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

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dc.contributor.authorValle, Consuelo
dc.contributor.authorEcheverría, Francisca
dc.contributor.authorChávez, Vilma
dc.contributor.authorValenzuela, Rodrigo
dc.contributor.authorBustamante, Andrés
dc.date.accessioned2025-01-22T16:35:30Z
dc.date.available2025-01-22T16:35:30Z
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.versionVersión Aceptada
dc.identifier.citationValle, C., Echeverría, F., Chávez, V., Valenzuela, R., & Bustamante, A. (2024). Deep‐frying impact on food and oil chemical composition: Strategies to reduce oil absorption in the final product. Food Safety and Health, 2(4), 414–428. https://doi.org/10.1002/fsh3.12056
dc.identifier.doihttps://doi.org/10.1002/fsh3.12056
dc.identifier.urihttps://hdl.handle.net/11447/9697
dc.language.isoen
dc.subjectaldehydes
dc.subjectFatty acids
dc.subjectFried foods
dc.subjectLipid Oxidation products
dc.subjectThermal oxidation
dc.titleDeep‐frying impact on food and oil chemical composition: Strategies to reduce oil absorption in the final product
dc.typeArticle
dcterms.accessRightsAcceso Abierto
dcterms.sourceFood Safety and Health,
dspace.entity.typePublication

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