Mechanistic evaluation of carboxymethyl cellulose physicochemical and functional activity of breadcrumbs after frying

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LWT - Food Science and Technology 201 (2024) 116232

Available online 21 May 2024

nc/4.0/).

Mechanistic evaluation of carboxymethyl cellulose physicochemical and

functional activity of breadcrumbs after frying

Jian-Guo Zhang

, Ying Zhang

, Wang-Wei Zhang

, Kiran Thakur

, Fei Hu

, Zhi-Jing Ni

Zhao-Jun Wei

School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, People’s Republic of China

School of Biological Science and Engineering, North Minzu University, Yinchuan, 750021, People’s Republic of China

ARTICLE INFO

Keywords:

CMC

Oil absorption

Quality characteristics

Moisture content

Gluten proteins

ABSTRACT

This study investigated the effect of sodium carboxymethyl cellulose (CMC) addition to breadcrumbs. Oil ab-

sorption, moisture content and quality characteristics of breadcrumbs were measured, changes in microstructure

after frying were analyzed using scanning electron microscopy (SEM), and the effects of CMC addition on the

physicochemical properties and structure of wheat gluten proteins were analyzed. Our results showed that the

addition of 1.5% CMC reduced the oil absorption of breadcrumb samples from 19.80% to 11.39%. Additionally,

the crispiness of the breadcrumbs increased from 21,405.33 to 33,978.09 g/s, while the whiteness value

improved from 40.35 to 43.81. Furthermore, CMC incorporated breadcrumb samples had lower bound water

content and experienced less water loss during frying which was accompanied by the denser microstructure. The

activity of gluten proteins was also determined, the results showed that at 1.5% CMC, surface hydrophobicity

reduced from 1952.36 to 1173.66, sulfhydryl content decreased from 1.15 to 0.88, and β-folding declined from

26.76 to 25.78. These changes suggest that CMC, being a hydrophilic colloid, enhanced the hydrophilic ability of

the breadcrumbs. The incorporation of CMC into breadcrumbs appears to be a promising strategy for reducing oil

absorptivity and improving the overall quality of the breadcrumbs.

1. Introduction

Frying is a widely employed food processing method in the food

industry. Deep frying, a traditional cooking method, involves energy and

mass conversions within a lipid medium, including water conversions

(Patra, Prasath, Sutar, Pandian, & Pandiselvam, 2022). The frying pro-

cess is complex and entails various physicochemical changes, resulting

in protein denaturation, starch pasteurization, and water evaporation,

leading to the formation of porous and crispy food products (Olor-

untoba, Ampofo, & Ngadi, 2022). Excessive consumption of fried food

can contribute to weight gain, high blood pressure, heart disease, and

other ailments (Rani et al., 2023). Therefore, reducing oil absorption in

deep-fried foods has become a signicant concern. Various methods are

commonly employed to lower the oil absorption of deep-fried foods

which include physical degreasing, modifying the composition of frying

oil, and coating treatments. Breadcrumbs are among the frequently used

coating materials for this purpose (Gao et al., 2023).

Breadcrumbs belong to the products that involve deep and intensive

processing of grain, primarily used in fried food. They have a positive

impact on enhancing the layers, aroma, and avor of the main food

ingredients, leading to an increasing market demand. In the bread-

crumbs industry, there is a shift towards emphasizing functionality,

nutrition, and distinctiveness (Mesías, Holgado, & Morales, 2023). As an

important fried food accessory, breadcrumbs are easy to produce,

inexpensive, convenient to use, characterized by crispy texture and rich

layers after frying, and well-preserved moisture and other nutrients in

the food (Liu, Tian, Duan, Li, & Fan, 2021a,b). With the growing demand

for healthy food, research is focused on effectively controlling the oil

absorption of deep-fried breadcrumbs and enhancing their nutritional

value. One effective approach to reduce oil absorption and modify the

product’s texture is by altering the composition of the breadcrumbs

(Dehghannya & Ngadi, 2023).

Functional additives, such as hydrocolloids, play a signicant role in

modifying the properties of solutions by gelling, thickening,

* Corresponding author. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People’s Republic of China.

E-mail addresses: zhangjianguo@hfut.edu.cn (J.-G. Zhang), 2022111385@mail.hfut.edu.cn (Y. Zhang), 981164698@qq.com (W.-W. Zhang), kumarikiran@hfut.

edu.cn (K. Thakur), hufei@hfut.edu.cn (F. Hu), lovebear@vip163.com (Z.-J. Ni), zjwei@hfut.edu.cn (Z.-J. Wei).

Contents lists available at ScienceDirect

LWT

journal homepage: www.elsevier.com/locate/lwt

https://doi.org/10.1016/j.lwt.2024.116232

Received 5 March 2024; Received in revised form 22 April 2024; Accepted 20 May 2024

LWT 201 (2024) 116232

emulsifying, coating, and stabilizing them. Hydrocolloids are long-chain

polymers with hydrophilic groups like carboxyl, amide, and aldehyde,

which make them easy to disperse, dissolve (completely or partially),

and swell in water (Zhang, Liu, Feng, Ren, & Wang, 2023). These ad-

ditives are considered high-quality food additives known for their

functional properties and are commonly used to enhance the quality and

functionality of dough products. For example, xanthan gum has shown

to increase the water-holding capacity and form stabilized gels when

interacting with wheat gluten and starch. This interaction reduces the

osmotic surface oil content in fried samples (Cui, Chen, Zhai, Peng, &

Xiong, 2023). Similarly, resistant dextrins, when combined with pro-

teins, have been found to signicantly decrease oil absorption while

improving the color and quality of deep-fried breadcrumbs (Wang,

Yang, Kong, & Chen, 2024). Carboxymethylcellulose (CMC) is an

anionic hydrophilic colloid that possesses a negatively charged surface

which allows it to attract positively charged protein molecules, leading

to the formation of hydrophilic complexes through electrostatic in-

teractions (Salehi, Inanloodoghouz, & Karami, 2023), thereby altering

the hydrophobicity and porosity of the food surface and reducing water

loss and oil absorption transfer (Wang, Ng, Warner, Stockmann, & Fang,

2023a,b). Reaz, Abedin, Mohammad Abdullah, Satter, and Farzana

(2023) showed that the addition of hydrocolloids of 0.1% CMC to wheat

our resulted in cookies with lower fat level and good sensory proper-

ties. These ndings suggest that the microstructure of food samples can

be altered by incorporating CMC, thereby affecting oil absorption.

While research on the effects of sodium carboxymethylcellulose has

been conducted on various food products like crackers, minced sh, and

externally coated battered chicken llets, there is limited information

available regarding its impact on the properties of breadcrumbs them-

selves. Therefore, this study hypothesized that the addition of sodium

carboxymethylcellulose could alter the internal bound water content of

breadcrumbs, thereby reducing water loss and oil absorption during

frying, and improving the quality of fried breadcrumbs.

The objective of this study was to measure various properties of

breadcrumbs and gluten proteins after the addition of sodium

carboxymethylcellulose (0%, 0.5%, 1%, 1.5%, and 2%), which mainly

included the absorption of oil by the breadcrumbs during frying as well

as changes in water content before and after frying. In addition, the

changes in texture, moisture distribution and microstructure of bread-

crumbs were measured and evaluated using texture tests, low frequency

nuclear magnetic resonance (LFNMR), and scanning electron micro-

scopy (SEM), respectively.

2. Materials and methods

2.1. Samples

Tris, SDS, L-cysteine, urea, ethylenediaminetetraacetic acid (EDTA),

and petroleum ether were purchased from Sinopharm Chemical Reagent

Co. (Shanghai, China); Aniline-1-naphthalenesulfonic acid (ANS), and

amyloglucosidase (10000 U/g), 5,5

′

dithiobis (2-nitrobenzoic acid) were

purchased from Yuanye Biotechnology Co. (Shanghai, China); Medium

gluten wheat our and blended oil were purchased from Yihai Kerry

Golden Dragonsh brand (Shanghai, China); Yeast was purchased from

Angie’s Yeast Co. (Yichang, China); Food-grade sodium carboxymethyl

cellulose (CMC) was purchased from Henan Wanbang Chemical Science

and Technology Co. (Zhengzhou, China); Bread improver was supplied

by Chuzhou Runtai Halal Food Co. (Chuzhou, China). All the reagents

were of analytical grade except cysteine which was high performance

liquid chromatography (HPLC) grade.

2.2. Preparation of breadcrumbs

Dough samples were prepared according to the previously described

method (Zhang et al., 2021). The subsequent process of making bread-

crumbs was according to Chuzhou Runtai Co. (Chuzhou City, Anhui

Province, China). The wheat our (100 g), salt (1 g), bread improver

(0.14 g), yeast (1 g), CMC (0%, 0.5%, 1%, 1.5%, and 2%), and distilled

water (47 mL) were mixed together, using an automatic dough mixer

(Dongguan Top Kitchen Technology Co.) to mix and form the dough,

and then the dough was hand-knead until the surface turned smooth.

The dough was allowed to rise for 50 min and then baked (MG38CB-AA,

Midea Group Co., China) in an oven at 180 ◦C for 20 min followed by

cooling at room temperature for 8–10 h. After crushed in a pulverizer

(JYL-C23, Joyoung Co., China) for 15 s, the average particle size was

about 3 mm–5 mm, and the obtained sample was dried in an oven

(DHG-9070, Shanghai Yiheng Scientic Instrument Co., China) at 50 ◦C

until the moisture in the center was reduced to less than 10%. Finally,

breadcrumbs were transferred to a drying dish (BY-2444, Shanghai

Bingyu Fluid Technology Co., China) until used for further experiments.

2.3. Preparation of gluten proteins

Gluten was removed using the AACC 38-10 method with fewer

modications (AACC, 2009). The prepared dough (according to 2.2) was

kneaded in a 500 mL mixture of distilled water and 10% sodium chlo-

ride, and then rinsed with a plenty of distilled water until the water

becomes clear. The above steps were repeated until the washing liquid

became clearer, then a few drops of Lugol’s solution (5.08 g KI +2.54 g I

xed in 200 mL) were added to the surface plate until the color no longer

turns blue. It was then lyophilized in vacuum for 96 h, ltered through a

100-mesh lter (PT-20, Shangyu Huafeng Hardware Instrument Co.,

China) and stored at −20 ◦C.

2.4. Determination of water content

Moisture content of breadcrumbs before and after frying was deter-

mined according to Saka, ¨

Ozkaya, and Saka (2021). For this, 14 g

breadcrumbs samples were weighed and placed in 103 ±2 ◦C blast

electric thermostatic drying oven to reach the constant weight (two

consecutive weighing difference of no more than 0.002 g).

Moisture content in breadcrumbs is expressed as mass percentage

and calculated based on the equation below:

z(%) = m1−m2

m×100%

where, z: moisture content in breadcrumbs (mass percentage), %; m

mass of the sample and the aluminum dish before baking, g; m

: mass of

the sample and the aluminum dish after baking, g; m: mass of the

sample, g.

2.5. Low frequency nuclear magnetic resonance determination

Moisture status of breadcrumbs samples was conrmed by low fre-

quency NMR (AVANCE III HD NMR, Bruker Corporation, Switzerland)

(Lei et al., 2021) with some modications. For this, 5 g of breadcrumbs

samples were placed at the bottom of a glass tube. The transverse

relaxation time (T

) for the breadcrumbs was measured by NMR ex-

periments using a CarrPurcell-Meiboom-Gill (CPMG) sequence of pulses

with the following sequence setup parameters: sampling frequency SW

=200 kHz, echo time (TE) =0.100 ms, 90

◦

pulse width P

=20 s, 180

◦

pulse width P

=36 us, sampling interval time (TW) =4000 ms, number

of echoes (NECH) =8000, and number of slices (NS) =4.

2.6. Texture characterization

Briey, measuring breadcrumb texture properties with a texture

meter (TA.XT plusC, Stable Micro Systems, UK), 10 g of breadcrumb

samples were spread on the bottom of an aluminum box and placed at

on the texturizing table, using a probe model P/36R, and the test was

conducted using the following conditions: speed to 1.0 mm/s before

testing, 1.0 mm/s while testing, and 10.0 mm/s after testing, with a

J.-G. Zhang et al.

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