Physicochemical and microbial quality of coated raw and oleogel-fried chicken

Adrah, Kelvin; Adegoke, Samuel Chetachukwu; Tahergorabi, Reza

doi:10.1016/j.lwt.2021.112589

Cited by 23 publications

(18 citation statements)

References 36 publications

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“…On the other hand, the PO-fried sample showed a dominant a*, whereas OGU2 had the lowest a* value ( p < 0.05). It has been reported that the type of frying medium, the temperature, and the duration of frying greatly influence the overall appearance of the fried product [ 4 ]. Moreover, the a* decreased with augmenting the concentration of wax in the oleogel in both the OG and OGU samples ( p < 0.05).…”

Section: Resultsmentioning

confidence: 99%

“…Thailand is the world’s third-largest producer of palm oil and is also one of the leading edible oil producers and exporters among the countries in Southeast Asia [ 3 ]. Most food companies use palm oil as the primary cooking medium for all foods, especially fried foods [ 4 ]. Instant noodle is an ultra-processed food that is very popular among many consumers because it is cheap, versatile, easy to carry, and easy to prepare at any time.…”

Section: Introductionmentioning

confidence: 99%

“…However, most of them were not used in food applications [ 9 , 10 ]. Recently, carnauba wax has been widely used as a gelator with various edible oils for food uses, and it is being regulated and certified as generally recognized as safe (GRAS) by the United States of America Food and Drug Administration and the Food and Agriculture Organization of the United Nations [ 4 ]. Carnauba wax is a vegetable wax that is mainly extracted from the leaves of carnauba palm trees.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

Noonim

Rajasekaran

Venkatachalam

2022

Gels

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The present study permutes edible palm oil (PO) into oleogel by incorporating carnauba wax (CW) at two different concentrations (5 g/100 g and 10 g/100 g, w/w) and processing using ultrasonication. The prepared oleogels (OG1: PO-CW (5 g/100 g); OG2: PO-CW (10 g/100 g); and OGU1: PO-CW (5 g/100 g) with ultrasonication, and OGU2: PO-CW (10 g/100 g) with ultrasonication) were compared with PO (control) to deep fry salted duck egg white (SDEW) fortified instant noodles. The impact of different frying mediums on the physicochemical properties of SDEW noodles was investigated. SDEW instant noodles that were fried using OGU and OG samples had a higher L* and b* but lower a* values than those that were fried in PO (p < 0.05). Among the oleogel-fried samples, noodles that were fried in OGU2 and OG2 effectively lowered the oil uptake and showed better cooking properties than OGU1- and OG1-fried noodles, respectively (p < 0.05). Textural attributes such as higher hardness, firmness, chewiness, tensile strength and elasticity, and lower stickiness were noticed in the samples that were fried in OGU, followed by OG and PO (p < 0.05). Scanning electron microstructure revealed a uniform and smoother surface of noodles fried in OGU and OG, whereas the PO-fried sample showed an uneven and rough surface with more bulges. Noodles were tested for fatty acid compositions, and the results found that oleogel-fried noodles retained more unsaturated fatty acids than the control (p < 0.05). During storage of the frying medium after frying the noodles, OGU and OG had higher oxidative stability with lower TBARS, PV, p-AnV, and Totox values than PO at room temperature for 12 days. Overall, using oleogel as frying media improved the physicochemical and nutritional properties of SDEW noodles. This finding could be beneficial for food industries to produce healthy fried food products for consumers.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

Noonim

Rajasekaran

Venkatachalam

2022

Gels

View full text Add to dashboard Cite

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“…In the recent study of Adrah et al. (2022), chicken breast samples fried by canola oil/carnauba wax oleogel had lower fat content than that of canola oil‐fried samples. However, the oxidative stability of oleogel‐fried chicken was not improved significantly.…”

Section: Edible Applications Of Oleogelsmentioning

confidence: 91%

“…In addition, oleogels not only delayed oxidative oil deterioration but also reduced saturated fatty acids in the oleogel-fried noodles. In the recent study of Adrah et al (2022), chicken breast samples fried by canola oil/carnauba wax oleogel had lower fat content than that of canola oil-fried samples. However, the oxidative stability of oleogel-fried chicken was not improved significantly.…”

Section: Edible Applications Of Oleogelsmentioning

confidence: 93%

Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications

Liu

Bogojevic

et al. 2022

Comp Rev Food Sci Food Safe

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The growing awareness of the adverse health effects of trans‐fats and saturated fats are driving researchers to seek healthy alternatives. A promising strategy to structure liquid oil, called oleogelation, has been a subject of great interest. In the development of oleogels, highly unsaturated oils can be structured through different gelation mechanisms by varying structuring agents (e.g., polymeric or low molecular weight oleogelators). Due to their potential to reduce saturated fat in food products while also providing solid texture without changing the oil's chemical composition and nutritional values, oleogels have been introduced into various products (meat, spread, and confectionary) as alternatives to traditional solid fats. However, the shortcomings of oleogels cannot be ignored, such as the softer texture and the poorer plasticity than traditional solid fat. As the physicochemical properties and functionalities of oleogels are highly dependent on their composition and structuring mechanism, it is possible to obtain a product with desirable functionality by choosing a suitable oleogelator or oil phase. Thus, comprehensive and detailed knowledge regarding the role of oleoglarors, oil phase, and oleogelation mechanism on oleogelation is needed. This review primarily focuses on published information within the last decades addressing how the composition and oleogelation mechanism affect the structure and functionality of oleogels and oleogel‐based products. The factors affecting the oil gelation are summarized concerning three aspects: (i) oleogelator (chemical composition and molecular structure); (ii) oil phase (TAG composition and minor component); and (iii) oleogelation mechanism. Finally, the future perspectives toward oleogels are highlighted. This review aims to deepen the understanding of oleogelation and the rational design of oleogel‐based products.

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The efficacy of beeswax in extending frying life of sunflower oil and storage stability of fried potato chips

Tajer,

Ozdemir

2023

J Americ Oil Chem Soc

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This study was performed to investigate the impact of adding beeswax to sunflower oil on its frying life and the oxidative stability of the fried potato chips during storage. In this study, sunflower oil and its oleogels containing 2, 4, and 6/100 g(w/w) of beeswax were used in order to fry potato chips for 4 h each day for 4 days consecutively. Samples fried in sunflower oil absorbed the highest amount (37.0%) of oil compared to the lowest (32.9%) in 2% oleogel. The addition of beeswax did not negatively affect the color, texture, and sensory quality of potato chips. Based on the analysis of total polar components, changes in fatty acid composition, and p‐anisidine evaluation, the findings of this study indicate that the utilization of beeswax‐sunflower oil oleogel, particularly the 6% oleogel, may offer enhanced frying stability compared to sunflower oil. Moreover, chemical analyses of the potato chips stored for 30 days revealed that the control sample contained highest level of secondary oxidation products compared to the oleogels, indicating that fried potato chips in oleogels were more resistant to oxidation during storage. Therefore, beeswax can be considered as a natural preservative that improves the shelf life of fried potato chips as well as the frying stability of sunflower oil.

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Physicochemical and microbial quality of coated raw and oleogel-fried chicken

Cited by 23 publications

References 36 publications

Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications

The efficacy of beeswax in extending frying life of sunflower oil and storage stability of fried potato chips

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