Abstract：
:Incorporation of ground peanut skins (PS) into peanut butter at 1.25%, 2.5%, 3.75%, and 5.0% (w/w) resulted in a marked concentration-dependent increase in both the total phenolics content (TPC) and antioxidant activity. Using dry-blanched PS to illustrate, the TPC increased by 86%, 357%, 533%, and 714%, respectively, compared to the peanut butter control devoid of PS; the total proanthocyanidins content (TPACs) rose by 633%, 1933%, 3500%, and 5033%, respectively. NP-HPLC detection confirmed that the increase in the phenolics content was attributed to the endogenous proanthocyanidins of the PS, which were characterised as dimers to nonamers by NP-HPLC/ESI-MS. FRAP values increased correspondingly by 62%, 387%, 747%, and 829%, while H-ORAC(FL) values grew by 53%, 247%, 382%, and 415%, respectively. The dietary fibre content of dry-blanched PS was ~55%, with 89-93% being insoluble fibre. Data revealed that PS addition enhances the antioxidant capacity of the peanut butter, permits a "good source of fibre" claim, and offers diversification in the market's product line.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ma Y,Kerr WL,Swanson RB,Hargrove JL,Pegg RBdoi
10.1016/j.foodchem.2013.08.125subject
Has Abstractpub_date
2014-02-15 00:00:00pages
883-91eissn
0308-8146issn
1873-7072pii
S0308-8146(13)01227-2journal_volume
145pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:Mycotoxin contaminations of tea have been considered serious problems. The presence of interfering substances presents enormous challenges to accurate detection of hazardous analytes in tea soups. In this work, we have carefully predicted, evaluated, and confirmed the matrix effects in tea that have an undesired influ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127081
更新日期：2020-10-30 00:00:00
abstract：:The contribution of the emulsion rheological properties and the viscoelastic of the interface adsorbed layer to the emulsification mechanism of ovalbumin (OVA)-chitosan (CS) mixtures were investigated. In comparison to the treatment with OVA alone and OVA/CS mixtures at pH 4.0, the addition of CS at pH 5.5 increased t...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.01.067
更新日期：2018-06-30 00:00:00
abstract：:Espresso coffee samples prepared at various roasting degrees defined according to its basic conventional classification (light, medium, medium-dark and dark roasted) were analyzed by ultra-performance liquid chromatography/tandem mass spectrometry. Obtained raw data were processed using multivariate statistical analys...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.12.080
更新日期：2016-05-15 00:00:00
abstract：:Erythorbyl laurate is a potential food additive as a multi-functional emulsifier having antioxidant and antimicrobial activities. In this study, a gas-solid-liquid multiphase system (GSL-MPS) was established to enhance the production yield of erythorbyl laurate in a lipase-catalyzed solvent-free synthesis. The signifi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.07.134
更新日期：2019-01-15 00:00:00
abstract：:A natural sweet wine (NSW) was made with dried grapes from Vitis vinifera L. cv Garnacha Tintorera. A fortified sweet wine (FSW) was also obtained: the maceration-alcoholic fermentation of Garnacha Tintorera must was stopped by addition of ethanol 96% (v/v). UV/Vis spectrophotometry and HPLC/DAD-ESI/MS were applied to...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.12.018
更新日期：2014-01-01 00:00:00
abstract：:The stabilities of the phenolic compounds, antioxidant activity and colour parameters of microencapsulated powdered BRS Violeta red grape juice were evaluated throughout storage at 5, 25 and 35°C for up to 150days. Different soy protein (S) or whey protein (W) blends with maltodextrin (M) were used as carrier agents, ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.07.081
更新日期：2017-01-01 00:00:00
abstract：:Gallic acid and its derivatives co-exist with protein components in foodstuffs, but there is few report on their interaction with proteins. On the other hand, plant ferritin represents not only a novel class of iron supplement, but also a new nanocarrier for encapsulation of bioactive nutrients. However, plant ferriti...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.06.085
更新日期：2016-12-15 00:00:00
abstract：:Although redox state is a well-known key process parameter in microbial activity, its impact on wine volatile aroma compounds produced during fermentation has not been studied in detail. In this study we report the effect of reductive and microaerobic conditions on wine aroma compound production using different initia...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.02.209
更新日期：2012-09-15 00:00:00
abstract：:Due to health concerns and legal matters, an investigation to limit phthalates esters (PEAs) in spirits is necessary. A lab still was used to perform pilot distillations according to the official method for brandy production in order to explore the repartition into the distilled fractions of each PAE. The process was ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.05.074
更新日期：2017-12-15 00:00:00
abstract：:Natural stable isotopes of carbon and nitrogen ((12)C, (13)C, (14)N, (15)N) have abundances unique to each living creature. Therefore, measurement of the stable isotope ratio of carbon and nitrogen (δ(13)C=(13)C/(12)C, δ(15)N=(15)N/(14)N) in milk provides a reliable method to determine organic milk (OM) authenticity. ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.01.061
更新日期：2014-10-01 00:00:00
abstract：:Bovine milk lipids can be replaced with cheaper indigenous vegetable oils to produce milk alternatives with healthier saturated/unsaturated fat balance for those in areas where milk supply is poor or even absent. A wide range of vegetable oils can be used, but their impacts when blended with skimmed milk powder to for...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.05.120
更新日期：2019-10-15 00:00:00
abstract：:Lotus seed protein (LSP) was heat-pretreated before enzymolysis in order to seek a greater degree of hydrolysis (DH) during enzymatic hydrolysis. The parameters including substrate concentration, temperature, pH, and papain concentration were optimized by response surface methodology in the enzymolysis of the heat-pre...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.01.069
更新日期：2016-06-15 00:00:00
abstract：:The efficacy of different buffers in extracting peanut from a solid model food incurred with peanut and subjected to processing was evaluated using two commercial ELISA kits: Veratox® for peanut allergen and peanut ELISA from Morinaga. Average percentage recoveries of peanut from unprocessed samples using the kit supp...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.11.123
更新日期：2019-04-25 00:00:00
abstract：:A novel dendritic silicon dioxide nanocomposite coated with a highly dispersed graphene-like boron nitride nanosheet (g-BN(x)@SiO2) was in-situ synthesized and employed as a solid-phase extraction material for the Rhodamine B (RhB) and Rhodamine 6G (R6G) enrichment in food samples prior to their quantitation by HPLC. ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126666
更新日期：2020-08-01 00:00:00
abstract：:This paper presents a method for determining phospholipids in soybean lecithin samples by phosphorus determination using high-resolution continuum source graphite furnace molecular absorption spectrometry (HR-CS GF MAS) via molecular absorption of phosphorus monoxide. Samples were diluted in methyl isobutyl ketone. Th...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.01.019
更新日期：2017-06-15 00:00:00
abstract：:Four protease preparations from plant and fungal sources (papain, bromelain, FP400 and FPII) were used to hydrolyse plasma which was separated from slaughterhouse cattle blood. The o-phthaldialdehyde assay was used to follow the release of TCA-soluble peptides over a 24h period. Hydrolysis profiles were displayed usin...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.06.065
更新日期：2016-12-15 00:00:00
abstract：:In this study, heavy metals including Cr, Mn, Co, Ni, Cu, Zn, As, and Cd in 55 Thai local rice (4 varieties) were measured using ICP-MS. Health risks were estimated from various Thai population groups, classified according to ages and genders. The potential impact on Thai population who consumed Thai local rice contai...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127402
更新日期：2021-01-01 00:00:00
abstract：:Aroma, phenolic compounds and sensory properties of fresh and powdered organic and conventional sweet red peppers dried by three methods (hot air, intermittent microwave and infrared) were studied. The number of aroma compounds was higher in both fresh and powdered organic pepper samples; however, the total amount was...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128129
更新日期：2021-02-15 00:00:00
abstract：:Seventeen commercial chrysanthemum teas (Chrysanthemum morifolium and Coreopsis tinctoria) were extracted with hot-H2O, and examined and compared to the 75% methanol extracts for their chemical compositions using UPLC/Q-TOF-MS analysis. For the first time, 6, 8-C,C-diglucosylapigenin and eriodicyol-7-O-glucoside were ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.02.013
更新日期：2019-07-15 00:00:00
abstract：:Health-promoting effects of vegetable juice (VJ) and fermented vegetable juice (FVJ) were determined. Both juices displayed antioxidant activity against DPPH radical, and ORAC values obtained for both juices were not statistically different. The α-glucosidase inhibitory activities of the VJ and FVJ were not different....
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.01.095
更新日期：2014-08-01 00:00:00
abstract：:Proteins were isolated from potato tubers (Solanum tuberosum) at different physiological states, and by-products from the potato industry were used to evaluate their ACE-inhibitory and radical-scavenging potencies. Protein isolates and by-products were autolysed or hydrolysed by alcalase, neutrase and esperase. Hydrol...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2007.12.023
更新日期：2008-07-01 00:00:00
abstract：:The effect of packaging (aerobic and vacuum) either with citrus extract, natamycin individually added, or the combination of two, was studied on the shelf-life of a Greek traditional deli salad "Tzatziki" during storage under refrigeration (4°C). Irrespective of the packaging conditions and treatments, yeasts populati...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.07.087
更新日期：2014-01-01 00:00:00
abstract：:The commercial STREAMLINE Direct HST adsorbent was employed to investigate the adsorption characteristics of lysozyme in complex chicken egg white (CEW). The effects of operating parameters, including adsorption pH, ionic strength, and hydrophobicity of liquids on binding capacity, were examined using a well-mixed con...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.06.050
更新日期：2019-01-30 00:00:00
abstract：:The mechanism of interactions between a flavonoid glycoside (linarin) and 6 flavonoids with various hydroxyl and methoxyl substituents (luteolin, apigenin, acacetin, tricin, 5,3',4'-trihydroxy-6,7-dimethoxyflavone, and 5,7,4'-trihydroxy-6,3',5'-trimethoxyflavone) and bovine serum albumin (BSA) were investigated by mul...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.01.105
更新日期：2016-07-15 00:00:00
abstract：:The peptidase from the viscera of farmed giant catfish was used for producing gelatin hydrolysates (HG) and compared with those produced from commercial bovine trypsin (HB). The degree of hydrolysis (DH) observed suggests that proteolytic cleavage rapidly occurred within the first 120min of incubation, and there was h...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.07.145
更新日期：2017-01-15 00:00:00
abstract：:Hydrolysis of Gracilaria lemaneiformis agar by β-agarase was compared with HCl hydrolysis. The results showed that optimum catalysis conditions for the β-agarase were pH 7.0 at 45°C. Mass spectroscopy, thin-layer chromatography and GPC results showed that the polymerization degrees of the hydrolysis products by the β-...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.07.036
更新日期：2018-02-01 00:00:00
abstract：:The microbial compositions, quality characteristics, and structural changes in fresh brown rice noodles (FBRN) during storage were investigated. Total plate count and mold and yeast counts increased while the pH decreased during storage. Metagenomic sequencing revealed that the microbial composition of FBRN changed th...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128321
更新日期：2021-04-16 00:00:00
abstract：:The lipid fraction of egg powder may be affected by storage conditions due to the development of oxidative rancidity caused by polyunsaturated fatty acids. This study evaluated egg powders enriched with antioxidants [tocopherol, catechin, lycopene, and butylated hydroxyanisole (BHA)] for conjugated dienes (during a 90...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.02.044
更新日期：2017-08-01 00:00:00
abstract：:Being a product with a high market value, olive oil undergoes adulterations. Therefore, studies that make the verification of the authenticity of olive oil more efficient are necessary. The aim of this study was to develop a robust model using FT-NIR and PLS-DA to discriminate extra virgin olive oil samples and build ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128866
更新日期：2020-12-13 00:00:00
abstract：:The effects of fermentation on the dynamic state of proton populations, digestibility, and functional properties of potato flours prepared from Atlantic and Kexin No. 1 were investigated. Depending on the changes in moisture content and digestibility of potato flours during fermentation, three proton populations were ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126161
更新日期：2020-05-30 00:00:00
