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

Consuelo Valle; Francisca Echeverría; Vilma Chávez; Rodrigo Valenzuela; Andrés Bustamante

doi:10.1002/fsh3.12056

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

Journal

Food Safety and Health

ISSN

2835-1096

Date Issued

2024

Author(s)

Consuelo Valle

Facultad de Medicina Clínica Alemana Universidad del Desarrollo

Francisca Echeverría

Vilma Chávez

Rodrigo Valenzuela

Andrés Bustamante

Type

journal-article

Scopus ID

2-s2.0-85200460087

DOI

10.1002/fsh3.12056

URL

https://investigadores.udd.cl/handle/123456789/10226

Abstract

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.

Cite this document

Valle, 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