Peanut Kernels Research Articles

Mediation of Peanut Moisture Content and System Optimization for Improved Shelling Performance of Small Peanut Sheller

HighlightsA whole-process experiment was done to incorporate both machine and peanut properties.Wetting and drying control for unbalanced moisture contents improved shelling performance.A Box-Behnken design and response surface method were used for system optimization on the small sheller.Unbalanced moisture contents resolved the controversial response between MDR and SE.System optimization quantified the optimum combination of moisture, drying time, and speed.Abstract. Improvement of peanut shelling performance for smallholders is challenging due to the numerous influential factors involved with both machinery and peanut properties. A Box-Behnken design (BBD) and response surface method (RSM) were used to simplify the experimental investigations. Sequential laboratory observations were made on wetting-and-drying pretreatments, single-factor tests, multiple-factor couplings, modeling and significance analysis, response surface analysis, and system optimization. Results showed that wetting-and-drying pretreatment can effectively mediate the physical properties of peanut pods for unbalanced moisture contents between the peanut shell and kernel, contributing to improved mechanical damage rate (MDR) and shelling efficiency (SE). Statistical analysis of MDR and SE models identified the rated effects as: moisture content (MC) > cylinder speed (CS) > drying time (DT) for MDR, and DT > CS > MC for SE. The coupling effects among the variables were: MC × CS > MC × DT > DT × CS for MDR, and DT × CS > MC × DT > MC × CS for SE. System optimization with RSM provided the optimal combination as MC = 11.63%, DT = 26.87 min, and CS = 234.78 rpm. This combination resulted in a minimum MDR of 3.94% and a maximum SE of 97.17%. The optimized results were evaluated in production trials, revealing the mean values of MDR and SE as 4.18% and 93.87%, respectively. It is suggested that a suitable wetting-and-drying pretreatment can be a powerful means to enhance the shelling performance of small shellers. Keywords: Mechanical damage rate, Optimization, Peanut, Response surface method, Shelling efficiency.

Effect of Drying Methods on Peanut Quality during Storage.

Storage is an important step after peanut harvest and drying. Many factors could affect the peanut quality during storage. The quality change differences of peanut after being dried by solar radiation and at 35°C, 40°C, 45°C, 50°C during later storage were investigated, including moisture content (MC) and germination percentage (GP) of peanut kernels, acid value (AV), peroxide value (PV), iodine value (IV), vitamin E (VE) content and fatty acid composition (FAC) of extracted peanut oil. And the impact of four storage conditions, air-room temperature (A-RT), air-low temperature (A-LT), vacuum-room temperature (V-RT) and nitrogen-room temperature (N-RT) on peanut quality after 10 months' storage were also studied in this paper. The results revealed that drying conditions had only a little influence on peanut quality during later storage. Peanut dried by solar radiation was more easily oxidized than that dried under other drying conditions. The effects of storage time were much greater. The GP, AV, PV, VE content and FAC, showed significantly changes along with storage. GP and VE content decreased, AV and PV increased, and some linoleic acid was oxidized to oleic acid after 10 months' storage. In addition, A-LT exhibited best performance in keeping peanut quality than A-RT, V-RT and N-RT, which demonstrated that low temperature was more advantageous for peanut storage than controlled atmosphere. These results above would provide useful information and reference for the peanut storage to apply in food industry.

Single kernel sorting of high and normal oleic acid peanuts using near infrared spectroscopy

Peanuts are known to contain nutrients that deliver cardiovascular and health benefits. One such compound is oleic acid, an omega-9 monounsaturated fatty acid, which occurs naturally in peanuts in the concentration range 40–55% m/m, while some varieties are known to contain oleic acid above 75% m/m. These high oleic peanuts have been shown to have cardiovascular health benefit by lowering lipid levels. Breeders are therefore interested in selecting for peanuts with high oleic acid content in a rapid, non-destructive manner. Near infrared spectra acquired on single peanut kernels was used to classify the kernels as either high oleic content or normal, low oleic content, by means of partial least squares discriminant analysis with an overall error rate in classification of 3.3%.

Comprehensive Risk Assessment of Applying Biogas Slurry in Peanut Cultivation.

Biogas slurry, a byproduct of biogas plants, is considered a high-quality bio-organic fertilizer. Despite providing nutrients to crops, biogas slurry may contain a high concentration of heavy metals, leading to food safety problems and endangering human health if such metals are absorbed by plants. Therefore, biogas slurry should undergo systematic risk assessment prior to direct use on farmland to ensure its safety for soils and crops. In this study, the risk of applying biogas slurry in peanut cultivation was comprehensively evaluated. Based on nitrogen contents, different concentrations of biogas slurry were applied in peanut cultivation. The results achieved herein showed that the application of biogas slurry as a nutrient supplier in peanut cultivation would significantly affect the physical and chemical properties of soil and characteristics of the plant and the quality of peanuts. Although the heavy metal content of biogas slurry was within the permitted range, it had potential risks to human health and the environment. Principal component analysis (PCA) showed that biogas slurry was the primary source of heavy metals in soil. After the application of biogas slurry, the contents of As and Hg in the soil increased significantly, which were 11.12 and 26.67 times higher than those in the control soil. The contents of Cu, Zn, Pb, Cd, and As in peanut kernel samples under different levels of biogas slurry application were all lower than the maximum permissible limit set by the Standardization Administration of China. In contrast, the content of Hg in peanut kernels was higher than the maximum permissible limit value of 0.02 mg/kg. Peanut had a higher enrichment capacity of Cd and Zn and a higher migration capacity of Pb. The health risk assessment showed that the long-term consumption of peanuts grown with a high dosage of biogas slurry would be harmful to the health of children aged 2–6 years with a large consumption level.

Influence of roasting on the physicochemical properties, chemical composition and antioxidant activities of peanut oil

Roasting before oil extraction improves qualities of vegetable oils. Herein, the physicochemical properties (color, conjugated dienes and trienes), chemical composition (carotenoids, phospholipids, Maillard reaction products, polycyclic aromatic hydrocarbons, 3-monochloropropane-1,2-diol esters, glycidyl fatty acid esters, and oxidized fatty acids), and antioxidant activities of oils extracted from unroasted peanut kernels and roasted ones in dry air (160 °C, 170 °C, 180 °C, and 190 °C for 10, 15, 20, 25, and 30 min at each temperature) were systematically investigated and compared. The results indicated that the a* value, carotenoids and antioxidant activities increased significantly (p < 0.05) while the L* and b* values decreased obviously (p < 0.05) with the increase of roasting temperature and time. Conjugated dienes and trienes, oxidized fatty acid, and phospholipids including phosphatidylcholine and phosphatidylethanolamine increased firstly and then decreased during roasting (p < 0.05). Maillard reaction products, polycyclic aromatic hydrocarbons increased significantly (p < 0.05) with roasting. However, roasting had no evident influence on the formation of 3-monochloropropane-1,2-diol esters and glycidyl fatty acid esters. The oils from roasted peanut kernels at 190 °C for 30 min had significantly higher oil quality and antioxidant activities.

Investigation on lipid profile of peanut oil and changes during roasting by lipidomic approach

Peanut oil contains large amount of non-polar lipids and minor polar lipids. However, the effect of roasting on lipid profile of peanut oil has not been investigated systematically. Herein, an UPLC-Q-Exactive Orbitrap mass spectrometry-based lipidomic method was applied to comprehensively analyze lipid profile of the oils from raw, light and dark roasted peanut kernels. Microstructure of peanut kernels, physicochemical properties and oxidized fatty acids in peanut oil during roasting were also evaluated. Dark roasting destructed the cell membrane severely according to microstructure observation. The color of the oils became darken after light and dark roasting. Acid value increased during roasting. Peroxide value, conjugated dienens, and oxidized fatty acids increased after light roasting while decreased after dark roasting. Roasting had an obvious effect on phospholipids. Triglycerides and diglycerides showed a thermal stability during this process. Our study could provide useful information for peanut oil processing.

Efficient Production of Dried Whole Peanut Fruits Based on Infrared Assisted Spouted Bed Drying.

The present study is designed to evaluate the effect of infrared assisted spouted bed drying (IR-SBD) on the product quality and energy consumption of whole peanut fruits (including peanut kernels and shells). The dehydration of whole peanuts by means of hot-air drying (HD) and infrared drying (ID) were used as the control groups, and the drying characteristics, energy consumption, microstructure, porosity, hardness and fatty acid content were compared. The results showed that, compared to HD and ID, IR-SBD could reduce the drying time by 40% and 33%, respectively, and reduced energy consumption by 66% and 32%, respectively. During the drying process, the structures of both the peanut shells and peanut kernels underwent significant deformation; specifically, the porosity gradually increased gradually. The maximum porosity value was obtained by the samples dried by means of IR-SBD. Under the three drying conditions, the hardness of the peanut shells first decreased and then increased, while the hardness of the peanut kernels showed a trend of first increasing, then decreasing and finally increasing. Compared to the fresh whole peanuts, the IR-SBD dried samples exhibited a 4.07% decrease in fatty acid. This study shows that IR-SBD is a suitable application for the dehydration process of whole peanuts for the purposes of achieving high-efficiency and -quality production in the industrial sector.

Visual detection of moldy peanut kernels based on the combination of hyperspectral imaging technology and chemometrics

AbstractIn order to facilitate the identification of moldy peanuts using hyperspectral imaging, in this study, hyperspectral images of four peanut kernels in a large dark box were acquired at the band range of 1,000–2,030 nm for classification of moldy peanut kernels. Then, the spectral data were extracted from hyperspectral images. Moreover, successive projection algorithm (SPA) was used to select effective wavelength. Next, three models including partial least squares discriminant analysis (PLS‐DA), support vector machine, and linear discriminant analysis (LDA) were established to identify moldy peanut kernels based on the optimal wavelengths selected by SPA. As a result, SPA–LDA generated the best effect with accuracy of 100% in both calibration set and prediction set. Finally, based on the SPA–LDA model, we successfully completed the visual detection of peanut seed mold using 1,120 nm wave band and threshold method. The results indicated that the combination of chemometrics and hyperspectral imaging technology provided an accurate, rapid, and nondestructive detecting method for the classification of moldy peanut kernels.Practical ApplicationsIt is well‐known that the moldy peanuts contain potent carcinogen. Therefore, the accuracy of moldy peanuts identification becomes very important. Traditional methods for detection of moldy peanuts are tedious, time‐consuming and strict requirements for operators, which cannot meet the requirements of intelligent agriculture. Hyperspectral imaging technology, providing both spectral and spatial information simultaneously, can detect moldy peanuts rapidly, accurately, and nondestructively. All these results show that the use of hyperspectral technology combined with appropriate chemometrics can facilitate the accurate identification of moldy peanuts, and the high accuracy of discrimination also provides theoretical support for the rapid and accurate detection of industrial application of moldy peanuts in the future.

Selection of Atoxigenic Aspergillus flavus for Potential Use in Aflatoxin Prevention in Shandong Province, China.

Aspergillus flavus is a common filamentous fungus widely present in the soil, air, and in crops. This facultative pathogen of both animals and plants produces aflatoxins, a group of mycotoxins with strong teratogenic and carcinogenic properties. Peanuts are highly susceptible to aflatoxin contamination and consumption of contaminated peanuts poses serious threats to the health of humans and domestic animals. Currently, the competitive displacement of aflatoxin-producers from agricultural environments by atoxigenic A. flavus is the most effective method of preventing crop aflatoxin contamination. In the current study, 47 isolates of A. flavus collected from peanut samples originating in Shandong Province were characterized with molecular methods and for aflatoxin-producing ability in laboratory studies. Isolates PA04 and PA10 were found to be atoxigenic members of the L strains morphotype. When co-inoculated with A. flavus NRRL3357 at ratios of 1:10, 1:1, and 10:1 (PA04/PA10: NRRL3357), both atoxigenic strains were able to reduce aflatoxin B1 (AFB1) levels, on both culture media and peanut kernels, by up to 90%. The extent to which atoxigenic strains reduced contamination was correlated with the inoculation ratio. Abilities to compete of PA04 and PA10 were also independently verified against local aflatoxin-producer PA37. The results suggest that the two identified atoxigenic strains are good candidates for active ingredients of biocontrol products for the prevention of aflatoxin contamination of peanuts in Shandong Province.

Sound Splits as Influenced by Seed Size for Runner and Virginia Market Type Peanut Shelled on a Reciprocating Sheller

The objective of this study was to examine peanut (Arachis hypogaea L.) kernel percent sound splits as a function of sound mature kernel seed size when shelled on a reciprocating sheller. Data were compiled from a total of 139 field experiments conducted in the Virginia-Carolina region and Georgia from 2005 to 2020. Runner and Virginia peanut market types were graded according to United States Department of Agriculture (USDA) standards using standard sheller screens with upper grid sizes corresponding to the red pan from the pre-sizer of 10.3 × 19.1 mm (26/64 × 3/4 ″) and 13.5 × 25.4 mm (34/64 × 1 ″) with minimum bar grid clearances of 8.7 (11/32 ″) and 12.7 mm (1/2 ″), respectively. A subset of runner market type samples was graded using the Virginia sheller screen. Grade data per market type and sheller screen was analyzed separately. Among runner market types shelled with the standard runner-type screen, percent sound splits increased linearly with increasing seed size at the logit rate of 1.16 per sound mature kernel g (p &lt; 0.001). Sound splits for Virginia and runner market types shelled on the standard Virginia-type screen did not significantly vary by kernel size (p = 0.939 and 0.687, respectively). Extra-large kernels (proportion) for Virginia types linearly increased with seed size at 1.91 per sound mature kernel g (logit scale) (p &lt; 0.001). Runner market types sized 75 to 91 g/100 sound mature kernels (605 to 500 seed/lb) were estimated to have a 50% probability of a 2.3 to 4.5% or greater increase in sound splits when shelled with the standard runner-type screen compared to runner-type seed sized 55 g/100 sound mature kernels (820 seed/lb), respectively, equivalent to a potential deduction increase of 1.8 to 4.4 USD /1000 kg. For both Virginia and runner market types, seed weight linearly increased with pod weight at 0.169 and 0.195 g/g (p &lt; 0.001), respectively. Results from this study may be used as a reference to suggest runner-type seed sizes above which larger reciprocating sheller screen utilization in line with USDA grading practices is warranted to reduce mechanically induced sound splits during grading and subsequent economic deduction penalties for corresponding farmer stock peanut.

RETRACTED ARTICLE: The design and experiment of peanut high-throughput automatic seed testing system based on machine learning

This article has been retracted from publication in the Taylor & Francis journal, Acta Agriculturae Scandinavica, Section B — Soil & Plant Science. Following publication, concerns were raised by multiple third-parties around the content of the special issue and the decision-making process. Following an investigation by the Taylor & Francis Publishing Ethics & Integrity team in full cooperation with the Editor-in-Chief, it was confirmed that this article included in Special Issue titled “ Envisage Computer Modelling and Statistics for Agriculture”, guest edited by Gunasekaran Manogaran was not peer-reviewed appropriately, in line with the Journal's peer review standards and policy. As the stringency of the peer review process is core to the integrity of the publication process, the Editor and Publisher have decided to retract all of the articles within the above-named Special Issue. The journal has not confirmed if the authors were aware of this compromised peer review process. The journal is committed to correcting the scientific record and will fully cooperate with any institutional investigations into this matter. The authors have been informed of this decision. We have been informed in our decision-making by our policy on publishing ethics and integrity and the COPE guidelines.

An explorative study on the relationships between the quality traits of peanut varieties and their peanut butters

Peanut varieties have their own distinct characteristics, which also affect the properties of the processed-products. Knowledge on these effects can assist peanut processors to select certain varieties for specific products. Therefore, the multivariate relationships between the quality traits of peanut kernels and their peanut butters were explored in this study. Peanut butters were manufactured from forty peanut varieties with detailed component analysis. The volatile compounds, colour, texture, rheology, and particle size distributions of peanut butters and their relationships with peanut varieties were comprehensively analysed. The results showed that peanut butters prepared from varieties with lower fat, higher protein, and higher sucrose contents have higher firmness, yield stress, and G′ values. It was also suggested that amino acids likely play a major role in the formation of the distinct peanut butter aroma and colour. This research study provided a detailed analysis approach that can be used by processing enterprises to select the most suitable varieties to produce peanut butters that address different commercial needs.

Kinetic of total phenolic content and profile of antioxidant activity during the roasting of peanut kernel

In this study, the functional properties, which include total polyphenol content and antioxidant activity of peanut during roasting was investigated. The main focus was to evaluate the kinetic of total phenolic content during peanut roasting using various temperature-time combinations of 120, 150 and 170°C, at 15, 30, 45 minutes, respectively. The kinetic was assessed using the Arrhenius equation for determining kinetic parameters including kinetic order and activation energy. Furthermore, the presence or absence of the correlation antioxidant activity with total phenolic content was also studied. The results showed that total phenolic content changed positively with increasing temperature and roasting time. Meanwhile, the kinetic of phenolic content, which followed zero-order reaction within the activation energy of reaction was 113.07 kJ/mol. It was also discovered that there is a positive correlation between total phenolic content and antioxidant activity. Furthermore, the increase in total phenolic content of peanut induced by roasting made the capability of peanut in scavenging radicals stronger.

Developing a rotation device in radio frequency systems for improving the heating uniformity in granular foods

A major obstacle for industrial radio frequency (RF) treatments is non-uniform and thermal runaway heating. This study aimed to improve the RF heating uniformity in granular products using a rotation device with sample mixing. After the run-out error of the rotation device met the allowable tolerance range, the RF heating uniformity was evaluated for mung bean, coix seed, peanut kernel and almond kernel under different rotating speeds, volume ratios and moisture contents (MCs). The results showed that the RF heating uniformity index decreased and then increased with increasing rotation speed, whereas the volume ratio presented the opposite effect. The RF heating uniformity index raised with increasing MCs. The heating uniformity in mung beans was the best because of their smallest particle size among the four selected samples. Therefore, the laboratory-scale rotation device applied in the RF system could provide a solid foundation for further large-scale industrial applications.

AFLATOXIGENIC FUNGI AND AFLATOXINS IN LOCALLY PROCESSED PEANUT BUTTER IN LAGOS, NIGERIA

Aflatoxin and the producing fungi are known contaminants of farm produce at pre-harvest, post-harvest storage and post-processing. This research was carried out to detect aflatoxigenic fungi and quantify aflatoxins in locally processed peanut butter. Forty-seven samples of peanut butter were purchased from vendors in different markets in Lagos, Nigeria. Fungal species were isolated by pour plate method and identified using cultural and microscopic characteristics. Aflatoxigenic fungi (Aspergillus flavus and A. parasiticus) were isolated from 14/47 (29.79%) samples and they were screened for four aflatoxin genes (aflR, nor-1, ver-1, omt-1). Aflatoxin was quantified in samples with aflatoxigenic fungi using High Performance Liquid Chromatography with Ultra violet detection (HPLC-UV). Only seven (five A. flavus and two A. parasiticus) of the fourteen isolates screened had one or more aflatoxin genes with most isolates having nor-1 gene. Aflatoxin B1 was present in all the peanut butter while aflatoxins B2, G2 and G1 were present in 71.43%, 85.71%, and 57.14% of the samples respectively. The peanut butter samples had total aflatoxin content ranging between 373.6µg/kg – 6741.6µg/kg, which is above the 20µg/kg maximum permissible limit recommended by US FDA and ≤ 4µg/kg by EU. Aflatoxin B1 content was 54.3µg/kg – 805.8µg/kg, and also far above the EU limit of 2µg/kg. The high concentration of aflatoxins and occurrence of aflatoxin B1, the most toxic aflatoxin, in all the peanut butter is of great concern to the health of consumers. Adequate sensitization on preventive measures especially avoidance of mouldy peanut kernels by sorting before use in the production of peanut butter should be encouraged.

Photosynthesis, Chlorophyll Fluorescence, and Yield of Peanut in Response to Biochar Application.

The effect of biochar application on photosynthetic traits and yield in peanut (Arachis hypogaea L.) is not well understood. A 2-year field experiment was conducted in Northwest Liaoning, China to evaluate the effect of biochar application [0, 10, 20, and 40 t ha−1 (B0, B10, B20, and B40)] on leaf gas exchange parameters, chlorophyll fluorescence parameters, and yield of peanut. B10 improved photochemical quenching at flowering and pod set and reduced non-photochemical quenching at pod set, relative to B0. B10 and B20 increased actual photochemical efficiency and decreased regulated energy dissipated at pod set, relative to B0. B10 significantly increased net photosynthetic rate, transpiration rate, stomatal conductance, and water use efficiency at flowering and pod set, relative to B0. Compared with B0, B10 significantly improved peanut yield (14.6 and 13.7%) and kernel yield (20.2 and 14.4%). Biochar application increased leaf nitrogen content. B10 and B20 significantly increased plant nitrogen accumulation, as compared to B0. The net photosynthetic rate of peanut leaves had a linear correlation with plant nitrogen accumulation and peanut yield. The application of 10 t ha−1 biochar produced the highest peanut yield by enhancing leaf photosynthetic capacity, and is thus a promising strategy for peanut production in Northwest Liaoning, China.

Effect of non-aflatoxigenic strains of Aspergillus flavus on aflatoxin contamination of pre-harvest peanuts in fields in China

Aflatoxin contamination of peanuts is one of the most concerns in peanut production in China. Applying non-aflatoxigenic Aspergillus flavus strains, based on competitive exclusion, has been proved to be a promising strategy to reduce aflatoxin contamination in pre-harvest peanuts. Two non-aflatoxigenic A. flavus strains collected in China, which have been proved effectively reducing aflatoxin in the laboratory, were mixed with high aflatoxin producer to the soil in peanut growing season. The two non-aflatoxigenic strains significantly (P ​< ​0.05) reduced aflatoxin contamination in peanut kernels under both normal and drought stresses in two fields. Compared to control, the total aflatoxin (sum of aflatoxin B1 and B2) was reduced 26.7–99.12% in field 1, and 84.96–99.33% in field 2. The aflatoxin was reduced 84.96–99.33% under drought stress in two fields. The present study indicated the non-aflatoxigenic A. flavus strains could be potential biocontrol agents for reducing aflatoxin contamination under field condition.

Allergenicity, antioxidant activity and ACE-inhibitory activity of protease hydrolyzed peanut flour

Regularly consuming peanuts has been reported to have many health benefits. Peanut flour, a by-product of peanut oil processing, has higher protein and dietary fiber contents than peanut kernels, but its application as protein source in foods and dietary supplement is limited due to the fear of peanut allergy. This study indicates that hydrolysis of peanut flour (12% lipid) up to 4 h with Alcalase lowered the immunoreactivity of both soluble and insoluble portions of peanut flour, generated peanut flour hydrolysate (PFH) with good in vitro antioxidant and ACE-inhibitory activities. Importantly, the fraction smaller than 5 kDa did not bind IgE of peanut allergic patients, but exhibited higher ACE-inhibitory activity than the crude PFH. Thus, peanut flour could be an inexpensive protein source of antioxidant and anti-hypertensive ingredient. These findings are important for the value added application of peanut flour. However, studies with food and animal/human models are needed to confirm the benefits.

Rapid and Non-destructive measurement of moisture content of peanut (Arachis hypogaea L.) kernel using a near-infrared hyperspectral imaging technique

This study used a rapid and non-destructive way of determining and predicting the moisture content (MC) of peanut kernels using hyperspectral imaging in the near-infrared region (900–1700 nm). Using partial least square regression (PLSR), spectral data from the peanut kernel hyperspectral images were extracted to predict MC. The MC PLSR model displayed good performance with determination coefficient of calibration (R2c), validation (R2v) and prediction (R2p) of 0.9309, 0.9083 and 0.9368, respectively. Also, the root-mean-square error of calibration (RMSEC), cross-validation (RMSEV), and prediction (RMSEP) of 1.6978, 1.9571, and 1.8715, respectively, were achieved. Optimization was done by selecting wavelengths with the highest absolute weighted regression coefficients; on this basis, 20 significant wavelengths were identified for further analysis. These wavelengths were used to build an optimized regression model which resulted in R2c of 0.9357, R2v of 0.9133, and R2p of 0.9445 as well as RMSEC, RMSEV, and RMSEP of 1.6822, 1.8316 and 1.9519, respectively. The optimized model has applied to the peanut kernel hyperspectral images in a pixel-wise manner obtaining peanut kernel moisture content distribution map. Results show promising potential of the hyperspectral imaging system in the near-infrared region combined with partial least square regression (PLSR) for rapid and non- destructive prediction of moisture content of peanut kernels.

Edible Coating from Enzymatically Reticulated Whey Protein-Pectin to Improve Shelf Life of Roasted Peanuts

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.