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The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after deep fat frying.

ABSTRACT: The effect of four edible hydrocolloid coatings (carboxymethyl cellulose, chitosan, pectin and gum arabic) on fresh-cut potato's colour, pH and moisture content during storage was studied. Possibility of coating enrichment with natural olive leaf extract and sodium ascorbate was also evaluated. Coatings scored as the best ones straight after coating or during storage for 7 days at 10 ± 1 °C, were used for deep fat frying of potato. Chitosan was shown to cause significant decrease in pH and browning of potato strips. Pectin was classified as good coating alone but in combination with olive leaf extract showed lower quality parameters of fresh-cut samples compared to control. Only carboxymethyl cellulose and gum arabic itself or enriched with olive leaf extract or sodium ascorbate were shown not to affect colour, pH and moisture during storage. Moreover, these coatings significantly reduced fat content in deep fat fried potato strips, without influence on L*, b*, whiteness index (WI), and ΔE.

SUBMITTER: Kurek M

PROVIDER: S-EPMC8249657 | biostudies-literature | 2021 Aug

REPOSITORIES: biostudies-literature

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The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after deep fat frying.

Kurek M M Repajić M M Marić M M Ščetar M M Trojić P P Levaj B B Galić K K

Journal of food science and technology 20200925 8

The effect of four edible hydrocolloid coatings (carboxymethyl cellulose, chitosan, pectin and gum arabic) on fresh-cut potato's colour, pH and moisture content during storage was studied. Possibility of coating enrichment with natural olive leaf extract and sodium ascorbate was also evaluated. Coatings scored as the best ones straight after coating or during storage for 7 days at 10 ± 1 °C, were used for deep fat frying of potato. Chitosan was shown to cause significant decrease in pH and brown ...[more]

PMID: 34294970

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Project description:AbstractThe dense nutritional structure of meat predisposes it to microbial spoilage and oxidative changes. Thus, the present study evaluated the antimicrobial and antioxidant effect of the edible coating of nanoparticles of chitosan and oregano essential oil on the quality and shelf-life of chicken patties. Total four types of edible coatings were prepared, viz. T1:0.3% chitosan; T2:0.3% chitosan incorporated with 0.3% v/v oregano essential oil; T3:0.3% chitosan nanoparticles and T4: nanoparticles of 0.3% chitosan incorporated with 0.3% v/v oregano essential oil which were characterized by UV-visible spectrophotometry, particle size analysis and High-Resolution Transmission Electron Microscopy (HR-TEM). The chicken patties were dipped in developed edible coatings and evaluated for quality parameters at five days interval during refrigeration storage (4 ± 1 °C). The results indicated significantly (P < 0.05) improved physicochemical, microbiological, Hunter colour and sensory parameters in treatments than in control. Among the treatments, quality parameters were significantly enhanced in T4 than in other treatments. The results revealed that T3 and T4 had an improved shelf life of about 25 days while T1 and T2 had a shelf life of 15 and 20 days, respectively, but control spoiled on the 10th day of refrigeration storage.Graphical abstractEdible coating of nanoparticles of chitosan alone (T3) as well as chitosan incorporated with incorporated with oregano essential (T4) oil were prepared and characterized by HR-TEM and UV-Vis Spectrophotometry. UV-Vis Spectrophotometry revealed that T3 and T4 had the absorption maximum of 209 nm and 276 nm, respectively. HR-TEM revealed that (T4) had a spherical shape, with average size ranging from 100 to 200 nm while (T3) had a smaller size ranging from 80 to 100 nm, with a rough surface having a dense structure. Upon coating of chicken patties with edible coatings, a significant improvement was observed in the quality and shelf-life of chicken patties than control during refrigeration storage (4±1 °C).Supplementary informationThe online version contains supplementary material available at 10.1007/s13197-023-05804-1.

Dataset Information

The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after deep fat frying.

Publications

The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after deep fat frying.

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