Characterization and correlation of engineering properties with microstructure in peanuts: A microscopic to macroscopic analysis
Peanut varieties are diverse globally, with their characters and nutrition determining the product quality. However, the comparative analysis and statistical analysis of key quality indicators for peanut kernels across the world remains relatively limited, impeding the comprehensive evaluation of pe...
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KeAi Communications Co., Ltd.
2025-01-01
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| Series: | Journal of Integrative Agriculture |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2095311924004052 |
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| author | Fei Xiang Zhenyuan Li Yichen Zheng Caixia Ding Benu Adhikari Xiaojie Ma Xuebing Xu Jinjin Zhu Bello Zaki Abubakar Aimin Shi Hui Hu Qiang Wang |
| author_facet | Fei Xiang Zhenyuan Li Yichen Zheng Caixia Ding Benu Adhikari Xiaojie Ma Xuebing Xu Jinjin Zhu Bello Zaki Abubakar Aimin Shi Hui Hu Qiang Wang |
| author_sort | Fei Xiang |
| collection | DOAJ |
| description | Peanut varieties are diverse globally, with their characters and nutrition determining the product quality. However, the comparative analysis and statistical analysis of key quality indicators for peanut kernels across the world remains relatively limited, impeding the comprehensive evaluation of peanut quality and hindering the industry development on a global scale. This study aimed to compare and analyze the apparent morphology, microstructure, single-cell structure, engineering and mechanical properties, as well as major nutrient contents of peanut kernels from 10 different cultivars representing major peanut-producing countries. The surface and cross-section microstructure of the peanut kernels exhibited a dense “blocky” appearance with a distinct cellular structure. The lipid droplets were predominantly spherical with a regular distribution within the cells. The single-cell structure of the kernels from these 10 peanut cultivars demonstrated varying morphologies and dimensions, which exhibited correlations with their mechanical and engineering properties. Furthermore, the mass loss versus temperature profiles of the peanut kernels revealed five distinct stages, corresponding to moisture loss, volatile loss, protein denaturation, and the degradation of various biomacromolecules. Variations were also observed in the lipid, protein, and sucrose contents, texture, bulk density, true density, porosity, geometric mean diameter, and sphericity among the different peanut varieties. This study establishes relationships and correlations among microstructure, engineering properties, and nutritional composition of commonly grown peanut varieties in major peanut-processing countries. The findings provide valuable insights into peanut quality evaluation, empowering the peanut industry to enhance their processing and product development efforts. |
| format | Article |
| id | doaj-art-8c6bdca22a214d85b964cc9371c0cf02 |
| institution | Kabale University |
| issn | 2095-3119 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | KeAi Communications Co., Ltd. |
| record_format | Article |
| series | Journal of Integrative Agriculture |
| spelling | doaj-art-8c6bdca22a214d85b964cc9371c0cf022025-08-20T03:56:55ZengKeAi Communications Co., Ltd.Journal of Integrative Agriculture2095-31192025-01-0124133935210.1016/j.jia.2024.11.037Characterization and correlation of engineering properties with microstructure in peanuts: A microscopic to macroscopic analysisFei Xiang0Zhenyuan Li1Yichen Zheng2Caixia Ding3Benu Adhikari4Xiaojie Ma5Xuebing Xu6Jinjin Zhu7Bello Zaki Abubakar8Aimin Shi9Hui Hu10Qiang Wang11Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaWilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd., Shanghai 200137, ChinaSchool of Science, RMIT University, Melbourne 3083, VIC, AustraliaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaWilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd., Shanghai 200137, China; Correspondence Aimin Shi, Tel/Fax: +86-10-62815837, Xuebing Xu, Tel/Fax: +86-21-31153372, Hui Hu, Tel/Fax: +86-10-62815837, Qiang Wang, Tel/Fax: +86-10-62815837Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaDepartment of Agricultural Extension and Rural Development, Faculty of Agriculture, Usmanu Danfodiyo University, Sokoto 840101, NigeriaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; School of Food Science and Engineering, Nanjing University of Finance and Economics/Jiangsu Modern Food Circulation and Safety Collaborative Innovation Center, Nanjing 210023, China; Correspondence Aimin Shi, Tel/Fax: +86-10-62815837, Xuebing Xu, Tel/Fax: +86-21-31153372, Hui Hu, Tel/Fax: +86-10-62815837, Qiang Wang, Tel/Fax: +86-10-62815837Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Correspondence Aimin Shi, Tel/Fax: +86-10-62815837, Xuebing Xu, Tel/Fax: +86-21-31153372, Hui Hu, Tel/Fax: +86-10-62815837, Qiang Wang, Tel/Fax: +86-10-62815837Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; School of Food Science and Engineering, Nanjing University of Finance and Economics/Jiangsu Modern Food Circulation and Safety Collaborative Innovation Center, Nanjing 210023, China; College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China; Correspondence Aimin Shi, Tel/Fax: +86-10-62815837, Xuebing Xu, Tel/Fax: +86-21-31153372, Hui Hu, Tel/Fax: +86-10-62815837, Qiang Wang, Tel/Fax: +86-10-62815837Peanut varieties are diverse globally, with their characters and nutrition determining the product quality. However, the comparative analysis and statistical analysis of key quality indicators for peanut kernels across the world remains relatively limited, impeding the comprehensive evaluation of peanut quality and hindering the industry development on a global scale. This study aimed to compare and analyze the apparent morphology, microstructure, single-cell structure, engineering and mechanical properties, as well as major nutrient contents of peanut kernels from 10 different cultivars representing major peanut-producing countries. The surface and cross-section microstructure of the peanut kernels exhibited a dense “blocky” appearance with a distinct cellular structure. The lipid droplets were predominantly spherical with a regular distribution within the cells. The single-cell structure of the kernels from these 10 peanut cultivars demonstrated varying morphologies and dimensions, which exhibited correlations with their mechanical and engineering properties. Furthermore, the mass loss versus temperature profiles of the peanut kernels revealed five distinct stages, corresponding to moisture loss, volatile loss, protein denaturation, and the degradation of various biomacromolecules. Variations were also observed in the lipid, protein, and sucrose contents, texture, bulk density, true density, porosity, geometric mean diameter, and sphericity among the different peanut varieties. This study establishes relationships and correlations among microstructure, engineering properties, and nutritional composition of commonly grown peanut varieties in major peanut-processing countries. The findings provide valuable insights into peanut quality evaluation, empowering the peanut industry to enhance their processing and product development efforts.http://www.sciencedirect.com/science/article/pii/S2095311924004052peanut kernelsapparent morphologymicrostructureengineering propertiesmechanical properties |
| spellingShingle | Fei Xiang Zhenyuan Li Yichen Zheng Caixia Ding Benu Adhikari Xiaojie Ma Xuebing Xu Jinjin Zhu Bello Zaki Abubakar Aimin Shi Hui Hu Qiang Wang Characterization and correlation of engineering properties with microstructure in peanuts: A microscopic to macroscopic analysis Journal of Integrative Agriculture peanut kernels apparent morphology microstructure engineering properties mechanical properties |
| title | Characterization and correlation of engineering properties with microstructure in peanuts: A microscopic to macroscopic analysis |
| title_full | Characterization and correlation of engineering properties with microstructure in peanuts: A microscopic to macroscopic analysis |
| title_fullStr | Characterization and correlation of engineering properties with microstructure in peanuts: A microscopic to macroscopic analysis |
| title_full_unstemmed | Characterization and correlation of engineering properties with microstructure in peanuts: A microscopic to macroscopic analysis |
| title_short | Characterization and correlation of engineering properties with microstructure in peanuts: A microscopic to macroscopic analysis |
| title_sort | characterization and correlation of engineering properties with microstructure in peanuts a microscopic to macroscopic analysis |
| topic | peanut kernels apparent morphology microstructure engineering properties mechanical properties |
| url | http://www.sciencedirect.com/science/article/pii/S2095311924004052 |
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