Edible Quality Analysis of Different Areca Nuts: Compositions, Texture Characteristics and Flavor Release Behaviors

Abstract

The areca nut is one of the most important cash crops in the tropics and has substantial economic value. However, the research information about the edible quality of different areca nuts is still insufficient. This study compared the composition, texture characteristics and flavor release behaviors of four different areca nuts (AN1, AN2, AN3 and AN4) and two commercially dried areca nuts (CAN1 and CAN2). Results showed that AN1 had higher soluble fiber and lower lignin, which was the basis of its lower hardness. Meanwhile, the total soluble solid (TSS) of AN1 was the highest, which indicated that AN1 had a moister and more succulent mouthfeel. After the drying process, the lignification degree of AN1 was the lowest. Through textural analyses, the hardness of AN1 was relatively low compared to the other dried areca nuts. AN1, CAN1 and CAN2 had higher alkaline pectin content and viscosity, and better flavor retention, which indicated better edible quality. The present study revealed the differences of various areca nuts and provided vital information to further advance the study of areca nuts.

Bioactive Components of Areca Nut: An Overview of Their Positive Impacts Targeting Different Organs

“…The major constituents of areca nut are polyphenols (10–30%), polysaccharides (18–25%), fibers (10–15%), fatty acids (10–15%), and alkaloids (0.3–0.7%) [ 21 , 22 ]. Areca nut husk is primarily composed of cellulose and contains more lignin, which makes it have higher hardness and produce more mechanical friction on the oral mucosa during chewing, but it can be an excellent wood fiber resource material [ 8 , 23 ]. Apart from that, there are a variety of bioactive substances in areca nut ( Figure 1 ).…”

“…In general, areca nut can be chewed alone or be wrapped inside the Piper betel leaf with or without slaked lime, tobacco, spices, sweeteners, or some other constituents, and can be processed into commercialized areca nut products as well [ 6 , 7 ]. The processed areca husks usually go through several processing steps like soaking, enzymatic hydrolysis, drying, and adding bitterness, during which their average hardness reaches 10 5 /g [ 8 ], and the hard woody texture makes them liable to cause mechanical damage during chewing [ 9 ]. Areca nut and betel quid have been classified as group 1 carcinogens by the International Agency for Cancer Research (IARC) for the risk of oral and esophageal cancers [ 7 ], causing a great impact on the areca nut industry.…”