Effect of chitosan nanoparticle filled methylcellulose coatings on the polycyclic aromatic hydrocarbon levels of deep-fried meatballs

Polycyclic aromatic hydrocarbons (PAHs) are a group of carcinogens commonly found in deep-fried food products. The potential health risks of dietary exposure to PAHs are well recognized. Recent studies have shown that PAHs can penetrate into food through oil uptake, implying potential of edible coatings to reduce oil uptake and then PAHs level. This study investigated the effect of incorporation of 0.2/0.5% chitosan nanoparticles (CSNPs, w: v) into 0.8/0.5% methylcellulose (MC, w: v) for edible coating of meatballs to reduce the PAH levels under deep-frying condition at 190 °C for 5min. The results showed that the deep-fried meatballs coated with 0.5 % MC and CSNPs had the lowest moisture loss (25.87 %), oil uptake (1.29 %), lipid oxidation (0.54 mg MDA/kg) and PAH4 levels (0.73 ng/g). The results suggested that the incorporation of CSNPs into MC edible coating could be an effective method in reducing the PAHs levels and enhancing the quality and safety of deep-fried foods. Future study would incorporate CSNP-MC coatings with antioxidants to further enhance the quality and safety of deep-fried foods and their impacts on sensory properties. • CSNP-MC coatings were applied to deep-fried meatballs. • The concentration of chitosan affected the particle size of CSNPs. • PAH4 level positively associated with oil uptake and lipid oxidation. • The CSNP-MC coating reduced water loss, oil uptake, TBARS values and PAH4 levels.