Improved Shelf-Life and Consumer Acceptance of Fresh-Cut and Fried Potato Strips by an Edible Coating of Garden Cress Seed Mucilage

Coatings that reduce the fat content of fried food are an alternate option to reach both health concerns and consumer demand. Mucilage garden cress (Lepidium sativum) seed extract (MSE) was modified into edible coating with or without ascorbic acid (AA) coat fresh-cut potato strips during cold storage (5 °C 95% RH for 12 days) subsequent frying. Physical attributes such as color, weight loss, texture coated MSE solutions AA showed coatings efficiently delayed browning, reduced maintained storage. Moreover, provided most favorable results in terms reduction oil uptake. In addition, total microbial count lower MSE-coated samples when compared control also performed well on sensory attributes, showing no off flavors color changes. As a result, mucilage could be promising application extending shelf-life reducing uptake strips.