Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins

Ananey-Obiri, Daniel; Matthews, Lovie; Azahrani, Malak H.; Ibrahim, Salam A.; Galanakis, Charis M.; Tahergorabi, Reza

doi:10.1016/j.tifs.2018.08.012

Cited by 128 publications

(66 citation statements)

References 60 publications

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“…Edible coatings, as most promising additives, have been widely investigated and used. [1][2][3][4][5] Such edible coatings are probably made of polysaccharides (gellan gum, cellulose derivate, -carrageenan-konjacblend, carrageenan, locust bean gum, pectin, methyl cellulose, microcrystalline cellulose, and corn starch) and proteins (egg and ethanol was purchased from Tianjin Fuyu Fine Chemical Co., Ltd. Yeast powder and other additives were offered by Gui Faxiang Fried Mahua Food Co., Ltd. (Tianjin, China).…”

Section: Introductionmentioning

confidence: 99%

Effects of Alcohol Extracts of Gluten on Oil Uptake of Fried Mahua

et al. 2020

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It is well known that gluten can reduce oil uptake of frying foods. In this research, alcohol extracts of gluten (gliadins 1–4) are separated by freezing–thawing and cooling methods and their main components are identified. Addition of 10% gliadin 4 and 1% gliadin 2 reduces the oil uptake of Fried Mahua from 29.3% in control group to 24.5% and 26.0%, respectively. The results of IR spectra show that an interaction between gliadin 4/gliadin 2 and lipids/water is present during frying. The results of 13C solid nuclear magnetic resonance (NMR) spectra suggest that no new chemical bonds appear when gliadin 4 or gliadin 2 is added to the dough. X‐ray diffractions indicate that oil fills into crystal interplanar spacing of all diffraction angles of wheat starch but angles at around 2θ 20° (V‐type starch). Low‐molecular‐weight ethanol soluble glutenin (LMW) and ω‐gliadin can enter pores of wheat starch corresponding to two X‐ray diffraction angles at around 2θ 18.2° and 17.7°, respectively, which block the penetration of oil. The SEM demonstrates that addition of gliadin 2/gliadin 4 leads to the collapse of A‐type granules during frying. A possible mechanism of reducing oil uptake in Fried Mahua is proposed.

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Section: Introductionmentioning

confidence: 99%

Effects of Alcohol Extracts of Gluten on Oil Uptake of Fried Mahua

et al. 2020

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“…capacity [20,22,23], we speculate that the higher drop loss in scatter-feed broilers fasted for h is due to the lower pH 1 . On the one hand, a driving force for drip loss is provided due to smaller fine filament spacing and muscle fibers volume at a lower pH [20].…”

Section: A C C E P T E D a R T I C L Ementioning

confidence: 86%

Influence of pre-slaughter fasting time on weight loss, meat quality and carcass contamination in broilers

et al. 2021

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Objective: An experiment was conducted to determine the appropriate fasting time prior to slaughter for broilers in floor-feed and scatter-feed mode. Methods: On 21 d of breeding, 120 Arbor Acres broilers were divided into floor-feed and scatter-feed groups, chicks from each group were further assigned to feed withdrawal treatments for 0, 4, 6, 8 and 10 h. Some resultant indicators such as carcass contamination, body weight loss, meat quality of 54day-old broilers were measured. Results: It appears that longer feed withdrawal increased weight loss, lightness, drop loss of meat but reduced pH. A significant higher weight loss and lightness for both floor-feed and scatter-feed chicks coincided after 6-10 h feed withdrawal (p<0.05). pH for breast muscle at 45 min postmortem reduced when chicks of scatter-feed were fasted 6 and 10 h, while the reduction of floor-feed group occurred only in 10 h (P < 0.05). A noticeable effect of feed withdrawal on drop loss occurred after 10 h fasting in scatter-feed of which drop loss were significantly higher than that for other groups including control (p<0.05). The change of contamination propensity revealed that 6-10 h fasting significantly reduced the likelihood of carcass contamination under both floor-feed and scatter-feed (p<0.05). Net weights of intestinal contents for gizzard were significantly reduced after feed deprived of 10 h in floor-feed and 6 and10 h in scatter-feed (p<0.05). The decrease for whole intestine occurred after floor-feed broilers have been without feed for more than 4 h, scatter-feed broilers for more than 8 h (p<0.05). Conclusion: On the premise that poultry product properties and welfare were not significantly damaged, proper fasting time could reduce carcass contamination. Current data implied that 6 h fasting were recommendable for both floor and scatter feed pre-slaughter broilers.

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“…1 (Galanakis, 2012). However, many of the current technologies applied to the re-use of by-products have limitations, namely the use of toxic organic solvents that impact on human health, but also on environment (Ananey-Obiri et al, 2018;Galanakis, 2012;Gullón, Gullón, Romaní, Rocchetti, & Lorenzo, 2020;Zinoviadou et al, 2015). Besides, most of them comprise low efficiency, long extraction times, high energy consumption, and sometimes thermal and hydrolytic compounds degradation (Deng et al, 2015;Sarfarazi, Jafari, Rajabzadeh, & Galanakis, 2020).…”

Section: Introductionmentioning

confidence: 99%

The use of emergent technologies to extract added value compounds from grape by-products

Damasceno

Pereira

Rodrigues

et al. 2020

Trends in Food Science & Technology

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Background: The current circular economy system-based sustainability and the social lifestyle trends, have led to a developed structure that is restorative or regenerative by purpose and innovation. It substitutes the end-of-life idea of a by-product adding value to it, shifts towards the usage of environmentally friendly solutions, eliminating the harmful chemicals, which impair reuse. Scope and approach: Considering the wine production, which is one of the most critical agro-industrial sectors worldwide, generating large amounts of by-products with environmental impact, but also with high economic and nutritional potential. This review aims to evaluate the effects of alternative green technologies on the functionality and recovery of bioactive compounds (BCs) from wine by-products. Key findings and conclusions: These agro-industrial by-products, e.g., skins and pulp remnants, are rich in BCs with health benefits such as supporting the immune system, anti-tumoral, and preventing cardiovascular diseases. Besides, the consumer has increased interest in diet and health, demanding suppliers to consider the reuse of agro-food by-products. Thus, the application of green recovery technologies eliminates the harmful effects comparing to conventional technologies, can be recycled into the food chain as functional additives for different products and applications, guaranteeing the sustainability and reducing the winemaking by-products.

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Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins

Cited by 128 publications

References 60 publications

Effects of Alcohol Extracts of Gluten on Oil Uptake of Fried Mahua

Effects of Alcohol Extracts of Gluten on Oil Uptake of Fried Mahua

Influence of pre-slaughter fasting time on weight loss, meat quality and carcass contamination in broilers

The use of emergent technologies to extract added value compounds from grape by-products

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