Accepted Manuscript

Edible coatings minimize fat uptake in deep fat fried products: A review

Mia Kurek, Mario Ščetar, Kata Galić

PII: S0268-005X(16)30996-1
DOI: 10.1016/j.foodhyd.2017.05.006
Reference: FOOHYD 3887

To appear in: Food Hydrocolloids

Received Date: 12 December 2016

Revised Date: 8 May 2017
Accepted Date: 8 May 2017

Please cite this article as: Kurek, M., Ščetar, M., Galić, K., Edible coatings minimize fat uptake in deep
fat fried products: A review, Food Hydrocolloids (2017), doi: 10.1016/j.foodhyd.2017.05.006.

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1 Edible coatings minimize fat uptake in deep fat fried products:

2 a review

4 Mia Kurek *, Mario Ščetar, Kata Galić

5 Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-

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6 10000 Zagreb, Croatia

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13 *corresponding author:

14 Mia Kurek, PhD

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15 Faculty of Food Technology and Biotechnology, University of Zagreb,

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16 Pierottijeva 6, HR-10000 Zagreb, Croatia,

17 tel: +385 (0)1 4605 003, fax: + 385 (0)1 4836 083,
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18 E-mail: mkurek@pbf.hr
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26 Abstract

27 In the past decades, edible coatings are successful used as a tool to reduce the fat uptake in

28 deep fat fried food products. Significant interests is captured by the scientific society and the

29 food industry sector in order to find the adequate formulation design, film forming polymer

30 properties, components to improve adhesion and active properties. Hydrocolloid coatings can

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31 reduce the excessive oil uptake due to their interesting thermogelling properties and at the

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32 same time they are invisible and have no negative influence on the sensory attributes of fried

33 foodstuff. Even more, fried products have low fat content with improved nutritional values,

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34 higher crispiness and better palatability. This article emphasizes the importance of adequate

35 formulation design for a given product and its action mechanism. Different edible coating

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materials and their effectiveness on fried food are reviewed. Food items, such as potatoes,
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37 meat, fruit and vegetables are covered. Synergistic action with other pre-treatment
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38 technologies is also described. It is to expect that edible oil barrier coatings will become an

39 essential strategy for launching healthier fried products and therefore they might be
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40 interesting for increasing the profit margins for snack industry.

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42 Keywords: deep fat frying, edible coating, fat reduction, thermogelling

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51 1. INTRODUCTION

52 Nowadays, development in food preservation has undergone a new research renaissance.

53 Edible films and coatings that can be directly consumed with the food are in the service of

54 modern food preserving systems given the changes in the lifestyle of consumers. Deep fat

55 frying takes a big part of food market and is still a culinary method widely used at the

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56 domestic, commercial and industrial level. Deep fried foods may be tasty, with improved

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57 appearance, aroma, flavour and texture (crispness); but the main problem is that after frying,

58 fried products may contain up to 50% of fat of the total product weight. Additionally, some of

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59 lipids were even not in the food before frying. Particularly, saturated fat and trans fat in deep

60 fried foods are key dietary contributor to the high incidence of cardiovascular diseases (high

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cholesterol and heart disease) and higher risk for certain cancers and obesity (Hu, Manson, &
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62 Willett, 2001). Deep fried foods may also contain acrylamide, a potential procarcinogen
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63 (Mesías, Holgado, Márquez-Ruiz, & Morales, 2017). All above mentioned marks these

64 products as definitely not good for human health. Customer’s awareness of healthy diet is
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65 starting to weigh on customers’ choices and prompting latest research trends. Thus food
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66 technologists are continuously making efforts in order to find innovative solutions to decrease

67 the fat content of fried foodstuff.

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68 Excellent reviews are published in the scientific literature describing the formation and

toxicity of acrylamide in fried products (Morales, Capuano, & Fogliano, 2008; Capuano &
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70 Fogliano, 2011; Medeiros, Mestdagh, & Meulenaer, 2012; Krishnakumar & Visvanathan,

71 2014; Riboldi, Vinhas, & Moreira, 2014; Luning et al., 2016; De Meulenaer et al., 2016).

72 According to authors, it is very likely that complete elimination of acrylamide from fried

73 products is difficult to achieve. In that case, the ALARA principle (as low as reasonably or

74 technically achievable) should be applied by the different actors.

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75 Absorption of oil is influenced by a variety of factors. These consider oil quality, frying

76 temperature, frying time, various pre-treatments and the food composition. Currently methods

77 that are proposed in order to reduce the fat absorption include modification of frying

78 techniques by monitoring of frying temperature and oil degradation (i.e. draining and shaking

79 of fried products) (Bouchon, Aguilera, & Pyle, 2003; Mellema, 2003; Math, Velu, Nagender,

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80 & Rao, 2004; Mah, Price, & Brannan, 2008), reducing the surface area exposed to oil

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81 (altering food surface) (Goni, Bravo, Larrauri, & Saura Calixto, 1997; Moreira & Barrufet,

82 1998) or using edible coatings as lipid barriers. Hydrocolloid edible coatings reduce the oil

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83 content of deep-fat-fried food either acting as a lipid barrier when formed as thin films and

84 dried before frying or by their gelation properties during heating (Kulp, 1990). Some of

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commercially available coatings are Fry Shield™ - calcium pectinate that is aimed to reduce
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86 fat uptake during frying fish, potatoes, and other vegetables and Seal gum, Spray gum™ -
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87 calcium acetate that prevents darkening of potato during frying.

88 In this review, the focus is given on the literature overview of edible coatings currently used
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89 for minimizing the oil uptake and their mechanism of action. Furthermore, examples of edible
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90 coatings applied on different food will be given in details in order to illustrate the possible

91 issues concerning novel trends in minimizing oil uptake in fried food.

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2. EDIBLE COATINGS AND THEIR MECHANISM OF ACTION

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94 An edible coating is defined as a thin layer of edible material, generally not exceeding 0.3

95 mm, applied to the food surface in addition to or as a substitution for natural protective

96 coatings (Embuscado & Huber, 2009). They can be used as thin coatings or as thicker batter

97 formulations. Edible coatings are generally classified according to the molecular structure of

98 film forming molecule. Hydrocolloids are mainly used for frying applications due to good

99 gelling attributes. Polysaccharides (cellulose derivate, corn starch, carrageenan, pectin, gums)

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100 and proteins (egg white, gelatin, sodium caseinate, soy protein, wheat gluten, whey protein)

101 can be used as base components, alone or in a mixture. Functional components in the coating

102 contribute to a product’s added value and serve as a shield to control the diffusion of moisture

103 and fat in fried food. Plasticizers are important in design because they improve the flexibility

104 and handling, maintaining integrity and reducing number of pores and cracks in the polymeric

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105 matrix that can be formed during the coating process or during frying.

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106 Some proteins such as serumalbumin and ovalbumin; polysaccharides such as high methoxyl

107 pectin, acacia gum, high fructose corn syrup/dextrose/fructose/sucrose, gelatinized amylose,

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108 microcrystalline cellulose, xanthan gum and locust bean gum (Albert & Mittal, 2002) are less

109 intensive studied coating materials. This under-utilized agricultural commodities contribute to

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interesting opportunities for creating new market outlets.
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111 Edible coatings are able to form a barrier to moisture, oxygen, ultraviolet light and solute
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112 movement in the food (Guilbert, Gontard & Gorris, 1996). The fact that it’s edible is the best

113 proof of its harmless nature. They must also be acceptable to consumers maintaining the
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114 original taste, texture, and product appearance and they should not be detectable to
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115 consumer’s tongue. Regarding deep fat fried products, the most important function of an

116 edible coating is that it resists to the absorption of oil and to the migration of water to and
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117 from the fried foodstuff. A great insight in the explanation of mechanism and reduction of fat

uptake is given by Mellema (2003) and Kim, Lim, Bae, Lee, & Lee (2011). The mechanism
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119 of oil uptake is associated with the heat transfer and the migration of oil droplets in the voids

120 leftover the evaporation of the water (Figure 2). Possible explanations rely on thermogelling,

121 crosslinking and changes of hydrophobicity. During frying process, in the first step water

122 escapes from the crust and in the second step the water in the core of the product migrates to

123 the crust. This results in formation of weakened crust with empty pores that are free to be

124 filled with the fat that migrates from frying medium. Unfortunately, this provides flavours and

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125 fatty nutrients. The quantity of oils absorbed in food during frying depends on the initial

126 moisture content of the surface of frying food stuff, on its size and the shape. It is generally

127 recognized that oils are absorbed by water evaporation and by water condensation (Mellema,

128 2003). Accordingly, pre-drying of foods is a common way to reduce the fat uptake (Krokida,

129 Oreopoulou, Maroulis, & Marinos-Kouris, 2001). If the water losses are reduced, then the oil

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130 uptake is also reduced. Edible barrier coating makes protective layer by means of reducing

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131 loss of water and by changing the surface structure. During frying it can form more brittle and

132 stronger surface with fewer voids that prevents water and steam escape from the porous

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133 surface. Thereby adequate moisture within the sample is maintained and the surface

134 permeability is reduced so the water cannot be replaced by oil (Funami, Funami, Tawada, &

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Nakao, 1999). In a non-coated products, during frying, water in the crust evaporates through
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136 the pores and is replaced by the oil resulting in an oil concentrated crust. Daraei Garmakhany,
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137 Mirzaei, Nejad, & Maghsudlo (2008) stressed that the absorption of oil on the surface of the

138 fried product does not occur to 100% after deep-frying. The oil leftovers can enter into the
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139 product when samples are removed from the frying medium. During the first 60 s of frying,
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140 fast and intensive evaporation of water from the product is due to higher magnitudes of

141 positive gage pressure that is formed inside the food for longer time in uncoated food (Lalam,
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142 Sandhu, Takhar, Thompson, & Alvarado, 2013). Additionally, coatings can protect the food

surface from the oil absorption by changing the surface hydrophobicity (Annapure, Singhal,
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144 & Kulkarni, 1999). If there is no adequate binding between polymer and food surface, then

145 punctures can be formed on a coated surface. This can lead to the higher oil uptake due to

146 high capillary forces (Moreira, Sun, & Chen, 1997). When the edible coating has a compact

147 structure, then less water will evaporate and less oil will be absorbed. Firmness of the food

148 surface can be increased by using thermogelling or crosslinking methods. In other words,

149 coated surface will have less wide punctures with low capillary pressures, so less moisture

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150 will evaporate and the oil uptake will remain low. The main characteristic of thermal gelation

151 is the fact that hydrocolloid is in the solid state under the critical gelling temperature. This

152 means that when the food is coated and submerged in a hot frying oil, the migration of oil in

153 and water out from the product is stopped. This is due to the formation of reversible thermal

154 gel that captures water. In the literature, thermal gelling is described as the process that is

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155 caused by the dehydration of the polymer with heating (e.g. curdlan, globular proteins, methyl

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156 cellulose, starch, etc.) (Saha & Bhattacharya, 2010). This phenomenon is due to the

157 weakening of water-polymer interactions and to the strengthening of polymer-polymer

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158 interactions. In a protein matrices, heat leads to unfolding/expansion of native molecule and

159 then a posterior rearrangement into a network occurs (Saha & Bhattacharya, 2010). In order to

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161 mathematical models developed and they are well described in the scientific literature
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162 (Williams, & Mittal, 1999; Bertolini Suárez, Campañone, Garcȋa, & Zaritzky, 2008).

163 Another important point to consider is the rate of heat transfer. During frying, two types of
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164 heat transfer occur. First, from the frying medium to the food surface the heat is transferred
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165 due to convection and second, from the surface to the inner part of food due to conduction.

166 This transfer causes the formation of water vapour bubbles from the food surface upwards
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167 toward the top of the oils. If the heat transfer coefficients are reduced than less oil is sorbed in

the sample. Edible coatings are shown to contribute to a reduced heat transfer coefficients.
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169 Edible coatings should be easily applicable and good film forming materials, non-toxic,

170 biocompatible, transparent, and flexible; with good thickening and binding properties should

171 be produced. Additionally, oil barrier edible coatings could be used to this end, contributing to

172 tender, moist and soft core and uniform crispy crust while preserving visual and structural

173 qualities. Result is increased food palatability and decreased product wilting. The choice of

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174 film forming material is related to its effects on quality attributes as well as effectiveness in

175 the reduction of oil uptake.

176 Apart from nutritive and sensorial benefits of edible coatings applied to deep fat fried food,

177 they could play essential role in hindering the formation of acrylamide. This substance

178 commonly formed during frying has been classified by the International Agency for Research

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179 on Cancer (IARC) (1994) as a probable human carcinogen. According to Zeng et al. (2010)

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180 alginic acid and pectin reduce over 50% of formed acrylamide in model systems. Only alginic

181 acid reduced fat up to 20% in fried potato strips, while carob gum, carrageenan,

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182 hydroxypropyl distarch phosphate, pectin and xanthan gum gave elevated values. Pectin was

183 efficient in snack systems. For positive outcomes, authors speculate that it is possible that

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hydrocolloid coating interfere with the molecular interactions that occur during the formation
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185 of acrylamide, whereas, heat treatment provides kinetic energy for glucose and asparagine, as
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186 well as their degradation products.

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188 3. APPLICATION METHODS

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189 Applying edible coating prior to frying has some technological challenges. In the first

190 preparation step, film forming components (polymer, plasticizers, emulsificators, and
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191 functional compounds) are always solubilized. Then, depending on the main polymer

characteristics, film forming solution can be either heated or not, it can be crosslinked or in
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193 the case of proteins it is common to adjust pH. Plasticizers are mostly added to the polymer

194 once that it has been completely solubilized. They are low molecular weight components that

195 increase the free volume between the polymer chains by reducing the number of active

196 centres available for rigid polymer–polymer contacts or macromolecular mobility of the

197 polymer. The effective plasticization is achieved if there is adequate compatibility between

198 plasticizer and polymer including polarity, hydrogen bonding, dielectric constant and

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199 solubility parameters (Vieira, da Silva, dos Santos, & Beppu, 2011). Glycerol, polyethylene

200 glycol and sorbitol are most commonly used plasticizers for edible oil barrier coatings. Each

201 plasticizer could change the performance of the final coating so its activity mechanism must

202 be known. For example, Tavera-Quiroz, Urriza, Pinotti, & Bertola, (2012) found that sorbitol

203 was more compatible with methylcellulose than glycerol in reducing fat absorption of potato

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204 chips. Main methodologies used to coat the fried products include dipping and spraying. The

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205 choice affects thickness, texture, smoothness and applicability of a coating. Dipping include

206 samples submersion in a specific coating solution for exact time. After draining off the

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207 excessive liquid, food samples are subjected to the frying process. In the case of spraying, its

208 applicability depends on apparent viscosity of the film forming solutions, consistency

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coefficient and the flow behaviour index. The spraying procedure is done as following: food
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210 samples are firstly placed on a rotating platform, sprayed using a commercial spray gun, dried
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211 and fried. It can be repeated several times to ensure uniform coating on the food surface

212 (Figure 2). The main factors influencing the selection of the coating procedure are polymer
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213 type and its concentration. It is preferable that coating material is hydrophilic and not
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214 hydrophobic because the later would most likely rupture during frying due to the evaporation

215 of water. Coatings that have high viscosity even at low concentrations (like gums) are much
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216 easily applicable than those with low viscosities where higher concentration is required (such

as proteins). In the later, thickeners (such as gums) can be added to increase the viscosity
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218 range. In order to create the effective, that is to say non porous barrier with low permeability,

219 the ubiquitous factors are the uniformity of a coating thickness, its flexibility and adherence to

220 the food product. To evaluate the effectiveness of edible coatings, it is needed to determine its

221 barrier properties with the accent on the moisture and fat contents in the surface layer and in

222 the interior core. The moisture content is determined by drying a sample to a constant weight

223 either in a convection oven or by freeze drying. The fat content of dried samples is usually

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224 determined using the Soxhlet extraction method with hexane as the solvent. Less intensive

225 studied methods such as differential scanning calorimetry, confocal scanning laser

226 microscopy, magnetic resonance imaging, infrared imaging, and scanning electron

227 microscopy could also be used for the same purpose. Mostly, coatings are applied as a single

228 layer structures. However, double and triple-layer coatings are also technically feasible, but

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229 they are not recommended for some fried products such as chips or French fries neither for

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230 the ones that are expected to have a tender structure (Daraei Garmakhany, Mirzaei,

231 Maghsudlo, Kashaninejad, & Jafari, 2014). Another interesting approach is the use of blended

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232 formulations such as a protein/polysaccharide or crosslinked coatings. Whey protein/pectin

233 based blends were reported to reduce water loss with respect to the coated samples confirming

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the ability of blend coating to act as an effective water barrier in doughnut and French fries
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235 (Rossi Marquez, Di Pierro, Esposito, & Porta, 2014). Crosslinking of starch based coatings
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236 was shown to lower the disintegration of a starch granule that is predominant factor for the

237 reduction of the oil content. Wheat starches that were crosslinked to a different extent
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238 enhanced the crispness perception of a deep-fried battered food (Preimo-Martín, 2012), while
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239 crosslinked tapioca starch based coating reduced the pickup and the oil absorption in chicken

240 strips (Gamonpilas et al., 2013).

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241 The composition of food product and the porous character of the food surface are main factors

influencing the quantity of oil that is absorbed during frying (Pinthus, Weinberg, & Saguy,
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243 1992). Uniform layer on the food surface is a crucial in order to limit the mass transfers

244 during frying and to create a good oil barrier (Huse, Mallikarjunan, Chinnan, Hung, &

245 Phillips, 1998). Inadequate adhesion could result with a poor final appearance and it definitely

246 complicates product handling (Garcia, Ferrero, Bertola, & Zaritzky, 2004). The adhesion of

247 the coating is influenced by the surface properties and by the chemical similarity between the

248 coating solution and the surface (Hershko & Nussinovitch, 1998). If properly formed,

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249 coatings can provide a high index value (reduction in fat uptake/decrease of water loss) with

250 reducing the fat uptake up to 99.8% (Albert & Mittal, 2002).

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252 4. POLYSACCHARIDE BASED COATINGS

253 Polysaccharides are with proteins the most widely investigated biopolymers in the field of

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254 edible coatings. Polysaccharide based coatings are prepared with fully or partially water

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255 soluble, long chain biopolymers that exhibit unique colloidal properties and the ability to form

256 strong gels. In the reaction with multivalent cations such as CaCl2 they become insoluble, and

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257 provide excellent mechanical, structural, gas and oil barrier properties. However, their

258 moisture barrier remains very low. Polysaccharides used for edible coatings for frying can be

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derived from plants (e.g. cellulose derivate, pectin and starch), seaweed extracts (e.g.
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260 carrageenan), and those secreted by bacteria (e.g. gellan gum) (Rojas-Graü, Soliva-Fortuny, &
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261 Martín-Belloso, 2009). Examples of polysaccharide based edible coatings application for

262 reducing the oil uptake in different foodstuffs are given in Tables 1-3.
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264 4.1.Cellulose derivatives

265 Cellulose derivatives are polysaccharides composed of linear chains of β (1–4) glucosidic
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266 units with methyl, hydroxypropyl or carboxyl substituents. Only four cellulose derivate

possess good film forming properties so they are suitable for edible coatings including
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268 carboxymethyl cellulose (CMC), hydroxypropyl cellulose (HPC), hydroxypropyl

269 methylcellulose (HPMC), and methyl cellulose (MC) (Table 1). They are generally easily

270 available, odourless, tasteless, transparent, good oil barriers, water soluble, flexible, and

271 moderately water and gas permeable (Debeaufort, Voilley, & Meares, 1994; Krochta &

272 Mulder-Johnston, 1997). At the beginning of frying, cellulose coating forms a protective layer

273 due to thermally induced gelation above 60°C (Balasubramaniam, Chinnan, Mallikarjunan, &

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274 Phillips, 1997). Then it delays and/or minimizes the transfer of moisture and fat from the

275 sample and in the frying medium without modifying neither texture characteristics nor

276 sensory properties. In the final product, nutritional qualities are improved and in addition they

277 can be considered as a low calorie and a low fat food.

278 Influence of CMC coating and its combination with other polymers on the quantity of the oil

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279 uptake and on the sensory attributes of potato (chips or French fries) is well reported in the

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280 scientific literature (Albert & Mittal, 2002; Garcia, Ferrero, Bertola, & Zaritzky, 2004; Daraei

281 Garmakhany,Mirzaei, Nejad, & Maghsudlo (2008); Daraei Garmakhany, Mirzaei,

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282 Maghsudlo, Kashaninejad, & Jafari, 2014; González, Alvis, & Arrázola, 2015). CMC

283 coatings are shown to be efficient in reducing the oil uptake by 21.2% without influencing the

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sensory properties (21.2% and 50.4% for 1% w/v and 10% w/v coating, respectively) (Daraei
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285 Garmakhany,Mirzaei, Nejad, & Maghsudlo, 2008; Angor, 2016). Moisture loss during frying
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286 decreased, and hence the oil uptake of potato products was reduced. Coating with CMC (1%

287 w/v) and pectin (1% w/v) mixture led to a higher decrease (70%) in fat content of fried potato
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288 strips due to the synergistic effect of both hydrocolloids (Daraei Garmakhany, Mirzaei,
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289 Maghsudlo, Kashaninejad, & Jafari, 2014; Mirzaei, Salehi, Garoumi, & Farhadpour, 2015).

290 Interaction between protein and starch (amylose and amylopectin) is shown to be important
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291 for the quality and for the texture of the final product. Hence, pectin and CMC can react with

the elements in the cell wall (calcium) of potato and lead to a harder texture which requires a
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293 higher cutting force (Mirzaei, Salehi, Garoumi, & Farhadpour, 2015).

294 Methylcellulose coatings are shown to reduce the oil uptake from 35% (Garcia, Ferrero,

295 Bertola, & Zaritzky, 2004) to 99.8% (Albert & Mittal, 2002), depending on the fried product

296 (potato strips and cereal product, respectively). The efficiency of MC and CMC coatings can

297 be improved by the synergistic effect with the pre-frying treatments. Rimac-Brnčić, Lelas,

298 Rade, & Šimundić (2004) found that when potato strips were blanched in 0.5% CaCl2 solution

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299 following the immersion in 1% (w/v) solution of CMC, the oil content was reduced up to 54%

300 in comparison to <30% in only blanched samples. In another study, Luvielmo, DeArmas,

301 Paiva, Krolow, & Ferri (2015) showed that when potato chips were blanched, immerged in

302 salt solutions and coated with MC, the fat absorption decreased for 13% and the sensory

303 acceptance was 85.9%. Similarly, Pahade & Sakhale (2012) observed that pre-treatment of

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304 French fries with 0.5% aqueous solution of CaCl2 in a combination with edible coating led to

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305 the better moisture retention and to the lower oil uptake in the following order

306 HPMC>MC>guar gum>xanthan gum.

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307 Further, MC coatings were found to reduce the fat uptake in dough discs (around 40%)

308 (Garcia, Ferrero, Bertola, & Zaritzky, 2004) and chicken breasts (up to 14%) (Maskat et al.,

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2005). MC and HPMC were also used for the traditional African food named akara, a product
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310 that is prepared from whipped cowpea paste (Huse, Mallikarjunan, Chinnan, Hung, &
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311 Phillips, 1998). Compared to the control, edible coating on akara balls reduced the fat

312 absorption into the crust (up to 45.7% reduction) and into the core (55.2% reduction) for two
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313 different applications, spraying and dipping technique, respectively. Increases in the oil
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314 content was correlated with the decreases in a moisture content, so the decrease in the oil

315 absorption was an indirect result of the removal of moisture by the edible coatings. Better
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316 barrier properties for dipped MC coatings was attributed to the increase in the film thickness

for dipped samples.

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318 One must not forget that the concentration and the thickness of the coating are both very

319 important parameters that must be considered when designing frying experiment. A too thin

320 film could favour too much loss of moisture and result in an inadequate resistance to the oil,

321 while a thick coating could lead to a rupture of the film from excessive pressure built up

322 during frying (Annapure, Singhal, & Kulkarni, 1999).

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324

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326 4.2.Pectin

327 Pectin is a family of heterogeneous branched polysaccharides composed of β-1, 4-linked d-

328 galacturonic acid residues, wherein the uronic acid carboxyls are either fully (high methoxy

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329 pectin) or partially (low methoxy pectin) methyl esterified. High methoxy pectin forms

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330 excellent films mostly of variably methylated galacturonan segments separated by rhamnose

331 residues, some of which may be linked to a short neutral sugar side chains (Perez Espitia et

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332 al., 2014). Pectin has been intensively used as edible coating for fresh cut fruits and

333 vegetables; however, in the case of reducing the oil uptake, only few investigations have been

334
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reported. Some examples of pectin based edible coatings application for reducing the oil
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335 uptake in different foodstuffs are given in Table 2.
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336 Albert and Mittal (2002) pointed out that pectin lowers the water loss but it did not essentially

337 reduce the fat uptake in a cereal product. Accordingly, pectin coating on cassava roots led to a
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338 great retention of moisture during frying that was proportional to the increase in the coating
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339 concentration (Freitas et al., 2014). This indicates greater moisture retention by the thicker

340 films, despite to their proportional increase in the water vapour permeability. The smallest
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341 water loss in the pectin coated samples did not directly result in a smaller absorption of fat.

The reason could be due to a reduced film thickness or to a damage made to the coating
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343 during frying.

344 On the contrary, when used on French fries, Daraei Garmakhany, Mirzaei, Maghsudlo,

345 Kashaninejad, & Jafari (2014) and Mahajan, Sonka, & Surendar (2014) reported that pectin

346 lead to the low oil uptake. The combination of CMC and pectins (0.5 and 1% w/w,

347 respectively) was used as one layer in a double coating, formed by guar and xanthan gums

348 (1% w/w), or in a three-multilayer coating with CMC (1% w/w) as the third layer. Reductions

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349 in the oil absorption were observed in the fried food coated with multilayer systems, but the

350 high moisture content of the final products led to the decrease in the crunchiness and to the

351 lower consumer’s acceptance.

352 Synergistic effect of a low-methoxyl sunflower head pectin (SFHP) and CaCl2 was also

353 reported (Hua, Wang, Yang, Kang, & Yang, 2015). Coatings prepared with 1% (w/v) pectins

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354 solutions induced by CaCl2 (< 0.1 mol·L−1) effectively decreased the lipid uptake of fried

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355 potato chips by about 30%. These authors also observed that the interaction between protein

356 and starch (amylose and amylopectin) is important for the quality, brittleness and crispiness of

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357 the final product. It was attributed to reaction of pectin and mixture of pectin and CMC with

358 the cell wall constituents of potato that led to a harder texture (Mirzaei, Salehi, Garoumi, &

359 Farhadpour, 2015).

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360 Depending on a food item, it is possible that some technical application problems occur. For
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361 example, Abdullah (2015) found that pectin coating on falfalel product could be applied only

362 by spraying because immersed items featured some technical issues.

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363 Pectin was shown to be the most effective for preparing a low fat fried banana chips. .
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364 Besides, pectin treated chips had better organoleptic attributes and crunchiness than CMC

365 treated samples and reduced acrylamide content (around 33%) (Singthong, & Thongkaew,
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366 2009; Suyatma, Ulfah, Prangdimurti, & Ishikawa, 2015). In addition, higher reduction of

acrylamide in fried banana chips up to 91.9% was achieved due to a synergic effect of pectin
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367
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368 and blanching treatments (Suyatma, Ulfah, Prangdimurti, & Ishikawa, 2015).

369

370 4.3.Starch

371 Starch is easily available, inexpensive natural polymer. It is a mixture of the predominantly

372 amylose and the highly branched, high molecular weight amylopectin. Amylose is a better

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373 film forming component due to its linear nature. So, coating can be made from any type of

374 starch that contains amylose (Kramer, 2009).

375 Angor (2014) found that the starch edible coating at different levels (from 1% to 5% w/v)

376 reduced fat absorption of potato pellet chips (up to 27%). Starch coatings at different levels

377 also improved sensory attributes of potato chips.

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378

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379 4.4.Carrageenans

380 Carrageenan is a complex mixture of at least five different water-soluble galactose polymers

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381 designated as λ, κ, ι, µ, and ν-carrageenan. Gelation of ι and κ-carrageenan occurs in the

382 presence of monovalent or divalent cations. In the first step a three-dimensional network is

383
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formed by polysaccharide double helices during moderate drying and then after the solvent is
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384 evaporated a solid films remain (Karbowiak, Debeaufort, & Voilley, 2007). Some examples
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385 of carrageenan based edible coatings application for reducing the oil uptake in different

386 foodstuffs are given in Table 2.

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387 Archana et al. (2016) used carrageenan based edible coating (1% Okra (Abelmoscus
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388 esculentus polysaccharide) and 1% Okra + carrageenan) for frying potato slices in sunflower

389 oil. A considerable reduction in fat uptake was observed. The combination of 1% Okra +
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390 carrageenan was shown to be better barrier in reducing the oil uptake during frying (45%).

Authors found that the gelatinization of potato starch happened in the control chips without
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391
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392 carrageenan coating. Structure changes in the cell membranes and the cell walls were

393 attributed to the decrease in the firmness and to the loss of the texture in the control chips.

394 Albert & Mittal (2002) evaluated carrageenan/konjac flour blends since the pure carrageenan

395 was not heat stable. Authors observed that the oil uptake in a deep fat fried biscuit based

396 product was reduced for 34%.

397

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398 5. GUMS

399 5.1. Guar gum

400 Guar gum, a galactomannan obtained from the Indian cluster bean (Cyamopsis tetragonoloba

401 (L.) Taub), is a water soluble polysaccharide. The backbone of guar gum is a linear chain of β

402 1,4-linked mannose residues to which galactose residues are 1,6-linked at every second

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403 mannose, forming a short side-branches (Dea & Morrison, 1975).

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404 The application of a guar gum as a coating agents on the quantity of oil uptake and on sensory

405 attributes of potato is well investigated (Daraei Garmakhany,Mirzaei, Nejad, & Maghsudlo,

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406 2008; Daraei Garmakhany, Mirzaei, Maghsudlo, Kashaninejad, & Jafari, 2014; Kim, Lim,

407 Bae, Lee, & Lee, 2011; Pahade & Sakhale, 2012; Yu, Li, Ding, Hang, & Fan, 2016). Some

408
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examples of application of gum based edible coatings for reducing the oil uptake in different
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409 foodstuffs are given in Table 3. Gum based coatings can enhance the barrier properties of
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410 fried potato chips by lowering the formation of pores and cracks in the fried food. When the

411 polymer concentration is increased, more coating solution remains on the sample, so likewise
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412 coating pick-up percentage increases (Daraei Garmakhany, Mirzaei, Maghsudlo,

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413 Kashaninejad, & Jafari, 2014; Izadi, Ojagh, Rahkmanifarah, Shabanpour, & Sakhale, 2015).

414 This might be linear but it is not a general rule. Coatings lead to a more pronounced and
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415 apparent changes in the heat transfer coefficients at higher concentration levels with a good

polynomial correlation. Then, a rapid heat transfer leads to an increase in the oil content of the
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416
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417 fried products. Additionally, lower oil uptake was related to the reduction of the heat transfer

418 coefficients (Kim, Lim, Bae, Lee, & Lee, 2011). Izadi, Ojagh, Rahkmanifarah, Shabanpour, &

419 Sakhale (2015) found that there were no significant differences between CMC and guar gum

420 with similar concentrations in the coating pick-up in shrimps after deep fat frying. In addition,

421 the lightness of the samples was decreased by increasing the guar gum concentration, so the

422 darkest colour was observed in the coated shrimps with 1.5% guar gum solution. Sothornvit

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423 (2011) found that the combination of guar gum (1.5% w/w) and the highest centrifugation

424 speed (280 rpm) reduced the oil absorption in vacuum fried banana chips (33.7%). Thus, a

425 healthier snack could be produced.

426

427 5.2. Tragacanth

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428 Tragacanth is a natural gum obtained from the dried sap of several species of Middle Eastern

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429 legumes (Ewans, 1989). Gum tragacanth is a less common in food products than other gums

430 that can be used for similar purposes, so the commercial cultivation of tragacanth plants has

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431 generally not seemed economically worthwhile in the West.

432 When used as a coating agent, tragacanth (2%) did not decrease the fat content of a fried

433
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potato but it had a positive impact on the sensory properties (flavour, texture and colour)
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434 (Daraei Garmakhany,Mirzaei, Nejad, & Maghsudlo, 2008; Mirzaei, Salehi, Garoumi, &
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435 Farhadpour, 2015). In another study, shrimp samples were coated with 1.5% tragacanth gum.

436 It was observed that samples had higher water content and less fat due to the good coating
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437 pick-ups. Possible explanations were related to the high apparent viscosity of tragacanth
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438 coating or to its high adherence (Izadi, Ojagh, Rahkmanifarah, Shabanpour, & Sakhale,

439 2015).
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440

5.3. Xanthan
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441
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442 Xanthan gum, is an extracellular polysaccharide produced by submerged aerobic fermentation

443 of a pure Xanthomonas campestris culture. It is widely used in the food industry, mainly due

444 to the good film forming properties such as a highly viscous character even at low

445 concentrations and it has a high water binding capacity (Soares, Lima, Oliveira, Pires, &

446 Soldi, 2005).

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447 Even though it is commonly used in the food formulations, so far, very little research was

448 done on the oil barrier edible coatings. Comparing with the cellulose derivatives, xanthan gum

449 had a lower impact on decreasing the oil uptake in French fries. Daraei Garmakhany,Mirzaei,

450 Nejad, & Maghsudlo (2008) found that 0.5% (w/v) xanthan coatings reduced the oil uptake in

451 potato chips by 24.8% and Pahade & Sakhale (2012) reported only a 6% reduction (for 1%

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452 (w/v) coating). The synergistic effect was observed in the combination with locust beam gum

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453 (ration 1:1, 0.35%). In this study, deep fat fried cereal products had 32% of fat less than

454 uncoated controls (Albert & Mittal, 2002). When coating banana slices, xanthan attributed to

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455 the reduction of the oil uptake by 17.2%, without influencing neither crispiness, colour,

456 flavour nor overall quality. This was a good indication of its suitability for use and of

457 consumer’s acceptability (Sothornvit, 2011).

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458
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459 5.4. Almond gum

460 Almond gum is a natural hydrocolloid produced by almond trunks, mainly composed of a
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461 broad range of monosaccharides constituting highly branched structure carbohydrates

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462 (Bouaziz et al., 2016). Its applications are limited and largely ignored. From our knowledge

463 only one work can be found in the scientific literature. Bouaziz et al. (2016) found that the
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464 almond gum based coating (2% w/v) decreased the oil uptake of potato chips by 34% and it

increased moisture by 29.5%. Additionally, colour, appearance, crispiness, taste, odour, and
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465
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466 appetence were better in the coated than the uncoated potato chips, and the ones coated with

467 arabic gum. However, the hardness (rigidity) decreased significantly.

468

469 5.5. Basil seed gum

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470 Basil seed gum (BSG) is a mixture of polysaccharides extracted from basil seed, mostly

471 glucomannan (43%) and (1 → 4)-linked xylan (24.29%), and a minor fraction, glucan (2.31%)

472 (Hosseini-Parvar, Mortazavi, Razavi, Matia-Merino, & Goh, 2010)

473 In a recent study, the effect of coatings made from novel hydrocolloid basil seed gum, salep

474 (plant), and a mixed solution of BSG and salep on the oil content in deep-fried potato strips

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475 was evaluated. In addition, the influence of the oil origin (canola or palm olein) was also

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476 screened (Karimi & Kenari, 2016). The most effective coating formulations were 0.5% (w/v)

477 BSG and 1.5% (w/v) salep. For these formulations, the maximum reduction was reported in

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478 potato strips (28.8% and 28.7% for BSG and salep, respectively) compared to the uncoated

479 samples. Consequently, the moisture content was increased for 29.1% and 17.5 %, for BSG

480 and salep, respectively.

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481 Similarly, Khazaei, Esmaiili, & Emam-Djomeh (2016) found that BSG with thymol coating
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482 decreased the oil uptake and the moisture loss of fried shrimps by 34.5% and 13.9%,

483 respectively. However it is difficult to compare results since not the same food item was
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484 tested.
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485

486 6. PROTEIN COATINGS

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487 Protein based coatings can be made from various sources of protein, such as corn, milk, soy,

wheat and whey. When selecting protein for its use in edible films, as nowadays a
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488
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489 considerable part of the population is allergic to a certain proteins, especially to the soy and

490 wheat, one must consider about its functionality but also about its GRAS

491 (Generally Recognized As Safe) status. Their major advantage is the physical stability and the

492 molecular structure that offers interesting sites for chemical interaction. This can allow the

493 improvement of a coating properties, its functionalization and tailoring. Some examples of

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494 application of protein based edible coatings for reducing the oil uptake in different foodstuffs

495 are given in Table 4.

496

497 6.1. Corn zein

498 Corn zein is a class of water insoluble prolamine proteins found in corn. Zein has excellent

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499 film forming properties; it is odourless, tasteless and can be used for fabrication of

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500 biodegradable films (Momany et al., 2005).

501 Several authors reported that corn zein reduced the fat uptake by 28% to 59% on mashed

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502 potato balls and potato cuts, respectively (Feeney, Haralampu, & Gross, 1993; Mallikarjunan,

503 Chinnan, Balasubramaniam, & Phillips, 1997). Zein edible coating was shown to be less

504
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effective than MC but more effective than HPMC when applied on the mashed potato balls.
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505 Another example is the efficient reduction of fat uptake in a dish made from peeled beans
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506 named akara (18%). The only reported failure in this study was the fact that fried product had

507 a crisp thick crust with a rough texture that is was acceptable in comparison to a shiny and a
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508 smooth surface. The later gives a product a glazed appearance and can be obtained with a
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509 cellulose based coatings (Huse, Mallikarjunan, Chinnan, Hung, & Phillips, 1998)

510
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511 6.2. Soy protein

Soy protein is isolated from a soybean and it is made from a soybean meal that has been
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513 hulled and defatted. Edible coatings can be produced from a soy protein in either of two ways:

514 surface film formation on a heated soymilk or film formation from solutions of a soy protein

515 isolate (SPI) (Gennadios, McHugh, Weller, & Krochta, 1994).

516 It was mentioned earlier in this review that SPI coatings (2%, 6%, 10% and 14% w/v) reduced

517 more fat than all CMC formulations in potato pellet chips (Angor, 2016). All tested coating

518 samples contributed to the better sensorial features of potato pellet chips compared to control.

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519 The most effective treatment in reducing fat (18%) was 10% SPI. Similarly, Rayner, Ciolfi,

520 Maves, Stedman, & Mittal (2000) used SPI solutions (10% w/v) with gellan gum (0.05% w/v)

521 as a plasticizer. A significant fat reduction (55.12%) was observed with a positive impact on

522 the sensory attributes of the coated French fries. Additionally, no significant difference in the

523 texture was observed between the textures of coated (SPI with gellan gum) and uncoated fried

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524 samples.

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525 In another study, SPI was shown to be one of the best coating materials for the reduction of

526 fat during frying of cereal products. Multiple soy protein, MC and whey protein isolate mixed

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527 coatings provided the highest index value (reduction in fat uptake/decrease of water loss), and

528 reduced the fat uptake up to 99.8% (Albert & Mittal, 2002).

529
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A high occurrence in allergic reactions is the reason that nowadays all the food allergens are
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530 eliminated from the sensitive patient diet. Soy allergy is one of the most common food
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531 allergies, especially among babies and children. So it is to be expected that these coatings will

532 not be broadly used.

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533
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534 6.3. Sodium caseinate

535 Casein is a type of a milk protein with good thermoplastic and film forming properties. It has
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536 been extensively used in the food and pharmaceutical industry, in medical applications and as

edible coating (Rhim & Ng, 2007). It can form weak intermolecular interactions, i.e. in order
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537
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538 to form a coherent matrix, partially denatured peptide chains bond together primarily through

539 hydrophilic and hydrogen bonds (Audic & Chaufer, 2005; Rhim & Ng, 2007).

540 In a recent study, sodium caseinate coating (from 6% to 8% w/v) was used as the oil barrier in

541 fried potatoes. (Perone, 2011). Tested films did not reduce the oil absorption during frying

542 process. Oil absorption is known to depend on several factors including coating formulation

543 and homogeneity of the coated surface. Thus it is the mostly probable that in this study there

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544 was the need for further optimization of the coating formulation. Similarly, Albert & Mittal

545 (2002) reported that when cereal product was coated with sodium caseinate, in a first it

546 formed bubbles during frying and then it crumbled away. Thus, the casein coated samples had

547 even a higher fat content than the non-coated ones and are shown as not suitable coatings for a

548 deep fat fried cereal products.

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549 On the contrary, Aminlari, Ramezani, & Khalili (2005) found that potato chips coated with

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550 sodium caseinate had 14% less oil than control samples. In coated chips the water retention

551 and the protein content was significantly increased, and the peroxide value was decreased

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552 between 30% and 50%. Sensory evaluation showed that at all storage time intervals, flavour

553 of sodium caseinate coated chips were more acceptable than non-coated ones or those coated

554 with either whey or egg white protein.

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556 6.4. Whey protein

557 Whey protein is a by-product from the cheese production. The potential of its two fractions
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558 (α-Lactalbumin (α-LA) and β-Lactoglobulin (β-LG)) and whey protein isolate (WPI) has been
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559 intensively studied for the formation of edible films and coatings. In the last decade it

560 prompted a great interest because of its functional properties and industrial surplus (McHugh,
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561 Aujard, & Krochta, 1994; Kaya & Kaya, 2000; Fabra, Talens, & Chiralt, 2010).

Aminlari, Ramezani, & Khalili (2005) and Angor (2014) found that whey protein coatings led
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562
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563 to a significantly lower oil uptake of potato chips. Coating based on whey protein concentrate

564 reduced the oil uptake for 5% (Aminlari, Ramezani, & Khalili, 2005). Furthermore, the results

565 showed that the addition of a sodium bisulphite in the blanching solution improved the

566 binding of proteins to potato slices. In another study, it was shown that the most effective

567 level for whey protein and WPI was around 5% (Angor, 2014). In addition, protein isolate

568 was shown to be more performant than whey protein for all levels. Also, in all coated samples

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569 all sensorial features of potato pellets chips were improved. Contrarily, when 10% WPI was

570 used to coat chicken strips, no changes in the fat reduction could be observed (Dragich &

571 Krochta, 2010). The difference in results might be because of the difference in the food.

572 Freitas et al. (2014) described the positive synergistic effect on cassava purée fingers.

573

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574 7. Conclusion remarks

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575 In summary, all these results indicate that the use of edible coatings in pre-frying treatments is

576 a promising process to reduce the lipid uptake and additionally to reduce the acrylamide

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577 content in deep fat fried products. But really, how often do we eat a deep fat fried foods?

578 Actually, despite the awareness of low nutritive value of fried foodstuff, French fries are daily

579
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consumed domestically, in the restaurants or even in the school cantina. The fast food
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580 industry is also aware of changing dietary demands. As potatoes are commonly fried food,
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581 there are a number of studies performed on this food item. There is no magic formulation that

582 would be the winning solution for all kind of food. So, even though efforts are made in order
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583 to investigate the impact of edible coatings on other food items than potato, there is still a gap
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584 in the reported results. The frying system (characteristics of food, frying procedure, i.e.

585 temperature, time, oil) must be well known in order to reduce the oil uptake optimally in final
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586 product. However, the positive impact of edible coating is more than evident. These

challenges are looking forward to improve customer satisfaction with better quality products.
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587
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588 In recent years, consumers have become more concerned about what they eat, so the edible

589 packaging become one vector of innovation for food product development. Foods are sources

590 of nutritive compounds and are designed to meet the biological needs. Edible coatings are

591 very popular within consumers and serves as a tool for adding value to a final product. It is to

592 expect that they will become an essential strategy for launching healthier fried products and

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593 their differentiation for market competition and therefore they might be interesting for

594 increasing profit margins for snack industry.

595 National regulatory bodies specify safe levels of the substances that could be added into food.

596 Safety requirements are of global significance along the whole food production chain.

597 Considering to the increasingly frequent occurrence of allergic reactions in people,

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598 particularly on the individual components, coatings applied to food need to be properly

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599 declared. Such materials in any case should not have a negative impact on human health and

600 must be approved by the official institutions for food safety and materials in contact with

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601 food, such as the European Food Safety Authority (EFSA) or The Food and Drug

602 Administration (FDA or USFDA).

603
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Nowadays, fried food has become very popular especially among young people. However it is
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604 often considered as a junk food. Nutritionists are making strong efforts in raising awareness of
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605 the unhealthy saturated fat and trans fat that are formed in the deep fat fried products. Thus,

606 all the methods, including edible coatings that could decrease the final unhealthy composition
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607 of these kind of products are welcome. As it can be seen from this review edible coatings are
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608 not a novelty. However there is still a space in finding an active/functional composition that

609 will contribute to a development of new and healthy fried snacks. Would it be the
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610 incorporation of functional compounds that will decrease the impact of saturated fats and

prevent the oxidation (like bran or vitamins) or a kind of completely new edible polymer it is
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611
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612 yet to see? In addition, there is quite scarce literature data on the effects of this kind of edible

613 packaging on the reduction of acrylamide, a potential carcinogen. Biobased nanocomposite

614 are popular subject in the past decade. There is definitely a potential of nanoreinforced edible

615 coatings with functional compounds with the aim of reducing oil uptake. We suspect that in

616 the future, more studies will focus on this problem. One thing is for sure, as the market of

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617 low-fat foods grow, the research must be continuously made from a more scientific point of

618 view in the serve of both consumer’s health and a fast food industry.

619

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620 References

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625 Journal of Culinary Science & Technology, 14(2), 176-189.

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626 Akdeniz, N., Sahin, S., & Sumnu, G. (2006). Functionality of batters containing different

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628 Albert, S., & Mittal, G.S. (2002). Comparative evaluation of edible coatings to reduce fat

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692 Feeney, R.D., Haralampu, S.G., & Gross, A.T. (1993). Potato and other food products coated

693 with edible oil barrier films. US Patent 5:217–736.

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695 doughnuts during deep-fat frying using curdlan. Journal of Food Science, 64(5), 8883-8888.

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747 Journal of the Science of Food and Agriculture, doi: 10.1002/jsfa.7984.

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756 Krochta, J.M. & Mulder-Johnston, C.D. (1997). Edible and biodegradable polymer films:

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758 Krokida, M.K., Oreopoulou,V., & Maroulis, Z.B. (2000). Water loss and oil uptake as a

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760 Krokida, M. K., Oreopoulou, V., Maroulis, Z. B., & Marinos-Kouris, D. (2001). Effect of pre-

761 drying on quality of French fries. Journal of Food Engineering, 49, 347–354.

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765 study on transport mechanisms during deep fat frying of chicken Nuggets. LWT - Food

766 Science and Technology, 50, 110-119.

767 Luvielmo, M.M., DeArmas, D.s., Paiva, F.F., Krolow, A.C.R., & Ferri, N.M.L. (2015).

768 Physicochemical and sensory characteristics of potato chips made from blanched potatoes of

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769 the cultivar BRS Ana and coated with methylcellulose. Brasilian Journal of Food

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772 battered, and breaded chicken patties using whey protein isolate as a postbreading dip: effect

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776 Engineering Science & Advanced Technology, 2(3), 1-9.

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783 moisture, fat, and density of papad. Journal of Food Engineering, 64(4), 429–434.

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785 water vapor permeability properties. Journal of Food Science, 59, 416–419.

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791 Mesías, M., Holgado, F., Márquez-Ruiz, G., & Morales, F.J. (2017). Impact of the

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804 foods: a simulation study. Journal of Food Engineering, 35(1), 1–22.

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806 in deep-fat frying. Journal of Food Engineering, 31, 485–498.

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808 polysaccharides. Trends in Food Science and Technology, 15, 305–312.

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814 Perone, N. (2011). Role of constituents on structure and properties of polysaccharides proteins

815 edible films. Doctoral thesis. Univerista degli studi di Napoli Federico II.

816 Pinthus, E.J., Weinberg, P., & Saguy, I.S. (1992). Gel-strength in restructured potato products

817 affects oil uptake during deep-fat frying. Journal of Food Science, 57, 1359-1360.

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819 battered food. Food Hydrocolloids, 28, 53-58.

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822 Food and Agriculture, 80, 777-782.

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825 Riboldi, B.P., Vinhas, Á.M., & Moreira, J.D. (2014). Risks of dietary acrylamide exposure: A
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826 systematic review. Food Chemistry, 157, 310-322.

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828 potato strips during deep fat frying. Journal of Food Engineering, 64, 237–241.
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829 Rojas-Graü, M.A., Soliva-Fortuny, R., & Martín-Belloso, O. (2009). Edible coatings to

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837 Singthong, J., & Thongkaew, C. (2009). Using hydrocolloids to decrease oil absorption in

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839 Soares, R.M.D., Lima, A.M.F., Oliveira, R.V.B., Pires, A.T.N., & Soldi, V. (2005). Thermal

840 degradation of biodegradable edible films based on xanthan and starches from different

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842 Sothornvit, R. (2011). Edible coating and post-frying centrifuge step effect on quality of

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844 Suyatma, N.E., Ulfah, K., Prangdimurti, E., & Ishikawa, Y. (2015). Effect of blanching and

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845 pectin coating as pre-frying treatments to reduce acrylamide formation in banana chips.

846 International Food Research Journal, 22(3), 936-942.

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847 Tavera-Quiroz, M.J., Urriza, M., Pinotti, A., & Bertola, N. (2012). Plasticized methylcellulose

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850 Varela, P., & Fiszman, S.M. (2011). Hydrocolloids in fried foods. A review. Food
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851 Hydrocolloids, 25, 1801-1812.

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853 plasticizers and biopolymer films: A review. European Polymer Journal, 47, 254–263.
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854 Yu, L., Li, Y., Ding, S., Hang, F., & Fan, L. (2016). Effect of guar gum with glycerol coating

855 on the properties and oil absorption of fried potato chips. Food Hydrocolloids (Part A), 211-
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856 219.

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857
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858 on fried pastry mix. Lebensm.-Wiss. u.-Technology, 32, 440-445.

859 Zeng, X., Cheng, KW, Du, Y., Kong, R., Lo, C., Chu, I.K., Chen, F., & Wang, M. (2010).

860 Activities of hydrocolloids as inhibitors of acrylamide formation in model systems and fried

861 potato strips. Food Chemistry, 121, 424–428.

862

863

36
 ACCEPTED MANUSCRIPT
864

865

866

867 Table 1. Application of edible coatings from cellulose derivates for reducing oil uptake in

868 deep fat fried products

PT
869 PEG – polyethylene glycol

RI
Reduction
Concentration
COATING Plasticizer in oil Food References

SC
(%)
uptake (%)

Mallikarjunan,

U Chinnan,
AN
Potato
2 PEG 61.4 Balasubramani
balls
M

am, & Phillips,

1997
Hydroxypropyl methylcellulose (HPMC)

Huse,
TE

Mallikarjunan,

2 PEG 37 Akara Chinnan,

EP

Hung, &
C

Phillips, 1998
AC

Holownia,

Chinnan,
Chicken
1; 3 no 5 Erickson, &
strips
Mallikarjunan,

2000

1 no 47 Potato Pahade &

37
 ACCEPTED MANUSCRIPT
strips Sakhale, 2012

Balasubramani

am, Chinnan,
Chicken
2 PEG 84 Mallikarjunan,
balls
& Phillips,

PT
1996

RI
Hydroxypropyl Williams &
1.5; 2 no 51 Pastry mix
cellulose (HPC) Mittal, 1999

SC
Daraei

Garmakhany,

U Mirzaei,
AN
1 no 21.2 Potato
Nejad, &
M

Maghsudlo,

2008
D
Carboxymethylcellulose (CMC)

Daraei
TE

Garmakhany,

Mirzaei,
EP

0.5 no 30.3 Potato

Nejad, &
C

Maghsudlo,
AC

2008

Rimac-Brnčić,

Potato Lelas, Rade, &

1 no 54
strips Šimundić,

2004

2; 6; 10; 14 Glycerol 49.9 Potato Angor, 2016

38
 ACCEPTED MANUSCRIPT
pellet

chips

Izadi, Ojagh,

Rahkmanifara

0.5; 1; 1.5 no 8.5-17.3 Shrimps h,

PT
Shabanpour, &

RI
Sakhale, 2015

Abtahi,

SC
Hosseini,

0.5; 1; 1.5 no 98 Zuchini Fadavi,

U Mirzaei, &
AN
Rahbari, 2016
M

Daraei

Garmakhany,
D

Potato Mirzaei,
TE

0.5; 1 no 56.7-65.1
slices Maghsudlo,

Kashaninejad,
EP

& Jafari, 2014

C

Daraei
AC

Garmakhany,
CMC + pectin ; 2
Potato Mirzaei,
layer: guar + 1 (1-1-1) no 70-76
slices Maghsudlo,
xanthan
Kashaninejad,

& Jafari, 2014

2 PEG 59 Potato Mallikarjunan,

llul

ose

(M
lce

39
 ACCEPTED MANUSCRIPT
balls Chinnan,

Balasubramani

am, & Phillips,

1997

Garcia,

PT
Potato Ferrero,
1 Sorbitol 35-40

RI
strips Bertola, &

Zaritzky, 2004

SC
Garcia,

Dough Ferrero,

U
1 Sorbitol 35-40
disc Bertola, &
AN
Zaritzky, 2004
M

Williams &
3 no 91 Pastry mix
Mittal, 1999
D

Mallikarjunan,
TE

Chinnan,
Potato
2 PEG 83.6 Balasubramani
EP

balls
am, & Phillips,
C

1997
AC

PEG, Cereal Albert &

2 35
Glycerol products Mittal, 2002

Mirzaei,

Salehi,
1 no 40.6 Potato
Garoumi, &

Farhadpour,

40
 ACCEPTED MANUSCRIPT
2015

Tavera-

Potato Quiroz, Urriza,

1 Glycerol 30
chips Pinotti, &

Bertola, 2012

PT
Luvielmo,

RI
Potato DeArmas,
1; 2 Glycerol 13.4
chips Paiva, Krolow,

SC
& Ferri, 2015

Holownia,

U Chinnan,
AN
Not Chicken
1; 3 no Erickson, &
suitable strips
M

Mallikarjunan,

2000
D

Hua, Wang,
TE

Potato
3 no 30 Yang, Kang, &
chips
Yang, 2015
EP

Potato Pahade &

1 no 29.5
C

strips Sakhale, 2012

AC

Microcrystaline Gycerol, Cereal Albert &

0.5-5 14
cellulose PEG products Mittal, 2002

870

871

872

41
 ACCEPTED MANUSCRIPT
873 Table 2. Application of edible coatings from polysaccharides other than cellulose derivate for

874 reducing oil uptake in deep fat fried products

875 PEG – polyethylene glycol

Reduction
Concentration
COATING Plasticizer in oil Food References

PT
(%)
uptake (%)

RI
Angor,

Potato Radwan, Al-

SC
Corn starch 1; 2; 3; 4; 5 Glycerol 44.3 pellet Rousan, Al-

chips Abdullah,

U 2013
AN
k carrageenan- Glycerine, Cereal Albert &
1; 2 54
M

konjac blend PEG products Mittal, 2002

Potato Archana et
D

Okra 1 Glycerol 45
chips al., 2016
TE

Okra + Potato Archana et

1 Glycerol 45
carrageenan chips al., 2016
EP

Cereal Albert &

4 no 17
C

products Mittal, 2002

AC

Daraei

Garmakhany,
Pectin
Potato Mirzaei,
0.5; 1 no 47-63
slices Maghsudlo,

Kashaninejad,

& Jafari,

42
 ACCEPTED MANUSCRIPT
2014

Pectin (low-
Hua, Wang,
methoxyl Potato
1 no 30 Yang, Kang,
sunflower head chips
& Yang, 2015
pectin)

PT
Karimi &
Salep 1,5 no 29 Shrimps

RI
Kenari, 2016

876

SC
877 Table 3. Application of edible coatings from gums for reducing oil uptake in deep fat fried

878 products

U Reduction
AN
Concentration
COATING Plasticizer in oil Food References
(%)
M

uptake (%)

Almond Potato
D

2 no 34 Bouaziz et al., 2016

gum chips
TE

Basil seed Karimi & Kenari,

0.5 no 28.8 Shrimps
gum 2016
EP

Williams & Mittal,

1.5; 2 no 59.4 Pastry mix
C

1999
AC

Potato Kim, Lim, Bae, Lee,

0.3 no 12.2
strips & Lee, 2011
Gellan gum
Potato Kim, Lim, Bae, Lee,
0.6 no 9.9
strips & Lee, 2011

Potato Kim, Lim, Bae, Lee,

0.9 no 9.6
strips & Lee, 2011

43
 ACCEPTED MANUSCRIPT
Cereal Albert & Mittal,
2 no 55
products 2002

Daraei

Garmakhany,Mirzaei,
0.3 no 22.4 Potato
Nejad, & Maghsudlo,

PT
2008

RI
Daraei

Garmakhany,Mirzaei,

SC
0.5 no 33.2 Potato
Nejad, & Maghsudlo,

2008

U Izadi, Ojagh,
AN
Rahkmanifarah,
0.5; 1; 1.5 no 12.4-16.5 Shrimps
M

Shabanpour, &
Guar gum
Sakhale, 2015
D

Potato Kim, Lim, Bae, Lee,

TE

0.3 no 11.8
strips & Lee, 2011

Potato Kim, Lim, Bae, Lee,

EP

0.6 no 10.3
strips & Lee, 2011
C

Potato Kim, Lim, Bae, Lee,

0.9 no 8.9
AC

strips & Lee, 2011

Carrot Akdeniz, Sahin, &

1 no 53
slices Sumnu, 2006

Potato Yu, Li, Ding, Hang,

1 no 51.8
chips & Fan, 2016

1 Glycerol 34.8 Potato Yu, Li, Ding, Hang,

44
 ACCEPTED MANUSCRIPT
chips & Fan, 2016

Banana
1.5 no 25.2 Sothornvit, 2011
chips

Potato Pahade & Sakhale,

1 no 18.9
strips 2012

PT
Daraei Garmakhany,

RI
Potato Mirzaei, Maghsudlo,
0.3; 0.5; 1 no 57.5-60.2
slices Kashaninejad, &

SC
Jafari, 2014

Deep fried

U
Albert & Mittal,
0.35-0.7 no 32 cereal
AN
Locust 2002
products
beam gum
M

Dilek, Polat, Kezer,

1.5 no 10.2 Sausage
& Korcan, 2011
D

Daraei
TE

Garmakhany,Mirzaei,
2 no 41.7 Potato
Nejad, & Maghsudlo,
EP

2008
C

Daraei
Tragacanth
AC

Garmakhany,Mirzaei,
1 no 26.7 Potato
Nejad, & Maghsudlo,

2008

Izadi, Ojagh,

0.5; 1; 1.5 no 8.13 Shrimps Rahkmanifarah,

Shabanpour, &

45
 ACCEPTED MANUSCRIPT
Sakhale, 2015

Daraei

Garmakhany,Mirzaei,
0,5 no 21.7 Potato
Nejad, & Maghsudlo,

2008

PT
Daraei

RI
Garmakhany,Mirzaei,
1 no 24.8 Potato
Nejad, & Maghsudlo,

SC
2008
Xanthan
Banana

U
1,5 no 17 Sothornvit, 2011
chips
AN
Potato Pahade & Sakhale,
1 no 6.1
M

strips 2012

Daraei Garmakhany,
D

Potato Mirzaei, Maghsudlo,

TE

0.5, 1, 1.5 no 66.4-75.7

slices Kashaninejad, &

Jafari, 2014
EP

Izadi, Ojagh,
C

Rahkmanifarah,
Zedo gum 0,5;1;1,5 no 53-55 Shrimps
AC

Shabanpour, &

Sakhale, 2015

879

880 Table 4. Application of edible coatings from proteins for reducing oil uptake in deep fat fried

881 products

COATING Concentration Plasticizer Reduction in Food References

46
 ACCEPTED MANUSCRIPT
(%) oil uptake

(%)

Aminlari,

Egg white 3 no 12 Potato chips Ramezani, &

Khalili, 2005

PT
Cereal Albert &
Gelatine 5; 20 Glycerin Not suitable

RI
products Mittal, 2002

Cereal Albert &

SC
3; 5; 7; 10; 15 Glycerin 16
products Mittal, 2002

Sodium Aminlari,

caseinate 3 no
U 14 Potato chips Ramezani, &
AN
Khalili, 2005
M

6; 8 no 0 French fries Perone, 2011

Cereal Albert &

D

10 no 51
products Mittal, 2002
TE

Potato pellet
2; 6; 10; 14 Glycerin 54.4 Angor, 2016
Soy protein chips
EP

isolate (SPI) Rayner,

C

Ciolfi,
Glycerin,
AC

10 55.1 Potato fries Maves,

gellan gum
Stedman, &

Mittal, 2000

Deep fried
Wheat Albert &
15 no 48 cereal
gluten Mittal, 2002
products

47
 ACCEPTED MANUSCRIPT
Potato pellet
1; 3; 5; 7 Glycerin 49.9 Angor, 2014
chips
Whey
Deep fried
protein Albert &
10 no 54 cereal
isolate Mittal, 2002
products

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(WPI)
Potato pellet
1; 3; 5; 7 Glycerol 54.4 Angor, 2014

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chips

Whey Aminlari,

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protein 3 no 5 Potato chips Ramezani, &

concentrate Khalili, 2005

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1 Figure captions

2 Figure 1. Scheme showing the mechanism of oil reduction in deep fat fried food.

3 Figure 2. Scheme showing the use of edible coating in deep fat frying.

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Figure 1.
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Figure 2.

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1

2 Highlights
3 >Edible coatings can reduce the excessive oil uptake in deep fat fried food
4 >Edible oil barriers are invisible with no negative influence on sensory attributes
5 >Coatings are successfully used as oil barriers during frying meat and fruits
6 >Oil barrier coatings will become an essential strategy for launching healthier fried products

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