Combined effects of guar gum based edible coating and sonication on quality of fried potato slices
Document Type : Original research
Authors
Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran
Abstract
The selection of an appropriate edible coating and effective pretreatment before the frying process can prevent moisture loss and also reduce oil uptake during frying. As a non-thermal pretreatment, ultrasound offers a wide range of applications in frying processes, especially in reducing oil absorption. In this study, the effect of guar gum based edible coating and ultrasonic pretreatment on the quality parameters of fried potato slices (FPS) was investigated. The frying time, moisture content, oil uptake, texture hardness, surface area change, surface color parameters (lightness, redness, yellowness, and total color change), and sensory attributes were assessed after the frying process. Edible coating with guar gum and ultrasonic pretreatment significantly increased the frying time of the slices (p<0.05). Ultrasonic power (75 W or 150 W) did not have a significant impact on changing the moisture content of fried potato pieces (p>0.05). The guar gum based edible coating inhibits the oil uptake in samples by reducing water evaporation. The highest (26.36%) and lowest (10.74%) oil uptake were for the uncoated and coated-high-power-sonicated (150 W) FPS, respectively. The ultrasound pretreatment significantly decreased the hardness of fried potato pieces (p<0.05). The low and high intensity ultrasonic pretreatment (75 W and 150 W, respectively) significantly decreased the crust area change of FPS (p<0.05). The minimum redness, yellowness, and total color change indexes were for the coated and high-power sonicated (150 W) samples. The highest appearance, odor, texture, flavor, and overall acceptance were for the coated and high-power sonicated (150 W) sample.
Keywords
Main Subjects
Al Faruq, A., Zhang, M. & Adhikari, B. (2019). A novel vacuum frying technology of apple slices combined with ultrasound and microwave. Ultrasonics Sonochemistry 52, 522-529. https://doi.org/10.1016/j.ultsonch.2018.12.033
Ananey-Obiri, D., Matthews, L., Azahrani, M.H., Ibrahim, S.A., Galanakis, C.M. & Tahergorabi, R. (2018). Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins. Trends in Food Science & Technology 80, 167-174. https://doi.org/https://doi.org/10.1016/j.tifs.2018.08.012
Dangal, A., Tahergorabi, R., Acharya, D.R., Timsina, P., Rai, K., Dahal, S., Acharya, P. & Giuffrè, A.M. (2024). Review on deep-fat fried foods: physical and chemical attributes, and consequences of high consumption. European Food Research and Technology 250(6), 1537-1550. https://doi.org/10.1007/s00217-024-04482-3
Dehghannya, J. & Ngadi, M. (2023). The application of pretreatments for producing low-fat fried foods: A review. Trends in Food Science & Technology 140, 104150. https://doi.org/10.1016/j.tifs.2023.104150
Devi, S., Zhang, M., Ju, R. & Bhandari, B. (2020). Water loss and partitioning of the oil fraction of mushroom chips using ultrasound-assisted vacuum frying. Food Bioscience 38, 100753. https://doi.org/10.1016/j.fbio.2020.100753
Dourado, C., Pinto, C., Barba, F.J., Lorenzo, J.M., Delgadillo, I. & Saraiva, J.A. (2019). Innovative non-thermal technologies affecting potato tuber and fried potato quality. Trends in Food Science & Technology 88, 274-289. https://doi.org/10.1016/j.tifs.2019.03.015
Eftekhari, A., Salehi, F., Gohari Ardabili, A. & Aghajani, N. (2023). Effects of basil seed and guar gums coatings on sensory attributes and quality of dehydrated orange slices using osmotic-ultrasound method. International Journal of Biological Macromolecules 253, 127056. https://doi.org/10.1016/j.ijbiomac.2023.127056
Eranda, D.H.U., Chaijan, M., Panpipat, W., Karnjanapratum, S., Cerqueira, M.A. & Castro-Muñoz, R. (2024). Gelatin-chitosan interactions in edible films and coatings doped with plant extracts for biopreservation of fresh tuna fish products: A review. International Journal of Biological Macromolecules 280, 135661. https://doi.org/10.1016/j.ijbiomac.2024.135661
Gallegos-Marin, I., Méndez-Lagunas, L.L., Rodríguez-Ramírez, J. & Martinez-Sánchez, C.E. (2020). Influence of osmotic pretreatments on the quality properties of deep-fat fried green plantain. Journal of Food Science and Technology 57(7), 2619-2628. https://doi.org/10.1007/s13197-020-04298-5
Goswami, M., Mondal, K., Prasannavenkadesan, V., Bodana, V. & Katiyar, V. (2024). Effect of guar gum-chitosan composites edible coating functionalized with essential oils on the postharvest shelf life of Khasi mandarin at ambient condition. International Journal of Biological Macromolecules 254, 127489. https://doi.org/10.1016/j.ijbiomac.2023.127489
Graham-Acquaah, S., Ayernor, G.S., Bediako-Amoa, B., Saalia, F.S., Afoakwa, E.O. & Abbey, L. (2015). Effect of blanching and frying on textural profile and appearance of yam (Dioscorea rotundata) french fries. Journal of Food Processing and Preservation 39(1), 19-29. https://doi.org/10.1111/jfpp.12204
Li, Y., Bai, X., Zhao, M., Wang, H., Feng, J., Xia, X. & Liu, Q. (2023). Sodium alginate edible coating to reduce oil absorption of French fries with maintaining overall acceptability: Based on a water replacement mechanism. International Journal of Biological Macromolecules 236, 124042. https://doi.org/10.1016/j.ijbiomac.2023.124042
Liu, Y., Tian, J., Hu, B., Yu, P. & Fan, L. (2021). Relationship between crust characteristics and oil uptake of potato strips with hot-air pre-drying during frying process. Food Chemistry 360, 130045. https://doi.org/10.1016/j.foodchem.2021.130045
Lua, H.Y., Naim, M.N., P. Mohammed, M.A., Hamidon, F. & Abu Bakar, N.F. (2020). Effects of ultrasonicated methylcellulose coating on French fries during deep frying process. Journal of Food Process Engineering 43(2), e13332. https://doi.org/10.1111/jfpe.13332
Manoharan, S., Dubey, P.K. & Sharma, M. (2024). Recent advances in deep-fat frying through pretreatments and edible coating to reduce oil absorption. Journal of Food Process Engineering 47(8), e14706. https://doi.org/10.1111/jfpe.14706
Oladejo, A.O., Ma, H., Qu, W., Zhou, C., Wu, B., Yang, X. & Onwude, D.I. (2017). Effects of ultrasound pretreatments on the kinetics of moisture loss and oil uptake during deep fat frying of sweet potato (Ipomea batatas). Innovative Food Science & Emerging Technologies 43, 7-17. https://doi.org/10.1016/j.ifset.2017.07.019
Oloruntoba, D., Ampofo, J. & Ngadi, M. (2022). Effect of ultrasound pretreated hydrocolloid batters on quality attributes of fried chicken nuggets during post-fry holding. Ultrasonics Sonochemistry 91, 106237. https://doi.org/10.1016/j.ultsonch.2022.106237
Pathare, P.B., Opara, U.L. & Al-Said, F.A.-J. (2013). Colour measurement and analysis in fresh and processed foods: A review. Food and Bioprocess Technology 6(1), 36-60. https://doi.org/10.1007/s11947-012-0867-9
Roobab, U., Chen, B.-R., Madni, G.M., Guo, S.-M., Zeng, X.-A., Abdi, G. & Aadil, R.M. (2024). Enhancing chicken breast meat quality through ultrasonication: Physicochemical, palatability, and amino acid profiles. Ultrasonics Sonochemistry 104, 106824.
Salehi et al. JFBE 7(2): 37-43,2024
43
https://doi.org/10.1016/j.ultsonch.2024.106824
Salehi, F. (2020). Effect of coatings made by new hydrocolloids on the oil uptake during deep‐fat frying: A review. Journal of Food Processing and Preservation 44(11), e14879. https://doi.org/10.1111/jfpp.14879
Salehi, F. (2023). Recent advances in the ultrasound-assisted osmotic dehydration of agricultural products: A review. Food Bioscience 51, 102307. https://doi.org/10.1016/j.fbio.2022.102307
Salehi, F., Amiri, M. & Ghazvineh, S. (2024a). Effect of ultrasonic pretreatment on textural properties and sensory attributes of cooked faba beans. Ultrasonics Sonochemistry 110, 107040. https://doi.org/10.1016/j.ultsonch.2024.107040
Salehi, F., Amiri, M. & Ghazvineh, S. (2025). Effect of ultrasound combined with edible coating based on guar gum on the physicochemical quality and texture of fried zucchini slices. Journal of Food Science 90(1), e17608. https://doi.org/10.1111/1750-3841.17608
Salehi, F., Ghazvineh, S. & Amiri, M. (2024b). Effect of basil seed gum coating and ultrasound pretreatment on frying time, oil uptake, hardness, color indexes, and sensory properties of potato slices. Ultrasonics Sonochemistry 110, 107035. https://doi.org/10.1016/j.ultsonch.2024.107035
Salehi, F., Goharpour, K. & Razavi Kamran, H. (2024c). Effects of different pretreatment techniques on the color indexes, drying characteristics and rehydration ratio of eggplant slices. Results in Engineering 21, 101690. https://doi.org/10.1016/j.rineng.2023.101690
Salehi, F., Haseli, A. & Roustaei, A. (2022). Coating of zucchini slices with Balangu, Basil, and Wild sage seeds gums to improve the frying properties. European Journal of Lipid Science and Technology 124(2), 2100120. https://doi.org/10.1002/ejlt.202100120
Salehi, F., Roustaei, A. & Haseli, A. (2021). Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips. Food Science & Nutrition 9(11), 6245-6251. https://doi.org/10.1002/fsn3.2583
Salehi, F., Samary, K. & Tashakori, M. (2024d). Influence of organic acids on the viscosity and rheological behavior of guar gum solution. Results in Engineering 22, 102307. https://doi.org/10.1016/j.rineng.2024.102307
Su, Y., Zhang, M., Bhandari, B. & Zhang, W. (2018). Enhancement of water removing and the quality of fried purple-fleshed sweet potato in the vacuum frying by combined power ultrasound and microwave technology. Ultrasonics Sonochemistry 44, 368-379. https://doi.org/10.1016/j.ultsonch.2018.02.049
Taiwo, K.A., Baik, O.D. & Farinu, A.O. (2007). Kinetics of heat and mass transfer and color development of pre-treated sweet potatoes during frying. Transactions of the ASABE 50(1), 129-135. https://doi.org/10.13031/2013.22384
van Koerten, K.N., Schutyser, M.A.I., Somsen, D. & Boom, R.M. (2015). Crust morphology and crispness development during deep-fat frying of potato. Food Research International 78, 336-342. https://doi.org/10.1016/j.foodres.2015.09.022
Zhang, J., Yu, P., Fan, L. & Sun, Y. (2021). Effects of ultrasound treatment on the starch properties and oil absorption of potato chips. Ultrasonics Sonochemistry 70, 105347. https://doi.org/10.1016/j.ultsonch.2020.105347
Ananey-Obiri, D., Matthews, L., Azahrani, M.H., Ibrahim, S.A., Galanakis, C.M. & Tahergorabi, R. (2018). Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins. Trends in Food Science & Technology 80, 167-174. https://doi.org/https://doi.org/10.1016/j.tifs.2018.08.012
Dangal, A., Tahergorabi, R., Acharya, D.R., Timsina, P., Rai, K., Dahal, S., Acharya, P. & Giuffrè, A.M. (2024). Review on deep-fat fried foods: physical and chemical attributes, and consequences of high consumption. European Food Research and Technology 250(6), 1537-1550. https://doi.org/10.1007/s00217-024-04482-3
Dehghannya, J. & Ngadi, M. (2023). The application of pretreatments for producing low-fat fried foods: A review. Trends in Food Science & Technology 140, 104150. https://doi.org/10.1016/j.tifs.2023.104150
Devi, S., Zhang, M., Ju, R. & Bhandari, B. (2020). Water loss and partitioning of the oil fraction of mushroom chips using ultrasound-assisted vacuum frying. Food Bioscience 38, 100753. https://doi.org/10.1016/j.fbio.2020.100753
Dourado, C., Pinto, C., Barba, F.J., Lorenzo, J.M., Delgadillo, I. & Saraiva, J.A. (2019). Innovative non-thermal technologies affecting potato tuber and fried potato quality. Trends in Food Science & Technology 88, 274-289. https://doi.org/10.1016/j.tifs.2019.03.015
Eftekhari, A., Salehi, F., Gohari Ardabili, A. & Aghajani, N. (2023). Effects of basil seed and guar gums coatings on sensory attributes and quality of dehydrated orange slices using osmotic-ultrasound method. International Journal of Biological Macromolecules 253, 127056. https://doi.org/10.1016/j.ijbiomac.2023.127056
Eranda, D.H.U., Chaijan, M., Panpipat, W., Karnjanapratum, S., Cerqueira, M.A. & Castro-Muñoz, R. (2024). Gelatin-chitosan interactions in edible films and coatings doped with plant extracts for biopreservation of fresh tuna fish products: A review. International Journal of Biological Macromolecules 280, 135661. https://doi.org/10.1016/j.ijbiomac.2024.135661
Gallegos-Marin, I., Méndez-Lagunas, L.L., Rodríguez-Ramírez, J. & Martinez-Sánchez, C.E. (2020). Influence of osmotic pretreatments on the quality properties of deep-fat fried green plantain. Journal of Food Science and Technology 57(7), 2619-2628. https://doi.org/10.1007/s13197-020-04298-5
Goswami, M., Mondal, K., Prasannavenkadesan, V., Bodana, V. & Katiyar, V. (2024). Effect of guar gum-chitosan composites edible coating functionalized with essential oils on the postharvest shelf life of Khasi mandarin at ambient condition. International Journal of Biological Macromolecules 254, 127489. https://doi.org/10.1016/j.ijbiomac.2023.127489
Graham-Acquaah, S., Ayernor, G.S., Bediako-Amoa, B., Saalia, F.S., Afoakwa, E.O. & Abbey, L. (2015). Effect of blanching and frying on textural profile and appearance of yam (Dioscorea rotundata) french fries. Journal of Food Processing and Preservation 39(1), 19-29. https://doi.org/10.1111/jfpp.12204
Li, Y., Bai, X., Zhao, M., Wang, H., Feng, J., Xia, X. & Liu, Q. (2023). Sodium alginate edible coating to reduce oil absorption of French fries with maintaining overall acceptability: Based on a water replacement mechanism. International Journal of Biological Macromolecules 236, 124042. https://doi.org/10.1016/j.ijbiomac.2023.124042
Liu, Y., Tian, J., Hu, B., Yu, P. & Fan, L. (2021). Relationship between crust characteristics and oil uptake of potato strips with hot-air pre-drying during frying process. Food Chemistry 360, 130045. https://doi.org/10.1016/j.foodchem.2021.130045
Lua, H.Y., Naim, M.N., P. Mohammed, M.A., Hamidon, F. & Abu Bakar, N.F. (2020). Effects of ultrasonicated methylcellulose coating on French fries during deep frying process. Journal of Food Process Engineering 43(2), e13332. https://doi.org/10.1111/jfpe.13332
Manoharan, S., Dubey, P.K. & Sharma, M. (2024). Recent advances in deep-fat frying through pretreatments and edible coating to reduce oil absorption. Journal of Food Process Engineering 47(8), e14706. https://doi.org/10.1111/jfpe.14706
Oladejo, A.O., Ma, H., Qu, W., Zhou, C., Wu, B., Yang, X. & Onwude, D.I. (2017). Effects of ultrasound pretreatments on the kinetics of moisture loss and oil uptake during deep fat frying of sweet potato (Ipomea batatas). Innovative Food Science & Emerging Technologies 43, 7-17. https://doi.org/10.1016/j.ifset.2017.07.019
Oloruntoba, D., Ampofo, J. & Ngadi, M. (2022). Effect of ultrasound pretreated hydrocolloid batters on quality attributes of fried chicken nuggets during post-fry holding. Ultrasonics Sonochemistry 91, 106237. https://doi.org/10.1016/j.ultsonch.2022.106237
Pathare, P.B., Opara, U.L. & Al-Said, F.A.-J. (2013). Colour measurement and analysis in fresh and processed foods: A review. Food and Bioprocess Technology 6(1), 36-60. https://doi.org/10.1007/s11947-012-0867-9
Roobab, U., Chen, B.-R., Madni, G.M., Guo, S.-M., Zeng, X.-A., Abdi, G. & Aadil, R.M. (2024). Enhancing chicken breast meat quality through ultrasonication: Physicochemical, palatability, and amino acid profiles. Ultrasonics Sonochemistry 104, 106824.
Salehi et al. JFBE 7(2): 37-43,2024
43
https://doi.org/10.1016/j.ultsonch.2024.106824
Salehi, F. (2020). Effect of coatings made by new hydrocolloids on the oil uptake during deep‐fat frying: A review. Journal of Food Processing and Preservation 44(11), e14879. https://doi.org/10.1111/jfpp.14879
Salehi, F. (2023). Recent advances in the ultrasound-assisted osmotic dehydration of agricultural products: A review. Food Bioscience 51, 102307. https://doi.org/10.1016/j.fbio.2022.102307
Salehi, F., Amiri, M. & Ghazvineh, S. (2024a). Effect of ultrasonic pretreatment on textural properties and sensory attributes of cooked faba beans. Ultrasonics Sonochemistry 110, 107040. https://doi.org/10.1016/j.ultsonch.2024.107040
Salehi, F., Amiri, M. & Ghazvineh, S. (2025). Effect of ultrasound combined with edible coating based on guar gum on the physicochemical quality and texture of fried zucchini slices. Journal of Food Science 90(1), e17608. https://doi.org/10.1111/1750-3841.17608
Salehi, F., Ghazvineh, S. & Amiri, M. (2024b). Effect of basil seed gum coating and ultrasound pretreatment on frying time, oil uptake, hardness, color indexes, and sensory properties of potato slices. Ultrasonics Sonochemistry 110, 107035. https://doi.org/10.1016/j.ultsonch.2024.107035
Salehi, F., Goharpour, K. & Razavi Kamran, H. (2024c). Effects of different pretreatment techniques on the color indexes, drying characteristics and rehydration ratio of eggplant slices. Results in Engineering 21, 101690. https://doi.org/10.1016/j.rineng.2023.101690
Salehi, F., Haseli, A. & Roustaei, A. (2022). Coating of zucchini slices with Balangu, Basil, and Wild sage seeds gums to improve the frying properties. European Journal of Lipid Science and Technology 124(2), 2100120. https://doi.org/10.1002/ejlt.202100120
Salehi, F., Roustaei, A. & Haseli, A. (2021). Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips. Food Science & Nutrition 9(11), 6245-6251. https://doi.org/10.1002/fsn3.2583
Salehi, F., Samary, K. & Tashakori, M. (2024d). Influence of organic acids on the viscosity and rheological behavior of guar gum solution. Results in Engineering 22, 102307. https://doi.org/10.1016/j.rineng.2024.102307
Su, Y., Zhang, M., Bhandari, B. & Zhang, W. (2018). Enhancement of water removing and the quality of fried purple-fleshed sweet potato in the vacuum frying by combined power ultrasound and microwave technology. Ultrasonics Sonochemistry 44, 368-379. https://doi.org/10.1016/j.ultsonch.2018.02.049
Taiwo, K.A., Baik, O.D. & Farinu, A.O. (2007). Kinetics of heat and mass transfer and color development of pre-treated sweet potatoes during frying. Transactions of the ASABE 50(1), 129-135. https://doi.org/10.13031/2013.22384
van Koerten, K.N., Schutyser, M.A.I., Somsen, D. & Boom, R.M. (2015). Crust morphology and crispness development during deep-fat frying of potato. Food Research International 78, 336-342. https://doi.org/10.1016/j.foodres.2015.09.022
Zhang, J., Yu, P., Fan, L. & Sun, Y. (2021). Effects of ultrasound treatment on the starch properties and oil absorption of potato chips. Ultrasonics Sonochemistry 70, 105347. https://doi.org/10.1016/j.ultsonch.2020.105347
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