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Enrichment of Peanut butter using Curcuma Longa (turmeric) industrial byproducts and its impact on shelf life.
Aishwarya, Praveen and Veeranna, H. and Nagarajan, S. and Matche, R. S. and Sachin, R. Chaudhari (2024) Enrichment of Peanut butter using Curcuma Longa (turmeric) industrial byproducts and its impact on shelf life. Food Chemistry, 461. p. 140839.
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Abstract
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.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | CRTO waste Bioactive Oxidative stability Oxygen scavenger film Peanut butter Shelf life studies |
| Subjects: | 600 Technology > 08 Food technology > 19 Lipids-oils/fats 600 Technology > 08 Food technology > 30 Spices/Condiments > 07 Turmeric |
| Divisions: | Flour Milling Bakery and Confectionary Technology Food Packaging Technology Plantation Products Spices and Flavour Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 07 Nov 2024 06:53 |
| Last Modified: | 07 Nov 2024 06:53 |
| URI: | http://ir.cftri.res.in/id/eprint/18411 |
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