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... an enzymatic treatment process may effectively reduce allergens in roasted peanuts by up to 100 per cent, according to new research ... the researchers found the treatment of roasted peanut kernels with alpha-chymotrypsin or trypsin enzymes for 1 to 3 hours significantly increased the solubility of peanut protein, whilst reducing ara h 1 and ara h 2 in kernel extracts by 100 per cent and 98 per cent respectively ... “results from this study indicate the potential for producing peanuts with reduced allergenicity using post-harvest processing approaches such as food grade enzymatic treatment,” said the authors, led by senior author dr soheila maleki from the agricultural research service at the united states department of agriculture (usda) ... allergy issues consumption of peanuts or peanut containing food products can cause severe and even fatal allergenic reactions ... “while avoidance is the best way to guard against manifestation of allergy, the ubiquitous use of peanuts and peanut products by the food industry makes it very hard for allergic individuals to avoid accidental ingestion,” said the researchers ... “therefore, it would be useful to reduce the level of allergens in peanuts that are mixed with other food ingredients,” they added ... study details an enzymatic treatment process was reported to effectively reduce ara h 1 and ara h 2 in roasted peanut kernels by up to 100 per cent under optimal conditions ... upon treatment with alpha-chymotrypsin solution, protein solubility increased, whilst detectable/extractable levels of ara h 1 and ara h 2 decreased in both blanched and non-blanched peanuts, said maleki and co-workers

... ultrasound treatment (sonication) and an edible coating including jujube and pomegranate extracts can be used for delaying the oxidation of roasted peanuts, and eliminates the need for modified atmosphere packaging, claims new research from brazil ... lipid oxidation is a problem in roasted peanuts and peanut product safety, and also reduces their shelf life and nutritional quality ... oxidation inhibition the authors of this study, who published their findings in the journal of food process engineering , claim that the combination of sonication and edible coatings mixed with natural antioxidants on peanuts will not only prevent penetration of oxygen onto the peanuts, but will also inhibit further lipid oxidation reactions ... likewise, the peanuts can be packed without the need to modify the packaging atmosphere or use of expensive packages,” commented the research team ... alternatives sought different means, such as the use of synthetic antioxidants, modified atmosphere (map) and uv proof packaging have been reported to extend the shelf life of roasted peanuts to various degrees, said the researchers ... research objectives thus, the authors said that they evaluated the effects of carboxymethyl cellulose (cmc) coatings mixed with jujube extract, pomegranate extract and synthetic tocopherol in delaying lipid oxidation of roasted and roasted–sonicated peanut samples; and examined the colour changes of the coated samples during storage ... the study the researchers generated three different types of samples as part of their investigation including peanuts that were (1) roasted–coated with cmc mixed with jujube extract, pomegranate extract and tocopherol, (2) roasted–sonicated–coated with cmc mixed with jujube extract, pomegranate extract and tocopherol and (3) roasted uncoated as a control ... immediately following sonication, the peanuts were separated from the n -hexane, and warm air was blown over the peanuts for approximately 1 min to remove n -hexane residuals under a hood, they continued

... the group, one of the largest peanut products manufacturers in the prc, is strategically located in rushan city, shandong, where abundant of high quality peanuts are available ... the group produces a wide range of peanut products, including fried peanuts, roasted peanuts and various flavours of coated peanuts

... the ingredients in granola thins include whole grain rolled oats, roasted peanuts and honey with granola on one side, and peanut butter or dark chocolate flavor on the other

... the company claims that flavor grove is a line of almonds roasted with real herbs, spices, and certain flavors such as chili lime, sea salt and olive oil and cracked pepper with onion and garlic, in addition to herbs and spices ... planters offers a range of nut products from dry roasted peanuts to jumbo cashews to almonds, and also the nut

... kilwin's quality confections, of petoskey, michigan, is recalling 7 ounce packages of chocolate-covered peanuts, and bulk chocolate-covered peanuts, which were sold in retail stores prior to april 1, 2009, as they have the potential to be contaminated with salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems ... the recalled peanuts were reportedly sold in kilwin's retail stores located in michigan, florida, illinois, wisconsin, colorado, rhode island, georgia, maryland, pennsylvania, tennessee, north carolina, and south carolina ... the product comes in a 7 ounce, gold foiled plastic package labeled 'milk chocolate peanuts' and 'fresh dry roasted peanuts covered in creamy milk chocolate' ... the potential for contamination was noted after our peanuts supplier voluntarily recalled their product because these peanuts were subject to the pca texas facility recall ... the company said that the potential for contamination was noted after its peanuts supplier voluntarily recalled their product because the peanuts were subject to the pca texas facility recall

... they add that "on a per serving basis, cocoa-containing and chocolate products have less trans-resveratrol than red wine and grape juice but more than roasted peanuts"

... it could also be suitable for crossover sweet and savoury flavoured products, such as honey roasted peanuts