Department of Plantation Products, Spices and Flavour Technology, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
Department of Flour Milling, Baking and Confectionery Technology, CSIR-Central Food Technological Research Institue, Mysuru, Karnataka, India.
Food Chem. 2024 Dec 15;461:140839. doi: 10.1016/j.foodchem.2024.140839. Epub 2024 Aug 13.
This study explores the potential of Curcuma longa byproducts, called Curcuminoid removed turmeric oleoresin (CRTO), to extend the shelf life of peanut butter. CRTO, rich in curcuminoids, was added to peanut butter formulations to assess its preservative effects, flavour impact, and nutritional benefits. Results demonstrated that CRTO oil and curcuminoids effectively prolonged peanut butter shelf life by delaying rancidity. The study also compared results using oxygen scavenger film (OSF) packaging. Over time, water activity and oil separation increased, but CRTO oil and OSF helped to mitigate these effects. Sensory evaluations favored CRTO oil and curcuminoids, while microbial analysis confirmed safety of both the control and OSF samples for six months at 27 °C and 65% RH, and for four months at 37 °C and 95% RH. This study proposes a natural and sustainable method for extending peanut butter shelf life while enriching it with curcuminoids, with significant implications for the food industry.
本研究探讨了姜黄副产品——姜黄素去除姜黄油树脂（CRTO）的潜力，以延长花生酱的保质期。CRTO 富含姜黄素，被添加到花生酱配方中，以评估其防腐效果、风味影响和营养价值。结果表明，CRTO 油和姜黄素通过延迟酸败有效延长了花生酱的保质期。该研究还比较了使用吸氧膜（OSF）包装的结果。随着时间的推移，水分活度和油分离增加，但 CRTO 油和 OSF 有助于减轻这些影响。感官评价偏爱 CRTO 油和姜黄素，而微生物分析证实，在 27°C 和 65%相对湿度下，对照样品和 OSF 样品在六个月内以及在 37°C 和 95%相对湿度下在四个月内均安全。本研究提出了一种天然且可持续的方法来延长花生酱的保质期，同时使其富含姜黄素，这对食品工业具有重要意义。
