Effect of Guar Gum with Sorbitol Coating on the Properties and Oil Absorption of French Fries

The effect of cold atmospheric plasma pretreatment on oil absorption, acrylamide content and sensory characteristics of deep-fried potato strips

This study investigated the impact of 60 kV Cold Atmospheric Plasma (CAP) pretreatment for varying durations (5, 10, and 15 min) on potato strip characteristics before and after frying, emphasizing oil uptake, acrylamide formation. Potato samples treated with cap showed significantly better physicochemical characteristics. Scanning electron microscopy revealed deformation of cell wall due to CAP treatment. Fourier-transform infrared spectroscopy indicated structural changes, while X-ray diffraction analysis suggested that starch remained amorphous state in CAP-pretreated samples. Post-frying, CAP-treated potato strips exhibited altered oil distribution with reduced absorption, possibly due to microstructural changes. CAP substantially reduced acrylamide formation during frying by degrading asparagine and inactivating amylase. CAP affected strip color, with increased brightness and decreased redness and yellowness after 14 days. Sensory evaluation showed no significant difference, with prolonged CAP-treated strips receiving higher overall acceptability scores. These findings highlight CAP as a non-thermal technology to enhance fried potato product quality and safety.

Advanced Biomaterials for Food Edible Coatings

The aim of this Special Issue is to highlight recent investigations on different biopolymers obtained from renewable sources for use as edible coatings [...].

Evaluation of the effect of basil seed gum, tragacanth gum, pectin, and coating formulation with corn flour on oil absorption and sensory properties of watermelon rind chips

The current study aims to produce coated watermelon rind chips with the approach of reducing oil absorption and optimal use of waste and investigating its physicochemical, textural, and sensory characteristics. The effect of coating with basil seed gum, Tragacanth gum, pectin, and coating formulation with corn flour on oil absorption rate, moisture loss, and color of white skin slices of fried watermelon was studied. The results indicated that due to the controlling role of water in the amount of oil absorption, the amount of oil in all the samples coated with gum and corn flour was decreased compared to the samples coated with gum and the samples without coating. The pretreatment of osmotic dehydration reduces oil absorption in compared to fresh and blanched samples. The color changes in the sample with two pre-treatments of osmosis and blanching were less than other samples, as a result, the brightness of this sample was also higher than others. The lowest amount of oil absorption was observed in samples coated with basil gum and 0.5% and 1% corn flour (0.33 and 0.29, respectively). The highest amount of moisture loss during frying was related to the coated samples was observed with the combination of basil gum and corn flour (0.5%) and pectin and corn flour (2%). The highest level of antioxidant activity of the fried samples was related to the sample coated with 0.5% basil gum. Significant color changes were also observed in the coated samples.

Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods

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.

Impact of different processing techniques on reduction in oil content in deep-fried donuts when using kombucha cellulose hydrolysates

To evaluate the efficiency of the oil-reducing properties of kombucha cellulose, enzymolysis and microwave-assisted enzymolysis methods were developed. The water-holding capacity of the kombucha cellulose hydrolysates formed by these two methods was higher than for the intact kombucha cellulose, while the oil-holding capacity was lower. The hydrolysates of kombucha cellulose and the intact kombucha cellulose were used to make deep-fried donuts. During this process, kombucha cellulose hydrolysates were added instead of 2% flour, and from the results, the oil content of the donut decreased significantly from ~28 to 15%, and the reduction was not related to the processing of the donut. The hardness and brittleness of all samples showed no significant change, and these samples had similar internal micro-structures, confirming texture profile analysis. In vitro digestion results suggested that there would be no adverse health effects from substituting kombucha cellulose hydrolysates in the deep-fried donut formula.

Electrospinning of botanicals for skin wound healing

Being the first barrier between the human body and external environments, our skin is highly vulnerable to injuries. As one of the conventional therapies, botanicals prepared in different topical formulations have been applied as medical care for centuries. With the current increase of clinical requirements, applications of botanicals are heading towards nanotechnologies, typically fused with electrospinning that forms nanofibrous membranes suitable for skin wound healing. In this review, we first introduced the main process of wound healing, and then presented botanicals integrated into electrospun matrices as either loaded drugs, or carriers, or membrane coatings. In addition, by addressing functional features of individual botanicals in the healing of injured skin, we further discussed the bioactivity of botanical electrospun membranes in relevant to the medical issues solved in the process of wound healing. As achieved by pioneer studies, due to infrequent adverse effects and the diversity in resources of natural plants, the development of electrospun products based on botanicals is gaining greater attention. However, investigations in this field have mainly focused on different methodologies used in the preparation of nanofibrous membranes containing botanicals, their translation into clinical practices remains unaddressed. Accordingly, we propose that potential clinical applications of botanical electrospun membranes require not only the further expansion and understanding of botanicals, but also an establishment of standard criteria for the evaluation of wound healing and evolutions of technologies to support the large-scale manufacturing industry.

Effects of Air Frying on French Fries: The Indication Role of Physicochemical Properties on the Formation of Maillard Hazards, and the Changes of Starch Digestibility

This study focused on the formation of Maillard hazards in air fried fries, highlighting the correlation between the resultant physical properties of the fries and the formation of Maillard hazards. In the meantime, the effects of air frying on the in vitro starch digestibility of fries were explored. Potato strips were fried at various temperatures (180-200°C) and time (12-24 min). Results indicated that the extent of browning, hardness, and the contents of Maillard hazards (acrylamide, 5-hydroxymethylfurfural, methylglyoxal, and glyoxal) all increased steadily with air frying temperature and time. Moisture content were negatively correlated (p < 0.001) with Maillard hazards content and physicochemical properties except for L^* with the correlation coefficients range from -0.53 to 0.94, and positively correlated with L^* value with correlation coefficient was 0.91, hence, reducing the Maillard hazard exposure while maintaining the desired product quality can be achieved by controlling the moisture content of the air fried French fries. Compared with deep frying (180°C-6 min), air frying decreased acrylamide and 5-hydroxymethylfurfural content with the maximum reduction rate were 47.31 and 57.04%, respectively. In addition, the in vitro digestion results suggested that air frying resulted in higher levels of slowly digestible starch (48.54-58.42%) and lower levels of resistant starch (20.08-29.34%) as compared to those from deep frying (45.59 ± 4.89 and 35.22 ± 0.65%, respectively), which might contribute to more balanced blood sugar levels after consumption. Based on the above results, it was concluded that air frying can reduce the formation of food hazards and was relatively healthier.

The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after deep fat frying

The effect of four edible hydrocolloid coatings (carboxymethyl cellulose, chitosan, pectin and gum arabic) on fresh-cut potato's colour, pH and moisture content during storage was studied. Possibility of coating enrichment with natural olive leaf extract and sodium ascorbate was also evaluated. Coatings scored as the best ones straight after coating or during storage for 7 days at 10 ± 1 °C, were used for deep fat frying of potato. Chitosan was shown to cause significant decrease in pH and browning of potato strips. Pectin was classified as good coating alone but in combination with olive leaf extract showed lower quality parameters of fresh-cut samples compared to control. Only carboxymethyl cellulose and gum arabic itself or enriched with olive leaf extract or sodium ascorbate were shown not to affect colour, pH and moisture during storage. Moreover, these coatings significantly reduced fat content in deep fat fried potato strips, without influence on L*, b*, whiteness index (WI), and ΔE.

Association of ultra-processed food intake with risk of inflammatory bowel disease: prospective cohort study

OBJECTIVE

To evaluate the relation between intake of ultra-processed food and risk of inflammatory bowel disease (IBD).

DESIGN

Prospective cohort study.

SETTING

21 low, middle, and high income countries across seven geographical regions (Europe and North America, South America, Africa, Middle East, south Asia, South East Asia, and China).

PARTICIPANTS

116 087 adults aged 35-70 years with at least one cycle of follow-up and complete baseline food frequency questionnaire (FFQ) data (country specific validated FFQs were used to document baseline dietary intake). Participants were followed prospectively at least every three years.

MAIN OUTCOME MEASURES

The main outcome was development of IBD, including Crohn's disease or ulcerative colitis. Associations between ultra-processed food intake and risk of IBD were assessed using Cox proportional hazard multivariable models. Results are presented as hazard ratios with 95% confidence intervals.

RESULTS

Participants were enrolled in the study between 2003 and 2016. During the median follow-up of 9.7 years (interquartile range 8.9-11.2 years), 467 participants developed incident IBD (90 with Crohn's disease and 377 with ulcerative colitis). After adjustment for potential confounding factors, higher intake of ultra-processed food was associated with a higher risk of incident IBD (hazard ratio 1.82, 95% confidence interval 1.22 to 2.72 for ≥5 servings/day and 1.67, 1.18 to 2.37 for 1-4 servings/day compared with <1 serving/day, P=0.006 for trend). Different subgroups of ultra-processed food, including soft drinks, refined sweetened foods, salty snacks, and processed meat, each were associated with higher hazard ratios for IBD. Results were consistent for Crohn's disease and ulcerative colitis with low heterogeneity. Intakes of white meat, red meat, dairy, starch, and fruit, vegetables, and legumes were not associated with incident IBD.

CONCLUSIONS

Higher intake of ultra-processed food was positively associated with risk of IBD. Further studies are needed to identify the contributory factors within ultra-processed foods.

STUDY REGISTRATION

ClinicalTrials.gov NCT03225586.

Effect of oil surface activity on oil absorption behavior of potato strips during frying process

Oil absorption behavior of fried foods is affected by oil property during frying process. The present study investigated the effect of oil viscosity and surface activity on the oil uptake of fried potato strips with frying temperature. Results showed that oil content of palm oil (PO) and soybean oil (SBO) in fried strips increased with the frying temperature between 140 °C and 180 °C, while deceased at 200 °C. Oil distribution determined by LF-NMR and CLSM confirmed the changes of oil content of fried potato strips. Interfacial tension and surfactant content (monoglycerides, diglycerides, total polar compounds) of PO and SBO increased with frying temperature and affected the oil absorption of fried strips. Frying temperature and oil type showed no effect on surface tension. Besides, the higher level of viscosity, interfacial tension and surfactants of SBO than those of PO facilitated the more SO and TO of fried potato strips.

Preparation and characterization of gellan gum-guar gum blend films incorporated with nisin

Demand for antimicrobial packaging films is growing due to public attention to food safety. The structures and properties of gellan gum-guar gum blend films incorporated with nisin were investigated in this paper. Fourier transform infrared spectroscopy, rheological analyses showed intermolecular interactions among gellan gum, guar gum, and nisin. Furthermore, scanning electron microscopy and thermogravimetric analysis also indicated higher compatibility of the blend film components and better thermal stability than the gellan gum film. Tensile strength (TS), elongation at break (EAB) and water vapor permeability (WVP) of the blend films were enhanced with the addition of guar gum. The TS of the blend film reached 2.89 × 10³  MPa, the EAB increased to 67.99%, and the WVP increased to 1.80 × 10^-5  g/mm·s·Pa. Additionally, the film with nisin had antibacterial activity for Bacillus subtilis. The results demonstrated that a homogenous and smooth antimicrobial film with gellan gum, guar gum, and nisin could be a good option of antimicrobial packaging film for food preservation. PRACTICAL APPLICATION: This work investigated blend package films of gellan gum and guar gum incorporated with nisin. The results showed compatibility and thermal stability of the film were improved with adding a certain amount of guar gum, and also antibacterial activity for Bacillus subtilis of the blend film with nisin. Therefore, it can be used to the development of antimicrobial packaging films.

Examination of food consumption in United States adults and the prevalence of inflammatory bowel disease using National Health Interview Survey 2015

Various diets and food components have been implicated as one of the environmental factors associated with inflammatory bowel disease (IBD). Patients are often recommended nutritional guidelines to manage disease symptoms. However, the current food consumption pattern of US adults with IBD that are nationally representative is unclear. A secondary analysis of National Health Interview Survey 2015 was performed to characterize the estimated US adults with IBD and their food intake and consumption frequency using bivariate and multivariate logistic regression. Fries were consumed by a greater number of people with IBD. IBD population drank less 100% fruit juice and ate more cheese and cookies than non-IBD population. Intake of fries (OR 1.60, 95% CI 1.14-2.25) and sports and energy drinks (OR 1.46, 95% CI 1.07-1.97) and more frequent drinking of regular soda were significantly associated with the likelihood of having been told one have IBD, while popcorn (OR 0.73, 95% CI 0.548-0.971) and milk (OR 0.70, 95% CI 0.497-0.998) were associated with smaller odds, adjusting for covariates. Foods typically labeled as junk food were positively associated with IBD. Nonetheless, of the assessed 26 foods, we found eating patterns between IBD and non-IBD population to be mostly analogous. It is unclear whether the results reflect potential change in food intake in IBD population long before the survey interview. Understanding the role of food intake in IBD risk/prevalence would benefit from identifying other environmental factors (i.e. food desert), food processing (i.e. frying), and potential bioactive food components that can induce intestinal inflammation that can increase the individual's susceptibility to IBD.

Significant fat reduction in deep-fried kamaboko by fish protein hydrolysates derived from common carp (Cyprinus carpio)

BACKGROUND

To evaluate their fat reduction effect, common carp fish protein hydrolysates (FPH) were made using four methods: the conventional enzymatic process, a microwave-intensified enzymatic process, the conventional alkaline hydrolysis process, and a microwave-intensified alkaline hydrolysis process.

RESULTS

The efficiency of protein extraction was significantly enhanced by microwave intensification. The oil-holding capacities of FPH produced by these four processes were all lower than that of raw fish protein. The water-holding capacities of FPH produced by these four processes were all higher than that of raw fish protein. The FPH from the four processes and raw fish protein were used in the preparation of deep-fried kamaboko. The fat content of deep-fried kamaboko was drastically reduced from approximately 160 g kg^-1 to about 50 g kg^-1 by replacing 20 g kg^-1 fish mince with FPH, regardless of the process. Texture profile analysis (TPA) of deep-fried kamaboko found no significant difference in hardness and brittleness among all the deep-fried kamaboko samples. The similar interior protein cross-linking micro-structure of all these samples further explained the TPA finding.

CONCLUSION

With the involvement of FPH in the formulation, the fat content of deep-fried kamaboko can be significantly reduced from approximately 160 to 50 g kg^-1 , without a change in its texture. © 2018 Society of Chemical Industry.