Work

Fermentation-synergized physical modification: Enhancing physicochemical properties and bioactivities of soluble dietary fiber from peanut shells

Year: 2025

Type: article

Abstract: BNCC 339790 was employed to extract soluble dietary fiber (SDF) from peanut shells, followed by modification using ultrasonic, microwave, and ultra-high-pressure methods to investigate their effects on SDF properties. Ultra-high-pressure modification increased SDF's water-holding and oil-holding capacities by 1.74-fold and 2.07-fold, respectively. Characterization revealed decreased crystallinity and altered surface morphology with increased roughness and porosity after modification by the three methods. In addition, microwave-treated SDF exhibited better thermal stability. Ultrasonic treatment significantly enhanced SDF's inhibitory effects on pancreatic lipase (from 62.44 % to 83.33 %) and α-amylase (from 79.81 % to 94.94 %), demonstrated improved hypoglycemic and hypolipidemic potential. Furthermore, ultrasonically modified SDF exhibited significant anti-inflammatory activity by significantly suppressing TNF-α, IL-6, and IL-1β expression. This study provides a foundation for the further development of SDF and its promotion in functional foods and other potential applications.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.102667

Authors: Qiong Wu, Xinru Wu, Zifei Wang, Zhitong Cai, Yonggang Dai

Institutions: Changchun University, Jilin Academy of Agricultural Sciences

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Good health and well-being, Responsible consumption and production

Open Access status: gold

Estimated APC paid: $2,330