Hydrocolloid-Based Coatings with Nanoparticles and Transglutaminase Crosslinker as Innovative Strategy to Produce Healthier Fried Kobbah
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), wat...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/6/698 |
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| author | Asmaa Al-Asmar Concetta Valeria L. Giosafatto Mohammed Sabbah Loredana Mariniello |
| author_facet | Asmaa Al-Asmar Concetta Valeria L. Giosafatto Mohammed Sabbah Loredana Mariniello |
| author_sort | Asmaa Al-Asmar |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-10T19:27:31Z |
| format | Article |
| id | doaj.art-376d143d03dc4e25b9ad46c6e1765e1a |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T19:27:31Z |
| publishDate | 2020-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-376d143d03dc4e25b9ad46c6e1765e1a2023-11-20T02:24:50ZengMDPI AGFoods2304-81582020-06-019669810.3390/foods9060698Hydrocolloid-Based Coatings with Nanoparticles and Transglutaminase Crosslinker as Innovative Strategy to Produce Healthier Fried KobbahAsmaa Al-Asmar0Concetta Valeria L. Giosafatto1Mohammed Sabbah2Loredana Mariniello3Department of Chemical Sciences, University of Naples “Federico II”, 80126 Naples, ItalyDepartment of Chemical Sciences, University of Naples “Federico II”, 80126 Naples, ItalyDepartment of Nutrition and Food Technology, An-Najah National University, P.O. Box 7 Nablus, PalestineDepartment of Chemical Sciences, University of Naples “Federico II”, 80126 Naples, ItalyThis 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.https://www.mdpi.com/2304-8158/9/6/698acrylamidekobbahtransglutaminasepectinchitosan-nanoparticlescoatings |
| spellingShingle | Asmaa Al-Asmar Concetta Valeria L. Giosafatto Mohammed Sabbah Loredana Mariniello Hydrocolloid-Based Coatings with Nanoparticles and Transglutaminase Crosslinker as Innovative Strategy to Produce Healthier Fried Kobbah Foods acrylamide kobbah transglutaminase pectin chitosan-nanoparticles coatings |
| title | Hydrocolloid-Based Coatings with Nanoparticles and Transglutaminase Crosslinker as Innovative Strategy to Produce Healthier Fried Kobbah |
| title_full | Hydrocolloid-Based Coatings with Nanoparticles and Transglutaminase Crosslinker as Innovative Strategy to Produce Healthier Fried Kobbah |
| title_fullStr | Hydrocolloid-Based Coatings with Nanoparticles and Transglutaminase Crosslinker as Innovative Strategy to Produce Healthier Fried Kobbah |
| title_full_unstemmed | Hydrocolloid-Based Coatings with Nanoparticles and Transglutaminase Crosslinker as Innovative Strategy to Produce Healthier Fried Kobbah |
| title_short | Hydrocolloid-Based Coatings with Nanoparticles and Transglutaminase Crosslinker as Innovative Strategy to Produce Healthier Fried Kobbah |
| title_sort | hydrocolloid based coatings with nanoparticles and transglutaminase crosslinker as innovative strategy to produce healthier fried kobbah |
| topic | acrylamide kobbah transglutaminase pectin chitosan-nanoparticles coatings |
| url | https://www.mdpi.com/2304-8158/9/6/698 |
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