Advancements in rapid and non-destructive approaches for quality assessment of fried foods and frying oil

Abstract

This study investigated the advancement in quick and non-destructive ways of assessing the quality of fried meals and frying oil, with the goal of improving food safety and consumer pleasure. Traditional quality assessment approaches sometimes include time-consuming and harmful testing, which limits their usefulness in real-time monitoring. It looked at the progression of traditional methods and the emergence of cutting-edge technologies, with a particular emphasis on the integration of multimodal approaches. This review focuses on modern approaches including spectroscopy, imaging technologies, and electronic noses that allow for the quick evaluation of essential quality features of frying oil and fried food products such as texture, color, and oil degradation. Key findings show that these unconventional approaches (e.g., NIR-spectroscopy, electric nose, imaging, etc.) are a reliable alternative to established studies, allowing producers to optimize frying operations while maintaining product integrity. However, the report acknowledges some limitations. Non-destructive approach calibration can be complicated, requiring large datasets to maintain accuracy across multiple food matrices. Furthermore, the initial price of new equipment may be a barrier for smaller food producers. Despite these challenges, incorporating quick and non-destructive procedures into quality evaluation is a big step forward for the food sector, supporting increased safety, efficiency, and product quality. Future research recommendations emphasize the need of continuous inquiry in addressing difficulties and discovering new possibilities. Future research should focus on standardizing these procedures and tackling scaling challenges in order to maximize their use across a wide range of food products.