Nutritional and functional properties of cookies enriched with defatted peanut cake flour

Suleman, Daud; Bashir, Shahid; Hassan Shah, Faiz Ul; Ikram, Ali; Zia Shahid, Muhammad; Tufail, Tabussam; Ahmad Khan, Ammar; Ahsan, Fasiha; Ambreen, Saadia; Raza, Awais; Hassan Mohamed, Mohamed

doi:10.1080/23311932.2023.2238408

Cited by 2 publications

(1 citation statement)

References 38 publications

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“…Peanut (Arachis hypogae L.), as one of the most important oil crops in the world, is rich in oil and protein, with high nutritional value and flavour (Boukid, 2022). The high nutritional value of peanuts is attributed to the high oil and protein contents, and the relatively higher levels of bioactive compounds (such as tocopherols, flavonoids, phytosterols, and resveratrol), and easier to digest than animal proteins (Fatima et al, 2023;Suleman et al, 2023;Khalid et al, 2023b).…”

Section: Introductionmentioning

confidence: 99%

Recent processing of peanut protein in food industry: a molecular structure perspective

Zhang,

Xia,

et al. 2024

Int J of Food Sci Tech

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SummaryPeanuts produce millions of tons of high‐protein peanut meal (after oil extraction) annually that can be used for food. Peanut protein, as a plant‐based protein, is a great alternative to animal protein to address protein deficiencies and rising health problems in the world. It has a high nutritional value, while the globular structure results in poor functional properties, limiting its application. Better functional properties can be obtained through processing and modification. This paper elaborates the nutritional and functional properties of peanut protein and highlights the application of peanut protein in food industry in recent years. Applications for peanut protein include meat and milk substitutes, edible films, nanoparticles, and some new technologies such as electrostatic spinning and three‐dimensional (3D) printing in recent years. This paper could improve people's understanding of the molecular structure of peanut protein and the physicochemical properties associated with the structure changes during processing. It could also contribute to better utilisation of peanut protein, providing more varieties of peanut protein products for the food industry.

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Section: Introductionmentioning

confidence: 99%

Recent processing of peanut protein in food industry: a molecular structure perspective

Zhang,

Xia,

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

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Identification of calcium chelating peptides from peanut protein hydrolysate and absorption activity of peptide–calcium complex

Bu,

Zhao,

Wang

et al. 2024

J Sci Food Agric

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BackgroundPeanut peptides have good chelating ability with metal ions. However, there are few studies on the chelation mechanism of peanut peptides with calcium and absorption properties of peptide‐calcium complex.ResultsThe peptides with high calcium chelating rate were isolated and purified from peanut protein hydrolysate (PPH), and the chelation rate of component F21 was higher (81.4 ± 0.8%). Six peptides were identified from component F21 by LC–MS/MS, and the frequency of acidic amino acids and arginine in the amino acid sequence was higher in all six peptides. Peanut peptide‐calcium complex (PPH21‐Ca) was prepared by selecting component F21 (PPH21). UV analysis indicated that the chelate reaction occurred between peanut peptide and calcium ions. FTIR analysis showed that the chelating sites were carboxyl and amino groups on the amino acid residues of peptides. SEM presented that the surface of peanut peptide showed a smooth block structure, but the surface of the complex had a granular morphology. Caco‐2 cell model tests revealed that the bioavailability of PPH21‐Ca was 58.4 ± 0.5%, which was significantly higher than that of inorganic calcium at 37.0 ± 0.4%.ConclusionPeanut peptides can chelate calcium ions by carboxyl and amino groups, and the peptide‐calcium complex had higher bioavailability. This study provides a theoretical basis for the development of new calcium supplement products that are absorbed easily.This article is protected by copyright. All rights reserved.

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Nutritional and functional properties of cookies enriched with defatted peanut cake flour

Cited by 2 publications

References 38 publications

Recent processing of peanut protein in food industry: a molecular structure perspective

Recent processing of peanut protein in food industry: a molecular structure perspective

Identification of calcium chelating peptides from peanut protein hydrolysate and absorption activity of peptide–calcium complex

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