Deep-frying impact on food and oil chemical composition: Strategies to reduce oil absorption in the final product

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dc.catalogadorpva
dc.contributor.authorValle, Consuelo
dc.contributor.authorEcheverría González, Francisca Cecilia
dc.contributor.authorChávez, Vilma
dc.contributor.authorValenzuela, Rodrigo
dc.contributor.authorBustamante, Andrés
dc.date.accessioned2024-10-09T19:47:37Z
dc.date.available2024-10-09T19:47:37Z
dc.date.issued2024
dc.description.abstractDuring frying, oils can deteriorate due to autoxidation and hydrolytic alterations, processes influenced by the oil's fatty acid composition (FAC) and antioxidant content. However, there are different techniques to improve fried food quality and reduce oil absorption. This review aims to assess existing literature on the interactions between frying methods, oil selection, and the chemical composition of foods. To achieve this goal, the article examines the impact of oil FAC, antioxidants, pretreatments, and alternative frying technologies. A literature search was conducted from 2016 to 2023. The keywords used were (AND/OR) frying, fried foods, oil, oil absorption, and fatty acids. Oils rich in monounsaturated fatty acids and antioxidants, such as olive oil, are recommended for their nutritional benefits and improved oil stability. The water content and structure of the food also play a significant role in oil absorption. Pretreatments to diminish food moisture content contribute to a lower oil absorption in the fried food while mitigating excessive accumulation of lipid oxidation products. Proper selection of frying oils, incorporation of antioxidants, and the use of pretreatments could help prevent chemical changes and minimize oil absorption during frying. These measures contribute to maintaining the nutritional quality and safety of fried foods while also enhancing their overall sensory appeal.
dc.description.funderAgencia Nacional de Investigación y Desarrollo
dc.description.funderFONDECYT
dc.fechaingreso.objetodigital2024-10-09
dc.fuente.origenSCOPUS
dc.identifier.doi10.1002/fsh3.12056
dc.identifier.issn2835-1096
dc.identifier.scopusidSCOPUS_ID:85200460087
dc.identifier.urihttps://doi.org/10.1002/fsh3.12056
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/88140
dc.information.autorucDepartamento de Ciencias de la Salud; Echeverría González, Francisca Cecilia; S/I; 1232657
dc.language.isoen
dc.nota.accesocontenido completo
dc.pagina.final15
dc.pagina.inicio1
dc.publisherJohn Wiley and Sons Inc
dc.revistaFood Safety and Health
dc.rightsacceso abierto
dc.subjectAldehydes
dc.subjectFatty acids
dc.subjectFried foods
dc.subjectLipid oxidation products
dc.subjectThermal oxidation
dc.subject.ddc610
dc.subject.deweyMedicina y saludes_ES
dc.subject.ods02 Zero hunger
dc.subject.ods03 Good health and well-being
dc.subject.odspa02 Hambre cero
dc.subject.odspa03 Salud y bienestar
dc.titleDeep-frying impact on food and oil chemical composition: Strategies to reduce oil absorption in the final product
dc.typeartículo
sipa.codpersvinculados1232657
sipa.trazabilidadSCOPUS;2024-08-25
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