Effect of hydroxypropyl methylcellulose-based coating on the formation of polar compounds in French fries

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-10-02 DOI:10.1016/j.foodchem.2025.146607

Liyang Yuan, Chin Ping Tan, Yuanfa Liu, Yong-Jiang Xu

引用次数: 0

Abstract

Excessive oil uptake and formation of polar components during deep-frying pose potential risks to food quality and safety. Three hydroxypropyl methylcellulose (HPMC; E50, E1500, and E4000), with different degree of methyl and hydroxypropyl substitution, were coated on the surface of potato strips before deep-frying. The optimal coating concentrations were determined based on the oil absorption and water loss of fried products. Compared to uncoated samples, total polar compounds (TPC) in E50-, E1500-, and E4000-coated samples were reduced by 16.12 %, 12.08 %, and 22.02 %. Additionally, coatings with E50, E1500, and E4000 decreased the proportion of oxidized triglyceride monomer (ox-TGM) by 5.57 %, 2.70 %, and 8.71 %, and total epoxy triglycerides (ETGs) by 29.96 %, 15.51 %, and 33.43 %, respectively. No significant difference in texture and sensory attributes between coated and uncoated fries were observed. Furthermore, canonical correlation analysis uncovered significantly positive correlations between ETG level in fries and hydroxypropyl content in HPMC.

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羟丙基甲基纤维素基涂层对薯条中极性化合物形成的影响

油炸过程中油脂的过量吸收和极性成分的形成对食品质量和安全构成潜在风险。在炸土豆条表面涂覆三种甲基取代和羟丙基取代程度不同的羟丙基甲基纤维素（HPMC、E50、E1500、E4000）。根据油炸产品的吸油率和失水率确定最佳包衣浓度。与未包覆样品相比，E50-， E1500-和e4000包覆样品的总极性化合物（TPC）减少了16.12 %，12.08 %和22.02 %。此外，E50、E1500和E4000涂层使氧化甘油三酯单体（oxtgm）的比例分别降低了5.57 %、2.70 %和8.71 %，总环氧甘油三酯（ETGs）的比例分别降低了29.96 %、15.51 %和33.43 %。包被薯条和未包被薯条在质地和感官属性上无显著差异。此外，典型相关分析显示，薯条中ETG水平与HPMC中羟丙基含量呈显著正相关。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.