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- Title
Effects of Sonication and Edible Coating Containing Rosemary and Tea Extracts on Reduction of Peanut Lipid Oxidative Rancidity.
- Authors
Wambura, Peter; Yang, Wade; Mwakatage, Nasson
- Abstract
Rancidity due to the lipid oxidation process is a critical factor influencing the quality of roasted peanuts. Sonication in combination with edible coatings added with plant extracts may extend the oxidative stability of peanuts. Peanuts were roasted at 178°C for 15 min, subjected to sonication in hexane for 10 min, and then coated with carboxymethyl cellulose (CMC) solution mixed with rosemary, tea extracts, and α-tocopherol and stored at 35°C for 12 weeks. The oxidative stability of the samples was investigated by measuring the oxidative stability index. Reduction in oxidation of 66.1% and 10.4% was observed for samples roasted and coated with extracts of rosemary and tea, respectively, as compared to uncoated sample. However, the oxidative stability of samples roasted-sonicated and coated with extracts of rosemary and tea was improved by 100.7% and 28.1%, respectively, in relation to the control. Sonication beyond coating improved the oxidative stability of the samples mixed with rosemary, tea extracts, and α-tocopherol by 10.3%, 12.1%, 34.6%, and 17.7%, respectively. The L, a, and b values indicated that the peanut coated with CMC mixed with rosemary, tea extracts, and tocopherol at different concentration levels did not have significant ( P < 0.05) color change during the 12-week storage at 35°C.
- Subjects
SONICATION; EDIBLE coatings; ROSEMARY; PEANUTS; RANCIDITY; LIPIDS; OXIDATION; CELLULOSE; VITAMIN E
- Publication
Food & Bioprocess Technology, 2011, Vol 4, Issue 1, p107
- ISSN
1935-5130
- Publication type
Article
- DOI
10.1007/s11947-008-0150-2