Conclusions
The results indicate that PEF-SDF is a potential SDF preparation method for a promising dietary fiber (DF) source, PS.
Methods
We determined the physicochemical properties, including water- and oil-holding capacities (WHC and OHC), emulsifying properties, rheological properties, functional properties, including pancreatic lipase activity inhibition (PRAI), glucose and cholesterol adsorption capacities (GAC and CAC), and the structural properties of SDFs.
Objective
To propose a possible solution for a peanut by-product, peanut shell (PS), this study evaluated the effects of different
Results
The results showed that PEF-SDF possessed the highest WHC, OHC, and emulsifying properties. M-SDF and PEF-SDF appeared to have more complex and porous structures, and they showed small molecular weights. Notably, PEF-SDF showed the strongest capacities in CAC, GAC, and PRAI. Conclusions: The results indicate that PEF-SDF is a potential SDF preparation method for a promising dietary fiber (DF) source, PS.