Recent Advances in the Mechanisms of Quality Degradation and Control Technologies for Peanut Butter: A Literature Review

Foods, Год журнала: 2025, Номер 14(1), С. 105 - 105

Опубликована: Янв. 2, 2025

As the quality of life continues to improve globally, there is an increasing demand for nutritious and high-quality food products. Peanut butter, a widely consumed nutritionally valuable product, must meet stringent standards exhibit excellent stability satisfy consumer expectations maintain its competitive position in market. However, high fat content, particularly unsaturated fatty acids, makes it highly susceptible deterioration during storage. Key issues such as separation, lipid oxidation, rancidity can significantly compromise texture, flavor, aroma, while also reducing shelf life. Understanding underlying mechanisms that drive these processes essential developing effective preservation strategies. This understanding not only aids scientists industry professionals improving product but enables health-conscious consumers make informed decisions regarding selection storage peanut butter. Recent research has focused on elucidating responsible with particular attention intermolecular interactions among key components. Current regulatory techniques aimed at butter encompass raw material selection, advancements processing technologies, incorporation additives. Among innovations, plant protein nanoparticles have garnered significant promising class green emulsifiers. These demonstrated potential stabilizing emulsions, thereby mitigating separation oxidation aligning growing environmentally friendly production. Despite advances, challenges remain optimizing emulsifying efficiency ensure long-term Future should focus structural properties functional performance enhance their practical application Such efforts could provide theoretical insights into development stable, ultimately advancing field science technology.

Язык: Английский

Effect of Roasting Time and Temperature on the Physicochemical and Sensory Properties of Plant Beverage from Groundnut

Applied Food Research, Год журнала: 2025, Номер unknown, С. 100801 - 100801

Опубликована: Март 1, 2025

Язык: Английский

Peanuts (Arachis hypogea L.) in Food Industry and their Benefits for Human Health – a Review of the Current Literature

Journal of Food Composition and Analysis, Год журнала: 2025, Номер unknown, С. 107574 - 107574

Опубликована: Апрель 1, 2025

Язык: Английский