Mitigating Toxic Compounds in Deep-Fried Meat: The Antioxidant Potential of Edible Coatings

Abstract

Deep-fried foods are popular for their aroma, color, texture, and flavor but can form potentially toxic compounds like 5-hydroxymethylfurfural, polycyclic aromatic hydrocarbons, acrylamide, heterocyclic amines, trans fatty acids, and advanced glycation end products. Frequent consumption of these compounds can increase the risk of chronic conditions such as obesity, diabetes, heart disease, stroke, and certain cancers by exacerbating oxidative stress, inflammation, and tissue damage. Ensuring the safety of deep-fried foods and minimizing contaminants is crucial. Edible coatings, especially those with antioxidants, show promise in enhancing the quality and safety of fried foods. This review examines the chemistry of toxic compounds in deep-fried meat, discusses mitigation strategies, and evaluates novel technologies like gel-based coatings. These coatings, particularly protein-based ones, can reduce Maillard reaction products by competing with amino acids in meat, thus preserving quality and minimizing harmful compound formation.