Application of cellulose‐ and chitosan‐based edible coatings for quality and safety of deep‐fried foods

Abstract

AbstractExcessive oil uptake and formation of carcinogens, such as acrylamide (AA), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs), during deep‐frying are a potential threat for food quality and safety. Cellulose‐ and chitosan‐based edible coatings have been widely applied to deep‐fried foods for reduction of oil uptake because of their barrier property to limit oil ingress, and their apparent inhibition of AA formation. Cellulose‐ and chitosan‐based edible coatings have low negative impacts on sensory attributes of fried foods and are low cost, nontoxic, and nonallergenic. They also show great potential for reducing HCAs and PAHs in fried foods. The incorporation of nanoparticles improves mechanical and barrier properties of cellulose and chitosan coatings, which may also contribute to reducing carcinogens derived from deep‐frying. Considering the potential for positive health outcomes, cellulose‐ and chitosan‐based edible coatings could be a valuable method for the food industry to improve the quality and safety of deep‐fried foods.