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<p>As a by-product of <i>peanut</i> processing, <i>peanut</i> shells (PS) are usually treated as waste. Since PS are rich in crude fiber, they are a quality source of dietary fiber (DF). Nevertheless, research has not been reported using <i>lactic acid bacteria</i> (LAB) to extract soluble dietary fiber (SDF) from PS. The research aimed to extract SDF from PS through <i>Lactobacillus plantarum</i> fermentation. Moreover, the most optimum extraction process is determined by employing the Box-Behnken regression model. Afterwards, compare various changes in properties and structure of fermentation-extracted SDF (F-SDF) with those of unfermentation-extracted SDF (UF-SDF) to appraise the influence of fermentation on the quality of SDF. The outcomes indicated that F-SDF had favorable structural alterations in contrast to UF-SDF. F-SDF also demonstrated better physicochemical characteristics like water-holding and oil-holding capabilities, and its functional properties, such as the adsorption of glucose and cholesterol, were improved. These property changes provide a solid foundation for future bioactivity studies and enable F-SDF to be widely used in the food industry.</p>

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Effect of fermentation on the structure and properties of soluble dietary fiber from peanut shells

  • 期刊论文

  • 发表日期：

    2025年5月9日

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  • Qiong Wu,
  • Xinru Wu,
  • Zifei Wang,
  • Zhentao Li,
  • Jiaming Wang,
  • Bin Liang,
  • Yonggang Dai

摘要

As a by-product of peanut processing, peanut shells (PS) are usually treated as waste. Since PS are rich in crude fiber, they are a quality source of dietary fiber (DF). Nevertheless, research has not been reported using lactic acid bacteria (LAB) to extract soluble dietary fiber (SDF) from PS. The research aimed to extract SDF from PS through Lactobacillus plantarum fermentation. Moreover, the most optimum extraction process is determined by employing the Box-Behnken regression model. Afterwards, compare various changes in properties and structure of fermentation-extracted SDF (F-SDF) with those of unfermentation-extracted SDF (UF-SDF) to appraise the influence of fermentation on the quality of SDF. The outcomes indicated that F-SDF had favorable structural alterations in contrast to UF-SDF. F-SDF also demonstrated better physicochemical characteristics like water-holding and oil-holding capabilities, and its functional properties, such as the adsorption of glucose and cholesterol, were improved. These property changes provide a solid foundation for future bioactivity studies and enable F-SDF to be widely used in the food industry.