The effect of peanut protein nanoparticles on characteristics of protein- and starch-based nanocomposite films: A comparative study

Li, Xiaojing; Ji, Na; Qiu, Chao; Xia, Mingtao; Xiong, Liu; Sun, Qingjie

doi:10.1016/j.indcrop.2015.09.026

Cited by 44 publications

(17 citation statements)

References 46 publications

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“…Figure 8A showed that after adding TP, the maximum peak of the SPI here was from 3267 cm 1 to 4358 cm 1 , which was due to the interaction between the SPI and TP phenolic hydroxyl functional groups. This change was consistent with Xiaojing Li et al 49 which demonstrated that polysaccharide starch forms a complex with peanut protein. C O stretching vibration produces a 1735 cm 1 absorption peak, and C-O stretching vibration produces a 1385 cm 1 and 1324 cm 1 absorption peak, C-O elongation yielded 1226 cm 1 , 1136 cm 1 , 1087 cm 1 , 1047 cm 1 absorption peak, and a peak similar to TP was observed on the TP-SPI complex but was not seen on the SPI spectrum.…”

Section: Infrared Spectroscopysupporting

confidence: 90%

Structure and Functional Properties of Antioxidant Nanoemulsions Prepared with Tea Polyphenols and Soybean Protein Isolate

Tian

Wang

et al. 2019

J. Oleo Sci.

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In this study, tea polyphenols (TP) was added to a soy protein isolate (SPI) to prepare nanoemulsions by ultra-high pressure homogenization (UHPH). The nanoemulsions were characterized by a confocal laser scanning electron microscopy, infrared spectroscopy, dynamic rheometer and size-potential analyzer. The effects of TP on the hydrophobicity, emulsifiability, particle size, potential and antioxidant capacity of the prepared nanoemulsions were investigated. The properties of the nanoemulsions with different concentrations of TP were analyzed. The results indicated that ultra-high pressure homogenization treatment contributed to the formation of the SPI-TP complex that showed higher antioxidant activity. The nanoemulsions with good emulsifying properties and high DPPH scavenging ability at the concentration of TP ranged from 0.15-0.20g / mL. Furthermore, nanoemulsions prepared in this way also had a uniform particle size. Therefore, this nanoemulsions exhibited a good potential to act as an efficient emulsifier.

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Section: Infrared Spectroscopysupporting

confidence: 90%

Structure and Functional Properties of Antioxidant Nanoemulsions Prepared with Tea Polyphenols and Soybean Protein Isolate

Tian

Wang

et al. 2019

J. Oleo Sci.

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“…As a result of the extraction process used, proteins and carbohydrates are the major components of the DPF (Riveros et al, 2018). Some earlier investigations indicated the oxygen and water barrier properties of protein and carbohydrate-based edible films for food application (Chinma, Ariahu, & Abu, 2012;Li et al, 2015). The defatted process used to prepare DPF achieves a significant reduction in the fat content of DPF (4.06 g/100 g; Riveros et al, 2018) relative to raw peanuts (49.24 g/100 g; USDA, 2018).…”

Section: Resultsmentioning

confidence: 99%

A Natural Peanut Edible Coating Enhances the Chemical and Sensory Stability of Roasted Peanuts

Martín

Riveros

Paredes

et al. 2019

Journal of Food Science

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This study aims to assess the enhancement of the chemical and sensory properties of roasted peanuts during storage, through the application of high‐protein defatted peanut flour (DPF) coatings incorporated with and without antioxidants. The control sample without coating, packed in normal atmosphere (control), showed the highest conjugated dienes (CD) increment (from 1.17 on day 0 to 3.60 on day 180). Roasted peanuts without coating, packed in high barrier bags under vacuum, reached the lowest CD at day 180 (1.92). Conjugated trienes and peroxide values were analogous to CD. The control exhibited the greatest decrease in α‐tocopherol (from 27.65 mg/100 g on day 0 to 21.32 mg/100 g on day 180) and γ‐tocopherol (from 21.91 mg/100 g on day 0 to 14.99 mg/100 g on day 180). 3‐Methylpyridine and 2,5‐dimethylpyrazine decreased with storage time only for the control, which had the highest increase in oxidized flavor (from 0 on day 0 to 13.30 on day 180), cardboard (from 7.67 on day 0 to 15.23 on day 180), and astringency. The lowest decreases in roasted peanutty scores were seen in coated samples. DPF coatings delayed roasted peanuts oxidation, enhancing their sensory properties and shelf life compared with the control sample. Practical Application Defatted peanut flour (DPF) is a byproduct obtained during peanut oil extraction and is a possible material for edible film preparation. This strategy adds value to the peanut industry by transforming a by‐product into a material with the potential to develop biodegradable and economical films. The application of this DPF‐based edible coating on the surface of roasted peanuts may have contributed to extent product's shelf life, allowing for coated products to be packaged in lower barrier and less expensive materials. Use of peanut material to coat peanuts avoids the risk of allergen protein cross contamination, which would be highly valuable for the food industry.

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“…2 Proteins play an important role in lm-forming agents due to their superior physical and mechanical properties, as well as their nutritional value. 3,4 Peanut is an important oil crop in the US and worldwide. Peanut meal is an under-used, low-priced byproduct of the peanut oil industry, and is primarily used for animal feed.…”

Section: Introductionmentioning

confidence: 99%

Physical, antioxidant and antimicrobial properties of modified peanut protein isolate based films incorporating thymol

et al. 2017

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The effect of peanut protein nanoparticles on characteristics of protein- and starch-based nanocomposite films: A comparative study

Cited by 44 publications

References 46 publications

Structure and Functional Properties of Antioxidant Nanoemulsions Prepared with Tea Polyphenols and Soybean Protein Isolate

Structure and Functional Properties of Antioxidant Nanoemulsions Prepared with Tea Polyphenols and Soybean Protein Isolate

A Natural Peanut Edible Coating Enhances the Chemical and Sensory Stability of Roasted Peanuts

Physical, antioxidant and antimicrobial properties of modified peanut protein isolate based films incorporating thymol

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