Effects of gamma irradiation dose and short-term storage on phytochemicals, antioxidants, and textural properties of boiled ‘Tainan 9’ peanuts
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Author list: Nguyen, Ngoc X. B.; Uthairatanakij, Apiradee; Laohakunjit, Natt; Jitareerat, Pongphen; Boonsirichai, Kanokporn; Yap, Esther Shiau Ping; Kaprasob, Ratchadaporn
Publisher: Wiley
Publication year: 2022
Volume number: 57
Issue number: 6
Start page: 3771
End page: 3782
Number of pages: 12
ISSN: 09505423
Languages: English-Great Britain (EN-GB)
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Abstract
Boiled peanuts are preferable as a ready-to-eat healthy snack; however, gamma irradiation as a postharvest treatment of raw peanuts may induce unfavourable food components. Hence, the phytochemical, antioxidant, and the texture of boiled ‘Tainan 9’ peanuts pretreated with gamma irradiation (0, 2.5, 5, and 10 kGy) and stored at 29 ± 2 °C for up to 180 days were investigated. Both gamma irradiation and storage time contributed to testa darkening in raw peanuts. In boiled irradiated products, irradiation doses and storage time affected the moisture content (MC), total proteins, total oil, total soluble sugars, and antioxidant capacity (P ≤ 0.05). Total phenolic and flavonoid contents showed an increase at days 90 and decreased at days 180 across all treatments. A positive correlation was observed among ferric reducing antioxidant power (FRAP), total phenolics, and total flavonoids. Gamma irradiation at 10 kGy led to increase of peroxide value (PV) (P ≤ 0.05), but malondialdehyde (MDA) content was unaffected. Textural properties of boiled irradiated peanuts were soft. As a result, gamma irradiation at 5 kGy is recommended for postharvest treatment of raw peanuts with subsequent storage up to 180 days to obtain the eating quality of boiled peanuts with good phytochemicals and antioxidant properties, which is a challenge for food industry. © 2022 Institute of Food Science and Technology.
Keywords
boiled peanuts
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