Ultrasonication and Edible Coating Effects on Lipid Oxidation of Roasted Peanuts

Lipid oxidation is an important factor affecting the quality of roasted peanuts. Coatings applied to the peanuts can enhance oxygen barriers to reduce rancidity. Ultrasonication was used to remove lipids from the peanuts prior to applying the coating to improve attachment of the coating on the peanu...

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Bibliographic Details
Published in:Food and bioprocess technology 2010-08, Vol.3 (4), p.620-628
Main Authors: Wambura, Peter, Yang, Weihua Wade
Format: Article
Language:English
Subjects:
Agriculture
Biotechnology
Carboxymethyl cellulose
Carboxymethylcellulose
Cellulose
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Coatings
Communication
Control stability
corn protein
edible films
food processing quality
Food Science
Gas chromatography
Hexanal
Legumes
Lipid peroxidation
Lipids
Mass spectrometry
Mass spectroscopy
Nuts
Oxidation
oxidative stability
Peanuts
Protective coatings
Proteins
Rancidity
roasting
Sonication
ultrasonic treatment
Volatile compounds
Whey
Whey protein
Zein
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Summary:Lipid oxidation is an important factor affecting the quality of roasted peanuts. Coatings applied to the peanuts can enhance oxygen barriers to reduce rancidity. Ultrasonication was used to remove lipids from the peanuts prior to applying the coating to improve attachment of the coating on the peanut surface. Peanuts were roasted at 178°C for 15 min and then sonicated in hexane for 10 min. Whey protein isolate (WPI) 11%, corn protein (Zein) 15%, and carboxymethyl cellulose (CMC) 0.5% were used as coating materials. Sample treatments were: (1) roasted-coated with CMC (RCMC), WPI (RWPI), and Zein (RZEIN); (2) roasted-sonicated-coated with CMC (SCMC), WPI (SWPI), and Zein (SZEIN); (3) roasted-uncoated (R) as a control. Oxidative stability was investigated by gas chromatography-mass spectrometry (GC-MS) to detect formation of volatile compounds. The GC-MS indicated an eightfold, fivefold, and fourfold increase in hexanal formation in R, RZEIN, and SZEIN samples, respectively. But there was 80%, 91%, 18%, and 66% decrease in hexanal formation in RCMC, SCMC, RWPI, and SWPI samples, respectively, as compared to R. Sonication increased capability of coatings to delay hexanal formation by 11% and 48% for CMC and WPI, respectively, as compared to nonsonicated samples. Thus, the coating in combination with ultrasonication treatment was an effective method in delaying formation of oxidative volatile compounds and hence inhibiting rancidity of roasted peanuts.
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-009-0282-z