Development of an antioxidant formula based on peanut by-products and effects on sensory properties and aroma stability of fortified peanut snacks during storage.

Ambrogina AlbergamoAndrea SalvoSonia CarabettaSara ArrigoRosa Di Sanzo Rosaria CostaGiacomo DugoMariateresa Russo

Published in: Journal of the science of food and agriculture (2020)

Overall, the antioxidant formulation did not compromise the sensory desirability of peanut snacks and induced a preservative effect on their aroma, especially during the first 15 days of storage. © 2020 Society of Chemical Industry.

Keyphrases

oxidative stress
anti inflammatory
diabetic rats
high glucose
drug delivery