Contribution of slightly acidic electrolytic water (SAEW) to food safety, nutrients enrichment, and allergenicity reduction of peanut sprouts
2022
Rao, Huan | Xue, Feng | Ma, Shuhong | Zhao, Meng | Zhao, Dandan | Hao, Jianxiong
Previous studies have confirmed that electrolyzed water had disinfection potential and enrich functional nutrients during seed germination. However, the effect of slightly acidic electrolyzed water (SAEW) on the quality and safety of peanut sprouts is poorly understood. In this study, the influence and mechanism of SAEW on the antibacterial, antioxidant capacity, and allergenicity of peanut sprouts were investigated. Although SAEW‐3 with 33.85 mg/L available chlorine concentration (ACC) showed better antibacterial effect, the SAEW‐2 (23.74 mg/L ACC) group has a 20% and 50% increase in phenolic acid and γ‐aminobutyric acid content, respectively. Moreover, SAEW‐2 induced peanut sprout has the best antioxidant capacity by eliminating free radicals and improving peroxidase activity. SAEW‐2 or SAEW‐3 treatment contributed to decreasing Ara h 1 and Ara h 2 content thus reduce allergenicity. Therefore, SAEW with appropriate ACC could be a promising application in food safety, nutrients enrichment, and health‐improvement of peanut products. NOVELTY IMPACT STATEMENT: Slightly acidic electrolyzed water (SAEW) with 23.74 mg/L available chlorine concentration (ACC) has a significant positive effect on the enrichment of phenolic and γ‐aminobutyric acid in germinated peanut. With the help of SAEW, the germination process can further reduce the content of Ara h 1 and Ara h 2, thereby reducing allergenicity. SAEW with appropriate ACC could be a promising application in food safety, nutrients enrichment, and health‐improvement of peanut products.
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