ArticleFoods (Basel, Switzerland)2020
Hydrocolloid-Based Coatings with Nanoparticles and Transglutaminase Crosslinker as Innovative Strategy to Produce Healthier Fried Kobbah.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Mechanical, Barrier and Thermal Properties of Amylose-Argan Proteins-Based Bioplastics in the Presence of Transglutaminase.International journal of molecular sciences · 2023Article
- Anti-inflammatory Effect of a Novel Pectin Polysaccharide FromFrontiers in nutrition · 2022Article
- Effects of tea polyphenols on physicochemical and antioxidative properties of whey protein coating.Food science and biotechnology · 2020Article
- Application of Analytical Chemistry to Foods and Food Technology.Foods (Basel, Switzerland) · 2020Article
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4 authors.
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Abstract
This study addresses the effect of coating solutions on fried kobbah. Coating solutions were made of pectin (PEC) and grass pea flour (GPF), treated or not with transglutaminase (TGase) and nanoparticles (NPs)-namely mesoporous silica NPs (MSN) or chitosan NPs (CH-NPs). Acrylamide content (ACR), water, oil content and color of uncoated (control) and coated kobbah were investigated. Zeta potential, Z-average and in vitro digestion experiments were carried out. Zeta potential of CH-NPs was stable from pH 2.0 to pH 6.0 around + 35 mV but decreasing at pH > 6.0. However, the Z-average of CH-NPs increased by increasing the pH. All coating solutions were prepared at pH 6.0. ACR of the coated kobbah with TGase-treated GPF in the presence nanoparticles (MSN or CH-NPs) was reduced by 41.0% and 47.5%, respectively. However, the PEC containing CH-NPs showed the higher reduction of the ACR by 78.0%. Water content was higher in kobbah coated by PEC + CH-NPs solutions, while the oil content was lower. The color analysis indicated that kobbah with lower browning index containing lower ACR. Finally, in vitro digestion studies of both coating solutions and coated kobbah, demonstrated that the coating solutions and kobbah made by means of TGase or nanoparticles were efficiently digested.
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