Lipid oxidation is a problem associated with roasted peanuts which occurs during storage time and contributes to development of rancidity. Fungi can grow upon peanuts and produce carcinogenic byproducts such as aflatoxins. This study investigated the effect of different concentration of edible coatings including β-glucan and chitosan on shelf-life parameters of peanuts. Lipid oxidation was evaluated by peroxide value (PV), thiobarbituric acid (TBA) and anisidine value (AV). The induction time (t_i), hardness and viscosity of samples were measured using rancimat instrument, texture analyzer and rheometer, respectively. The dilution plating method was used for fungal counts and analysis of aflatoxins was performed by High-Performance Liquid Chromatography (HPLC). Lipid oxidation of samples was significantly affected by all formulations of coatings (p < 0.05). After four months of storage, β-glucan/chitosan coated (coating with both β-glucan and chitosan in coating formulation) peanuts significantly showed the least lipid oxidation values. The oil stability of peanuts was significantly affected by all formulations of coatings (p < 0.05). After four months storage, the highest level of polyunsaturated fatty acids (PUFAs) was observed in β-glucan/chitosan coated sample. Interestingly, there was a direct relationship between the viscosity of coating solutions and the hardness of peanuts. The chitosan and β-glucan/chitosan coated samples showed the highest viscosity and hardness during storage time (p < 0.05). In terms of the moisture content, fungal counts and mean total aflatoxins levels, the coated samples with 1% chitosan showed the least levels during storage time in comparison with other samples. Consequently, coating the peanuts with natural solutions can be an alternative and useful method to peanut storage.

中文翻译：

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评估食用涂料对烤花生仁的脂质氧化，脂肪酸组成，黄曲霉毒素水平的保护作用

脂质氧化是与花生烘烤相关的问题，它在储存期间会发生，并导致酸败。真菌可以在花生上生长，并产生致癌性副产物，如黄曲霉毒素。本研究探讨了不同浓度的可食用包衣（包括β-葡聚糖和壳聚糖）对花生货架期参数的影响。通过过氧化物值（PV），硫代巴比妥酸（TBA）和茴香胺值（AV）评估脂质氧化。感应时间（t _i），分别使用rancimat仪器，质构分析仪和流变仪测量样品的硬度和粘度。使用稀释平板法进行真菌计数，并通过高效液相色谱（HPLC）进行黄曲霉毒素的分析。所有涂料配方均显着影响样品的脂质氧化（p <0.05）。储存四个月后，涂有β-葡聚糖/壳聚糖的花生米（涂层配方中同时涂有β-葡聚糖和壳聚糖）对花生的脂质氧化值最低。花生的油稳定性受所有包衣配方的影响（p <0.05）。储存四个月后，在β-葡聚糖/壳聚糖涂层样品中观察到最高水平的多不饱和脂肪酸（PUFA）。有趣的是 包衣溶液的粘度与花生硬度之间存在直接关系。壳聚糖和β-葡聚糖/壳聚糖涂层的样品在储存期间显示出最高的粘度和硬度（p <0.05）。就水分含量，真菌数量和平均总黄曲霉毒素含量而言，与其他样品相比，含1％壳聚糖的包衣样品在储存时间内的含量最低。因此，用天然溶液包被花生可以是花生储存的一种替代且有用的方法。与其他样品相比，含1％壳聚糖的涂层样品在储存期间的含量最低。因此，用天然溶液包被花生可以是花生储存的一种替代且有用的方法。与其他样品相比，含1％壳聚糖的涂层样品在储存期间的含量最低。因此，用天然溶液包被花生可以是花生储存的一种替代且有用的方法。