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Gum cordia as carrier of antioxidants: effects on lipid oxidation of peanuts

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Abstract

Performance of antioxidants is improved by incorporating them into polymer matrix such as polysaccharides based edible coatings. Gum cordia, an anionic polysaccharide extracted from the fruits of Cordia.myxa could be used as carrier of antioxidants by virtue of its strong adhering and emulsifying properties. This study aimed to explore the potential of gum cordia as carrier of antioxidants when applied as edible coating on peanuts. Gum Cordia was compared with carboxymethyl cellulose (CMC) in delivering of antioxidants: butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and ascorbic acid (AA). Coated and uncoated peanuts were stored at 35 °C for 126 days and coating carrier effectiveness was measured by following lipid oxidation using chemical parameters (peroxide value and thiobarbituric acid reactive species) and sensory evaluation (oxidized flavor). Significant differences (p < 0.05) between coated and uncoated samples were observed. Gum cordia was found better than CMC to deliver the antioxidants. Gum cordia based coating in combination with BHA/BHT exhibited highest protection (290 % higher shelf life than control) based on peroxide value (40 meq.O2 kg−1) followed by gum codia plus BHT (244 %), gum cordia plus BHA (232 %), CMC plus BHA/BHT (184 %), CMC plus BHA (139 %), CMC plus BHT (119 %), gum cordia plus AA (96 %) and CMC plus AA (46 %).

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Acknowledgment

The authors thank to the Dean Faculty of Science, University of Karachi, Pakistan, for providing financial assistance in this project.

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Authors and Affiliations

  1. Department of Food Science & Technology, University of Karachi, Karachi, 75270, Pakistan

    Muhammad Abdul Haq, Mahmood Azam & Abid Hasnain

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  1. Muhammad Abdul Haq
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  2. Mahmood Azam
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  3. Abid Hasnain
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Correspondence to Muhammad Abdul Haq.

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Haq, M.A., Azam, M. & Hasnain, A. Gum cordia as carrier of antioxidants: effects on lipid oxidation of peanuts. J Food Sci Technol 52, 2366–2372 (2015). https://doi.org/10.1007/s13197-013-1199-0

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  • DOI: https://doi.org/10.1007/s13197-013-1199-0

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