Abstract
Lipid oxidation is a problem associated with roasted peanuts which occurs during storage time and contributes to development of rancidity. Fungi can grow upon peanuts and produce carcinogenic byproducts such as aflatoxins. This study investigated the effect of different concentration of edible coatings including β-glucan and chitosan on shelf-life parameters of peanuts. Lipid oxidation was evaluated by peroxide value (PV), thiobarbituric acid (TBA) and anisidine value (AV). The induction time (ti), hardness and viscosity of samples were measured using rancimat instrument, texture analyzer and rheometer, respectively. The dilution plating method was used for fungal counts and analysis of aflatoxins was performed by High-Performance Liquid Chromatography (HPLC). Lipid oxidation of samples was significantly affected by all formulations of coatings (p < 0.05). After four months of storage, β-glucan/chitosan coated (coating with both β-glucan and chitosan in coating formulation) peanuts significantly showed the least lipid oxidation values. The oil stability of peanuts was significantly affected by all formulations of coatings (p < 0.05). After four months storage, the highest level of polyunsaturated fatty acids (PUFAs) was observed in β-glucan/chitosan coated sample. Interestingly, there was a direct relationship between the viscosity of coating solutions and the hardness of peanuts. The chitosan and β-glucan/chitosan coated samples showed the highest viscosity and hardness during storage time (p < 0.05). In terms of the moisture content, fungal counts and mean total aflatoxins levels, the coated samples with 1% chitosan showed the least levels during storage time in comparison with other samples. Consequently, coating the peanuts with natural solutions can be an alternative and useful method to peanut storage.
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