Frontiers in Nutrition (Feb 2023)

Characterization of the structural, physicochemical, and functional properties of soluble dietary fibers obtained from the peanut shell using different extraction methods

  • Lei Wang,
  • Lei Wang,
  • Lei Wang,
  • Lei Wang,
  • Rui Fan,
  • Yanhua Yan,
  • Yanhua Yan,
  • Yanhua Yan,
  • Yanhua Yan,
  • Shuo Yang,
  • Shuo Yang,
  • Shuo Yang,
  • Shuo Yang,
  • Xuesong Wang,
  • Xuesong Wang,
  • Xuesong Wang,
  • Xuesong Wang,
  • Baiqin Zheng,
  • Baiqin Zheng,
  • Baiqin Zheng,
  • Baiqin Zheng

DOI
https://doi.org/10.3389/fnut.2022.1103673
Journal volume & issue
Vol. 9

Abstract

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ObjectiveTo propose a possible solution for a peanut by-product, peanut shell (PS), this study evaluated the effects of different methods, including enzymatic extraction (E-SDF), microwave extraction (M-SDF), and pulsed electric field extraction (PEF-SDF), on the characterization of soluble dietary fibers (SDFs) from PS.MethodsWe determined the physicochemical properties, including water- and oil-holding capacities (WHC and OHC), emulsifying properties, rheological properties, functional properties, including pancreatic lipase activity inhibition (PRAI), glucose and cholesterol adsorption capacities (GAC and CAC), and the structural properties of SDFs.ResultsThe results showed that PEF-SDF possessed the highest WHC, OHC, and emulsifying properties. M-SDF and PEF-SDF appeared to have more complex and porous structures, and they showed small molecular weights. Notably, PEF-SDF showed the strongest capacities in CAC, GAC, and PRAI.ConclusionsThe results indicate that PEF-SDF is a potential SDF preparation method for a promising dietary fiber (DF) source, PS.

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