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Improved Shelf-Life and Consumer Acceptance of Fresh-Cut and Fried Potato Strips by an Edible Coating of Garden Cress Seed Mucilage

Coatings that reduce the fat content of fried food are an alternate option to reach both health concerns and consumer demand. Mucilage of garden cress (Lepidium sativum) seed extract (MSE) was modified into an edible coating with or without ascorbic acid (AA) to coat fresh-cut potato strips during c...

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Autores principales: Ali, Marwa R., Parmar, Aditya, Niedbała, Gniewko, Wojciechowski, Tomasz, Abou El-Yazied, Ahmed, El-Gawad, Hany G. Abd, Nahhas, Nihal E., Ibrahim, Mohamed F. M., El-Mogy, Mohamed M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8303181/
https://www.ncbi.nlm.nih.gov/pubmed/34359406
http://dx.doi.org/10.3390/foods10071536
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author Ali, Marwa R.
Parmar, Aditya
Niedbała, Gniewko
Wojciechowski, Tomasz
Abou El-Yazied, Ahmed
El-Gawad, Hany G. Abd
Nahhas, Nihal E.
Ibrahim, Mohamed F. M.
El-Mogy, Mohamed M.
author_facet Ali, Marwa R.
Parmar, Aditya
Niedbała, Gniewko
Wojciechowski, Tomasz
Abou El-Yazied, Ahmed
El-Gawad, Hany G. Abd
Nahhas, Nihal E.
Ibrahim, Mohamed F. M.
El-Mogy, Mohamed M.
author_sort Ali, Marwa R.
collection PubMed
description Coatings that reduce the fat content of fried food are an alternate option to reach both health concerns and consumer demand. Mucilage of garden cress (Lepidium sativum) seed extract (MSE) was modified into an edible coating with or without ascorbic acid (AA) to coat fresh-cut potato strips during cold storage (5 °C and 95% RH for 12 days) and subsequent frying. Physical attributes such as color, weight loss, and texture of potato strips coated with MSE solutions with or without AA showed that coatings efficiently delayed browning, reduced weight loss, and maintained the texture during cold storage. Moreover, MSE with AA provided the most favorable results in terms of reduction in oil uptake. In addition, the total microbial count was lower for MSE-coated samples when compared to the control during the cold storage. MSE coating also performed well on sensory attributes, showing no off flavors or color changes. As a result, the edible coating of garden cress mucilage could be a promising application for extending shelf-life and reducing the oil uptake of fresh-cut potato strips.
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spelling pubmed-83031812021-07-25 Improved Shelf-Life and Consumer Acceptance of Fresh-Cut and Fried Potato Strips by an Edible Coating of Garden Cress Seed Mucilage Ali, Marwa R. Parmar, Aditya Niedbała, Gniewko Wojciechowski, Tomasz Abou El-Yazied, Ahmed El-Gawad, Hany G. Abd Nahhas, Nihal E. Ibrahim, Mohamed F. M. El-Mogy, Mohamed M. Foods Article Coatings that reduce the fat content of fried food are an alternate option to reach both health concerns and consumer demand. Mucilage of garden cress (Lepidium sativum) seed extract (MSE) was modified into an edible coating with or without ascorbic acid (AA) to coat fresh-cut potato strips during cold storage (5 °C and 95% RH for 12 days) and subsequent frying. Physical attributes such as color, weight loss, and texture of potato strips coated with MSE solutions with or without AA showed that coatings efficiently delayed browning, reduced weight loss, and maintained the texture during cold storage. Moreover, MSE with AA provided the most favorable results in terms of reduction in oil uptake. In addition, the total microbial count was lower for MSE-coated samples when compared to the control during the cold storage. MSE coating also performed well on sensory attributes, showing no off flavors or color changes. As a result, the edible coating of garden cress mucilage could be a promising application for extending shelf-life and reducing the oil uptake of fresh-cut potato strips. MDPI 2021-07-02 /pmc/articles/PMC8303181/ /pubmed/34359406 http://dx.doi.org/10.3390/foods10071536 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Ali, Marwa R.
Parmar, Aditya
Niedbała, Gniewko
Wojciechowski, Tomasz
Abou El-Yazied, Ahmed
El-Gawad, Hany G. Abd
Nahhas, Nihal E.
Ibrahim, Mohamed F. M.
El-Mogy, Mohamed M.
Improved Shelf-Life and Consumer Acceptance of Fresh-Cut and Fried Potato Strips by an Edible Coating of Garden Cress Seed Mucilage
title Improved Shelf-Life and Consumer Acceptance of Fresh-Cut and Fried Potato Strips by an Edible Coating of Garden Cress Seed Mucilage
title_full Improved Shelf-Life and Consumer Acceptance of Fresh-Cut and Fried Potato Strips by an Edible Coating of Garden Cress Seed Mucilage
title_fullStr Improved Shelf-Life and Consumer Acceptance of Fresh-Cut and Fried Potato Strips by an Edible Coating of Garden Cress Seed Mucilage
title_full_unstemmed Improved Shelf-Life and Consumer Acceptance of Fresh-Cut and Fried Potato Strips by an Edible Coating of Garden Cress Seed Mucilage
title_short Improved Shelf-Life and Consumer Acceptance of Fresh-Cut and Fried Potato Strips by an Edible Coating of Garden Cress Seed Mucilage
title_sort improved shelf-life and consumer acceptance of fresh-cut and fried potato strips by an edible coating of garden cress seed mucilage
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8303181/
https://www.ncbi.nlm.nih.gov/pubmed/34359406
http://dx.doi.org/10.3390/foods10071536
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