Wang Zun, Ng Ken, Warner Robyn Dorothy, Stockmann Regine, Fang Zhongxiang
School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia.
CSIRO Agriculture and Food, Werribee, Victoria, Australia.
Compr Rev Food Sci Food Saf. 2023 Mar;22(2):1418-1437. doi: 10.1111/1541-4337.13116. Epub 2023 Jan 30.
Excessive oil uptake and formation of carcinogens, such as acrylamide (AA), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs), during deep-frying are a potential threat for food quality and safety. Cellulose- and chitosan-based edible coatings have been widely applied to deep-fried foods for reduction of oil uptake because of their barrier property to limit oil ingress, and their apparent inhibition of AA formation. Cellulose- and chitosan-based edible coatings have low negative impacts on sensory attributes of fried foods and are low cost, nontoxic, and nonallergenic. They also show great potential for reducing HCAs and PAHs in fried foods. The incorporation of nanoparticles improves mechanical and barrier properties of cellulose and chitosan coatings, which may also contribute to reducing carcinogens derived from deep-frying. Considering the potential for positive health outcomes, cellulose- and chitosan-based edible coatings could be a valuable method for the food industry to improve the quality and safety of deep-fried foods.
油炸过程中过量吸油以及形成致癌物，如丙烯酰胺（AA）、杂环胺（HCAs）和多环芳烃（PAHs），对食品质量和安全构成潜在威胁。基于纤维素和壳聚糖的可食用涂层因其具有限制油进入的阻隔性能以及对AA形成的明显抑制作用，已被广泛应用于油炸食品以减少吸油。基于纤维素和壳聚糖的可食用涂层对油炸食品的感官特性负面影响较小，且成本低、无毒、无过敏反应。它们在减少油炸食品中的HCAs和PAHs方面也显示出巨大潜力。纳米颗粒的加入改善了纤维素和壳聚糖涂层的机械性能和阻隔性能，这也可能有助于减少油炸产生的致癌物。考虑到对健康可能产生的积极影响，基于纤维素和壳聚糖的可食用涂层可能是食品工业提高油炸食品质量和安全性的一种有价值的方法。
