Comprehensive comparison of multiple quantitative near‐infrared spectroscopy models for Aspergillus flavus contamination detection in peanut.
BACKGROUND: Aspergillus flavus is a major pollutant in moldy peanuts, and it has a great influence on the taste of food. The secondary metabolites of Aspergillus flavus, including aflatoxin B1 (AFB1) and aflatoxin B2 (AFB2), are highly toxic and can expose humans to high risk. Total molds count (TMC) is an important index to determine […]
Impact of roasting and extraction methods on chemical properties, oxidative stability and Maillard reaction products of peanut oils.
This study was designed to investigate the influence of dry air roasting (140, 160 and 180 °C for 5 and 10 min) and extraction methods (solvent and mechanical) on peanut oil quality characteristics. Oil yield, oxidative stability index (OSI), radical scavenging activity (RSA), and Maillard reaction products were increased while peroxide value (PV) and conjugated dienes were […]
The effects of different packaging materials, temperatures and water activities to control aflatoxin B1 production by Aspergillus flavus and A. parasiticus in stored peanuts.
Aflatoxins (AFs) are secondary metabolites produced by aflatoxigenic strains of Aspergillus flavus and A. parasiticus, the most toxic being aflatoxin B1 (AFB1). The purpose of the present work was to investigate the effects of industrial-grade packaging materials (low-density polyethylene, polypropylene, polyethylene-laminated aluminium); temperatures (25 °C, 30 °C); and water activities (0.74 a w, 0.85 a w) on AFB1production by A. flavus and A. parasiticus in stored peanut kernels. Commercially-obtained […]
Validation of Enterococcus faecium as a surrogate for Salmonella under different processing conditions for peanuts and pecans.
Food Safety and Modernization Act (FSMA) Preventive Control rules require nut processors validate thermal processes to ensure a desirable log reduction of Salmonella is achieved. Due to the complex nature of nut and nut products, processes and equipment, it is difficult to use one validation study for all and may requires individual equipment be validated […]
Sensory Quality Preservation of Coated Walnuts
The objective of this study was to evaluate the sensory stability of coated walnuts during storage. Four walnut samples were prepared: uncoated (NC), and samples coated with carboxymethyl cellulose (NCMC), methyl cellulose (NMC), or whey protein (NPS). The samples were stored at room temperature for 210 d and were periodically removed from storage to perform a sensory descriptive analysis. A […]
The application of unconventional technologies as pulsed electric field, ultrasound and microwave-vacuum drying in the production of dried cranberry snacks.
A lot of effort is put to decrease the energy consumption of drying. This effect might be achieved by shift of a drying technology e.g. from a hot-air to a microwave-vacuum method. Moreover, an unconventional pre-treatment such as ultrasound or pulsed electric field may modify a cellular tissue, what influences drying kinetics of plant tissue. […]
Sensory Characterization of Dominant Malawi Peanut Varieties After Roasting.
Although sensory appeal influences peanut consumption, peanut varieties are mostly selected based on agronomic traits. As a result, the sensory properties of peanut varieties, especially in southern Africa, are not known. Therefore, the primary objective of the study was to determine the sensory properties of the Malawi peanut varieties and the volatile compounds associated with roasted peanut flavor. Six dominant Malawi peanut varieties (Chalimbana, CG7, Nsinjiro, Kakoma, […]
Seafood Flavor Perception, Liking, Emotion, and Purchase Intent of Coated Peanuts as Affected by Coating Color and Hydrolyzed Squid Peptide Powder.
This study evaluated effects of green compared with brown coating colors and varying levels of hydrolyzed squid peptide powder (HSP) on seafood flavor perception, sensory liking, emotions, and purchase intent (PI) of coated peanuts. Dried squid head was enzymatically hydrolyzed to produce HSP, which was then incorporated into peanut coating material at 0%, 0.89%, 1.78%, and 2.66% […]
Development of a chemiluminescent aptasensor for ultrasensitive and selective detection of aflatoxin B1 in peanut and milk.
More and more attention about food safety leads to a research hotspot to develop new detection methods for food contaminant. To address the problems of serious interference and low sensitivity, a chemiluminescent aptasensor for the detection of aflatoxin B1(AFB1) in food was developed in this paper. It is based on horseradish peroxidase (HRP) catalyze the […]
A Natural Peanut Edible Coating Enhances the Chemical and Sensory Stability of Roasted Peanuts.
This study aims to assess the enhancement of the chemical and sensory properties of roasted peanuts during storage, through the application of high-protein defatted peanut flour (DPF) coatings incorporated with and without antioxidants. The control sample without coating, packed in normal atmosphere (control), showed the highest conjugated dienes (CD) increment (from 1.17 on day 0 to 3.60 […]