Quality improvement of grounded peanut using superheated steam treatment by the inhibition of microorganisms, lipase, and aflatoxin
Haoran Wang
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
Department of Nutrition and Health, China Agricultural University, Beijing, China
Contribution: Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Writing - original draft
Search for more papers by this authorLijuan Wang
Department of Nutrition and Health, China Agricultural University, Beijing, China
Contribution: Resources
Search for more papers by this authorLibo Wang
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
Contribution: Supervision, Validation
Search for more papers by this authorYang Li
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
Department of Nutrition and Health, China Agricultural University, Beijing, China
Contribution: Visualization
Search for more papers by this authorCorresponding Author
Zaigui Li
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
Department of Nutrition and Health, China Agricultural University, Beijing, China
Correspondence
Zaigui Li, Box 112, East Campus, China Agricultural University, Qinghua East Road No.17, Haidian District, Beijing 100083, China.
Email: [email protected]
Contribution: Funding acquisition, Writing - review & editing
Search for more papers by this authorHaoran Wang
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
Department of Nutrition and Health, China Agricultural University, Beijing, China
Contribution: Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Writing - original draft
Search for more papers by this authorLijuan Wang
Department of Nutrition and Health, China Agricultural University, Beijing, China
Contribution: Resources
Search for more papers by this authorLibo Wang
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
Contribution: Supervision, Validation
Search for more papers by this authorYang Li
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
Department of Nutrition and Health, China Agricultural University, Beijing, China
Contribution: Visualization
Search for more papers by this authorCorresponding Author
Zaigui Li
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
Department of Nutrition and Health, China Agricultural University, Beijing, China
Correspondence
Zaigui Li, Box 112, East Campus, China Agricultural University, Qinghua East Road No.17, Haidian District, Beijing 100083, China.
Email: [email protected]
Contribution: Funding acquisition, Writing - review & editing
Search for more papers by this authorAbstract
There are many problems of peanuts, such as lipid instability, high microbial content, and aflatoxin. In this study, effect of superheated steam (SS) treatment on the security quality of grounded peanut (GP) was evaluated. Results indicated that concentrations of total bacteria, mold, and Bacillus spp. were maximum reduced 99.26, 100, and 98.57%, respectively. SS processing led to 70% lipase activity and 90% POD activity reduction at 215°C for 2 min, which induced lower AV and PV after 70 days of storage compared to untreated GP. The moisture content dramatically decreased, but color of GP was not affected significantly. SS processing (215°C) was first to apply on degradation of total aflatoxin and aflatoxin B1. Therefore, SS is a novel and effective way to remove the microorganisms and aflatoxin in GP, as well as inhibiting lipase and peroxidase activities so as to improve the lipid stability.
Novelty impact statement
Mold could be totally inactivated by SS treatment at 140°C for 4 min or over 160°C for 1 min. Compared to untreated GP, SS processing at 140, 160, 180, and 215°C for 4 min could decrease 24.73, 25.52, 30.57, and 35.25% of AV, respectively. SS processing at 215°C for 1 min reduced 77.6% of AFs and 75.7% of AFB1.
CONFLICT OF INTEREST
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this study.
Open Research
DATA AVAILABILITY STATEMENT
Author elects to not share data.
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