Dynamics of Polyphenolic Compounds During Wet Processing of Peanuts
The study analyzed changes in phenolic compounds and the total polyphenol content during peanut sauce cooking, comparing samples prepared with peanuts with and without kernel coating. The peanut sauce formulation consisted of 3.3% w/v peanut powder mixed with water, which was boiled for 2 h at around 100°C. Methanol extracts were used to assess the polyphenol content. Identification and quantification of phenolic compounds were performed using high-performance liquid chromatography (HPLC). Nine polyphenols were identified, including several phenolic acids (4-hydroxybenzoic acid, vanillic acid, p-coumaric acid, and trans-ferulic acid), flavonoids (daidzein, quercetin, genistein, and kaempferol), and one stilbene (resveratrol). The concentrations of 4-hydroxybenzoic acid, p-coumaric acid, resveratrol, daidzein, and genistein in the noncoated peanuts significantly increased from 0 to 60 min (from 70 to 120 μg/g, 20 to 30 μg/g, 5 to 10 μg/g, 30 to 60 μg/g, and 30 to 50 μg/g, respectively), followed by degradation at extended cooking up to 120 min. In conclusion, the removal of the coating resulted in a more pronounced maxima and degradation of these compounds during the cooking process. The results can be understood by applying a consecutive model describing the release of bound polyphenols and the degradation of free polyphenols during the cooking process.
https://doi.org/10.1155/jfpp/8525758
Quality Damage and Control Measures of Macadamia Nuts During Primary Processing
In Yunnan, the main production area in China, about 90% of the macadamia nut products are sawn nut in shell. Macadamia nut production is based on primary processing; however, product quality is highly susceptible to damage during this stage, causing significant economic losses to both growers and processors. Therefore, identifying damage and proposing control measures are necessary to extend shelf life and reduce financial losses. This paper reviews the quality problems of macadamia nuts during primary processing such as harvesting, dehusking, drying, cracking, roasting, packaging, and storage, which can be categorized as physical damage, altered chemical composition, and microbial infection. Product quality is mainly affected by intrinsic factors, processing steps, and environmental conditions. Based on an extensive analysis of existing research results, we summarize the beneficial measures that can be taken in the key primary processing stages of macadamia nuts and the application of real-time quality monitoring technologies. This realization will not only provide a reference for further research on processing improvement and quality control but will also promote the healthy and sustainable development of the macadamia nut industry.
https://doi.org/10.1155/jfpp/1205390