Boghori P., Latifi Z., Ebrahimi P., Mohamadi Kartalaei N., Dehghan L.

Abstract

In this paper, we aimed to investigate and compare the effect of the normal type (0.1% and 0.3%) of whey protein concentrate-Shiraz thyme (Zataria multiflora) essential oil coating and its nanocapsulated type (0.1% and 0.3%) on the shelf life of peanut. For doing this, moisture content, weight change, peroxide value, thiobarbituric acid value, total yeast and mold count, and the percentage of aspergillus mold development in peanut were studied under different treatments. According to the obtained results, the peanut coated with whey protein concentrate-Shiraz thyme (Zataria multiflora) essential oil (0.3% concentration) had the lowest moisture content (6.5%), weight change (10.3%), peroxide value (1.31 mEq O₂/kg oil), thiobarbituric acid value (0.62 mg Malone aldehyde/kg oil), total yeast and mold count (2.27 log CFU/g), and aspergillus mold development percentage (65.4%). On the other hand, this treatment acquired the highest sensory analysis score (texture: 3.6, color: 3.7, flavor: 3.35, total acceptability: 3.6). Briefly, the quality of samples coated with whey protein concentrate-nanocapsulated Shiraz thyme (Zataria multiflora) essential oil was better than the control sample.