Correction: Peanuts as functional food: a review.

[This corrects the article DOI: 10.1007/s13197-015-2007-9.].

Effect of processing on polyphenol profile, aflatoxin concentration and allergenicity of peanuts.

Worldwide peanuts are often thermally processed before consumption, which might alter its bioactive composition and toxicity. The presented work explores the effect of processing methods such as roasting, frying, and pressure cooking on the bioactive composition, polyphenol profiles, aflatoxin concentration and, allergenicity response of peanuts. Effect of processing methods was assessed by monitoring total polyphenol content (TPC), total flavonoid content (TFC), antioxidant activity by DPPH & ABTS radicals, sensory analysis and, indirect ELISA.

Comparative assessment of high-intensity ultrasound and hydrodynamic cavitation processing on physico-chemical properties and microbial inactivation of peanut milk.

Ultra-sonication (US) at varying intensities (200 W, 300 W and 400 W) and hydrodynamic cavitation (HC) at increasing pressures (6 bar, 8 bar and 10 bar) on freshly extracted peanut milk as non-thermal processing of milk for enhanced quality. The effects of US and HC was investigated on physico-chemical properties of peanut milk, microbial inactivation (total plate count and yeasts and molds), microstructure by optical microscopy and particle size, ζ-potential, sedimentation index, rheology and color measurements. The high temperature short time (HTST) treated milk samples have shown 1.

Peanuts as functional food: a review.

Peanut is an important crop grown worldwide. Commercially it is used mainly for oil production but apart from oil, the by-products of peanut contains many other functional compounds like proteins, fibers, polyphenols, antioxidants, vitamins and minerals which can be added as a functional ingredient into many processed foods. Recently it has also revealed that peanuts are excellent source of compounds like resveratrol, phenolic acids, flavonoids and phytosterols that block the absorption of cholesterol from diet.