Oil Absorption Research Articles

The Influence of the Nutritional and Mineral Composition of Vegetable Protein Concentrates on Their Functional Properties

Vegetable proteins derived from legumes, cereals or pseudocereals have increased in popularity in recent years, becoming very interesting for the food industry. In addition to their nutritional interest, these products have techno-functional properties that allow them to be used in the production of a wide variety of foods. This research has studied the nutritional and mineral composition of 12 samples of rice, pea and soy concentrates. The objective was to investigate the influence of this nutritional composition, mainly mineral components, on the techno-functional properties (water- and oil-binding capacity, swelling, emulsifying, gelling and foaming capacities) of these concentrates. For this purpose, a Pearson correlation matrix and a GH biplot method were applied. The results showed that there is a correlation between mineral content and functional properties. Mg, K and Ca were positively correlated with protein solubility index, oil absorption capacity and swelling capacity. Na and P contents were positively related to water absorption capacity and emulsifying capacity. Gelling capacity was positively correlated with Mg contents and negatively correlated with Cu and Fe contents. The preliminary results reported in this study highlight the necessity to further assess the influence of non-protein components on the techno-functionality of protein concentrates.

FTIR Spectroscopic Analysis of Plant Proteins and Correlation with Functional Properties.

Development of plant-based products faces challenges like raw material standardization and time-consuming functionality measurements. Fourier Transform Infrared (FTIR) spectroscopy provides a quick, non-destructive way to analyze protein molecular characteristics. This study explored the classification capability of FTIR in analyzing five plant protein isolates-soy, mung bean, pea, fava bean, and lentil-and assessed its predictive ability for functional property measurement such as water absorption capacity (WAC), oil absorption capacity (OAC), Solubility (SOL), foaming, and emulsification. Functional properties were calculated using traditional methods of measurements. Principal Component Analysis (PCA) and Partial Least Square (PLS) Regression Analysis were used to study FTIR spectra and its correlation with functional properties. PCA revealed distinct clusters for each protein source based on their FTIR spectra, indicating molecular differences. WAC and OAC prediction models showed strong correlations, with prediction correlation coefficients (Rp) of more than 0.99 and cross-validation correlation coefficients (Rcv) ranging from 0.85 to 0.92. As sample size increases, SOL, emulsifying, and foaming properties display promising potential. Moreover, WAC and OAC predictions exhibited robust results with protein blends of various ratios. The expanded WAC model predicted with an Rp of 0.99 and an Rcv of 0.95, while the expanded OAC model had an Rp of 0.99 and an Rcv of 0.84. The results underscore FTIR has the potential to identify plant proteins aiding in raw material verification and quality control as well as being an alternative to analyzing functional properties of plant proteins.

Effect of ultrasonication on OSA esterified surface modification of sorghum (Sorghum bicolor (L.) Moench) starch.

The present study investigates the effect of ultrasonication (US) amplitude (30 %, 50 %, and 70 %, time- 45 min) followed by octenyl succinic anhydride (OSA, 3 %) esterification on morphological, structural, functional, and rheological properties of sorghum starch. The increase in US amplitudes significantly (p < 0.05) increased the degree of substitution (DS) of esterified starch (0.0094 to 0.0170). US treatment promotes the fragmentation of starch granules, resulting in smaller particle sizes with higher surface roughness that was further enhanced with dual modification (USOSA). The contact angle (35.681° to 79.377°) increased with both DS and surface roughness. Dual modification decreased the pasting properties, gelatinization temperature ranges, swelling power (13.11-12.17 g/g), and relative crystallinity (29.88 to 21.58 %) of starch, whereas the increase in solubility (10.06 to 13.81 %), water absorption capacity (0.92 to 1.62 g/g), and oil absorption capacity (2.17 to 3.17 g/g) were observed. The rheological assessment demonstrated a shear-thinning behavior (n < 1), with decreasing consistency indices as amplitude increased. The storage modulus (G') consistently exceeded the loss modulus (G") and damping factor (tanδ <1), indicating elastic behavior. Overall, the findings suggest that the combined US and OSA modification techniques significantly improve the properties of sorghum starch which can be used for various food applications.

Nutritional and Functional Characterization of Edible Insects in Nigeria: A Sustainable Protein Source

Introduction: Food insecurity in Africa persists due to extreme poverty, water scarcity, land degradation, and climate change. Many African countries continue to experience chronic hunger and malnutrition. To meet people’s nutritional needs, it’s important to use economical natural food sources, including edible insects. In Nigeria, edible insects play a vital role in human nutrition. Aim: This study investigated the nutritional value and functional properties of four commonly consumed insects: Rhynchophorus phoenicis larva, Oryctes rhinoceros larva, Acheta domesticus, and Macrotermes bellicosus. Method: Proximate composition, vitamin content, and functional properties were determined using standard analytical methods. Results: Statistical analysis revealed significant differences in lipid (8.3% - 28.7%), crude protein (31.9% - 38.2%), carbohydrate (3.1% - 31.9%), moisture (9.2% - 58.9%), and ash content (2.9% - 14.1%) among the insects. Vitamin A values ranged from 2.2 to 4.2 µM, while vitamin C values were between 11.5 and 56.8 µM. Functional properties showed variability in water and oil absorption capacity, emulsion activity, foaming capacity, and stability. Conclusion: These results indicate that these insects have potential as nutrient-rich food sources and could form the basis for new food products with considerable nutritional value.

Physicochemical and sensory evaluation of pumpkin-based instant porridge with mocaf and cowpea flour

Functional food is currently a necessity along with the emergence of several degenerative diseases. These degenerative diseases, including coronary heart disease, diabetes, and hypercholesterolemia are the leading causes of death today. This study aims to produce instant porridge mixed with mocaf, pumpkin, and cowpea flour that is preferred by panelists and has the potential as a functional food. Instant porridge mixed with mocaf, pumpkin, and cowpea flour with variations; 1:1:1, 1:2:1, and 1:3:1. The drying temperature variations used were 130oC, 140oC, and150oC. The resulting instant porridge was tested for physical properties including: bulk density, yield, water and oil absorption, water absorption index, and colour. The level of preference was tested based on: colour, aroma, taste, viscosity, and overall preference. The instant porridge most preferred by panelists was analyzed chemically: water content, ash, protein, fat, carbohydrate by different, phenol, beta carotene, and antioxidant activity. Among all the samples tested in this study, the instant porridge that was most preferred by the panelists was the 1:3:1 variation at a drying temperature of 130oC, and has the potential to serve as a functional food.

Strategies for Improving the Techno-Functional and Sensory Properties of Bean Protein

This review aims to understand the techno-functional and structural properties of bean proteins, highlighting their strengths and weaknesses while presenting them as a robust alternative protein source with high potential to become a competitive ingredient in the protein market. For this purpose, ScienceDirect and Scopus were used as databases with the keywords “bean proteins”, “protein modifications + beans”, and “techno-functional properties + beans” to consult the relevant literature. This could reduce global dependence on soy and pea proteins. The study compiles various current articles that address desirable techno-functional properties and potential modifications for a wide range of food industry applications. Based on the gathered findings, bean-derived proteins exhibit a more hydrophobic nature and a more compact structure compared to soy and pea proteins. Consequently, they demonstrate superior emulsifying properties and an excellent oil absorption capacity, making them promising ingredients for emulsified products and baked goods. On the other hand, soy and pea proteins perform better in meat-based products and confectionery due to their higher water absorption capacity and good stability.

Optimizing oil-water separation using fractal surfaces.

Oil has become a prevalent global pollutant, stimulating the research to improve the techniques to separate oil from water. Materials with special wetting properties-primarily those that repel water while attracting oil-have been proposed as suitable candidates for this task. However, one limitation in developing efficient substrates is the limited available volume for oil absorption. In this study, we investigate the efficacy of disordered fractal materials in addressing this challenge, leveraging their unique wetting properties. Using a combination of a continuous model and Monte Carlo simulations, we characterize the hydrophobicity and oleophilicity of substrates created through ballistic deposition (BD). Our results demonstrate that these materials exhibit high contact angles for water, confirming their hydrophobic nature while allowing significant oil penetration, indicative of oleophilic behavior. The available free volume within the substrates varies from 60% to 90% of the total volume of the substrate depending on some parameters of the BD. By combining their water and oil wetting properties with a high availability of volume, the fractal substrates analyzed in this work achieve an efficiency in separating oil from water of nearly 98%, which is significantly higher compared to micro-pillared surfaces made from the same material but lacking a fractal design.

Effects of various physical pretreatments and dextranase on the structure and physicochemical properties of porous sweet potato starch: a comparative study

Abstract Porous starch is a type of modified starch that contains a high number of tiny micropores. Due to its natural absorbent properties, porous starch has broad application prospects. Currently, enzymatic hydrolysis is predominantly used for production of porous starch, however, the hydrolysis efficiency is relatively low. In this study, sweet potato porous starch was prepared by combining physical pretreatments with dextranase, and then its adsorption properties were investigated. Ultrasonic, moist heat, and microwave pretreatment methods were used, and the structure, physicochemical properties, and adsorption capacity of resulting porous starches were detected. The microwave-combined enzymatic hydrolysis resulted in a porous starch with more compact pore structure in a shorter time. Additionally, no new chemical groups were observed in the porous starch. The treatment not only increased the solubility of starch to 5.22%, but likewise reduced the swelling power to 6.92%. Furthermore, adsorption capacity of the starch improved remarkably due to increased porosity and specific surface area. Specifically, the oil absorption improved from 51.02 to 102.79%, while the water absorption improved from 58.63 to 120.40%. This study provides an efficient method to produce porous starch from sweet potato with enhanced water and oil absorption capacity, which has promising applications in the food and pharmaceutical industries.

Improving the Nutritional, Antioxidant, and Sensory Characteristics of Ready-to-use Yellow Sauce Condiments

Objectives: The study aimed to improve the nutritional, antioxidant, and sensory attributes of yellow sauce spice blends. Methods: A qualitative survey among housewives, traders, and restaurant owners identified commonly used spice blends for yellow sauce recipes. The blend with the highest sensory acceptability index was used as the base for modeling with a Simplex Lattice mixture design. Variables included the nature and proportion of spices, with responses being total phenolic compound content and sensory acceptability index. The resulting formulation was tested for in vitro antioxidant activities (TAC, FRAP, DPPH, and °OH), water and mineral contents (Fe, Cu, P, Mg, and Ca), and physical and functional properties (color, density, water, and oil absorption capacity). Results: The survey identified four spice blend recipes, with the most accepted having a sensory acceptability index of 0.7. Optimization produced a blend of 18% Afrostyrax lepi-dophyllus, 8% Piper guineense, 38% Tetrapleura tetraptera, 31% Dichrostachys glometara, and 5% Xylopia aethiopica (Dunal) A. riche. This blend exhibited fairly pleasant acceptabil-ity (index = 0.80) and a phenolic compound content of 1398.69 Eq mg AG/100g of DM. The developed formulation showed higher levels of zinc (19 ppm) and iron (234 ppm), as well as superior Total Antioxidant Capacity (310.04 Eq mg AG/100g DM) and °OH inhibition (75.32 μg/ml) compared to the survey-derived formulation. Conclusion: The modeling of the spice blends improved some sensory, antioxidant, and mineral properties, ensuring consistent quality in the yellow sauce condiments.

Magnetic polydimethylsiloxane microspheres as hydrophobic collectors for oil removal

Abstract Oil spills represent a significant environmental challenge, requiring materials that are efficient, cost-effective, and reusable for oil-water separation. This study presents a scalable method for fabricating magnetic polydimethylsiloxane (PDMS) microspheres using commercially available oil-based ferrofluid. The choice of ferrofluid simplifies synthesis by providing pre-dispersed superparamagnetic nanoparticles, ensuring compatibility with PDMS. The ferrofluid-PDMS mixture was emulsified in warm water containing a surfactant, stabilizing the microparticles during polymerization. The resulting microspheres were characterized by optical microscopy, and magnetic hysteresis measurements confirm that the microspheres are superparamagnetic. X-ray diffraction confirmed the ferrofluid had magnetite nanoparticles. Oil absorption tests revealed that the microspheres achieved an absorption capacity of up to 580% of their weight. Moreover, the microspheres retained nearly 90% of their original absorption capacity after 10 reuse cycles, demonstrating excellent durability and reusability. This approach combines simplicity, scalability, and cost-efficiency while achieving high performance in oil absorption and magnetic separability. By exploiting the compatibility of ferrofluid and PDMS, the study provides a practical and effective solution for environmental remediation. These microspheres offer an attractive alternative to traditional methods, addressing the need for advanced materials that combine high efficiency with low operational costs and reusability.

Foam-mat drying technology applied for the development of cashew juice powder: effect on physicochemical properties and principal component analysis

Foam-mat drying technology has gained attention due to its ability to process sensitive fruits and produce products with desired properties while retaining their volatiles that otherwise would be lost during the drying of non-foamed materials. The objective of the study was to obtain cashew juice by drying foam-mat and evaluate the effect of adding different concentrations of ovalbumin (2%, 3% and 6%) on the physicochemical properties through the analysis of principal components. Treatments with 2% and 3% OVA showed hydrophilic characteristics that favored rehydration in aqueous mixtures. The treatment with 2% OVA showed superior results in water absorption (0.32 gH2O/g), hygroscopicity (36.52%) and lower pH (4.33). The high solubility in water (9.23%) observed in the treatment with 3% OVA. The treatment with 6% OVA showed greater oil absorption (3.23 gOil/g) characterized as more hydrophobic and can be recommended for flavoring cake mixes. Therefore, the results indicated that foam-mat drying using ovalbumin as a foaming agent has potential as a new technology to be implemented in the juice powder industry.

Hydrophobic Ti3C2Tx/TEMPO Oxidized Cellulose Nanofibers Composite Aerogel for Efficient Oil-Water Separation

To address the pollution issues of industrial oily wastewater and catering industry wastewater, a series of Ti3C2Tx/TEMPO oxidized cellulose nanofibers composite aerogels with varying Ti3C2Tx content were successfully prepared using liquid nitrogen non-directional and directional freezing methods, with Ti3C2Tx and TEMPO oxidized cellulose nanofibers (TOCNF) as the main raw materials. The prepared samples were then hydrophobically modified using methyltrichlorosilane (MTCS) via chemical vapor deposition (CVD). The results showed that the directional Ti3C2Tx/TOCNF composite aerogel had the most orderly SEM morphology. The hydrophobic Ti3C2Tx/TOCNF composite aerogels exhibited efficient adsorption separation capabilities, with an adsorption capacity ranging from 21.5 to 78.2 times their own mass. Notably, the oil absorption performance was optimal when the mass fraction of Ti3C2Tx was 33.3%. After five adsorption cycles, the adsorption capacity of M5C10 (with a mass ratio of Ti3C2Tx to TOCNF of 5:10) only decreased by around 11%. M5C10 exhibits highly efficient oil absorption performance, which is of considerable significance for the research on oil-water separation treatment of industrial wastewater, domestic wastewater, and sewage from the catering industry.

Fabrication of oat β-glucan-starch composite systems by sequential extraction as batters for deep-fried mushrooms to prevent oil penetration.

Deep-fat frying (DF) of mushrooms is favored by consumers due to its appealing sensory characteristics. However, their high oil absorption can lead to obesity and elevated cholesterol levels. Therefore, developing healthy food coatings as oil barriers and water-holding layers is essential. In this study, oat starch (OS), oat β-glucan (OBG), and OS-OBG composite systems were prepared and evaluated for their effects on the processing characteristics and oil-repellent capacity of DF mushrooms. Results from 13C solid-state NMR and microstructures demonstrated that incorporating OBG into OS restricted the expansion of OS and reduced moisture migration, thereby forming continuous layers with enhanced cohesive strength. Confocal laser scanning microscopy (CLSM) and gas chromatography-mass spectrometry (GC-MS) further confirmed that OS-OBG decreased oil uptake, improved the nutritional quality and desirable aroma typically associated with fried mushrooms. This study offers scientific and economic guidance for the large-scale production of low-fat fried foods using oat starch-β-glucan system as coatings.

Quality assessment of breakfast gruel produced from sweet potatoes (&lt;I&gt;Ipomoea batatas&lt;/I&gt;), soybean (&lt;I&gt;Glycine max&lt;/I&gt;) and carrot (&lt;I&gt;Daucus carota&lt;/I&gt;)

This study aimed to evaluate the quality characteristics of a novel and quick breakfast gruel formulated from Sweet Potatoes, soybeans and Carrots, for children between 6 to 23 months contributing to developing nutritious and sustainable food products from locally sourced food materials. The breakfast gruels were formulated by mixing Sweet Potatoes, Soybean and Carrot flours in the ratio of 80:15:5, 70:20:10; 60:25:15 and 50:30:20 to obtain four composite blends designated as S1- S4. Functional analysis was performed on the flour samples before production while Chemical and sensory analysis were conducted on the breakfast gruels using standard methods, and the data obtained were subjected for statistical analysis. The flour blends showed: Bulk Density: 0.526% - 0.64%; Swelling capacity: 2.387 - 1.632; Water absorption capacity: 4.79 g/g - 1.47 g/g; Oil absorption capacity: 1.47 - 1.1 g/g; Foam capacity: 10 - 4.00cm3; and Gelation Temperature: 76 - 48oC. The proximate composition of the breakfast gruel samples showed 10.65%–11.78% moisture, 1.90%–2.59% ash, 1.09–2.96% crude fibre, 14.45–18.25% protein, 3.65–4.68% crude fat, and 61.22-25.42% carbohydrate contents. The ranges for vitamins A, B6, and C were 0.59–1.38, 11.88–54.86%, and 8.84–13.02%, respectively. With an overall rating of 6.73, the blend with 50% sweet potato flour, 30% soybean flour, and 20% carrot flour (S4) was the most preferred. This research showed that novel and nutritious breakfast gruels can be processed from mixes of sweet potatoes, soybeans, and carrot flours, which are readily available and accessible.

Effect of fermentation duration on microstructure and quality of acha flour and its cookies acceptability

This study investigated the effect of fermentation durations (24,48 and 72 h) on the microstructure and nutritional quality of acha flour and resultant cookies. Results showed that there were significant differences (p < 0.05) in the functional and pasting properties of the flour and cookies samples. As increase in fermentation duration resulted increases in oil absorption capacity and dispersibility of the samples. The protein content of the fermented samples showed slight increase from 8.83 to 9.33%. There was significant difference (p < 0.05) in the all the minerals element. The Fourier transform infrared (FTIR) spectra increased the band intensities (3860–3650 cm−1). XRD patterns revealed slightly higher crystallinity, with A-type for flour and V-type for cookies. SEM revealed a shift from irregular compact grains to a regular, loose structure. Sensory tests affirmed that fermented acha flour holds promise for various food applications, including complementary foods, and gel formulations with reduced syneresis.

Preliminary Data of the Nutritive, Antioxidative, and Functional Properties of Watermelon (Citrullus lanatus L.) Flour and Seed Protein Concentrate.

The growing interest in a plant-based diet leads to the search for new sources of protein in the human diet as an alternative to animal proteins. Plant materials that can supplement protein as additives in food products are being studied. Watermelon seeds (Citrillus lanatus L.) are rich in proteins and waste from the food industry; however, their extraction is not completely cost-free, and the flour production process may involve additional costs related to their extraction and processing. The studies showed that watermelon seed protein concentrate, obtained using the alkaline extraction method, contained 82.52 g/100 g of protein and 1.51 g/100 g of fat. The polyphenol content in the protein preparation from defatted watermelon seeds was 1.9 mg gallic acid/g, and the antioxidant activity of the concentrate was 29.26 µmol Trolox/g (by the ABTS+). The obtained watermelon seed protein concentrate was characterised by solubility of more than 80% (at pH = 10), water absorption at the level of 2.46 (g water/g) and oil absorption equal to 2.1 (ml oil/g), showed poor foaming properties (1.51%), and was characterised by low emulsification.

Effect of curcumin loaded in nanoemulsion basil seed gum coating on the reduction of acrylamide and oil absorption in fried potato strips

Frying is one of the oldest cooking methods, widely used to prepare crispy and flavorful foods. However, a significant concern with fried foods is the high amount of oil absorption. The application of edible coatings is a common approach to reducing oil absorption in fried potatoes. This study examines the effects of basil seed gum (BSG) edible coatings at three concentrations (1 %, 1.5 %, and 2 %), with and without curcumin nanoemulsion, on the characteristics of fried potato strips. Various parameters, including coating efficiency, moisture content, oil absorption, oil oxidation, acrylamide formation, and color indexes of the fried potatoes, were evaluated. The curcumin nanoemulsion coatings exhibited nano-sized particles (ranging from 119.2 to 150.5 nm) with a negative zeta potential and encapsulation efficiency above 60 %, displaying shear-thinning behavior. Scanning electron morphology analysis confirmed the encapsulation of curcumin within the coating structure. The highest moisture content (6.17 %), frying efficiency (50.17 %), and lowest oil absorption (25.94 %) were observed when the 2 % basil seed gum coating with nanoemulsion was used. The highest peroxide value (4.88 meq O2/kg), thiobarbituric acid (TBA) value (0.142 mg MDA/kg), and acrylamide formation (1473.5 µg/kg) were recorded in the uncoated control samples. Regarding color indexes, the uncoated control sample exhibited the highest lightness (L* = 63.1) and lowest yellowness (b*=28.7). Sensory evaluation indicated that potato strips coated with 1.5 % BSG containing curcumin nanoemulsion received the highest sensory scores. Utilizing BSG edible coating with curcumin nanoemulsion for coating potato strips can enhance the nutritional value and sensory properties of fried potatoes, making it a promising approach for improving product quality.

Application of natural rubber latex foam as an effective oil absorbent

Abstract Oil spills have had catastrophic effects on marine ecosystems. The removal of oil spills from the water surface has then attracted worldwide attention. Natural rubber (NR) is a well-known example of a hydrophobic material, due to its hydrocarbon structure. For this purpose, the potential of NR as an oil absorbent is demonstrated. NR was formed into a cellular structure where oil absorbency can be controlled by their densities. It can be done by varying the foaming volume from 2-8 fold (2×, 4×, 6×, and 8×) the original volume of the beater. Increasing the foaming volume has reduced the densities. Over the variations of densities, the oil absorbencies were 10.58 to 16.76 g/g for crude oil, and 6.56 to 13.18 g/g for diesel oil. This indicated that the absorbent based on NR latex foam provided excellent performance and could be practically used as an oil-absorbent material.

New insights into influencing the extraction efficiency of tigernut oil: Impact of heat on oil absorption and enzymatic hydrolysis of tigernut starch in a starch-protein-oil model system.

Tigernut is a potential source of valuable edible oil; however, current oil extraction techniques are inefficient. We assessed high temperature-induced variations in oil absorption and enzymatic hydrolysis of tigernut starch (TS) in the presence of protein to explore the intrinsic reasons for the low oil extraction from tigernut. The results showed that, due to high temperature and the presence of protein, an increase in the volume mean diameters and agglomeration of TS granules occurred. As the temperature increased (80-140°C), the relative crystallinity (19.09%-24.40%) of the long-range ordered structure and the orderliness of the short-range ordered structure increased, the total oil absorption (TOA: 0.25-0.19g oil/g sample) decreased, and the starch-lipid complex index (2.56%-24.61%) increased. With increasing temperature in the range of 170-200°C, the short-range ordered structure of TS became more compact, and the TOA (0.18-0.14g oil/g sample) and the starch-lipid complex index (24.61%-5.64%) decreased. Changes in the structure of TS led to an increase and then a decrease in its thermal stability, an enhancement of the gel network structure, and a weakening of enzymatic hydrolysis. Results can help reveal the oil absorption mechanism of TS and regulate its physicochemical properties for the efficient extraction of tigernut oil.

Effect of ultrasound combined with edible coating based on guar gum on the physicochemical quality and texture of fried zucchini slices.

Edible coating (EC) can reduce excessive oil absorption in deep-fat fried food products. Ultrasound is an efficient pretreatment to preserve the quality characteristics of fried samples. The impact of guar gum based EC and sonication on the quality parameters of fried zucchini slices was investigated. The frying time, moisture percent, oil absorption, texture hardness, surface area change, crust color parameters (lightness, redness, yellowness, and total color change), and sensory attributes were assessed after the frying process. EC with guar gum and ultrasonic pretreatment significantly increased the frying time of the slices (p<0.05). Ultrasonic power (75 or 150W) did not have a significant impact on changing the frying time and moisture content of fried zucchini pieces (p>0.05). The guar gum based EC and sonication process reduces the oil absorption in samples by reducing water evaporation. The highest (17.87%) and lowest (12.19%) oil absorption were for the uncoated and coated-high-power-sonicated (150W) fried zucchini slices, respectively. The high-power ultrasound pretreatment significantly decreased the hardness of fried zucchini pieces (p<0.05). High-intensity ultrasonic pretreatment (150W) significantly decreased the crust area change of fried zucchini slices (p<0.05). The maximum lightness (82.54) and yellowness (41.25) indexes, the minimum redness (-7.24), and total color change (10.68) indexes were for the coated and high-power sonicated (150W) slices. The highest appearance, odor, texture, flavor, and overall acceptance were for the coated and low-power sonicated (75W) sample. PRACTICAL APPLICATION: Ultrasound can induce various physicochemical effects, which can modify the structural properties of food products. Ultrasound (5min, ultrasound bath 40kHz and 75W) with guar gum dispersion (1%, w/v) was an efficient treatment for maintaining the quality attributes of fried zucchini slices. The combined edible coating-sonication method can be used to reduce oil absorption, improve the physical properties of fried zucchini slices, and produce better quality product properties than traditional frying.