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Acceptability of Peanut Skins as a Natural Antioxidant in Flavored Coated Peanuts
Journal of Food Science ( IF 3.9 ) Pub Date : 2018-09-05 , DOI: 10.1111/1750-3841.14323
Lindsey M Christman 1 , Lisa L Dean 2 , Camilla Bueno Almeida 1 , Jacy R Weissburg 1
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Peanut skins are a low-value byproduct of the peanut processing industry. Following their removal during the preparation of common peanut products, they are either discarded or used as a minor component of animal feed. Studies have found peanuts skins to be rich in health promoting phenolic compounds and thus have potential as a functional food ingredient. The aim of this study was to evaluate a new product that included the encapsulated phenolic extract from peanut skins in a flavored coating for peanuts. The phenolic compounds were extracted from peanut skins and then encapsulated in 10.5% (w/w) maltodextrin in to reduce the bitter flavor. The encapsulated phenolic extract was added at varying concentrations to honey roast flavored and chili lime flavored coatings which were applied to roasted peanuts. The resulting total phenolic content and antioxidant potential of the coated peanuts were evaluated by the Folin-Ciocalteu, DPPH, and β-carotene bleaching assays. A best estimate sensory threshold for the peanut skin extract in the honey roasted and chili lime coating was found to be 12.8% (w/w) and 16.6% (w/w), respectively. The total phenolic content and antioxidant capacity for both the honey roasted and chili lime coated peanuts at their threshold was found to be significantly higher than control peanuts that did not contain peanut skins in the coating. The increased antioxidant activity and unaltered flavor profile at the sensory threshold levels of peanut skins demonstrated their potential as a functional food ingredient. PRACTICAL APPLICATION The ability of polyphenols to act as antioxidants suggests that extracts of peanut skins containing polyphenols can be used as functional ingredients in new food products. The encapsulation of peanut skin extract in maltodextrin allowed for the incorporation of the extracts into flavored coatings for peanuts at levels high enough to increase the antioxidant activity without impacting sensory profiles. Utilization of this by-product of the peanut can create an economic opportunity for the peanut industry.

中文翻译:

花生皮作为调味涂层花生中天然抗氧化剂的可接受性

花生皮是花生加工业的低价值副产品。在普通花生产品的制备过程中去除它们后,它们要么被丢弃,要么被用作动物饲料的次要成分。研究发现花生皮富含促进健康的酚类化合物,因此具有作为功能性食品成分的潜力。本研究的目的是评估一种新产品,该产品包括从花生皮中提取的包封酚类提取物,用于花生调味涂层。从花生皮中提取酚类化合物,然后将其封装在 10.5% (w/w) 麦芽糊精中以减少苦味。将包封的酚类提取物以不同的浓度添加到烤花生上的蜂蜜烤味和辣椒酸橙味涂层中。通过 Folin-Ciocalteu、DPPH 和 β-胡萝卜素漂白试验评估了包衣花生的总酚含量和抗氧化潜力。发现蜂蜜烤和辣椒石灰涂层中花生皮提取物的最佳感官阈值分别为 12.8% (w/w) 和 16.6% (w/w)。发现蜂蜜烤花生和辣椒石灰涂层花生在其阈值时的总酚含量和抗氧化能力显着高于涂层中不含花生皮的对照花生。花生皮在感官阈值水平上增加的抗氧化活性和不变的风味特征证明了它们作为功能性食品成分的潜力。实际应用 多酚作为抗氧化剂的能力表明含有多酚的花生皮提取物可用作新食品中的功能成分。花生皮提取物在麦芽糖糊精中的包封允许将提取物以足够高的水平掺入花生的调味包衣中,从而在不影响感官特征的情况下增加抗氧化活性。利用这种花生副产品可以为花生产业创造经济机会。
更新日期:2018-09-05
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