Al-Asmar Asmaa, Giosafatto Concetta Valeria L, Sabbah Mohammed, Mariniello Loredana
Department of Chemical Sciences, University of Naples "Federico II", 80126 Naples, Italy.
Analysis, Poison Control and Calibration Center (APCC), An-Najah National University, P.O. Box 7 Nablus, Palestine.
Foods. 2020 Jun 1;9(6):698. doi: 10.3390/foods9060698.
This study addresses the effect of coating solutions on fried kobbah. Coating solutions were made of pectin (PEC) and grass pea flour (GPF), treated or not with transglutaminase (TGase) and nanoparticles (NPs)-namely mesoporous silica NPs (MSN) or chitosan NPs (CH-NPs). Acrylamide content (ACR), water, oil content and color of uncoated (control) and coated kobbah were investigated. Zeta potential, Z-average and in vitro digestion experiments were carried out. Zeta potential of CH-NPs was stable from pH 2.0 to pH 6.0 around + 35 mV but decreasing at pH > 6.0. However, the Z-average of CH-NPs increased by increasing the pH. All coating solutions were prepared at pH 6.0. ACR of the coated kobbah with TGase-treated GPF in the presence nanoparticles (MSN or CH-NPs) was reduced by 41.0% and 47.5%, respectively. However, the PEC containing CH-NPs showed the higher reduction of the ACR by 78.0%. Water content was higher in kobbah coated by PEC + CH-NPs solutions, while the oil content was lower. The color analysis indicated that kobbah with lower browning index containing lower ACR. Finally, in vitro digestion studies of both coating solutions and coated kobbah, demonstrated that the coating solutions and kobbah made by means of TGase or nanoparticles were efficiently digested.
本研究探讨了包衣溶液对油炸肉饼的影响。包衣溶液由果胶（PEC）和草豌豆粉（GPF）制成，分别用或不用转谷氨酰胺酶（TGase）和纳米颗粒（NPs）——即介孔二氧化硅纳米颗粒（MSN）或壳聚糖纳米颗粒（CH-NPs）处理。研究了未包衣（对照）和包衣肉饼的丙烯酰胺含量（ACR）、水分、油脂含量及颜色。进行了zeta电位、Z-平均粒径和体外消化实验。CH-NPs的zeta电位在pH 2.0至pH 6.0范围内稳定在+35 mV左右，但在pH>6.0时降低。然而，CH-NPs的Z-平均粒径随pH值升高而增大。所有包衣溶液均在pH 6.0下制备。在存在纳米颗粒（MSN或CH-NPs）的情况下，用TGase处理的GPF包衣的肉饼的ACR分别降低了41.0%和47.5%。然而，含有CH-NPs的PEC对ACR的降低率更高，为78.0%。用PEC+CH-NPs溶液包衣的肉饼水分含量较高，而油脂含量较低。颜色分析表明，ACR较低的肉饼褐变指数也较低。最后，对包衣溶液和包衣肉饼的体外消化研究表明，通过TGase或纳米颗粒制备的包衣溶液和肉饼能够被有效消化。
