Effects of dietary fiber on the quality of fried oysters and oil Permeation mechanism

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-02-01 DOI:10.1016/j.foodres.2025.115898

Junbo Chu , Songyi Lin , Yuxin Xie , Lin Ma , Simin Zhang

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Abstract

Fried oysters are a traditional dish in coastal regions; however, concerns have been raised regarding the potential nutritional loss drawbacks due to the high temperatures in the frying process, which can lead to oil oxidation. This study investigates the effects of soybean dietary fiber (SDF) and citrus dietary fiber (CDF) at supplemental levels of 0.5 %, 1 %, 2 %, and 4 % on the overall quality of fried oysters. The findings indicate that compared with the control group without dietary fiber, the addition of dietary fibers effectively reduced oil absorption and improved nutritional quality. At a 2 % concentration, SDF and CDF significantly decreased thiobarbituric acid reactive substances (TBARs) by 24.24 % and 15.59 % and peroxide value (POV) by 38.30 % and 31.24 %, respectively, while also inhibiting lipid penetration. Further analysis through molecular docking simulations, viscosity measurements, and scanning electron microscopy (SEM) revealed that dietary fibers bind to the batter, forming a protective mechanical barrier around the oysters. This research endeavor seeks to provide a theoretical basis for improving the quality of fried oysters.

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.