Edible Coating from Enzymatically Reticulated Whey Protein-Pectin to Improve Shelf Life of Roasted Peanuts

Edible coatings are a viable alternative method to enhance food shelf life that can be designed using different biopolymers. This study evaluated the effect of whey protein–pectin coating reticulated by microbial transglutaminase (mTG) on improving roasted peanuts’ life. Peroxide value, water content, peanut color, and solution’s contact angle were studied. The latter was improved presence enzyme. results showed surface reduces peroxide value probably as consequence an barrier due mTG, which protects kernel. Enzymatically promising kernels natural ingredients.