4.7 Article

Improved Shelf-Life and Consumer Acceptance of Fresh-Cut and Fried Potato Strips by an Edible Coating of Garden Cress Seed Mucilage

Journal

FOODS
Volume 10, Issue 7, Pages -

Publisher

MDPI
DOI: 10.3390/foods10071536

Keywords

Lepidium sativum; potato; browning index; oil uptake; antioxidant activity

Funding

  1. Cairo University, Faculty of Agriculture, Giza, Egypt

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The study showed that using garden cress mucilage as a coating can effectively delay browning, reduce weight loss, maintain texture, and decrease oil uptake of fresh-cut potato strips during cold storage. Additionally, the microbial count was lower for samples coated with garden cress mucilage compared to the control. The sensory attributes of the coated samples performed well, with no off flavors or color changes observed.
Coatings that reduce the fat content of fried food are an alternate option to reach both health concerns and consumer demand. Mucilage of garden cress (Lepidium sativum) seed extract (MSE) was modified into an edible coating with or without ascorbic acid (AA) to coat fresh-cut potato strips during cold storage (5 degrees C and 95% RH for 12 days) and subsequent frying. Physical attributes such as color, weight loss, and texture of potato strips coated with MSE solutions with or without AA showed that coatings efficiently delayed browning, reduced weight loss, and maintained the texture during cold storage. Moreover, MSE with AA provided the most favorable results in terms of reduction in oil uptake. In addition, the total microbial count was lower for MSE-coated samples when compared to the control during the cold storage. MSE coating also performed well on sensory attributes, showing no off flavors or color changes. As a result, the edible coating of garden cress mucilage could be a promising application for extending shelf-life and reducing the oil uptake of fresh-cut potato strips.

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