A new strategy for reducing fat absorption and enhancing oxidative stability in fried chicken meatball using nanofiber coatings

Kutlu N., Meral R.

Food Research International, cilt.221, 2025 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 221
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1016/j.foodres.2025.117230
  • Dergi Adı: Food Research International
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Veterinary Science Database, DIALNET
  • Anahtar Kelimeler: Chicken meatball, Curcumin, Electrospinning, Flaxseed oil, Gallic acid, Oil uptake
  • Van Yüzüncü Yıl Üniversitesi Adresli: Evet

Özet

In this study, chicken meatballs were prepared and subsequently coated with zein-based electrospun nanofibers containing food-grade bioactive substances such as flaxseed oil (F), gallic acid (G), and curcumin (C) and the effects of nanofiber coatings on the qualitative properties of deep-fried chicken meatballs were investigated. It was determined that uniform nanofibers with diameters ranging from 134 to 338 nm were produced. The NFC group (Zein + flaxseed oil + curcumin) exhibited the lowest oil absorption with 1.21 % oil intake, indicating a decrease of approximately 76 % in oil absorption compared to the uncoated control group (K) (5.03 %). The ZNFCG group (zein + flaxseed oil + curcumin + gallic acid) and ZNFG group (zein + flaxseed oil + gallic acid) showed the lowest thiobarbituric acid reactive substances (TBA) values with 0.24 mg malondialdehyde (MDA)/kg and 0.28 mg MDA/kg, respectively, indicating a synergistic antioxidant effect. The ZNFCG group also had the lowest carbonyl content (1.75 nmol/mg protein), a measure of protein oxidation. This formulation successfully reduced protein oxidation compared to the control group (3.64 nmol/mg protein). According to these results, zein-based nanofiber coating containing bioactive compounds significantly reduced oxidative damage and oil absorption, making them a promising strategy for improving the quality of fried meat products.