Abstract
Edible coatings are a viable alternative method to enhance food shelf life that can be designed using different biopolymers. This study evaluated the effect of a whey protein–pectin coating reticulated by microbial transglutaminase (mTG) on improving roasted peanuts’ shelf life. Peroxide value, water content, peanut color, and the solution’s contact angle were studied. The latter was improved by the presence of the enzyme. The results showed that the presence of the coating on the peanut surface reduces the peroxide value and water content, probably as a consequence of an improved barrier effect due to the presence of mTG, which protects the kernel. Enzymatically reticulated whey protein–pectin coatings are a promising alternative to enhance the shelf life of roasted peanut kernels using natural ingredients.
Highlights
Peanuts (Arachis hypogea), from the family of legumes, are an important crop consumed all over the world
It has been reported that the hydrophobic nature of the surface of peanuts generates a dewetting of the hydrophilic coating solution after dipping, and shrinking and cracking of the coating may occur during drying, as well as flaking and peeling of the coating after drying [34]
To avoid these problems the wetting ability of FFS was tested both on glass and peanuts surfaces by measuring the contact angle of FFS crosslinked or not with microbial transglutaminase (mTG) and compared with water
Summary
Peanuts (Arachis hypogea), from the family of legumes, are an important crop consumed all over the world. There are many different peanut cultivars available, four market types (runner, Virginia, Spanish, and Valencia) have been distinguished based on flavor, oil content, size, shape, and disease resistance. The Virginia type, is selected for its large size [1]. Due to their nutritional attributes, such as the richness in energy and proteins Recent studies have demonstrated that dietary inclusion of peanuts has been linked to a reduction of heart disease occurrence; for example, eating peanuts twice a week reduces the risk of death from heart disease by 24%, and studies on other diseases such as specific types of cancer, and improved weight management indicate that a regular peanut consumption helps to decrease blood pressure, which is important for hypertensive individuals [2]. Lipid oxidation in roasted peanuts is the major cause of decreased shelf life, due to the generation of undesirable aromas and adverse tastes, as well as a loss in nutritional value and formation of deleterious lipid radicals, such as carbon-centered, peroxyl, alkoxyl radicals, aliphatic aldehydes, ketones, and alcohols, all of which affect consumer’s consumption of roasted peanuts after prolonged storage [3,4,5]
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