Fat blockage and improved characteristics of Coated-Cassava chips using natural edible coating from carboxymethyl cellulose in Deep-Frying process

Hashim, Liyana; Ropi, Anis Alysha Mat; Alikasturi, Amin Safwan; Anuar, Mohd Razealy; Safiei, Nor Zanariah; Muhamad, Ida Idayu; Jusoh, Yanti Maslina Mohd; Shaharuddin, Shahrulzaman

doi:10.1016/j.matpr.2020.12.663

Cited by 6 publications

(6 citation statements)

References 17 publications

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“…However, when 15% edible coated chicken was deep‐fried, there was a net decrease in the intensity of the same peak to 2917 cm −1 . An increase in the peak at 1746 cm −1 observed in the control sample was assigned to the C=O ester double bond stretching (Hashim et al, 2021; Wong et al, 2019). Similarly, the 15% EC showed a peak at 1737 cm −1 which is assigned to the same functional groups observed in the control, that is, C=O double bond stretching.…”

Section: Resultsmentioning

confidence: 98%

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Microstructural and physicochemical changes of coated and frozen fried chicken

Adegoke

Adrah

Nowlin

et al. 2022

Food Processing Preservation

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Fried foods have often been considered the chief culprit in high weight gain due to their high caloric content contributed by highfat content (Ananey-Obiri et al., 2018, 2020. The high amount of oil uptake by the food matrix during the frying process reaches a staggering 10-40% of the total food product weight (Sayon-Orea et al., 2013). Higher consumption of fried foods is also associated with an increased risk of type 2 diabetes and cardiovascular-related diseases which are the leading cause of death (Sun et al., 2019). The increasing prevalence of these high fat-related diseases has motivated research in this area in order to reduce the amount of fat absorbed by food products during deep fat frying. Ananey-Obiri et al. (2020) successfully applied chicken processing by-products as a feasible route to reducing fat uptake in the deep-fried product. They reportedly used trimmings and light meat layers left on chicken drumstick bones to formulate edible proteinbased coatings at various concentrations. In their report, they found that edible coating containing 15% was able to effectively reduce fat uptake by 60% when compared to the control. Similarly, Azahrani et al. ( 2019) applied the same strategy, although they used a different food matrix (in this case fish) and a hydrocolloid-based batter system to achieve a much higher reduction in fat uptake and moisture loss.

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Section: Resultsmentioning

confidence: 98%

“…The rate of oxygen consumption by meat determines the depth of the bright red layer of oxymyoglobin. According to Hashim et al (2021)), besides mechanical handling, edible coatings improve the appearance and maintain the structural integrity of fried foods.…”

Section: Resultsmentioning

confidence: 99%

Microstructural and physicochemical changes of coated and frozen fried chicken

Adegoke

Adrah

Nowlin

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

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“…The application of edible coatings for reducing oil uptake and water loss in deep‐fried products has been extensively investigated (Hashim et al., 2020; Kurek et al., 2021). For convenience, the term “edible coating” herein refers to both edible coatings and edible films, unless otherwise indicated.…”

Section: Applications Of Cellulose‐ and Chitosan‐based Edible Coating...mentioning

confidence: 99%

“…A positive linear relationship between the concentration of cellulose and the level of oil uptake reduction has been found by many researchers (Garmakhany et al., 2008; Izadi et al., 2015). In terms of CMC, when the concentration increased from 1% to 3%, the oil content in fried cassava chips was reduced from 49.9% to 42.7% ( p < .05) (Hashim et al., 2020). The reduced oil uptake associated with a higher concentration of coating was also observed by Ngatirah et al.…”

Section: Applications Of Cellulose‐ and Chitosan‐based Edible Coating...mentioning

confidence: 99%

“…The application of edible coatings prior to frying has been shown to be an effective strategy for reducing oil uptake in foods (Hashim et al., 2020; Martínez‐Pineda et al., 2021). Edible coatings are commonly made with food‐grade polysaccharide‐based hydrocolloids such as methylcellulose (MC), hydroxypropyl methylcellulose (HPMC), carboxymethylcellulose (CMC), and protein‐based hydrocolloids, such as soy protein isolate (SPI) and whey protein isolate.…”

Section: Introductionmentioning

confidence: 99%

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

Wang

Warner

et al. 2023

Comp Rev Food Sci Food Safe

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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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