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

2021 ◽  
Author(s):  
Dongfei Xie ◽  
Debin Guo ◽  
Zhen Guo ◽  
Xiuting Hu ◽  
Shunjing Luo ◽  
...  
Keyword(s):  
Oil Uptake ◽  
Fried Food

scholarly journals Frying Conditions, Methyl Cellulose, and K-Carrageenan Edible Coatings: Useful Strategies to Reduce Oil Uptake in Fried Mushrooms

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1694
Author(s):  
Montserrat Martínez-Pineda ◽  
Cristina Yagüe-Ruiz ◽  
Antonio Vercet
Keyword(s):  
Oil Content ◽  
Methyl Cellulose ◽  
Edible Films ◽  
Edible Coating ◽  
Edible Coatings ◽  
Oil Uptake ◽  
Frying Temperature ◽  
Moisture Evaporation ◽  
Fried Food ◽  
Kappa Carrageenan

Despite being widely consumed and appreciated, fried food has the unhealthy characteristic of high final oil content. Therefore, alternatives to reduce the oil uptake of fried products are being researched. The aim of this study was to investigate the effect of 0.5% methyl cellulose and 0.5% kappa-carrageenan edible films, as well as different frying procedure parameters, such as oil temperatures (from 150 to 180 °C), and thickness of slices (from 2 to 6 mm) on the oil uptake of whole fried mushrooms and their parts. The results showed a lower final oil content when lower frying temperature and thicker slices are applied. Hydrocolloid suspensions of methyl cellulose and kappa-carrageenan, used as edible coatings, were effective at reducing moisture evaporation and, consequently, oil uptake independently of the hydrocolloid temperature. A reduction of 10–22% in the final oil content was achieved. Adjusting the frying parameters and the use of methyl cellulose or kappa-carrageenan as an edible coating were useful strategies to reduce the oil uptake in fried products.

Evaluation of Resistant Starch Quality from Different Types of Banana in Batter Coating Formulation to Reduce Oil Absorption in Fried Food

2019 ◽  
Vol 2 (2) ◽  
pp. 115-120
Author(s):  
Karissha Fritzi Della ◽  
Mutiara Pratiwi ◽  
Purwa Tri Cahyana ◽  
Maria DPT Gunawan-Puteri
Keyword(s):  
Resistant Starch ◽  
Extraction Process ◽  
Fat Content ◽  
Water Retention Capacity ◽  
Oil Absorption ◽  
Retention Capacity ◽  
Fried Food ◽  
Musa Paradisiaca ◽  
Different Types ◽  
Coating Formulation

Fried food is convenient for many people due to its pleasant texture and taste. On the other hand, it comes with the risk of high oil absorption which might lead to certain health problems. Resistant starch (RS) has been known to have a functionality of reducing oil absorption. Three different types of banana: Kepok (Musa paradisiaca formatypica), Raja Bulu (Musa paradisiaca L.) and Ambon (Musa paradisiaca L. var sapientum) were evaluated on its performance when utilized as source of resistant starch especially on their application in reducing oil absorption in fried food. Tempeh was used as the food model. Banana starch (RS2) was isolated through water alkaline extraction process, continued with modification process through three repeated cycles of autoclaving-cooling process to obtain the RS3. RS3 was added into the batter coating formulation at three substitution ratios (10%, 30% and 50%) and then used to coat tempeh before frying. Evaluation of resistant starch in batter and battered productwas conducted on the following parameters: fat content, water retention capacity (WRC), coating pick up and sensory analysis. The result of this study revealed that Raja Bulu showed the most effective result on reducing oil absorption in the food tested. In the three bananas used, the ratio of 50% performed best in coating pick up (highest), WRC (highest) and fat content(lowest) parameters, but not significantly different with the 30% ratio. In terms of sensory acceptance, using Raja Bulu as the selected banana type, 30% of substitution ratio was significantly more preferable by the panelists in crispness, oiliness, and overall acceptance attributes compared to control and other substitution ratios.

Quality Characteristics of Korean Pan-fried Food (Jeon) Added with Lactic-fermented Rice Flour

2014 ◽  
Vol 43 (6) ◽  
pp. 868-876 ◽  
Author(s):  
Young-Eun Chang ◽  
Jin-Sook Kim ◽  
Ji-Hyun Lee ◽  
Kyung-Mi Kim ◽  
Gi-Chang Kim
Keyword(s):  
Rice Flour ◽  
Quality Characteristics ◽  
Fried Food

Water and Oil Dual-Absorption Composite Resins Prepared from High Internal Phase Emulsion

2014 ◽  
Vol 884-885 ◽  
pp. 186-189 ◽  
Author(s):  
San Zhu ◽  
Xiao Gang Luo ◽  
Li Bin Ma ◽  
Ya Nan Xue ◽  
Ning Cai ◽  
...  
Keyword(s):  
Composite Resins ◽  
Butyl Methacrylate ◽  
Oil Uptake ◽  
Absorption Properties ◽  
High Internal Phase Emulsion ◽  
Saturated Water ◽  
Internal Phase ◽  
External Phase ◽  
Potential Applications ◽  
Scanning Electron

Novel composite resins with dual absorption properties of water and oil are prepared by the polymerization of high internal phase emulsion (HIPEs) with n-butyl methacrylate as the external phase monomer and acrylamide as the internal phase monomer. The subsequent polymerization leads to the formation of water and oil dual-absorption composite resins. The morphology of porous structure and microcosmic phase separation after water/oil uptake is observed by scanning electron microscopy (SEM). The water and oil absorbency strongly depend on composition. The composites with saturated water uptake could absorb the chloroform again but cant absorb water if saturated with chloroform first. And the resins exhibit great reusability, keeping almost constant absorbency. The present methodology could be a potential approach to obtain amphiphilic composites, which possess potential applications in the bioengineering, medical and industrial fields.

Reduction of oil uptake in deep-fried apple slices by the combined ultrasonic and ethanol pre-treatment

LWT ◽  
2021 ◽  
pp. 112274
Author(s):  
Jiayue Gao ◽  
Ya Su ◽  
Chennuo Zhu ◽  
Jianlin Li ◽  
Tiesong Zheng ◽  
...  
Keyword(s):  
Oil Uptake ◽  
Apple Slices ◽  
Pre Treatment

Accumulation of 2-tert-Butyl-1,4-benzoquinone in fried food rich in protein and its conversion in oil during deep-frying

Food Control ◽  
2021 ◽  
pp. 108437
Author(s):  
Zeyi Wu ◽  
Qin Ye ◽  
Jinshuang Wang ◽  
Ningxiang Yu ◽  
Xiaohua Nie ◽  
...  
Keyword(s):  
Deep Frying ◽  
Fried Food ◽  
Tert Butyl

Fried food consumption and ischemic heart disease

2015 ◽  
Vol 190 ◽  
pp. 210-211 ◽  
Author(s):  
Giuseppe Lippi ◽  
Camilla Mattiuzzi ◽  
Gianfranco Cervellin
Keyword(s):  
Heart Disease ◽  
Ischemic Heart Disease ◽  
Food Consumption ◽  
Ischemic Heart ◽  
Fried Food

Fried-food consumption and risk of cardiovascular disease and all-cause mortality: a meta-analysis of observational studies

Heart ◽  
2021 ◽  
pp. heartjnl-2020-317883 ◽  
Author(s):  
Pei Qin ◽  
Ming Zhang ◽  
Minghui Han ◽  
Dechen Liu ◽  
Xinping Luo ◽  
...  
Keyword(s):  
Heart Failure ◽  
Cardiovascular Disease ◽  
Coronary Heart Disease ◽  
Food Consumption ◽  
Cardiovascular Events ◽  
Meta Analysis ◽  
Case Control ◽  
Fried Food ◽  
Major Cardiovascular Events ◽  
All Cause Mortality

ObjectiveWe performed a meta-analysis, including dose–response analysis, to quantitatively determine the association of fried-food consumption and risk of cardiovascular disease and all-cause mortality in the general adult population.MethodsWe searched PubMed, EMBASE and Web of Science for all articles before 11 April 2020. Random-effects models were used to estimate the summary relative risks (RRs) and 95% CIs.ResultsIn comparing the highest with lowest fried-food intake, summary RRs (95% CIs) were 1.28 (1.15 to 1.43; n=17, I2=82.0%) for major cardiovascular events (prospective: 1.24 (1.12 to 1.38), n=13, I2=75.7%; case–control: 1.91 (1.15 to 3.17), n=4, I2=92.1%); 1.22 (1.07 to 1.40; n=11, I2=77.9%) for coronary heart disease (prospective: 1.16 (1.05 to 1.29), n=8, I2=44.6%; case–control: 1.91 (1.05 to 3.47), n=3, I2=93.9%); 1.37 (0.97 to 1.94; n=4, I2=80.7%) for stroke (cohort: 1.21 (0.87 to 1.69), n=3, I2=77.3%; case–control: 2.01 (1.27 to 3.19), n=1); 1.37 (1.07 to 1.75; n=4, I2=80.0%) for heart failure; 1.02 (0.93 to 1.14; n=3, I2=27.3%) for cardiovascular mortality; and 1.03 (95% CI 0.96 to 1.12; n=6, I2=38.0%) for all-cause mortality. The association was linear for major cardiovascular events, coronary heart disease and heart failure.ConclusionsFried-food consumption may increase the risk of cardiovascular disease and presents a linear dose–response relation. However, the high heterogeneity and potential recall and misclassification biases for fried-food consumption from the original studies should be considered.

scholarly journals The Effect of Formulation, Dose, and Adjuvants on Uptake of Phosphite Into Pine Foliage

Plant Disease ◽  
2017 ◽  
Vol 101 (9) ◽  
pp. 1652-1658 ◽  
Author(s):  
Carol A. Rolando ◽  
Robyn E. Gaskin ◽  
Stefan F. Gous ◽  
David B. Horgan ◽  
Laura G. Raymond
Keyword(s):  
Nmr Spectroscopy ◽  
Pinus Radiata ◽  
Seed Oil ◽  
Alcohol Ethoxylate ◽  
Oil Uptake ◽  
Stability Tests ◽  
Dose Concentration

The aim of this investigation was to determine the effect of dose and adjuvant on uptake of two phosphite products (Phos-A and Phos-B) into Pinus radiata needles. In experiment 1, uptake of 6 kg ha−1 phosphite, applied as Phos-A, in 100 liters of water, together with an organosilicone superspreader (0.2%), was high (>60%). Uptake at doses greater than 6 kg ha−1 (12, 15, 18, and 24 kg ha−1) and applied in volumes less than 100 liters of water (75 and 50 liters) was poor (1 to 30%). Using stability tests and NMR spectroscopy in experiment 2, this appeared to be linked to a concentration dependent reaction resulting in the degradation of the organosilicone adjuvant that facilitated uptake of Phos-A. In experiment 3, uptake of phosphite applied as Phos-B, between 6 and 24 kg ha−1 in 100 liters of water, was tested alone and with four adjuvants (an organosilicone, alcohol ethoxylate, lecithin, and esterified seed oil). Uptake of Phos-B without any adjuvant was high (>50%) across all doses, indicating the formulation was optimized for P. radiata needles. Uptake of Phos-B increased with concentration up to 72% at 24 kg ha−1 in 100 liters of water. Symptoms of phytotoxicity were observed at rates of ≥12 kg ha−1. This study highlighted the effect of formulation, dose, concentration, and adjuvant on the uptake of phosphite into P. radiata needles.

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