Physicochemical Changes of Deep-Fat-Fried Chicken Drumsticks Treated with Quercetin-in-Edible Coating during Storage Time

Adrah, Kelvin; Ananey-Obiri, Daniel; Tahergorabi, Reza

doi:10.3390/foods10020467

Cited by 9 publications

(3 citation statements)

References 49 publications

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“…On the contrary, the FDA suggests that an important change in the production process with the use of nanotechnology might have an impact on the essence, safety, and supervision status of the material. Therefore, the FDA expects that safety evaluations should be based on the information obtained using the nanometer version [ 39 , 40 ].…”

Section: General Rules For Using Nano-materials In the Food Packagingmentioning

confidence: 99%

Migration of Various Nanoparticles into Food Samples: A Review

Paidari

Tahergorabi

Anari

et al. 2021

Foods

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Nanotechnology has provided new opportunities for the food industry with its applications in food packaging. The addition of nanoparticles, such as clay, silver and copper, can improve the mechanical and antimicrobial properties of food packaging. However, nanoparticles may have an adverse impact on human health. This has led to legislative and regulatory concerns. The inhibitory effects of nano packaging on different microorganisms, such as Salmonella, E. coli, and molds, have been studied. Nanoparticles, like other materials, may have a diverse set of properties that need to be determined. In this review, different features of silver, clay and copper nanoparticles, such as their anti-microbial, cell toxicity, genetic toxicity, mechanical properties, and migration, are critically evaluated in the case of food packaging. Specifically, the viewpoints of WHO, FDA, and ESFA, concerning the nano-silver application in food packaging, are discussed as well.

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Section: General Rules For Using Nano-materials In the Food Packagingmentioning

confidence: 99%

Migration of Various Nanoparticles into Food Samples: A Review

Paidari

Tahergorabi

Anari

et al. 2021

Foods

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“…Natural edible coatings on chicken meat have been documented to improve oxidative stability, prevent pathogen growth, release an aromatic taste, retain colour freshness, and enhance tenderness while increasing shelf life (Adrah et al, 2021). In addition, edible coatings may capture oil droplets between network polysaccharide-based structural components (e.g., chitosan and pectin) and protein molecules (Jiménez-Saelices et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Effect of dual-functional coating of chicken fillet with pectin-curcumin-lemongrass oil emulsion on the shelf-life stability and fat uptake during frying

Puat

Kamaruding

Shaharuddin

2022

AAlim

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This study aims to formulate the optimal pectin-curcumin-lemongrass oil emulsion (PE) for coating of chicken fillet at 50:50%, 70:30%, and 90:10%, based on microbial growth inhibition, freshness consistency, and fat absorption during frying. Throughout the 7 days of storage, chicken fillet coated with 70:30% PE showed significant (P < 0.05) suppressive activity against psychrophilic bacteria (8.09 ± 0.00 log10 CFU g−1) compared to non-coated sample (8.27 ± 0.06 log10 CFU g−1). In contrast, 90:10% PE coating inhibited the growth of yeasts or moulds on chicken fillet at 8.24 ± 0.28 log10 CFU g−1, compared to non-coated sample (9.16 ± 0.14 log10 CFU g−1). The 70:30% PE coating showed a better fillet's toughness (18.30 ± 1.32 N mm−1 s−1) and firmness (1.49 ± 0.22 N mm−1) when compared to fillet without coating. After 7 days of storage, coated and uncoated samples showed the same total colour difference (E value) indicating PE coating preserved the texture of fillet and colour. Both coated samples (70:30% and 90:10%) reduced fat uptake during frying by 13.70%–14.25%. The application of PE coating at 90:10% was effectively functioned as an excellent coating to preserve the quality and safety of fillet.

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“…The application of battered and breaded coatings for supplying antioxidants in meat products, especially those designed for deepfrying, has not been thoroughly studied yet, although lipid oxidation is one of the key reactions affecting their quality. An attempt to incorporate quercetin at a concentration of 1% into the edible coating in order to increase the oxidative stability of chicken drumsticks proved unsuccessful [21], probably due to its low concentration. It seems that no trials were made to enrich the breading systems by supplying the bread with antioxidants.…”

Section: Introductionmentioning

confidence: 99%

Retention of Antioxidants from Dried Carrot Pomace in Wheat Bread

et al. 2022

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The trial aimed to check the retention of carrot pomace antioxidants in wheat bread, using a variety of colorimetric assays. It was observed that the addition of 15% dried carrot pomace significantly affected dough properties. The enriched bread was acceptable in terms of technological parameters but exhibited strong carrot flavor and orange color. The incorporation of antioxidants from carrot pomace allowed us to increase the antioxidant potential of wheat bread (32% for DPPH and ABTS assays, 3 times for FRAP and 4 times for FOMO). The extent of the changes in contents of individual groups of antioxidants was not always proportional to the applied addition level (increase in polyphenols was almost eight times, flavonoids—nine times, phenolic acids—two times and flavonols—eight times, compared to the control). The study revealed that the antioxidant properties of the pomace are largely preserved during baking, and therefore such a product could be used for the production of breadcrumbs for coating and admixing purposes.

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Physicochemical Changes of Deep-Fat-Fried Chicken Drumsticks Treated with Quercetin-in-Edible Coating during Storage Time

Cited by 9 publications

References 49 publications

Migration of Various Nanoparticles into Food Samples: A Review

Migration of Various Nanoparticles into Food Samples: A Review

Effect of dual-functional coating of chicken fillet with pectin-curcumin-lemongrass oil emulsion on the shelf-life stability and fat uptake during frying

Retention of Antioxidants from Dried Carrot Pomace in Wheat Bread

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