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

Lei Wang; Rui Fan; Yanhua Yan; Shuo Yang; Xuesong Wang; Baiqin Zheng

doi:10.3389/fnut.2022.1103673

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

Front Nutr. 2023 Feb 1:9:1103673. doi: 10.3389/fnut.2022.1103673. eCollection 2022.

Authors

Lei Wang^{1

2

3

4}, Rui Fan⁵, Yanhua Yan^{1

2

3

4}, Shuo Yang^{1

2

3

4}, Xuesong Wang^{1

2

3

4}, Baiqin Zheng^{1

2

3

4}

Affiliations

¹ Tangshan Food and Drug Comprehensive Testing Center, Tangshan, China.
² Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Tangshan, China.
³ Hebei Agricultural Products Quality and Safety Testing Innovation Center, Tangshan, China.
⁴ Tangshan Institute of Industrial Technology for Functional Agricultural Products, Tangshan, China.
⁵ Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, China.

Abstract

Objective: To 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.

Methods: We 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.

Results: The 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.

Conclusions: The results indicate that PEF-SDF is a potential SDF preparation method for a promising dietary fiber (DF) source, PS.

Keywords: functional properties; peanut shell; physicochemical properties; soluble dietary fiber; structure.

Grants and funding

This work was supported by the Central Government Guides Local Science and Technology Development Fund Projects (Grant No. 226Z5504G) and the High Level Talent Funding Project of Hebei Province of China (Grant No. A201901128).