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John M Krochta - One of the best experts on this subject based on the ideXlab platform.
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Whey Protein Coating Efficiency on Surfactant-Modified Hydrophobic Surfaces
Journal of Agricultural and Food Chemistry, 2005Co-Authors: John M KrochtaAbstract:Whey protein oxygen-barrier coatings on Peanuts are not effective, due to incomplete Peanut-surface coverage, as well as some cracking and flaking of the coating. Addition of sorbitan laurate (Span 20) in the whey protein coating solution up to the critical micelle concentration (cmc) of 0.05% (w/w) significantly improved coating coverage to 88% of the Peanut surface. Increasing the Span 20 concentration in the coating solution to 3 times the cmc (0.15% w/w) produced a substantial increase in Peanut surface energy (>70 dyn/cm), indicating adsorption of the surfactant to the Peanut surface. With this level of Span 20, the whey protein coating coverage on Peanuts increased to 95%. These results suggest that a concentration of surfactant above the cmc in the coating solution is required for formation of self-assembled structures of surfactant molecules on Peanut surfaces, which significantly increases the hydrophilicity, and thus coatability, of Peanut surfaces. Keywords: Whey protein; edible coating; adhesi...
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accelerated shelf life testing of whey protein coated Peanuts analyzed by static headspace gas chromatography
Journal of Agricultural and Food Chemistry, 2002Co-Authors: Sooyeun Lee, John M KrochtaAbstract:Four different formulations of whey-protein-based coatings were used to coat Peanuts. Four controls were used to investigate the effects of different ingredients in the coating formulation on the Peanut shelf life. Untreated Peanuts were designated as the reference. The Peanut samples were stored in duplicate at 40, 50, and 60 °C for storage durations of up to 31 weeks. The analysis of hexanal indicated that the coated samples were oxidized significantly slower than the reference; hence, the predicted shelf life was longer for the coated samples. However, the investigation of the control ingredients revealed that even when only water was applied onto the Peanuts the oxidation was delayed. Keywords: Lipid oxidation; Peanuts; whey protein; edible coatings; shelf life
Timothy H Sanders - One of the best experts on this subject based on the ideXlab platform.
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Characterization of Peanuts after dry roasting, oil roasting, and blister frying
LWT, 2017Co-Authors: Xiaolei Shi, Timothy H Sanders, Jack P. Davis, Zhoutong Xia, K.p. Sandeep, Lisa O. DeanAbstract:Abstract Peanuts were systematically deep fried, blister fried, or dry roasted at 177 °C to Hunter L-values of 53.0 ± 1.0, 48.5 ± 1.0, and 43.0 ± 1.0, corresponding to light, medium, and dark roasting, respectively. Thermal modifications of the epidermal and parenchyma cells were observed in the scanning electron microscopic images for processed Peanuts, compared to raw Peanuts. Peanut microstructure was most extensively damaged by blister frying, followed by deep frying, and then dry roasting. The moisture content decreased with increased surface color, due to more moisture loss with longer heat processing time. For light roasting, blister fried Peanuts had significantly higher moisture contents than the deep fried and dry roasted Peanuts, while for medium and dark roasting, blister fried had lower moistures than the other two. Descriptive sensory analysis was able to distinguish the flavor and texture profiles of Peanuts prepared by different roasting methods. In storage testing throughout 16 weeks, peroxide value measurements indicated the blister fried Peanuts had the longest shelf life, followed by the dry roasted, and then the deep fried. Descriptive sensory analysis proved that the rate of the loss of roast Peanut flavor during storage was faster in dry roasted Peanuts followed by blister fried and deep fried.
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Intensities of Sensory Attributes in High- and Normal-Oleic Cultivars in the Uniform Peanut Performance Test
Peanut Science, 2015Co-Authors: Thomas G. Isleib, Timothy H Sanders, Harold E. Pattee, R. Scott Tubbs, Lisa O. Dean, Keith W. HendrixAbstract:ABSTRACT In order to ascertain whether or not flavor differed between high- and normal-oleic Peanuts (Arachis hypogaea L.), data from the quality assessment phase of the Uniform Peanut Performance ...
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curing Peanuts using continuous flow dryers
Applied Engineering in Agriculture, 2002Co-Authors: Christophe L Utts, Timothy H SandersAbstract:A two–year study was conducted to determine the potential for curing Peanuts using continuous flow dryers with minimal detrimental effects on quality. A single–pass continuous flow dryer and a recirculating batch dryer were compared with conventional wagon drying systems. The rate of change of Peanut kernel moisture content (% w.b./h) was considerably higher in the single pass continuous flow (2.1%/h) and the recirculating batch (1.0%/h) dryers than observed in conventionally cured Peanuts (0.41%/h). Peanuts cured using the single–pass continuous flow dryer had unacceptably high levels of split and bald kernels when compared to those cured in wagons. The recirculating batch dryer resulted in significantly higher percent split kernels and skin slippage. However, the reduction in Peanut milling quality may be acceptable in order to achieve the faster drying rate.
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non detectable levels of trans fatty acids in Peanut butter
Journal of Agricultural and Food Chemistry, 2001Co-Authors: Timothy H SandersAbstract:The fatty acid composition of 11 brands of Peanut butter and paste freshly prepared from roasted Peanuts was analyzed with emphasis on isomeric trans-fatty acids. No trans-fatty acids were detected in any of the samples in an analytical system with a detection threshold of 0.01% of the sample weight. Hydrogenated vegetable oils are added to Peanut butters at levels of 1−2% to prevent oil separation. Some hydrogenated vegetable oils are known to be sources of trans-fatty acids in the human diet. The addition of these products was not found to result in measurable amounts of trans-fatty acids in the Peanut butters analyzed. Keywords: trans-fatty acids; fatty acid profiles; Peanut butter; oil content
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Effect of Blanching on Peanut Shelf-Life1
Peanut Science, 1999Co-Authors: Timothy H Sanders, Keith W. Hendrix, G. D. Adelsberg, R. W. McmichaelAbstract:Abstract Blanching, seed coat removal, is often a processing step in Peanut manufacturing but the general Peanut industry consensus is that shelf-life reduction occurs as a result of the process. In order to examine the effects of blanching on shelf-life, runner-type Peanuts were blanched using total heating time and final temperature in a 3 × 3 factorial experiment. In each of nine treatments, heating began at 32 C and increased incrementally through six heating zones over a total time of 30,45, or 60 min to a final temperature of either 76.7, 87.8, or 98.9 C. Blanched Peanuts from each treatment and nonblanched control samples were stored at 26 ± 1C and ambient RH and were sampled over a 28-wk period. Peroxide value (PV) and oxidative stability index (OSI) of blanched and nonblanched Peanuts were similar indicating no meaningful shelf-life differences. Descriptive sensory analysis of Peanuts roasted when taken from storage indicated no significant differences in intensity of painty and cardboardy descri...
Victor Turcanu - One of the best experts on this subject based on the ideXlab platform.
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randomized trial of Peanut consumption in infants at risk for Peanut allergy
The New England Journal of Medicine, 2015Co-Authors: Graham Roberts, Peter H Sayre, Henry T Bahnson, Helen A Brough, Alexandra F Santos, Suzana Radulovic, Deborah Phippard, Monica Basting, Mary Feeney, Victor TurcanuAbstract:Methods We randomly assigned 640 infants with severe eczema, egg allergy, or both to consume or avoid Peanuts until 60 months of age. Participants, who were at least 4 months but younger than 11 months of age at randomization, were assigned to separate study cohorts on the basis of preexisting sensitivity to Peanut extract, which was determined with the use of a skin-prick test — one consisting of participants with no measurable wheal after testing and the other consisting of those with a wheal measuring 1 to 4 mm in diameter. The primary outcome, which was assessed independently in each cohort, was the proportion of participants with Peanut allergy at 60 months of age. Results Among the 530 infants in the intention-to-treat population who initially had negative results on the skin-prick test, the prevalence of Peanut allergy at 60 months of age was 13.7% in the avoidance group and 1.9% in the consumption group (P<0.001). Among the 98 participants in the intention-to-treat population who initially had positive test results, the prevalence of Peanut allergy was 35.3% in the avoidance group and 10.6% in the consumption group (P = 0.004). There was no significant between-group difference in the incidence of serious adverse events. Increases in levels of Peanut-specific IgG4 antibody occurred predominantly in the consumption group; a greater percentage of participants in the avoidance group had elevated titers of Peanut-specific IgE antibody. A larger wheal on the skin-prick test and a lower ratio of Peanut-specific IgG4:IgE were associated with Peanut allergy. Conclusions The early introduction of Peanuts significantly decreased the frequency of the development of Peanut allergy among children at high risk for this allergy and modulated immune responses to Peanuts. (Funded by the National Institute of Allergy and Infectious Diseases and others; ClinicalTrials.gov number, NCT00329784.)
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Peanut allergy
Pneumologia (Bucharest Romania), 2010Co-Authors: Victor TurcanuAbstract:Peanut allergy currently affects around 1% of the UK and US paediatric population and represents a major healthcare concern because it is outgrown in less than 20% of cases and is a major cause of anaphylaxis. Its main symptoms, triggered by Peanut ingestion, are cutaneous (urticaria, erythema, angioedema), gastrointestinal (abdominal pain, vomiting, diarrhoea), respiratory (wheezing, dyspnoea) and cardiovascular (hypotension, arrhythmia, shock). The usual onset of symptoms occurs soon after Peanut ingestion (minutes to hours); however some patients have biphasic reactions, with exacerbations occurring up to 8 hours later. Peanut allergy diagnostic is based mainly upon the medical history (preferably including a diet diary and elimination diets), skin testing, Peanut-specific IgE measurement and ideally a Peanut oral challenge. Peanut allergy management includes monitorisation and education for avoiding Peanut-containing foods and for recognising and treating anaphylactic episodes (self-injectable adrenalin and rapid-acting antihistamines). In the past, anti-IgE antibodies were shown to decrease the risk of anaphylaxis by reducing the allergic patients' reactivity to Peanuts. Recent investigations, driven by the need to develop efficient treatment and prevention strategies for Peanut allergy, suggest that oral immunotherapy with Peanuts, although exposing the patients to significant risk, may represent a promising therapeutic approach. Furthermore, contrary to the general view that Peanut avoidance in infants could prevent Peanut allergy, a recent study shows that the opposite may be true as early consumption of Peanuts in infancy is associated with a low prevalence of Peanut allergy.
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early consumption of Peanuts in infancy is associated with a low prevalence of Peanut allergy
The Journal of Allergy and Clinical Immunology, 2008Co-Authors: George Du Toit, Soheila J Maleki, Victor Turcanu, Yitzhak Katz, Peter Sasieni, David Mesher, Helen R Fisher, Adam T Fox, Tal Amir, Galia ZadikmnuhinAbstract:Background Despite guidelines recommending avoidance of Peanuts during infancy in the United Kingdom (UK), Australia, and, until recently, North America, Peanut allergy (PA) continues to increase in these countries. Objective We sought to determine the prevalence of PA among Israeli and UK Jewish children and evaluate the relationship of PA to infant and maternal Peanut consumption. Methods A clinically validated questionnaire determined the prevalence of PA among Jewish schoolchildren (5171 in the UK and 5615 in Israel). A second validated questionnaire assessed Peanut consumption and weaning in Jewish infants (77 in the UK and 99 in Israel). Results The prevalence of PA in the UK was 1.85%, and the prevalence in Israel was 0.17% (P Conclusions We demonstrate that Jewish children in the UK have a prevalence of PA that is 10-fold higher than that of Jewish children in Israel. This difference is not accounted for by differences in atopy, social class, genetic background, or Peanut allergenicity. Israeli infants consume Peanut in high quantities in the first year of life, whereas UK infants avoid Peanuts. These findings raise the question of whether early introduction of Peanut during infancy, rather than avoidance, will prevent the development of PA.
Soheila J Maleki - One of the best experts on this subject based on the ideXlab platform.
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enzymatic treatment of Peanut kernels to reduce allergen levels
Food Chemistry, 2011Co-Authors: Jianmei Yu, Ipek Goktepe, Hsiaopo Cheng, Mohamed Ahmedna, Soheila J MalekiAbstract:Abstract This study investigated the use of enzymatic treatment to reduce Peanut allergens in Peanut kernels as affected by processing conditions. Two major Peanut allergens, Ara h 1 and Ara h 2, were used as indicators of process effectiveness. Enzymatic treatment effectively reduced Ara h 1 and Ara h 2 in roasted Peanut kernels by up to 100% under optimal conditions. For instance, treatment of roasted Peanut kernels with α-chymotrypsin and trypsin for 1–3 h significantly increased the solubility of Peanut protein while reducing Ara h 1 and Ara h 2 in Peanut kernel extracts by 100% and 98%, respectively, based on ELISA readings. Ara h 1 and Ara h 2 levels in Peanut protein extracts were inversely correlated with protein solubility in roasted Peanut. Blanching of kernels enhanced the effectiveness of enzyme treatment in roasted Peanuts but not in raw Peanuts. The optimal concentration of enzyme was determined by response surface to be in the range of 0.1–0.2%. No consistent results were obtained for raw Peanut kernels since Ara h 1 and Ara h 2 increased in Peanut protein extracts under some treatment conditions and decreased in others.
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early consumption of Peanuts in infancy is associated with a low prevalence of Peanut allergy
The Journal of Allergy and Clinical Immunology, 2008Co-Authors: George Du Toit, Soheila J Maleki, Victor Turcanu, Yitzhak Katz, Peter Sasieni, David Mesher, Helen R Fisher, Adam T Fox, Tal Amir, Galia ZadikmnuhinAbstract:Background Despite guidelines recommending avoidance of Peanuts during infancy in the United Kingdom (UK), Australia, and, until recently, North America, Peanut allergy (PA) continues to increase in these countries. Objective We sought to determine the prevalence of PA among Israeli and UK Jewish children and evaluate the relationship of PA to infant and maternal Peanut consumption. Methods A clinically validated questionnaire determined the prevalence of PA among Jewish schoolchildren (5171 in the UK and 5615 in Israel). A second validated questionnaire assessed Peanut consumption and weaning in Jewish infants (77 in the UK and 99 in Israel). Results The prevalence of PA in the UK was 1.85%, and the prevalence in Israel was 0.17% (P Conclusions We demonstrate that Jewish children in the UK have a prevalence of PA that is 10-fold higher than that of Jewish children in Israel. This difference is not accounted for by differences in atopy, social class, genetic background, or Peanut allergenicity. Israeli infants consume Peanut in high quantities in the first year of life, whereas UK infants avoid Peanuts. These findings raise the question of whether early introduction of Peanut during infancy, rather than avoidance, will prevent the development of PA.
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competitive inhibition elisa for quantification of ara h 1 and ara h 2 the major allergens of Peanuts
Journal of AOAC International, 2004Co-Authors: David A Schmitt, Hsiaopo Cheng, Soheila J Maleki, Wesley A BurksAbstract:Allergies to Peanuts are becoming an increasingly important health problem as a result of the persistence and severity of the reaction in allergic individuals. Because no treatment currently is available, avoidance is the only option for Peanut-allergic individuals. Avoidance of an abundant and often disguised food such as Peanuts, however, is very difficult; therefore, competitive inhibition ELISAs were developed to detect and quantitate each of the major Peanut allergens, Ara h 1 and Ara h 2. Under optimal conditions for each assay, the sensitivity of the Ara h 1 and Ara h 2 detection assays were 12 and 0.5 ng/mL, respectively. These assays were primarily devised to effectively compare the levels of Ara h 1 and Ara h 2 in a wide variety of Peanuts or Peanut products but can also be used to identify cross-reactive antigens. The method is simple and rapid, requiring only one allergen-specific antibody and, therefore, could be adapted specifically to detect the presence of these individual allergens in different foods.
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the major Peanut allergen ara h 2 functions as a trypsin inhibitor and roasting enhances this function
The Journal of Allergy and Clinical Immunology, 2003Co-Authors: Soheila J Maleki, Si-yin Chung, Elaine T. Champagne, Olga M Viquez, Thomas Jacks, Hortense Dodo, Samuel J LandryAbstract:Abstract Background: The widespread use of Peanut products, the severity of the symptoms, and its persistence in afflicted individuals has made Peanut allergy a major health concern in western countries such as the United States, United Kingdom, and Canada. In a previous study, the authors showed that the allergenic properties of Peanut proteins are enhanced as a result of thermal processing. Objective: The purpose of this investigation was to determine whether any specific functions are associated with the major Peanut allergen, Ara h 2, and whether the functionality of this protein is influenced by processing. An assay was developed and used to assess structure/function changes in Ara h 2 induced by roasting and the effect of these alterations on the allergenic properties of this major Peanut allergen. Methods: A protein domain homology search was used to determine possible functions for Ara h 2. One of the putative functions (protease inhibition) was tested by means of appropriate enzyme assays and protein gel electrophoresis. Circular dichroism was used to compare the structural properties of Ara h 2 purified from raw and roasted Peanuts. Results: Ara h 2 purified from Peanuts is homologous to and functions as a trypsin inhibitor. Roasting caused a 3.6-fold increase in trypsin inhibitory activity. Functional and structural comparison of the Ara h 2 purified from roasted Peanuts to native and reduced Ara h 2 from raw Peanuts revealed that the roasted Ara h 2 mimics the behavior of native Ara h 2 in a partially reduced form. Conclusions: The data indicate that thermal processing might play an important role in enhancing the allergenic properties of Peanuts. Not only has it previously been shown to affect the structural and allergic properties of Peanut proteins but also, for the first time, the functional characteristics of an allergen. These structural and functional alterations are likely to influence the allergenicity of Peanuts. (J Allergy Clin Immunol 2003;112:190-5.)
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the effects of roasting on the allergenic properties of Peanut proteins
The Journal of Allergy and Clinical Immunology, 2000Co-Authors: Soheila J Maleki, Si-yin Chung, Elaine T. Champagne, Jeanpierre RaufmanAbstract:Background: Because of the widespread use of Peanut products, Peanut allergenicity is a major health concern in the United States. The effect or effects of thermal processing (roasting) on the allergenic properties of Peanut proteins have rarely been addressed. Objective: We sought to assess the biochemical effects of roasting on the allergenic properties of Peanut proteins. Methods: Competitive inhibition ELISA was used to compare the IgE-binding properties of roasted and raw Peanut extracts. A well-characterized in vitro model was used to test whether the Maillard reaction contributes to the allergenic properties of Peanut proteins. The allergic properties were measured by using ELISA, digestion by gastric secretions, and stability of the proteins to heat and degradation. Results: Here we report that roasted Peanuts from two different sources bound IgE from patients with Peanut allergy at approximately 90-fold higher levels than the raw Peanuts from the same Peanut cultivars. The purified major allergens Ara h 1 and Ara h 2 were subjected to the Maillard reaction in vitro and compared with corresponding unreacted samples for allergenic properties. Ara h 1 and Ara h 2 bound higher levels of IgE and were more resistant to heat and digestion by gastrointestinal enzymes once they had undergone the Maillard reaction. Conclusions: The data presented here indicate that thermal processing may play an important role in enhancing the allergenic properties of Peanuts and that the protein modifications made by the Maillard reaction contribute to this effect. (J Allergy Clin Immunol 2000;106:763-8.)
Timo Vanto - One of the best experts on this subject based on the ideXlab platform.
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feeding a soy formula to children with cow s milk allergy the development of immunoglobulin e mediated allergy to soy and Peanuts
Pediatric Allergy and Immunology, 2005Co-Authors: Timo Klemola, Kirsti Kalimo, Tuija Poussa, Kaisu Juntunenbackman, Riitta Korpela, Erkka Valovirta, Timo VantoAbstract:Peanut allergy has been associated with the intake of soy milk or a soy formula. We studied the development of immunoglobulin E antibodies specific to soy and Peanuts and of allergic reactions caused by Peanuts, in children with confirmed cow's milk (CM) allergy fed either a soy formula or an extensively hydrolyzed formula (EHF). One hundred and seventy infants with documented CM allergy (CMA) were randomly assigned to receive either a soy formula or an EHF. The children were followed to the age of 4 yr. Peanut-specific immunoglobulin E was measured at the age of 4. A detailed history of the occurrence of allergic reactions caused by Peanuts was recorded by the parents. Soy-specific immunoglobulin E antibodies were measured at the time of diagnosis and at the ages of 1, 2 and 4 yr. Immunoglobulin E antibodies to soy (> or =0.35 kU/l) were found in 22 of 70 children fed the soy formula, and in 14 of 70 of the children fed the EHF (p = 0.082). In an open challenge with soy at the age of 4, no immediate reactions were observed. One of 72 children from the soy group had a delayed reaction. immunoglobulin E antibodies to Peanuts (> or =0.35 kU/l) were found in 21 of 70 children fed the soy formula and 17 of 69 infants fed the EHF (p = 0.717). The incidence of reported Peanut allergy in the soy group was two of 72 (3%) and four of 76 (5%) in the EHF group (p = 0.68). Development of immunoglobulin E-associated allergy to soy and Peanuts was rare in our study group of milk allergic children. The use of a soy formula during the first 2 yr of life did not increase the risk of development of Peanut-specific immunoglobulin E antibodies or of clinical Peanut allergy.
