Development of an antioxidant formula based on peanut by‐products and effects on sensory properties and aroma stability of fortified peanut snacks during storage
| Autor: | Mariateresa Russo, Andrea Salvo, Sara Arrigo, Sonia Carabetta, Giacomo Dugo, Ambrogina Albergamo, Rosa Di Sanzo, Rosaria Costa |
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| Rok vydání: | 2020 |
| Předmět: |
Preservative
Antioxidant Arachis Astringent 030309 nutrition & dietetics medicine.medical_treatment 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Phenols medicine Humans Butylated hydroxytoluene Gallic acid Food science Aroma Waste Products 0303 health sciences Nutrition and Dietetics biology 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Food Storage chemistry Polyphenol Taste Food Fortified Odorants Seeds flavor fade natural additives peanut by-products peanut snack storage Snacks Agronomy and Crop Science Hydroxymethylfurfural Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 101:638-647 |
| ISSN: | 1097-0010 0022-5142 |
| DOI: | 10.1002/jsfa.10676 |
| Popis: | Background An antioxidant formula based on peanut skins and hulls was developed and characterized for total and single polyphenols, as well as antioxidant power, considering the contribution provided by each peanut by-product. Subsequently, it was evaluated for its effect on the sensory properties and aroma stability of peanut bars over a 100-day period. To this purpose, snacks fortified, or not, with the natural additive were experimentally produced. Results Peanut hulls contributed to a greater extent than skins with respect to boosting the content of bioactives and the antioxidnt activity of the antioxidant formula, which was marked by a phenol content of (approximately 807 mg gallic acid equivalents g-1 ) and a 2,2-diphenyl-1-picrylhydrazyl activity similar to that of butylated hydroxytoluene (85.96% and 89.30%, respectively). From a sensory perspective, the incorporation of the formulation in snacks caused only a slightly stronger perception of astringent and bitter notes. Pyrazines, phenol, furan and pyrrole derivatives defined the aroma of snacks, being more abundant in fortified than in conventional samples. Such volatiles faded over storage, with different trends in the examined products. For example, the sum of 2,5-dimethylpyrazine, 2-ethylpyrazine and 2,3-dimethylpyrazine was 9.49 and 8.87 ppm at day 15; 5.57 and 7.16 ppm at day 45; and 5.03 and 4.65 ppm at day 100, respectively, in fortified and conventional snacks. Hydroxymethylfurfural decreased constantly over storage in conventional samples and only after day 45 in fortified bars. Conclusion Overall, the antioxidant formulation did not compromise the sensory desirability of peanut snacks and induced a preservative effect on their aroma, especially during the first 15 days of storage. © 2020 Society of Chemical Industry. |
| Databáze: | OpenAIRE |
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