ArticleFoods (Basel, Switzerland)2023
Edible Quality Analysis of Different Areca Nuts: Compositions, Texture Characteristics and Flavor Release Behaviors.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Rapid and Non-Destructive Detection of Moisture Content in Dried Areca Nuts Based on Near-Infrared Spectroscopy Combined with Machine Learning.Foods (Basel, Switzerland) · 2026Article
- The multistep progression of areca nut-induced oral cancer: a mechanistic roadmap from pathogenesis to precision therapy.Life medicine · 2026Review
- Evaluation of Pre-Harvest Nutrient Composition and Functional Active Substances in Various Lotus Roots.Foods (Basel, Switzerland) · 2024Article
- Bioactive Components of Areca Nut: An Overview of Their Positive Impacts Targeting Different Organs.Nutrients · 2024Review
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Authors and funding
7 authors.
Funding
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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.
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