Effects of Natural Spices on Shelf Life Quality of Roasted Peanut Kernels

To investigate the effect of natural spices on the shelf life quality of roasted peanut kernels, peanut kernels treated with aqueous extracts of turmeric, fennel, and peppercorns were subjected to accelerated oxidation using the Schaal oven method and were analyzed for acidity, peroxide, malondialdehyde, chroma colourimetry, textural composition, moisture content, water activity, and flavour sensory indexes during the period of storage in the oven, combined with the kinetics and the Arrhenius equation, the shelf life prediction model was completed at 20~63 ℃, validated and applied. The results showed that compared with the control group, the turmeric, fennel and peppercorn aqueous extract treatment groups could effectively inhibit the hydrolysis of oil and fatty acid oxidation, inhibit the increase of peroxide value and malondialdehyde, maintain the chromaticity and texture of peanuts better, and improve the flavour score of roasted peanuts. There was no significant difference between the moisture content of the spices groups and the control group. The water activity was less than 0.60, Aspergillus flavus struggled to thrive. The relative error of the resulting shelf life model was not more than 8.93%, which was used to quickly predict the shelf life of roasted peanuts stored at 20~63 ℃. When the storage temperature was 25 ℃, the shelf life was 170.6 days for turmeric-flavored peanuts, 150.5 days for fennel-flavored peanuts, 169.4 days for pepper-flavored peanuts, and 97.7 days for the control group. Therefore, adding turmeric, fennel and pepper can maintain the quality of the roasted peanuts and prolong their shelf life.