Improved Shelf-Life and Consumer Acceptance of Fresh-Cut and Fried Potato Strips by an Edible Coating of Garden Cress Seed Mucilage
Marwa R. Ali,
Aditya Parmar,
Gniewko Niedbała,
Tomasz Wojciechowski,
Ahmed Abou El-Yazied,
Hany G. Abd El-Gawad,
Nihal E. Nahhas,
Mohamed F. M. Ibrahim,
Mohamed M. El-Mogy
Affiliations
Marwa R. Ali
Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt
Aditya Parmar
Natural Resources Institute, University of Greenwich, Central Avenue, Chatham Maritime, Kent ME4 4TB, UK
Gniewko Niedbała
Department of Biosystems Engineering, Faculty of Environmental and Mechanical Engineering, Poznań University of Life Sciences, Wojska Polskiego 50, 60-627 Poznań, Poland
Tomasz Wojciechowski
Department of Biosystems Engineering, Faculty of Environmental and Mechanical Engineering, Poznań University of Life Sciences, Wojska Polskiego 50, 60-627 Poznań, Poland
Ahmed Abou El-Yazied
Department of Horticulture, Faculty of Agriculture, Ain Shams University, Cairo 11566, Egypt
Hany G. Abd El-Gawad
Department of Horticulture, Faculty of Agriculture, Ain Shams University, Cairo 11566, Egypt
Nihal E. Nahhas
Department of Botany and Microbiology, Faculty of Science, Alexandria University, Alexandria 21515, Egypt
Mohamed F. M. Ibrahim
Department of Agricultural Botany, Faculty of Agriculture, Ain Shams University, Cairo 11566, Egypt
Mohamed M. El-Mogy
Vegetable Crops Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt
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 °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.
