Reduction of oil uptake of fried food by coatings: A review

Abstract

Fried food is popular because of its attractive aroma, colour and taste. However, its high oil content may cause cardiovascular diseases, such as high cholesterol and high blood pressure. Therefore, it is of great significance to reduce the oil uptake of fried food. It is found that water-oil replacement, surfactant theory and the cooling-phase effect are the main mechanisms of oil uptake in fried food. According to these mechanisms, improving the frying technology, changing the frying medium and coating treatment can reduce the amount of oil in fried foods. Among these methods, coating treatment is the most common method to reduce the oil content. Protein coatings usually have better performance than polysaccharide coatings. The performance of protein coatings depends on the type of food and protein. In addition, oil resistance of protein coatings can be improved by adding the plasticiser, combination with other components and cross-linking treatment.

Mechanical and Surface Properties of Edible Coatings Elaborated with Nanoliposomes Encapsulating Grape Seed Tannins and Polysaccharides

“…In the case of the HPMC mixture, a decrease in surface tension was observed, suggesting improved wetting and spreading ability on the surface, which could be beneficial for achieving uniform coverage [ 57 ]. Anyway, in the case of the KCG mixtures, an increase in surface tension was observed, which could reduce the formation of cracks and defects in the coating and promote better cohesion, decreasing the likelihood of detachment [ 58 , 59 ].…”

Advances in food thermal processing: frying strategies and radio frequency heating

“…The samples obtained from microwave resulted with <0.15% fat content and with high sensory scores. Xie et al (2021) reviewed the application of coatings to reduce the oil uptake, which fall within the strategies of modification of product surface. Polysaccharide (cellulose and non-cellulose derivatives) and protein (animal and vegetable origin) coatings have been studied for reducing oil uptake during frying; better performance has been found when protein coatings are applied to foods.…”

Impact of the frying temperature on protein structures and physico‐chemical characteristics of fried surimi

“…Frying is widely used to process many protein‐based foods, such as fried chicken, cheese and fish tofu (Yamsaengsung et al ., 2017; Grygier et al ., 2020; Lee et al ., 2020). During frying, raw materials are usually processed in hot oil at 150–200 °C, achieving rapid dehydration and maturation (Debnath et al ., 2003; Xie et al ., 2021). Frying involves heat and mass transfer simultaneously, which results in quick dehydration and oil uptake (Devi et al ., 2020).…”