Optimization of trans-resveratrol concentration and sensory properties of peanut kernels by slicing and ultrasound treatment, using response surface methodology.
Journal of food science
confidence
Key findings
Optimized slicing and ultrasound treatment increased trans-resveratrol to >1.0 microg/g; sensory attributes slightly altered but mostly within acceptable ranges.
View source on PubMed (PMID 17995657) ↗
- Sample size
- Not reported
- Population
- Peanut kernels (in vitro postharvest treatment)
- Dosing
- Slicing at 0.2, 0.4, 0.6 cm; ultrasound power density 39.2 mW/cm3 for 4 min; incubation 24-48 h
- Duration
- Incubation up to 48 h
- Route
- Physical treatment
- Blinding
- not_reported
- Controls
- untreated peanut samples
- Drug class
- polyphenol
Full abstract
Effect of postharvest stress application by slicing at 0.2, 0.4, and 0.6 cm, exposure to ultrasound (power density of 39.2 mW/cm3) for 4 min at 25 degrees C and subsequent incubation for 24, 36, 42, and 48 h on trans-resveratrol concentrations, and sensory attributes were evaluated using response surface methodology. Peanuts sliced 0.4 and 0.6 cm, exposed to ultrasound, and incubated for 42 h had trans-resveratrol concentrations above 1.0 microg/g, as did all samples incubated for 48 h. The optimized area was bound by peanut size of 0.89, 0.72, and 0.64 and incubation time of 48, 41.5, and 48 h, respectively. Combinations of treatments that fall within the optimized area were predicted to result in a peanut with a trans-resveratrol > or = 1.0 microg/g; slightly lower roasted peanut aroma (> 24) and flavor (> 43); peanut butter aroma (> 14), and flavor (> 31) compared to controls with attribute ratings of 33, 78, 38, and 51, respectively; and slightly higher oxidized aroma (< 6), and painty (< 0.5), fishy (< 6), and cardboard flavor (> 4) compared to controls rated 0 for all attributes.