamedan 6516738695 Iran
| | - Amirreza Roustaei
- Faculty of Agriculture Bu‐Ali Sina University Hamedan 6516738695 Iran
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16
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Salehi F, Roustaei A, Haseli A. Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips. Food Sci Nutr 2021; 9:6245-6251. [PMID: 34760254 PMCID: PMC8565225 DOI: 10.1002/fsn3.2583] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 08/17/2021] [Accepted: 08/22/2021] [Indexed: 11/14/2022] Open
Abstract
The oil uptake and high-fat/oil content problem associated with fried food products can be decreased using polysaccharides (mucilages and gums) as edible coatings. In this study, the efficiency of seeds mucilages (Balangu, Basil, and Wild sage), and xanthan gum as edible coatings on the oil uptake, moisture retention, and physical properties (color indexes and surface shrinkage) of potato strips during oil frying have been examined. Coating treatment with seeds mucilages and xanthan gum significantly decreased the moisture loss and oil uptake of potato strips (p < .05). Lightness (L*) index values of uncoated-control and coated potato strips decreased during frying. The lowest and highest color change intensity (∆E) and surface shrinkage (%) values were observed for the potato strips coated by Wild sage seeds gum and uncoated-control sample, respectively. The MMF (Morgan-Mercer-Flodin) model was selected as the best equation for describing the color changes intensity kinetics of untreated and treated potato strips during frying. The appropriate coating suspension for reducing the oil content of fried potato strips and improving product appearance quality was 1.0% Wild sage seeds gum.
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17
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Lastra Ripoll S, Quintana Martínez SE, García
Zapateiro LA. Rheological and Microstructural Properties of Xanthan Gum-Based Coating Solutions Enriched with Phenolic Mango ( Mangifera indica) Peel Extracts. ACS OMEGA 2021; 6:16119-16128. [PMID: 34179657 PMCID: PMC8223432 DOI: 10.1021/acsomega.1c02011] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Accepted: 06/01/2021] [Indexed: 06/13/2023]
Abstract
Mango (Mangifera indica) is a tropical fruit highly desired for its vitamin content and flavor, but its peel is considered a byproduct or waste. However, mango peel contains some bioactive compounds that improve food quality matrix for the development of edible coatings or films. The effect of phenolic mango (Mangifera indica) peel extracts on the physicochemical, rheological, and microstructural properties of xanthan gum-based coating solutions was evaluated. The obtained solutions were stable during the study period and presented a non-Newtonian fluid type shear-thinning behavior described by Ostwald-de Waele. Moreover, viscoelastic properties revealed that the elastic modulus was higher than the viscous modulus, showing a characteristic of weak gels. The addition of extracts did not alter the shear rate and viscoelastic character of the solutions, preserving the pseudoplasticity and weak gel behavior of xanthan gum associated with spreadability and adherence of coatings; it modified the gel structure as a function of temperature. Furthermore, the coating solutions of xanthan gum and phenolic mango peel extracts are an alternative to develop complex food systems such as edible coatings, edible films, or delivery systems.
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Paramasivam SK, David AK, Marimuthu Somasundaram S, Suthanthiram B, Shiva KN, Subbaraya U. Influence of food hydrocolloids on the structural, textural and chemical characteristics of low-fat banana chips. FOOD SCI TECHNOL INT 2021; 28:203-215. [PMID: 33765870 DOI: 10.1177/10820132211003708] [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: 11/16/2022]
Abstract
Banana chips are gaining popularity as a deep-fried product for its unique taste and flavour. This study is aimed to investigate the effect of hydrocolloids on oil absorption, physico-chemical and sensory properties of banana chips from two different varieties (var. Popoulu and var. Nendran), when fried at 180 °C for 3 min. The reduction in oil content was about 15%-35% and 19%-30% for hydrocolloid treated Popoulu and Nendran chips, respectively. The Free fatty acid content (FFA) of hydrocolloid treated banana chips was lower than that of untreated chips. The peroxide value (PV) values of all samples fell below 2 meq oxygen kg-1. CMC pre-treated banana chips were crispier than other formulations on both the varieties. Microscopic analysis showed the improved cellular integrity without large void spaces in hydrocolloid treated banana chips. PCA analyses elucidated that variables such as physical appearance, colour, crispiness, after taste, overall acceptability contributed positively, whereas hardness and sogginess contributed negatively to the correlation among the variables. From the chemical and sensory attributes, 0.5% CMC treated Popoulu chips and 1% CMC treated Nendran chips is recommended to produce chips with lower oil content.
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Affiliation(s)
| | - Amelia Keran David
- ICAR-National Research Centre for Banana, Tiruchirappalli, Tamil Nadu, India
| | | | | | | | - Uma Subbaraya
- ICAR-National Research Centre for Banana, Tiruchirappalli, Tamil Nadu, India
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