8. Binglang production in China

 

Hainan province produces 99% of areca nut produced in China and rest is produced in Yunnan, Guangdong, Guangxi, Fujian provinces. A systematic monoculture plantation of areca nut is found in Hainan province. Green immature areca nuts of size 3-5 cm long (perhaps 4-5 months’ maturity) are harvested, and individual nuts are separated from the bunch. These fresh whole areca nuts without removing the husk are processed into refined betel nuts, referred to as “Binglang”, through complex process involving boiling, flavour addition, brine addition and drying. Binglang is a refined, processed areca nut devoid of the kernel (seed). Over 95% of the harvested nuts are processed into dried betel nuts in Hainan province and transported to Hunan Province for the production of "Binglang".  

Blanching is the first step in the traditional processing of fresh betel nuts, which involves cooking in boiling water for 30–50 min followed by the drying and roasting of the nuts by using smoke generated by burning moist rubber wood. Generally, after these processes, the moisture content of the betel nut will reach about 15%. The smoked betel nuts gradually develop a dark skin due to the accumulation of smoke particles on the surfaces and hence they are commonly named smoked or black nut and exhibit a distinctive smoky flavor. Such dried nuts are transported to Hunan province for the production of "Binglang". Typically, the smoked nuts are boiled under atmospheric pressure for approximately 20 min. Food-grade sodium hydroxide, sodium bicarbonate, sodium carbonate or calcium hydroxide, are added while cooking. After cooking, the betel nuts are usually treated with an enzyme to soften the fibers and eliminate astringency. Then, betel nuts are immersed in a solution containing sugar, sodium cyclamate, licorice extract, vanillin and edible flavors and steeped for couple of days at room temperature. The moisture content of betel nuts after this step typically reaches 45%. Therefore, the nuts are roasted to reduce the water content by hot-air baking techniques and fix the sweeteners. The dried sweet nuts are soaked in proprietary solution containing various flavors and fragrances and this process usually takes 3-24 hours. To improve the visual quality of the flavored sweet nuts, the ovoid betel nuts are flattened by using hydraulic equipment, which alters their shape to become flat, loosens the fibers and creates specific patterns. these flat nuts are given a surface coating by spraying a mixture of gelatin, gum arabic, carrageenan and modified starch, in addition to sweeteners, preservatives, fragrances and flavors. After giving the surface coating, the betel nuts are transported to the high-clean area and the betel nut is cut into two pieces and then the kernel is picked out. that space is filled with a suitable amount of special brine. This filling is considered as the “soul” of the Binglang (refined betel nut) as it has a special effect on its flavor and texture. The brine formula and preparation process developed by different manufacturers are highly confidential. Typically, the brine solution consists of maltose (30~80%), food grade calcium hydroxide (10~40%), white sugar, additives (0.5~5.0%), water and natural flavorings. After brine dipping, the betel nuts are dried naturally to stabilize the moisture at about 22-24 %.  After the drying process, the refined betel nuts are packaged for sale.

References:

1. Zhu et al., (2023). Research Progress on Processing Technology of Refined Betel Nut in China: A Review, Processes, Vol. 11, 3199.

2. Chen et al., (2007). Study on the processing technique of edible areca. Food Sci. Technol. Vol. 32, pp. 57–59.

10. Health benefits conferred by the constituents of Areca nut. Part-VII (Arecoline)

 

Chewing Tambula and areca nut is an ancient custom practiced to obtain relaxation, better concentration, and euphoria. The constituents within the areca nut encompass diverse compounds, including polysaccharides, Phenolic compounds/ flavonoids, fatty acids, and alkaloids. Among these components, alkaloids stand out as the primary active constituents, and arecoline constitutes a significant proportion (0.3%−0.6 % by weight). Arecoline is found to be the most commonly used substance by humans now after alcohol, caffeine, and nicotine worldwide.

Historically, areca nut occupies an essential position in traditional Chinese medicine classics such as the Compendium of Materia Medica and Indian Ayurvedic texts such as Charaka Samhita, Susruta Samhita. Areca nut is often used to treat gastrointestinal disorders such as dysentery, bloating, constipation, liver ailments and oral hygiene. Interestingly, modern studies have shown that arecoline, the main active ingredient in areca nut, stimulates intestinal smooth muscle contraction and promotes intestinal peristalsis, thus improving intestinal health. In addition, as a psychoactive substance, arecoline demonstrated therapeutic potential for neurological disorders.

However, in 2020, the International Agency for Research on Cancer classified arecoline as 'probably carcinogenic to humans' (Group 2B carcinogen) based on compelling mechanistic evidence, listed in their comprehensive report.

In view of this, a research team headed by Prof. Xiaofei Wang from National Engineering Research Centre for Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China did a thorough review of research work happened across the world on arecoline. Their research was focused on the multifaceted actions of arecoline on various organs, considering pharmacological and toxicological perspectives, and health functions of arecoline on vital systems, including its influence on neurotransmitter modulation, smooth muscle contraction, and the notable antiparasitic properties of arecoline. They also reviewed the research work happened on the toxic effects of arecoline on critical organ systems, encompassing factors like fibrosis, oxidative stress, immune dysfunction, and epigenetic alterations in the oral cavity, central nervous system, cardiovascular system, and digestive systems.

They found conclusive evidence on potential therapeutic effects of arecoline in improving the smooth muscle contractions in intestine, promoting intestinal peristalsis, treating indigestion and being antiparasitic in a way that paralyzes parasites. Furthermore, in the effects of arecoline on the Central Nervous System and digestive system, they found that low doses are beneficial while high doses are harmful.

They concluded their study with a remark that the research work done so far is not sufficient to understand the pharmacological and toxicological mechanisms of arecoline fully and to clarify the dosage-effect relationship and the long-term effects.  

Reference:

Wang et al.,(2024). Review of the toxic effects and health functions of arecoline on multiple organ systems, Food Innovation and Advances, Vo. 3(1), pages 31−41