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<p>The need for healthier frying options has been driven by the well-established link between obesity, diabetes, and cardiovascular disease and the excessive consumption of saturated and trans fats in deep-fried foods. The physicochemical, antioxidant, antimicrobial, and sensory qualities of sunflower oil–beeswax oleogels enhanced with clove oil (3%, 5%, and 7%) were assessed in fried chicken. Iodine values dropped from 112.47 (OG<sub>1</sub>) to 108.67 (OG<sub>4</sub>), saponification values from 189.4 to 185.47&#xa0;mg KOH/g, and peroxide values from 3.6 to 1.7 meq/kg, indicating improved oxidative stability, according to physicochemical analysis. With DPPH inhibition increasing from 21.3% to 71.23% and total phenolic content reaching 403.67&#xa0;mg GAE/g (OG<sub>3</sub>), antioxidant activity significantly improved, demonstrating the role of clove oil bioactive. The nutrient analysis showed improved freshness, as evidenced by reduced fat absorption (18.27% to 14.4%), increased moisture content (52.43% to 56.83%), and higher protein retention (25.1% to 26.7%). Microbial analysis revealed that the antimicrobial effect of eugenol in the oleogel reduced total plate counts from 5.8 to 3.9 log CFU/g. Sensory scores showed marked improvement across all evaluated attributes. Flavor scores increased from 4.5 to 8.0, indicating enhanced taste perception and consumer preference. Texture scores rose from 4.5 to 9.5, reflecting better mouthfeel and structural quality. Appearance improved from 5.0 to 8.5, suggesting increased visual appeal, while general acceptability increased from 4.0 to 8.5, demonstrating a strong overall improvement in panelist acceptance of the product. This study demonstrated that chicken fried in 5–7% clove oil-functionalized oleogels had improved sensory, functional, and nutritional properties, offering a healthier frying alternative.</p>

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Clove oil-functionalized sunflower oil–beeswax oleogels as a frying medium to enhance safety and quality of fried chicken

  • 期刊论文

  • 发表日期：

    2026年6月16日

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  • Imteyaz Sabzal,
  • Tayyaba,
  • Iqra Akram,
  • Shahrooz Basharat,
  • Waqar Ahmed,
  • Najla AlMasoud,
  • Taghrid S Alomar,
  • Moazzam Rafiq Khan,
  • Muhammad Asim Shabbir,
  • Rana Muhammad Aadil

摘要

The need for healthier frying options has been driven by the well-established link between obesity, diabetes, and cardiovascular disease and the excessive consumption of saturated and trans fats in deep-fried foods. The physicochemical, antioxidant, antimicrobial, and sensory qualities of sunflower oil–beeswax oleogels enhanced with clove oil (3%, 5%, and 7%) were assessed in fried chicken. Iodine values dropped from 112.47 (OG1) to 108.67 (OG4), saponification values from 189.4 to 185.47 mg KOH/g, and peroxide values from 3.6 to 1.7 meq/kg, indicating improved oxidative stability, according to physicochemical analysis. With DPPH inhibition increasing from 21.3% to 71.23% and total phenolic content reaching 403.67 mg GAE/g (OG3), antioxidant activity significantly improved, demonstrating the role of clove oil bioactive. The nutrient analysis showed improved freshness, as evidenced by reduced fat absorption (18.27% to 14.4%), increased moisture content (52.43% to 56.83%), and higher protein retention (25.1% to 26.7%). Microbial analysis revealed that the antimicrobial effect of eugenol in the oleogel reduced total plate counts from 5.8 to 3.9 log CFU/g. Sensory scores showed marked improvement across all evaluated attributes. Flavor scores increased from 4.5 to 8.0, indicating enhanced taste perception and consumer preference. Texture scores rose from 4.5 to 9.5, reflecting better mouthfeel and structural quality. Appearance improved from 5.0 to 8.5, suggesting increased visual appeal, while general acceptability increased from 4.0 to 8.5, demonstrating a strong overall improvement in panelist acceptance of the product. This study demonstrated that chicken fried in 5–7% clove oil-functionalized oleogels had improved sensory, functional, and nutritional properties, offering a healthier frying alternative.