Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins |
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| Affiliation: | 1. Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC, USA;2. Department of Research & Innovation, Galanakis Laboratories, Skalidi 34, GR-73131, Chania, Greece;3. Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria;1. State Key Laboratory of Food Science and Technology, School of Food Science AndTechnology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China;2. International Joint Laboratory on Food Safety, Jiangnan University, China;3. Department of Chemistry, School of Physical Science, University of Liverpool, UK;1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China;2. Hubei Collaborative Innovation Center for Processing of Agricultural Products, Wuhan, Hubei 430023, China;3. School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;4. Department of Animal & Food Sciences, University of Kentucky, Lexington, KY 40546, USA;1. Department of Food Science, University of Udine, Via Sondrio 2/A, 33000 Udine, Italy;2. Université Bourgogne Franche-Comté / AgroSup Dijon, UMR PAM, 1 Esplanade Erasme, 21000 Dijon, France |
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| Abstract: | BackgroundDeep-fat frying is a common cooking method where fat or oil is used as the heat transfer medium, in direct contact with the food at a temperature above the boiling point of water. During the deep fat frying method, oil not only serves as a heating medium but also absorbs into food, increasing the total fat content. As a result, consumption of deep-fat fried foods has been associated with coronary heart diseases, obesity and type 2 diabetes. Selection of an appropriate food coating before frying may act as a barrier to moisture loss, which is important commercially, and also reduce fat uptake during frying.Scope and approachThis paper succinctly reviews different protein sources for edible coatings and compare them with muscle food proteins which were used in deep-fat fried foods.Key findings and conclusionsProtein-based coatings have been explored as potential coating materials in fat-uptake reduction. Comparatively, proteins are able to form films with better mechanical and barrier properties than polysaccharides. Application of muscle food proteins (myofibrillar proteins) as coatings, which are rich in these proteins, is novel and could be product-friendly for deep-fried muscle foods. |
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| Keywords: | Deep-fat frying Protein Edible coating Fat uptake Muscle food |
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