Enriched Antioxidant Edible Coatings as a Strategy to Improve Fried-Food Quality and Safety:A Pedagogical Case Study

Abstract

Deep-fat frying produces desirable sensory characteristics but can also increase oil absorption, promote lipid oxidation, and contribute to the formation of heat-induced compounds that may affect food quality and safety. This teaching case is designed to help students apply food science principles to a realistic product-development challenge involving antioxidant-enriched edible coatings for deep-fried foods. Students assume the role of a R&D team for a food company producing breaded, deep-fried chicken products. Using scientific and literature-based information, they evaluate protein-, polysaccharide-, lipid-, and composite-based coating systems and consider the incorporation of natural antioxidants. Students compare potential formulations based on their effects on oil uptake, moisture retention, lipid oxidation, texture, color, and the formation of 5-hydroxymethylfurfural (5-HMF) and advanced glycation end products (AGEs). The case also requires students to consider sensory quality, clean-label requirements, cost, processing feasibility, and commercial scalability. Through data interpretation, critical analysis, and evidence-based decision-making, students develop and justify a recommended coating strategy for pilot-scale testing, connecting food chemistry and processing concepts with practical industrial product development.