Research Progress on Processing Technology of Refined Betel Nut in China: A Review

Abstract

Betel nut is a traditional Asian herbal medicine and ranks as the fourth most common addictive substance in the world. Refined betel nut is made from the original fruit of the Areca catechu L. tree through complex traditional processes. Betel nut has various pharmacological effects, and the health effects of chewing refined betel nut have sparked significant concern. The optimization of processing techniques is essential in mitigating the harmful effects of refined betel nut products. This article reviews the current procedures, major limiting factors and technological innovations associated with refined betel nut production. Modern softening techniques including enzymatic treatment, steam explosion and microwave technology have been developed in the last two decades to improve the softness of betel nut fiber. To address the microbial contamination of products, automated production and nonthermal sterilization technologies such as irradiation are preferred. To prevent or delay the whitening and returning of the betel nut brine, an enhanced brine reaction, compound additives and strict control of environmental temperature and humidity can be essential. Chemical reagents, low-temperature preservation, modified atmosphere preservation and coating preservation are applied for the storage of fresh betel nuts. It was found that optimized processing methods and stringent regulatory measures are required to control the chemical pollution in betel nut products. The widespread integration of emerging technologies underscores the imperative need to update regulatory measures. Thus, we hope this review will offer research insights and theoretical references for reducing the harm associated with the processing technology, as well as the formulation of updated supervisory measures.