Evaluating the Technological and Biological Effects of Some Fried Vegetables and Fruits Chips Treated with Chitosan–Pectin Nanoparticles.

N is a novel field transforming traditional food sector into a dynamic and innovative food industry. The objective of this work was to evaluate the utilization efficiency of chitosan–pectin nanoparticles (CS/Pec NPs) in improving the production quality of some fried slices of vegetables and fruits (banana, potato and cassava) and the impact on the fried products’ quality attributes (PQA) effects of (CS/Pec NPs) on Albino rats were monitored along 3 months via biochemical assays, liver histology and histochemical demonstration of glycogen. The obtained results showed that immersing in CS/Pec NPs solution as pre-frying treatment (for 1 min) showed to be an effective way to decrease acrylamide formation, oil uptake and malonaldehyde level in fried slices products to (46.95%, 35.32% & 1.22 mg/kg) for fried banana, (54.59%, 29.76% & 2.14 mg/kg) for fried potato and (49.62%, 4.95% & 1.98 mg/ kg) for fried cassava and improved the sensory and texture properties. Moreover, no recorded animal deaths throughout the 3 months of experiment. Rats fed with CS/Pec NPs treated fried banana, fried potato and fried cassava with revealed enhancements in hepatic tissue, restoration of glycogen in hepatocytes and significant improvements in biochemical parameters when compared with rats control group. Therefore, this paper may help food manufacturers to produce healthier fried food and to keep a better technological quality.