استفاده از پوشش خوراکی بر پایه صمغ زردآلو بر ویژگیهای فیزیکوشیمیایی و کاهش جذب روغن کدو سبز در طول فرآیند سرخ کردن
محورهای موضوعی : میکروبیولوژی مواد غذایی
آذین عبدالهی
1
,
محسن وظیفه دوست
2
,
زهره دیدار
3
,
رضا کاراژیان
4
,
محمد آرمین
5
1 - دانشجوی دکتری گروه علوم و صنایع غذایی، واحد نیشابور، دانشگاه آزاد اسلامی، نیشابور، ایران
2 - استادیار گروه علوم و صنایع غذایی، واحد نیشابور، دانشگاه آزاد اسلامی، نیشابور، ایران
3 - استادیار گروه علوم و صنایع غذایی، واحد نیشابور، دانشگاه آزاد اسلامی، نیشابور، ایران
4 - استادیار پژوهشکده بیوتکنولوژی صنعتی، جهاد دانشگاهی خراسان رضوی، مشهد، ایران
5 - استادیار گروه زراعت، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران
کلید واژه: جذب روغن, زردآلو, سرخ کردن عمیق, صمغ, کدو سبز,
چکیده مقاله :
مقدمه: صمغ ها گروهی از هیدروکلوئیدها هستند که به منظور کاهش جذب روغن در مواد غذایی سرخ شده مورد استفاده قرار می گیرند. هدف از این تحقیق بررسی ویژگیهای فیزیکوشیمیایی کدو سبز پوشش داده شده با صمغ زردآلو است.مواد و روش ها: در این تحقیق برای فرآیند پوشش دهی از صمغ زردآلو با غلظت صفر، 8 ، 10 و 12 درصد استفاده شد. خصوصیات فیزیکوشیمیایی کدوی سرخ شده همچون مقدار رطوبت، تغییرات نسبی جذب روغن، راندمان سرخ کردن، اسیدیته و pH، مواد جامد محلول، افت وزنی، شاخص رسیدگی، میزان کلروفیل و سفتی بافت در روزهای 1، 15 و 30 مورد بررسی قرار گرفت.یافته ها: نتایج نشان داد که پوشش دهی با صمغ زردآلو تأثیر معنی داری بر مقدار رطوبت، تغییرات نسبی جذب روغن و راندمان سرخ کردن برش های کدو سبز بعد از سرخ کردن داشت (P˂0.05). پوشش دهی با صمغ زردآلو منجر به افزایش اسیدیته، کاهش pH و کاهش مواد جامد محلول در نمونه های سرخ شده و خام کدو سبز گردید. کمترین میزان افت وزنی و رسیدگی و بالاترین میزان کلروفیل و سفتی بافت نیز در نمونه های پوشش داده شده مشاهده گردید.نتیجه گیری: این تحقیق پیشنهاد می کند که با استفاده از پوشش خوراکی بر پایه صمغ زردآلو می توان به محصول سرخ شده با جذب روغن کمتر و راندمان سرخ کردن بالاتر دست یافت که از نظر خصوصیات فیزیکوشیمیایی نزد مصرف کننده مقبولیت بیشتری دارد. با استفاده از پوشش صمغ زردآلو در غلظت 12% بهترین نتایج بدست آمد.
Introduction: Due to the consumer demand for use of low-fat products, many efforts have been made to reduce oil absorption in fried products. Gums are a group of hydrocolloids that are used to reduce the absorption of oil in fried foods.Materials and Methods: The effect of apricot gum based edible coating at different concentrations ( 0 , 8, 10 and 12%) during deep fat frying of zucchini cuttings were evaluated as a solution to reduce oil absorption and improve the shelf life. Physico-chemical properties of fried zucchini such as moisture and oil contents, frying yield, weight loss, acidity, pH and soluble solid content, shrinkage rate, ripening index, chlorophyll content and firmness were determined.Results: The results showed that coating with apricot gum had a significant effect on moisture and oil contents and frying yield of zucchini cuttings (P˂0.05). Coating with apricot gum resulted in higher acidity and lower pH and soluble solid content (BX) in coated samples. The lowest ripening and highest firmness was also observed in the coated samples.Conclusion: This study suggests that by using edible coating based on apricot gum can be achieved in fried zucchini cuttings with less oil absorption and higher frying efficiency, which is more acceptable to the consumer in terms of physicochemical properties. The best results obtained using apricot gum coating at a concentration of 12%.
Albert, S. & Mittal, G. S. (2002). Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product. Journal of Food Research International, 35 (5), 445-458.
Alipour, M. (2008). Investigation of the effect of carrageenan, oil temperature and frying time on the amount, oil absorption in fried potato products. Iranian Food Science and Technology Research Journal, 5 (1), 21-27. [In Persian].
Akdeniz, N. (2004). Effects of different batter formulations on quality of deep fat fried carrot slices. A Thesis Submitted to the Graduate school of Natural and Applied Sciences of Middle east Technical University.
Ananey-Obiri, D., Matthews, L. & Tahergorabi R. (2019). Chicken Processing By-Product: A Source of Protein for Fat Uptake Reduction in Deep- Fried Chicken. Food Hydrocolloids.
Antunes, M. D. C., Dandlen, S., Cavaco, A. M. & Miguel, G. (2010). Effects of postharvest application of 1-MCP and postcutting dip treatment on the quality and nutritional properties of fresh-cut kiwifruit. Journal of Agricultural and Food Chemistry, 58(10), 6173-6181.
Barbut, S. (2013). Frying-Effect of coating on crust microstructure, color, and texture of lean meat portions. Meat Science, 93, 269-274.
Cavaco, A. M., Pinto, P., Antunes, M. D., Silva, J. M. & Guerra, R. (2009). Rocha pear firmness predicted by a Vis/NIR segmented model. Postharvest Biology and Technology, 51(3), 311e319.
Daraei Garmakhany, A., Aghajani, N. & Kashiri, M. (2011). Use of hydrocolloids as edible covers to produce low fat French fries. Latin Ameri Appl Res, 41, 211-216.
Dehghan Nasiri, F., Mohebbi, M., Tabatabaee Yazdi, F. & Haddad Khodaparast, M. H. (2011). Kinetic modeling of mass transfer during deep fat frying of fried shrimp nugget prepared without a pre-frying step. Food and Bioproducts Proce, 89, 241-247.
Dana, D. I. & Saguy, S. (2006). Review: Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth. Advances in Colloid and Interface Science, 128–130.
Duan, J., Wu, R., Strik, B. C. & Zhao, Y. (2011). Effect of edible coatings on the quality of fresh blueberries (Duke and Elliott) under commercial storage conditions. Postharvest Biology and Technology, 59(1), 71-79.
Duran, M., Pedreschi, F., Moyano, P. & Troncoso, E. (2007). Oil partition in pre-treated potato slices during frying and cooling. Journal of Food Engineering, 81, 256-265.
Eissa, H. A., Ramadan, M. T., Ali, H. S. & Ragab, G. H. (2013). Optimizing Oil Reduction in Fried Eggplant Rings. Journal of Applied Sciences Research, 9(6), 3708-3717.
Fathi, M. (2015). Investigation of physicochemical properties of apricot gum exfoliation and its film. Ferdiwsi University of Mashhad. [In Persian].
García, M.A., Ferrero, C., Bértola, N., Martino, M. & Zaritzky, N. (2002). Edible coatings from cellulose derivatives to reduce oil uptake in fried products. Innovative Food Science and Emerging Technologies, 3 (4), 391-397.
Hassimotto, N. M. A., Pinto, M. D. S. & Lajolo, F. M. (2008). Antioxidant status in humans after consumption of blackberry (Rubus fruticosus L.) juices with and without defatted milk. Journal of Agricultural and Food Chemistry, 56(24), 11727-11733.
Hesham, A. E., Mostafa, T. R., Hatem, S. A. & Gamal, H. R. (2013). Optimizing Oil Reduction in Fried Eggplant Rings. Journal of Applied Sciences Research. 9(6), 3708-3717.
Ikoko, J. & Kuri, V. (2007). Osmotic Pre-treatment Effect on Fat Intake Reduction and Eating Quality of Deepfried Plantain. Food Chemistry. 102, 523-531.
Jiang, T., Feng, L., Zheng, X. & Li, J. (2013). Physicochemical responses and microbial characteristics of shiitake mushroom (Lentinus edodes) to gum arabic coating enriched with natamycin during storage. Food Chemistry, 138, 1992–1997
Jokar, M., Nikpppour, H., Aminlari, M., Ramezani, R. & Mazloomi, M. (2009). Production of low fat potato chips using hydrocolloid coating. Iranian Journal of Nutriotion Science and Food Technology, 1(3), 9-17. [In Persian].
Khalili, A. H. (1999). Quality of french fried potatoes as influenced by coating with hydrocolloids. Food Chemistry, 66 (2), 201-208
Khazaeia, N., Esmaiilia, M. & Emam-Djomeh, Z. (2016). Effect of active edible coatings made by basil seed gum and thymol onoil uptake and oxidation in shrimp during deep-fat frying. Carbohydrate Polymers, 137, 249–254
Krokida, M. K., Oreopoulou, V., Maroulis, Z. B. & Marinos-Kouris, D. (2001). Deep Fat Frying Of Potato Strips-Quality Issues. An International Journal. 19(5).
Mahmood, T., Anwar, F., Abbas, M., Boyce, M. C. & Saari, N. (2012). Compositional variation in sugars and organic acids at different maturity stages in selected small fruits from Pakistan. International Journal of Molecular Sciences, 13, 1380-1392.
Maftoonazad, N., Ramaswamy, H. S. & Marcotte, M. (2008). Shelf-life extension of peaches through sodium alginate and methyl cellulose edible coatings. International Journal of Food Science and Technology, 43, 951–957.
Mali, S. & Grossmann, M. V. E. (2003). Effects of yam starch films on storability and quality of fresh strawberries (Fragaria ananassa). Journal of Agriculture and Food Chemistry, 51, 7005-7011.
Martınez-Romero, D., Alburquerque, N., Valverde, J.M., Guillen, F., Castillo, S., Valero, D. & Serrano, M. (2005). Postharvest sweet cherry quality and safety maintenance by Aloevera treatments: A new edible coating. Postharvest Biology and Technology, 39, 93-100.
Mehrin, M. (2000). Properties of fruits and vegetables. Khashayar press. 1, 159. [In Persian].
Mellema, M. (2003). A review Mechanism and reduction of fat uptake in deep-fat fried foods. Trends in Food Science and Technology, 14, 364-373.
Mohammadzadeh, S., Buzari, N. & Abdusi, V. (2013), assessment of pomological, morphological and genetic properties of natine cultivars of apricot. Jornal of Horticultural Science, 44(2), 179-191.
Mohebbi, M., Ansarifar, E., Hasanpour, N. & Amiryousefi, M. R. (2012). Suitability of aloe vera and gum tragacanth as edible coatings for extending the shelf life of button mushroom. Food Bioprocessing and Technology, 5, 3193-3202.
Moldao-Martins, M., Beirao da Costa, S. M. & Costa, M. L. (2003). The effects of edible coatings on postharvest quality of the “Bravo de Esmolfe” apple. European Food Research and Technology, 217(4), 325e328.
Moraes, K. S., de Fagundes, C., Melo, M. C., Andreani, P. & Monteiro, A.R. (2012). Con-servation of Williams pear using edible coating with alginate and carrageenan. Ciencia e Tecnologia de Alimentos, 32, 679–684.
Naghavi, E. A., Ghorbani, R. & Bagherzadeh S. (2018). Comparative Investigation of Barrier Effect of Basil Seed Gum, Carboxymethyl Cellulose and Guar on Mass Transfer during the Deep-Fat Frying of Potato Strips and Regression Modeling of Oil Absorption Kinetic. Food Science and Technology, 14, 10. [In Persian].
Normah, H. & Jirapa, P. (2000). Vitamin A activity of rice-based weaning foods enriched with germinated cowpea flour, banana, pumpkin and milk powder. Malaysian Journal of Nutrition 6: 65-73.
Nyun Kim, D., Lim, J., Bae, I. Y., Gyu Lee, H. & Lee, S. (2011). Effect of hydrocolloid coatings on the heat transfer and oil uptake during frying of potato strips. Journal of Food Engineering, 102, 317-320.
Oms-Oliu, G., Soliva-Fortuny, R. & Martín-Belloso, O. (2008). Using polysaccharidebased edible coatings to enhance quality and antioxidant properties of fresh-cut melon. LWT e Food Science and Technology, 41(10), 1862-1870.
Parimala K. R. & Sudha M. L. (2012). Effect of hydrocolloids on the rheological, microscopic, mass transfer characteristics during frying and quality characteristics of puri. Food Hydrocolloids, 27, 1, 191-200
Rojas-Graü, M. A., Raybaudi-Massilia, R. M., Soliva-Fortuny, R. C., Avena- Bustillos, R. J., McHugh, T. H. & Martín-Belloso, O. (2007). Apple puree-alginate edible coating as carrier of antimicrobial agents to prolong shelf-life of fresh-cut apples. Postharvest Biology and Technology, 45(2), 254e264.
Sahin, S., Sumnu, S.G. (2009). Advances in Deep-Fat Frying of Foods. CRC press. New York.
Sari, A. A., Mirmoeini, S. S. & Daraei Garmakhany, A. (2017). Effect of Aloe Vera Gel on Oil Absorption and Organoleptical Properties of Fried Chicken Meat. Iranian Journal of Nutrition Sciences & Food Technology.12, 3. [In Persian].
Serrano, M., Martínez-Romero, D., Guill, F., Valverde, J. M., Zapata, P. J. & Castillo, S. (2008). The addition of essential oils to MAP as a tool to maintain the overall quality of fruits. Trends in Food Science & Technology, 19(9), 464-471.
Soliva-Fortuny, R. C. & Martín-Belloso, O. (2003). New advances in extending the shelf-life of fresh-cut fruits: A review. Trends in Food Science & Technology, 14(9), 341-353.
Susanne, A. Gauri, S.M. (2002). Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product. Journal of Food Research International, 35: 445-458.
Trujillo-Agudelo, S., Osorio, A., Gómez, F., Contreras-Calderón, J., Mesías-Garcia, M., Delgado-Andrade, C., Morales, F. & Vega-Castro, O. (2019). Evaluation of the application of an edible coating and different frying temperatures on acrylamide and fat content in potato chips. Journal of Food Process Engineering,
Valiahdi, S. A., Asadollahi, S, Hosseini, E. & Eyvaz Zadeha, O. (2019). Effect of Edible Coatings (Xanthan gum and Carob gum) on the Physicochemical and Sensory Properties of French Fries Potatoes. Malaysian Journal of Applied Sciences, 4(1), 48-59
Vishwasrao, C. & Laxmi, A. (2016). Postharvest shelf-life extension of pink guavas (Psidium guajava L.) using HPMC-based edible surface coatings. Journal of food science and technology. 53, 1966-1974.
Yaman, O. & Bayindirh, L. (2002). Effects of an edible coating and cold storage on shelf-life and quality of cherries. Lebensm Wiss Technology, 35, 146–150.
Yusuf, A. K., Hassan Usman, K. & Katsian, N. (2011). Studies on some physicochemical peroperties of the plant gum exudates of ACACIA.
Zamani Ghaleshahi, A., Farhoosh, R. & Razavi, S. M. A. (2015). Effect of Basil seed hydrocolloid on the oil uptake and physical properties of potato strips during deep-fat frying. Iranian Food Science and Technology, 11, 4, 309-318. [In Persian].
Zitko, V., Rosík, J., Bruteničová, M. & Kubala, J. (1965). Some structural features of apricot-tree gum (Prunus armeniaca L.). Collection of Czechoslovak Chemical Communications, 30(10), 3501-3512.
Zou, K., Teng, J., Huang, L., Dai, X. & Wei, B. (2013). Effect of Osmotic Pretreatment on Quality of Mango Chips by Explosion Puffing Drying. LWT – Food Science and Technology, 51, 253-259.
_||_Albert, S. & Mittal, G. S. (2002). Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product. Journal of Food Research International, 35 (5), 445-458.
Alipour, M. (2008). Investigation of the effect of carrageenan, oil temperature and frying time on the amount, oil absorption in fried potato products. Iranian Food Science and Technology Research Journal, 5 (1), 21-27. [In Persian].
Akdeniz, N. (2004). Effects of different batter formulations on quality of deep fat fried carrot slices. A Thesis Submitted to the Graduate school of Natural and Applied Sciences of Middle east Technical University.
Ananey-Obiri, D., Matthews, L. & Tahergorabi R. (2019). Chicken Processing By-Product: A Source of Protein for Fat Uptake Reduction in Deep- Fried Chicken. Food Hydrocolloids.
Antunes, M. D. C., Dandlen, S., Cavaco, A. M. & Miguel, G. (2010). Effects of postharvest application of 1-MCP and postcutting dip treatment on the quality and nutritional properties of fresh-cut kiwifruit. Journal of Agricultural and Food Chemistry, 58(10), 6173-6181.
Barbut, S. (2013). Frying-Effect of coating on crust microstructure, color, and texture of lean meat portions. Meat Science, 93, 269-274.
Cavaco, A. M., Pinto, P., Antunes, M. D., Silva, J. M. & Guerra, R. (2009). Rocha pear firmness predicted by a Vis/NIR segmented model. Postharvest Biology and Technology, 51(3), 311e319.
Daraei Garmakhany, A., Aghajani, N. & Kashiri, M. (2011). Use of hydrocolloids as edible covers to produce low fat French fries. Latin Ameri Appl Res, 41, 211-216.
Dehghan Nasiri, F., Mohebbi, M., Tabatabaee Yazdi, F. & Haddad Khodaparast, M. H. (2011). Kinetic modeling of mass transfer during deep fat frying of fried shrimp nugget prepared without a pre-frying step. Food and Bioproducts Proce, 89, 241-247.
Dana, D. I. & Saguy, S. (2006). Review: Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth. Advances in Colloid and Interface Science, 128–130.
Duan, J., Wu, R., Strik, B. C. & Zhao, Y. (2011). Effect of edible coatings on the quality of fresh blueberries (Duke and Elliott) under commercial storage conditions. Postharvest Biology and Technology, 59(1), 71-79.
Duran, M., Pedreschi, F., Moyano, P. & Troncoso, E. (2007). Oil partition in pre-treated potato slices during frying and cooling. Journal of Food Engineering, 81, 256-265.
Eissa, H. A., Ramadan, M. T., Ali, H. S. & Ragab, G. H. (2013). Optimizing Oil Reduction in Fried Eggplant Rings. Journal of Applied Sciences Research, 9(6), 3708-3717.
Fathi, M. (2015). Investigation of physicochemical properties of apricot gum exfoliation and its film. Ferdiwsi University of Mashhad. [In Persian].
García, M.A., Ferrero, C., Bértola, N., Martino, M. & Zaritzky, N. (2002). Edible coatings from cellulose derivatives to reduce oil uptake in fried products. Innovative Food Science and Emerging Technologies, 3 (4), 391-397.
Hassimotto, N. M. A., Pinto, M. D. S. & Lajolo, F. M. (2008). Antioxidant status in humans after consumption of blackberry (Rubus fruticosus L.) juices with and without defatted milk. Journal of Agricultural and Food Chemistry, 56(24), 11727-11733.
Hesham, A. E., Mostafa, T. R., Hatem, S. A. & Gamal, H. R. (2013). Optimizing Oil Reduction in Fried Eggplant Rings. Journal of Applied Sciences Research. 9(6), 3708-3717.
Ikoko, J. & Kuri, V. (2007). Osmotic Pre-treatment Effect on Fat Intake Reduction and Eating Quality of Deepfried Plantain. Food Chemistry. 102, 523-531.
Jiang, T., Feng, L., Zheng, X. & Li, J. (2013). Physicochemical responses and microbial characteristics of shiitake mushroom (Lentinus edodes) to gum arabic coating enriched with natamycin during storage. Food Chemistry, 138, 1992–1997
Jokar, M., Nikpppour, H., Aminlari, M., Ramezani, R. & Mazloomi, M. (2009). Production of low fat potato chips using hydrocolloid coating. Iranian Journal of Nutriotion Science and Food Technology, 1(3), 9-17. [In Persian].
Khalili, A. H. (1999). Quality of french fried potatoes as influenced by coating with hydrocolloids. Food Chemistry, 66 (2), 201-208
Khazaeia, N., Esmaiilia, M. & Emam-Djomeh, Z. (2016). Effect of active edible coatings made by basil seed gum and thymol onoil uptake and oxidation in shrimp during deep-fat frying. Carbohydrate Polymers, 137, 249–254
Krokida, M. K., Oreopoulou, V., Maroulis, Z. B. & Marinos-Kouris, D. (2001). Deep Fat Frying Of Potato Strips-Quality Issues. An International Journal. 19(5).
Mahmood, T., Anwar, F., Abbas, M., Boyce, M. C. & Saari, N. (2012). Compositional variation in sugars and organic acids at different maturity stages in selected small fruits from Pakistan. International Journal of Molecular Sciences, 13, 1380-1392.
Maftoonazad, N., Ramaswamy, H. S. & Marcotte, M. (2008). Shelf-life extension of peaches through sodium alginate and methyl cellulose edible coatings. International Journal of Food Science and Technology, 43, 951–957.
Mali, S. & Grossmann, M. V. E. (2003). Effects of yam starch films on storability and quality of fresh strawberries (Fragaria ananassa). Journal of Agriculture and Food Chemistry, 51, 7005-7011.
Martınez-Romero, D., Alburquerque, N., Valverde, J.M., Guillen, F., Castillo, S., Valero, D. & Serrano, M. (2005). Postharvest sweet cherry quality and safety maintenance by Aloevera treatments: A new edible coating. Postharvest Biology and Technology, 39, 93-100.
Mehrin, M. (2000). Properties of fruits and vegetables. Khashayar press. 1, 159. [In Persian].
Mellema, M. (2003). A review Mechanism and reduction of fat uptake in deep-fat fried foods. Trends in Food Science and Technology, 14, 364-373.
Mohammadzadeh, S., Buzari, N. & Abdusi, V. (2013), assessment of pomological, morphological and genetic properties of natine cultivars of apricot. Jornal of Horticultural Science, 44(2), 179-191.
Mohebbi, M., Ansarifar, E., Hasanpour, N. & Amiryousefi, M. R. (2012). Suitability of aloe vera and gum tragacanth as edible coatings for extending the shelf life of button mushroom. Food Bioprocessing and Technology, 5, 3193-3202.
Moldao-Martins, M., Beirao da Costa, S. M. & Costa, M. L. (2003). The effects of edible coatings on postharvest quality of the “Bravo de Esmolfe” apple. European Food Research and Technology, 217(4), 325e328.
Moraes, K. S., de Fagundes, C., Melo, M. C., Andreani, P. & Monteiro, A.R. (2012). Con-servation of Williams pear using edible coating with alginate and carrageenan. Ciencia e Tecnologia de Alimentos, 32, 679–684.
Naghavi, E. A., Ghorbani, R. & Bagherzadeh S. (2018). Comparative Investigation of Barrier Effect of Basil Seed Gum, Carboxymethyl Cellulose and Guar on Mass Transfer during the Deep-Fat Frying of Potato Strips and Regression Modeling of Oil Absorption Kinetic. Food Science and Technology, 14, 10. [In Persian].
Normah, H. & Jirapa, P. (2000). Vitamin A activity of rice-based weaning foods enriched with germinated cowpea flour, banana, pumpkin and milk powder. Malaysian Journal of Nutrition 6: 65-73.
Nyun Kim, D., Lim, J., Bae, I. Y., Gyu Lee, H. & Lee, S. (2011). Effect of hydrocolloid coatings on the heat transfer and oil uptake during frying of potato strips. Journal of Food Engineering, 102, 317-320.
Oms-Oliu, G., Soliva-Fortuny, R. & Martín-Belloso, O. (2008). Using polysaccharidebased edible coatings to enhance quality and antioxidant properties of fresh-cut melon. LWT e Food Science and Technology, 41(10), 1862-1870.
Parimala K. R. & Sudha M. L. (2012). Effect of hydrocolloids on the rheological, microscopic, mass transfer characteristics during frying and quality characteristics of puri. Food Hydrocolloids, 27, 1, 191-200
Rojas-Graü, M. A., Raybaudi-Massilia, R. M., Soliva-Fortuny, R. C., Avena- Bustillos, R. J., McHugh, T. H. & Martín-Belloso, O. (2007). Apple puree-alginate edible coating as carrier of antimicrobial agents to prolong shelf-life of fresh-cut apples. Postharvest Biology and Technology, 45(2), 254e264.
Sahin, S., Sumnu, S.G. (2009). Advances in Deep-Fat Frying of Foods. CRC press. New York.
Sari, A. A., Mirmoeini, S. S. & Daraei Garmakhany, A. (2017). Effect of Aloe Vera Gel on Oil Absorption and Organoleptical Properties of Fried Chicken Meat. Iranian Journal of Nutrition Sciences & Food Technology.12, 3. [In Persian].
Serrano, M., Martínez-Romero, D., Guill, F., Valverde, J. M., Zapata, P. J. & Castillo, S. (2008). The addition of essential oils to MAP as a tool to maintain the overall quality of fruits. Trends in Food Science & Technology, 19(9), 464-471.
Soliva-Fortuny, R. C. & Martín-Belloso, O. (2003). New advances in extending the shelf-life of fresh-cut fruits: A review. Trends in Food Science & Technology, 14(9), 341-353.
Susanne, A. Gauri, S.M. (2002). Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product. Journal of Food Research International, 35: 445-458.
Trujillo-Agudelo, S., Osorio, A., Gómez, F., Contreras-Calderón, J., Mesías-Garcia, M., Delgado-Andrade, C., Morales, F. & Vega-Castro, O. (2019). Evaluation of the application of an edible coating and different frying temperatures on acrylamide and fat content in potato chips. Journal of Food Process Engineering,
Valiahdi, S. A., Asadollahi, S, Hosseini, E. & Eyvaz Zadeha, O. (2019). Effect of Edible Coatings (Xanthan gum and Carob gum) on the Physicochemical and Sensory Properties of French Fries Potatoes. Malaysian Journal of Applied Sciences, 4(1), 48-59
Vishwasrao, C. & Laxmi, A. (2016). Postharvest shelf-life extension of pink guavas (Psidium guajava L.) using HPMC-based edible surface coatings. Journal of food science and technology. 53, 1966-1974.
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