An innovative approach for lipid-rich food preservation: peanut skin microcapsules

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-01-19 DOI:10.1111/1750-3841.17641

Antonella Estefanía Bergesse, Ornella Francina Camiletti, María Cecilia Prieto, Liliana Cecilia Ryan, Nelson Rubén Grosso, Valeria Nepote

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引用次数: 0

Abstract

This study evaluates the microencapsulation of peanut skin phenolic compounds by spray drying, assessing their physicochemical properties and storage stability and the protective effect against oxidative deterioration in walnut kernels. Extraction yield, total phenolic content, and HPLC-ESI-MS/MS analysis were performed on peanut skin crude extract (PCE). Microencapsulation of PCE with 10%, 20%, and 30% maltodextrin via spray drying was conducted. The drying yield, phenolic encapsulation efficiency, moisture content, morphology, particle size, and stability during dry storage (23°C) and in water (23 and 100°C) were assessed for the microcapsules. PCE contained 950.29 mg GAE/g of total polyphenolic compounds, primarily hydroxycinnamic acid-derived phenolic acids and procyanidins. Microcapsules with 20% maltodextrin exhibited the best properties (drying yield, encapsulation efficiency, and stability). These microcapsules were incorporated into an edible chickpea-based coating, which was applied to walnuts and stored at 40°C for 15 days. Peroxide value, conjugated dienes, volatile compounds, and fatty acid profile were analyzed on samples from storage. The chickpea-based coating combined with PCE microcapsules effectively preserves walnut quality during storage, offering a viable and natural alternative to synthetic antioxidants such as BHT, addressing current concerns in food preservation.

Practical Application

Peanut skins are a byproduct of the peanut industry with low commercial value. These skins are rich in polyphenols, which exhibit potent antioxidant activity. This study investigates the microencapsulation of polyphenolic peanut extract and its incorporation into a chickpea-based edible coating. The prepared coating demonstrated a remarkable protective effect against lipid oxidation in walnuts, extending their shelf life. These findings present a sustainable strategy that adds value to agro-industrial residues and aligns with circular economy principles. This innovation offers a natural and effective solution to enhance the stability and quality of lipid-rich foods.

查看原文本刊更多论文

一种富脂食品保鲜的创新方法：花生皮微胶囊。

本研究通过喷雾干燥对花生皮酚类化合物进行微胶囊化处理，评价其理化性质、贮存稳定性及对核桃仁氧化变质的保护作用。对花生皮粗提物（PCE）进行提取率、总酚含量及HPLC-ESI-MS/MS分析。用10%、20%和30%麦芽糊精对PCE进行喷雾干燥微胶囊化。对微胶囊在23°C和23°C水环境下的干燥率、酚包封效率、水分含量、形态、粒径和稳定性进行了评价。PCE含有950.29 mg GAE/g的总多酚类化合物，主要是羟基肉桂酸衍生的酚酸和原花青素。添加20%麦芽糖糊精的微胶囊性能最佳（干燥收率、包封效率和稳定性）。这些微胶囊被掺入一种可食用的鹰嘴豆涂层中，涂在核桃上，在40°C下保存15天。对储存样品的过氧化值、共轭二烯、挥发性化合物和脂肪酸谱进行分析。以鹰嘴豆为基础的涂层结合PCE微胶囊，在储存期间有效地保持核桃的质量，为合成抗氧化剂（如BHT）提供了可行的天然替代品，解决了当前食品保存中的问题。实际应用：花生皮是花生工业的副产品，商业价值不高。这些皮富含多酚，具有强大的抗氧化活性。本研究研究了花生多酚提取物的微胶囊化及其在鹰嘴豆基可食用涂层中的掺入。所制备的涂层对核桃脂质氧化具有显著的保护作用，延长了核桃的保质期。这些发现提出了一种可持续战略，可以增加农工残留物的价值，并符合循环经济原则。这项创新提供了一种天然有效的解决方案，以提高富含脂肪的食品的稳定性和质量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.