Accelerated Shelf Life Testing of Whey-Protein-Coated Peanuts Analyzed by Static Headspace Gas Chromatography
Abstract
Four different formulations of whey-protein-based coatings were used to coat peanuts. Four controls were used to investigate the effects of different ingredients in the coating formulation on the peanut shelf life. Untreated peanuts were designated as the reference. The peanut samples were stored in duplicate at 40, 50, and 60 degrees C for storage durations of up to 31 weeks. The analysis of hexanal indicated that the coated samples were oxidized significantly slower than the reference; hence, the predicted shelf life was longer for the coated samples. However, the investigation of the control ingredients revealed that even when only water was applied onto the peanuts the oxidation was delayed.
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The quality deterioration reaction of food materials mostly occurs at order 0 and 1.
“Lee and Krochta (2002) stated that the quality deterioration reaction of food materials mostly occurs at order 0 and 1.”
From The Shelf Life Estimation of Cold Sterilized Coconut Water (2017) · cites this paper as Lee and Krochta (2002)
The kinetic reaction of quality deterioration, oxidative color change, rancidity, microbial growth, and vitamin degradation are examples of order 1 kinetic reactions.
“The kinetic reaction of quality deterioration, oxidative color change, rancidity, microbial growth, and vitamin degradation are the examples of order 1 kinetic reactions.”
From The Shelf Life Estimation of Cold Sterilized Coconut Water (2017) · cites this paper as Lee and Krochta (2002)
The order 0 reaction examples are enzymatic destruction, enzymatic browning, and oxidation.
“Meanwhile, the order 0 reaction are enzymatic destruction, enzymatic browning, and oxidation.”
From The Shelf Life Estimation of Cold Sterilized Coconut Water (2017) · cites this paper as Lee and Krochta (2002)
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The Shelf Life Estimation of Cold Sterilized Coconut Water
Intan Kailaku, S., Setiawan, B., & Sulaeman, A. (2017) · Planta Tropika: Journal of Agro Science · doi:10.18196/pt.2017.072.62-69 · Cited by 11 · see citing works
- Authors
- Lee, S.-Y., & Krochta, J. M.
- Affiliations
- University of Illinois Urbana-Champaign (US)
- Corresponding author
- Krochta, J. M.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2002-02-09
- Volume
- 50
- Issue
- 7
- Pages
- 2022-2028
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1985870863
- Cited by
- 85
- References
- 0
- Citations by year
- 2026: 4 · 2024: 2 · 2023: 3 · 2022: 3 · 2021: 1 · 2020: 4 · 2019: 7 · 2018: 1 · 2017: 4 · 2016: 6 · 2015: 8 · 2014: 4 · 2013: 1 · 2012: 2
- FWCI
- 5.05
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
- Keywords
- whey protein coatings, accelerated storage, hexanal, lipid oxidation, static headspace gas chromatography, food packaging coatings, storage temperature
- MeSH terms
- Whey Proteins, Aldehydes, Chromatography, Gas, Food Handling, Food Preservation, Mathematics, Milk Proteins, Oxidation-Reduction, Arachis, Temperature, Time Factors
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