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Improving fried burger quality and modulating acrylamide formation by active coating containing Rosa canina L.
Azam Ashrafi1, Hamed Ahari1, Gholamhassan Asadi1
1Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Journal of Food Science
|March 15, 2024
Summary
Edible coatings with chia seed gum and Rosa canina L. extract nanoemulsions significantly reduced oil uptake, acrylamide, and HMF in fried burgers. These active coatings improved burger quality and antioxidant activity.
Area of Science:
- Food Science
- Food Chemistry
- Material Science
Background:
- Frying induces undesirable reactions like acrylamide formation in foods.
- Antioxidants can mitigate these harmful compounds during food processing.
Purpose of the Study:
- To evaluate edible coatings with chia seed gum (CSG) and Rosa canina L. extract (RCE) nanoemulsions.
- To assess their impact on physicochemical properties, oil uptake, acrylamide, HMF, and sensory traits of fried burgers.
Main Methods:
- RCE nanoemulsions prepared via ultrasonic homogenization.
- CSG solutions incorporated with 10%, 20%, and 40% RCE nanoemulsions.
- Burgers coated and then fried; properties analyzed.
Main Results:
- Highest CSG-RCE nanoemulsion concentration (40%) significantly reduced oil uptake, moisture loss, acrylamide, and HMF.
- Coated burgers exhibited softer texture, higher brightness, and lower browning.
- Coating increased antioxidant activity 4-10 times; 40% RCE caused minor coating cracks.
Conclusions:
- CSG-based edible coatings with RCE nanoemulsions enhance fried burger quality.
- These coatings effectively modulate acrylamide and HMF formation.
- Optimal RCE concentration below 40% is recommended to ensure coating integrity.
