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<p> Pea pod peels, a byproduct of pea processing, are recognized for their nutritional and therapeutic potential. However, drying methods can significantly impact their nutritional composition and bioactive properties. This research evaluated impact of sun drying and hot-air drying on pea pod peels. Analyses included nutritional content, bioactive compounds, techno-functional properties, microstructure (SEM), crystallinity (XRD), functional groups (FTIR), thermal stability (TGA) and in vitro protein digestibility. Hot-air drying retained 4.1% higher levels of protein (13.6 ± 0.43%), 0.16% higher dietary fiber (64.0 ± 0.70%), and 45.6% higher total phenolics (21.4 ± 0.60&#xa0;mg GAE/g) compared to sun drying. Hot-air-dried samples also exhibited 22% higher water holding (5.0 ± 0.01&#xa0;mg/mL), oil holding capacities (4.6 ± 0.10&#xa0;mg/mL) and swelling ability (10.4 ± 0.20 mL/g). SEM images revealed smoother surfaces, indicating better microstructural preservation. XRD confirmed distinct crystalline peaks (peaks at 20° and 23°) and FTIR showed key functional groups (-OH, C-H, C = O). Thermogravimetric analysis demonstrated good thermal stability at (500&#xa0;°C). Additionally, hot-air drying increased in-vitro protein digestibility by 5% and yielded finer powder particles.Pea pod peels demonstrate considerable potential as sustainable functional food ingredients. Optimizing drying methods particularly through hot-air drying preserves nutritional and bioactive components, minimizes waste, and offers economic advantages to the food industry. Uniqueness of this study is reflected in its comprehensive evaluation of drying techniques for pea pod peels, an underutilized byproduct, by integrating nutritional, techno-functional, structural and biochemical analyses to determine the most effective drying approach.</p> Graphical Abstract <p></p>

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Antinutritional factors, nutritional composition, functional, thermal, and in vitro digestibility behaviour of pea pod peel powder: effect of drying

  • 期刊论文

  • 发表日期：

    2026年5月13日

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  • Pallavi Sharma,
  • Pradyuman Kumar

摘要

Pea pod peels, a byproduct of pea processing, are recognized for their nutritional and therapeutic potential. However, drying methods can significantly impact their nutritional composition and bioactive properties. This research evaluated impact of sun drying and hot-air drying on pea pod peels. Analyses included nutritional content, bioactive compounds, techno-functional properties, microstructure (SEM), crystallinity (XRD), functional groups (FTIR), thermal stability (TGA) and in vitro protein digestibility. Hot-air drying retained 4.1% higher levels of protein (13.6 ± 0.43%), 0.16% higher dietary fiber (64.0 ± 0.70%), and 45.6% higher total phenolics (21.4 ± 0.60 mg GAE/g) compared to sun drying. Hot-air-dried samples also exhibited 22% higher water holding (5.0 ± 0.01 mg/mL), oil holding capacities (4.6 ± 0.10 mg/mL) and swelling ability (10.4 ± 0.20 mL/g). SEM images revealed smoother surfaces, indicating better microstructural preservation. XRD confirmed distinct crystalline peaks (peaks at 20° and 23°) and FTIR showed key functional groups (-OH, C-H, C = O). Thermogravimetric analysis demonstrated good thermal stability at (500 °C). Additionally, hot-air drying increased in-vitro protein digestibility by 5% and yielded finer powder particles.Pea pod peels demonstrate considerable potential as sustainable functional food ingredients. Optimizing drying methods particularly through hot-air drying preserves nutritional and bioactive components, minimizes waste, and offers economic advantages to the food industry. Uniqueness of this study is reflected in its comprehensive evaluation of drying techniques for pea pod peels, an underutilized byproduct, by integrating nutritional, techno-functional, structural and biochemical analyses to determine the most effective drying approach.

Graphical Abstract