Antioxidant Containing Gum Cordia Coatings for Control of Peanut Oxidation

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Abstract
The fruits of Cordia myxa contain a polysaccharide having strong adhering and emulsifying properties. Peanuts contain high proportion of unsaturated fat and are prone to oxidative rancidity. An effort was made to investigate the efficacy of gum cordia in comparison with carboxymethyl cellulose (CMC) as edible coating to increase the shelf life of peanuts. Gum cordia and CMC with and without natural antioxidants were used in this study. Methanolic extract of the fruits of C. myxa and alpha tocopherol were selected as natural antioxidants. Peanuts were evaluated by chemical and sensory methods during 126 days storage at 35C. Samples coated with gum cordia containing the extract of C. myxa exhibited highest (122%) increase in shelf life followed by gum cordia (91%), CMC and the C. myxa extract (80%) and CMC (70%); based on peroxide value (40 mEq O2/kg). Samples treated with alpha tocopherol did not improve the oxidative stability. Practical Applications Oxidative rancidity reduces the shelf life of peanuts. Oxidation can be retarded by using synthetic antioxidants and modified atmosphere packaging. However, there are increasing evidences about carcinogenesis of synthetic antioxidants while modified atmosphere packaging is considered expensive. Results of this work indicate that gum cordia coating can be used to extend the shelf life of peanuts. Gum cordia coating is superior over other methods because it is environment friendly and has no health issue.

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