Incorporation of fingerroot (Boesenbergia sp.) rhizome extract powder on chemical, microbial and sensory properties of dry-roasted macadamia (Macadamia sp.) nut during 12 months of storage

Minh, N.P. (2022) Incorporation of fingerroot (Boesenbergia sp.) rhizome extract powder on chemical, microbial and sensory properties of dry-roasted macadamia (Macadamia sp.) nut during 12 months of storage. Food Research (Malaysia), 6. pp. 394-402. ISSN 2550-2166

Macadamia nut is an important crop with high economic value. It is commonly dried and roasted into an instant crisp. Due to high oil content, the dry-roasted macadamia nut is feasible to oil rancidity as well as microbial contamination. In order to improve the economic value of macadamia nuts, it is very urgent to stabilise the quality of roasted macadamia nuts during storage and distribution. Fingerroot (Boesenbergia sp.) belonging to the Zingiberaceae family is one of the most important Vietnamese perennial medicinal plants. Its rhizome contained numerous bioactive phytoconstituents like essential oils, flavonoids, phenolics exhibiting diversified biological activities beneficial for human health. This research evaluated the possibility of incorporation of fingerroot rhizome extract powder (0-6%) into the dry-roasted macadamia nut to improve its chemical, microbial and sensory properties during 12 months of storage. Results showed that 4.5% of fingerroot rhizome extract powder could be supplemented into the dry-roasted macadamia nut to reduce coliform load (1.28±0.03 log CFU/g), peroxide value (0.78±0.02 meq/kg), thiobarbituric acid reactive substances (0.65±0.03 mg malonaldehyde/kg), free fatty acid (0.76±0.02% oleic acid) while enhancing overall acceptance (8.24±0.17 score). This research revealed that fingerroot rhizome extract would be a promising antimicrobial and antioxidant natural source to preserve fatty foodstuffs efficiently.

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Abstract

Macadamia nut is an important crop with high economic value. It is commonly dried and roasted into an instant crisp. Due to high oil content, the dry-roasted macadamia nut is feasible to oil rancidity as well as microbial contamination. In order to improve the economic value of macadamia nuts, it is very urgent to stabilise the quality of roasted macadamia nuts during storage and distribution. Fingerroot (Boesenbergia sp.) belonging to the Zingiberaceae family is one of the most important Vietnamese perennial medicinal plants. Its rhizome contained numerous bioactive phytoconstituents like essential oils, flavonoids, phenolics exhibiting diversified biological activities beneficial for human health. This research evaluated the possibility of incorporation of fingerroot rhizome extract powder (0-6%) into the dry-roasted macadamia nut to improve its chemical, microbial and sensory properties during 12 months of storage. Results showed that 4.5% of fingerroot rhizome extract powder could be supplemented into the dry-roasted macadamia nut to reduce coliform load (1.28±0.03 log CFU/g), peroxide value (0.78±0.02 meq/kg), thiobarbituric acid reactive substances (0.65±0.03 mg malonaldehyde/kg), free fatty acid (0.76±0.02% oleic acid) while enhancing overall acceptance (8.24±0.17 score). This research revealed that fingerroot rhizome extract would be a promising antimicrobial and antioxidant natural source to preserve fatty foodstuffs efficiently.

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Item Type:	Article
AGROVOC Term:	macadamia nuts
AGROVOC Term:	fatty acids
AGROVOC Term:	roasting
AGROVOC Term:	storage
AGROVOC Term:	food processing
AGROVOC Term:	antioxidants
AGROVOC Term:	antimicrobials
Geographical Term:	Vietnam
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	19 Feb 2026 06:15
Last Modified:	19 Feb 2026 06:15
URI:	http://webagris.upm.edu.my/id/eprint/3427

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