Ultrasound treatment used with edible coatings may extend peanut shelf life

摘要

ULTRASOUND treatment (sonication) and an edible coating containing jujube and pomegranate extracts can be used for delaying the oxidation of roasted peanuts, claims new research from Brazil. Lipid oxidation is a problem in roasted peanuts -besides compromising the safety of products it can reduce their shelf life and nutritional quality. About 80% of the fat in peanut kernels comprises unsaturated fatty acids, making it prone to oxidative and hydrolytic changes.