Valorization of oleaster seed by-products as functional edible coatings: Impact on oxidation kinetics modeling of frying oil and quality attributes of fried mussels

Deep-fat frying of seafood often leads to excessive oil uptake and rapid lipid oxidation, compromising both nutritional value and consumer safety. While agri-food by-products are gaining interest as functional ingredients, the potential of oleaster (Elaeagnus angustifolia L.) seeds as a naturally gluten-free component in edible coatings remains largely unexplored. This study investigated the effectiveness of oleaster seed flour (OSF)-incorporated coatings on mussels fried at 150, 170, and 190 °C using a multi-analytical approach. Infrared thermography confirmed that the OSF matrix functions as a thermal regulator, ensuring synchronized heat penetration and preventing localized overheating of the delicate mussel tissue. The highest cooking yield and optimal textural integrity were achieved at 170 °C, a temperature that balances rapid crust stabilization with internal moisture retention; whereas at 190 °C, the intense moisture loss was found to create a micro-porous structure that facilitated increased oil infiltration. Kinetic analysis of the frying oil revealed an activation energy (Ea) of 53.946 kJ/mol and a Q10 value of 1.39, demonstrating the high thermal stability of the OSF-coated system against oxidative degradation. Although higher temperatures accelerated Maillard browning, the 150 °C treatment preserved a superior chromatic profile and received the highest sensory scores for aroma and taste. These findings suggest that OSF serves as an effective bioactive carrier and mass-transfer barrier, providing a triple benefit: upcycling agri-food waste, offering a safe alternative for gluten-sensitive populations, and enhancing the oxidative stability of fried seafood systems.