Acceptability of Peanut Skins as a Natural Antioxidant in Flavored Coated Peanuts
Acceptability of Peanut Skins as a Natural Antioxidant in Flavored Coated Peanuts
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DOI：
10.1111/1750-3841.14323
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发表时间：
2018-10-01
影响因子：
3.9
通讯作者：
Weissburg, Jacy R.
中科院分区：
文献类型：
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作者：
Christman, Lindsey M.;Dean, Lisa L.;Weissburg, Jacy R.
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，该产品在花生调味涂层中包含来自花生皮的封装酚类提取物。从花生皮中提取酚类化合物，然后将其封装在 10.5%（w/w）麦芽糖糊精中以减少苦味。将封装的酚类提取物以不同的浓度添加到蜂蜜烤味和辣椒酸橙味的涂层中，然后将其涂在烤花生上。通过 Folin-Ciocalteu、DPPH 和 β-胡萝卜素漂白测定法评估了包衣花生的总酚含量和抗氧化潜力。蜂蜜烘烤涂层和辣椒酸橙涂层中花生皮提取物的最佳估计感官阈值分别为 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下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未改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以用作新食品中的功能性成分。将花生皮提取物封装在麦芽糖糊精中，可以将提取物以足够高的水平掺入花生风味涂层中，以提高抗氧化活性而不影响感官特征。花生副产品的利用可以为花生产业创造经济机会。
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 -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 ApplicationThe 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.