Effect of curcumin loaded in nanoemulsion basil seed gum coating on the reduction of acrylamide and oil absorption in fried potato strips

Abstract

Frying is one of the oldest cooking methods, widely used to prepare crispy and flavorful foods. However, a significant concern with fried foods is the high amount of oil absorption. The application of edible coatings is a common approach to reducing oil absorption in fried potatoes. This study examines the effects of basil seed gum (BSG) edible coatings at three concentrations (1 %, 1.5 %, and 2 %), with and without curcumin nanoemulsion, on the characteristics of fried potato strips. Various parameters, including coating efficiency, moisture content, oil absorption, oil oxidation, acrylamide formation, and color indexes of the fried potatoes, were evaluated. The curcumin nanoemulsion coatings exhibited nano-sized particles (ranging from 119.2 to 150.5 nm) with a negative zeta potential and encapsulation efficiency above 60 %, displaying shear-thinning behavior. Scanning electron morphology analysis confirmed the encapsulation of curcumin within the coating structure. The highest moisture content (6.17 %), frying efficiency (50.17 %), and lowest oil absorption (25.94 %) were observed when the 2 % basil seed gum coating with nanoemulsion was used. The highest peroxide value (4.88 meq O2/kg), thiobarbituric acid (TBA) value (0.142 mg MDA/kg), and acrylamide formation (1473.5 µg/kg) were recorded in the uncoated control samples. Regarding color indexes, the uncoated control sample exhibited the highest lightness (L* = 63.1) and lowest yellowness (b*=28.7). Sensory evaluation indicated that potato strips coated with 1.5 % BSG containing curcumin nanoemulsion received the highest sensory scores. Utilizing BSG edible coating with curcumin nanoemulsion for coating potato strips can enhance the nutritional value and sensory properties of fried potatoes, making it a promising approach for improving product quality.