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... the study, published in food chemistry investigated the use of enzymatic treatments to reduce the levels of allergens in peanut kernels, using two major peanut allergens (ara h 1 and ara h 2) as indicators of effectiveness ... the researchers found the treatment of roasted peanut kernels with alpha-chymotrypsin or trypsin enzymes for 1 to 3 hours significantly increased the solubility of peanut protein, whilst reducing ara h 1 and ara h 2 in kernel extracts by 100 per cent and 98 per cent respectively ... allergy issues consumption of peanuts or peanut containing food products can cause severe and even fatal allergenic reactions ... “while avoidance is the best way to guard against manifestation of allergy, the ubiquitous use of peanuts and peanut products by the food industry makes it very hard for allergic individuals to avoid accidental ingestion,” said the researchers ... study details an enzymatic treatment process was reported to effectively reduce ara h 1 and ara h 2 in roasted peanut kernels by up to 100 per cent under optimal conditions

... lipid oxidation is a problem in roasted peanuts and peanut product safety, and also reduces their shelf life and nutritional quality ... about 80 per cent of the fat in the peanut kernels comprises unsaturated fatty acids, making it prone to oxidative and hydrolytic changes, thus affecting its quality and desired nutty flavour ... “this process can be used for the preparation of shelf-stable peanut products for the purpose of reaching distant markets, to be used during extended storage periods ... research objectives thus, the authors said that they evaluated the effects of carboxymethyl cellulose (cmc) coatings mixed with jujube extract, pomegranate extract and synthetic tocopherol in delaying lipid oxidation of roasted and roasted–sonicated peanut samples; and examined the colour changes of the coated samples during storage ... some of the peanut samples were randomly taken immediately following roasting and cooling, placed in a glass jar filled with 100 ml n -hexane and subjected to sonication, said the team ... the authors said that after the cooling process, the peanut skin was easily removed by rubbing peanuts against each other manually ... the skin was then separated from the kernels using an air blower, the said ... the authors said that the peanut samples were immersed in a vessel containing the coating formulations for 30 seconds and then dried at room temperature for 24 hours ... oxidative stability of the samples was monitored during the 12 weeks of storage by measuring the oxidative stability index (osi) to estimate the shelf life of the peanut samples, commented the team

... the new equipment will “ instantaneously” determine these “ important quality indicators” for peanut processors and producers, said the usda’s agricultural research service (ars) ... aflatoxins the moisture content of peanut kernels, which must be less than 10 ... the new equipment means peanut graders can find peanut kernel moisture content with a standard error of around 0 ... “the method is rapid, nondestructive and eliminates the need for shelling the peanut pods”, said samir trabelsi and stuart o ... the meter has been granted a provisional patent and is currently being tested at five peanut stations in the us southern states ... the quality of processed peanuts made national headlines in the us after contaminated nuts from the peanut corporation of america were linked to eight deaths and hundreds of illnesses nationwide