Influence of atmospheric pressure argon plasma treatment on the quality of peanut oil

Ren, Chunhui; Huang, Guoqing; Wang, Shi‐Qing; Xiao, Jun-Xia; Xiong, Xubo; Wang, Hufeng; Liu, Yanling

doi:10.1002/ejlt.201600513

Cited by 9 publications

(4 citation statements)

References 29 publications

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“…Slightly loose Tight and uniform Grade Bad (0-4) General (5-7) Good (8-10) Journal of Food Processing and Preservation alcohols, ketones, and aldehydes. As a result, POV measurement can be used to assess the degree of oxidative degradation of the product [39]. As shown in Figure 1(c), the POV of AkS at different storage temperatures rose with storage duration, from 0.03 to 0.11 g/100 g at 4 °C, 0.15 g/100 g at 25 °C, and 0.16 g/100 g at 37 °C.…”

Section: Slightly Uniformmentioning

confidence: 95%

“…The AV of the product represents the degree of lipid breakdown and rancidity during storage. Higher AV values correspond to larger quantities of free fatty acids produced by lipid hydrolysis [39]. Antarctic krill has an excessive amount of fat, and the AkS processing was carried out with heat treatment, which contributed to fat oxidation and expedited the increase in primary oxidation.…”

Section: Av Analysismentioning

confidence: 99%

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Quality Analysis and Shelf-Life Prediction of Antarctic Krill (Euphausia superba) Sauce Based on Kinetic Model and Back Propagation Neural Network Model

Chi,

Zhang,

Zhao

et al. 2024

Journal of Food Processing and Preservation

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The study is aimed at determining how the quality of Antarctic krill (Euphausia superba) sauce (AkS) changed over time, including changes in color, moisture content, acid value (AV), peroxide value (POV), thiobarbituric acid reactive substance (TBARS), aerobic plate count, and sensory score. Quality variations and shelf life of AkS were estimated using kinetic model and back propagation (BP) neural network model. The results showed that sensory score, moisture content, and a∗ values of AkS declined as storage temperature increased at 4, 25, and 37°C. In addition, the L∗ values, b∗ values, AV, POV, and TBARS of AkS increased as storage duration increased, indicating that high storage temperature of the samples accelerated quality degradation. The primary reason for AkS degradation was the oxidation of proteins and lipids. The POV, TBARS, and total sensory evaluation rating exhibited a highly significant correlation, and therefore, POV and TBARS were selected as the indicators for the two models. The BP neural network outperformed the kinetic model in predicting quality changes over the whole storage period, with relative errors of less than 10%. In terms of shelf-life prediction, the BP neural network’s relative errors were 11.76% and 13.39% in POV and TBARS, respectively. POV and TBARS had experimental shelf lengths of 119 and 142 d, respectively. Compared with the kinetic model, the BP neural network model predicted the quality changes and shelf life of AkS with greater accuracy and stability. The findings offer fundamental insights and innovative concepts for the production of high-value Antarctic krill products, as well as the exploitation of Antarctic krill resources.

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Section: Slightly Uniformmentioning

confidence: 95%

Section: Av Analysismentioning

confidence: 99%

Quality Analysis and Shelf-Life Prediction of Antarctic Krill (Euphausia superba) Sauce Based on Kinetic Model and Back Propagation Neural Network Model

Chi,

Zhang,

Zhao

et al. 2024

Journal of Food Processing and Preservation

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“…CP studies have shown potential inhibition of fungal growth and degradation of mycotoxins. The study of peanuts, cereals for human and animal consumption, malted barley seeds, maize, hazelnuts, and date palm has shown the potential of CP for fungal inactivation and degradation of several mycotoxins [ 60 , 61 , 62 , 63 , 64 , 65 , 66 ]. The emerging use of CP for fungi inactivation and mycotoxin degradation will be very useful in ensuring mycotoxin-free globally.…”

Section: Emerging Cp Treatment For Removal Of Mycotoxinmentioning

confidence: 99%

Potential of Cold Plasma Technology in Ensuring the Safety of Foods and Agricultural Produce: A Review

Varilla

Marcone

Annor

2020

Foods

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Cold plasma (CP) is generated when an electrical energy source is applied to a gas, resulting in the production of several reactive species such as ultraviolet photons, charged particles, radicals and other reactive nitrogen, oxygen, and hydrogen species. CP is a novel, non-thermal technology that has shown great potential for food decontamination and has also generated a lot of interest recently for a wide variety of food processing applications. This review discusses the potential use of CP in mainstream food applications to ensure food safety. The review focuses on the design elements of cold plasma technology, mode of action of CP, and types of CP technologies applicable to food applications. The applications of CP by the food industry have been demonstrated for food decontamination, pesticide residue removal, enzyme inactivation, toxin removal, and food packaging modifications. Particularly for food processing, CP is effective against major foodborne pathogenic micro-organisms such as Listeria monocytogenes and Salmonella Typhimurium, Tulane virus in romaine lettuce, Escherichia coli O157:H7, Campylobacter jejuni, and Salmonella spp. in meat and meat products, and fruits and vegetables. However, some limitations such as lipid oxidation in fish, degradation of the oligosaccharides in the juice have been reported with the use of CP, and for these reasons, further research is needed to mitigate these negative effects. Furthermore, more research is needed to maximize its potential.

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“…The acid value AV represented the level of free fatty acids in oil, which was an indicator of oil rancidity 36 .The variations of the AV of peanut oil were exhibited in Table 1. The results indicated that drying temperatures higher than 50 had a negative effect on the AV of peanut oil compared to the control and low temperature drying groups.…”

Section: Chemical Analysis Of Peanut Oil Extracted From Dried Peanut mentioning

confidence: 99%

Effect of Drying Temperatures on the Peanut Quality during Hot Air Drying

Wang

et al. 2020

J. Oleo Sci.

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than 10 w. b. 6, 7 , it was susceptible to mold development and toxin production 8. The peanut drying process can be performed based on many drying methods, such as solar radiation, hot air drying, microwave and radio frequency heating etc. 9. But the most commonly used methods were solar radiation and hot air drying 9. Drying by sun usually took a long time and was affected by weather. Hot air drying process can be performed by traditional bin dryers or semitrailers with heated air passing through the bed of peanuts 10. Studies on peanut drying by hot air mainly focused on drying parameters 7 , the uniformity of peanut drying 11 , the effective diffusion coefficient and the main thermodynamic properties 12 , the mathematical model of thin layer drying 12, 13 , the non-isothermal drying models 14. In addition to the above researches on peanut drying, there were also some studies on the quality of raw peanut Abstract: Peanuts are usually with high moisture after harvest and must be dried to prevent mildew. Hot air drying is the most commonly used method for peanut drying. The purpose of this study was to evaluate the drying temperatures on the peanut qualities. In this paper, fresh peanuts were dried with solar radiation (control group) and hot air at 35-60℃ until the moisture content of peanut reduced below 10%. The physical (texture, damaged percentage of red testa and breakage percentage of peanut kernel), physiological (germination) and biochemical (the contents of vitamin E and aflatoxin B 1 ; acidity values, iodine values, peroxide values and fatty acid composition of peanut oil; solubility, emulsifying, foaming, water-holding capacity and oil-binding capacity of peanut protein) properties of peanut kernel were determined under different drying conditions (solar radiation, 35℃, 40℃, 45℃, 50℃, 55℃, 60℃). The results showed that hot air temperatures had obvious influences on peanut qualities. The damaged percentage of red testa and breakage percentage of peanut kernel increased remarkably when the drying temperatures were above 45℃. Meanwhile, when drying temperatures were more than 45℃, the acid value and peroxide value of the extracted oil increased significantly. Furthermore, some properties exhibited prominent changes when the temperatures were higher than 50℃, such as hardness, brittleness, germination percentage, and the Vitamin E content of peanut kernel. In addition, the research results revealed that hot air can increase hydrophobicity of peanut protein and affect the functional properties of peanut protein. Therefore, it could be concluded that peanut should be dried by hot air below 45℃ for quality maintenance. It also provided reference to choose suitable drying temperatures based on the final use of peanut.

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Influence of atmospheric pressure argon plasma treatment on the quality of peanut oil

Cited by 9 publications

References 29 publications

Quality Analysis and Shelf-Life Prediction of Antarctic Krill (Euphausia superba) Sauce Based on Kinetic Model and Back Propagation Neural Network Model

Quality Analysis and Shelf-Life Prediction of Antarctic Krill (Euphausia superba) Sauce Based on Kinetic Model and Back Propagation Neural Network Model

Potential of Cold Plasma Technology in Ensuring the Safety of Foods and Agricultural Produce: A Review

Effect of Drying Temperatures on the Peanut Quality during Hot Air Drying

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