Effect of Zedo Gum‐Based Coatings Containing Tarragon and <i>Zataria multiflora</i> Boiss Essential Oils on Oil Uptake, Acrylamide Formation and Physicochemical Properties of Fried Potato Strips

Fried foods are popular globally, but their high oil absorption, lipid oxidation, and toxic substances, particularly acrylamide, during deep-fat frying pose health risks to consumers. This study aimed to investigate the possibility of using an active coating based on zedo gum containing <i>Zataria multiflora</i> Boiss (ZE) and tarragon essential oils (TE) to maintain the quality of fried potatoes. Zedo gum coating (1% v/w) containing 1% (v/v) essential oils was prepared and potato strips were immersed in the produced coating solutions for 5 min. The strips were deep-fried in a fryer at 180°C for 5 min, and then physicochemical, oxidative and sensory tests were performed on the samples. The coated strips experienced significantly lower oil uptake, moisture loss, acrylamide formation, and lipid oxidation during frying compared to the control. Additionally, coatings improved the total phenol content, antioxidant activity, and color of the strips (<i>p</i> < 0.05). The quality, acceptance, and shelf life of fresh and fried potato strips were enhanced. The highest TPC (40.23 mg GAE/g), antioxidant activity (45.94%), moisture content (64.16%) and the lowest amount of acrylamide (89.84 μg/kg) were observed in ZE coated strips, and this treatment also had low oil content (9.23%) and the highest oxidative stability (in terms of peroxide, anisidine, TBA, and acid values) and scored high sensory acceptance; it was selected as the best treatment in this study.