Liu Xinyan, Zhu Xuchun, Han Zhaowei, Liu Hongzhi
Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology and Business University, Beijing 100080, China.
Foods. 2025 Jan 2;14(1):105. doi: 10.3390/foods14010105.
As the quality of life continues to improve globally, there is an increasing demand for nutritious and high-quality food products. Peanut butter, a widely consumed and nutritionally valuable product, must meet stringent quality standards and exhibit excellent stability to satisfy consumer expectations and maintain its competitive position in the market. However, its high fat content, particularly unsaturated fatty acids, makes it highly susceptible to quality deterioration during storage. Key issues such as fat separation, lipid oxidation, and rancidity can significantly compromise its texture, flavor, and aroma, while also reducing its shelf life. Understanding the underlying mechanisms that drive these processes is essential for developing effective preservation strategies. This understanding not only aids food scientists and industry professionals in improving product quality but also enables health-conscious consumers to make informed decisions regarding the selection and storage of peanut butter. Recent research has focused on elucidating the mechanisms responsible for the quality deterioration of peanut butter, with particular attention to the intermolecular interactions among its key components. Current regulatory techniques aimed at improving peanut butter quality encompass raw material selection, advancements in processing technologies, and the incorporation of food additives. Among these innovations, plant protein nanoparticles have garnered significant attention as a promising class of green emulsifiers. These nanoparticles have demonstrated potential for stabilizing peanut butter emulsions, thereby mitigating fat separation and oxidation while aligning with the growing demand for environmentally friendly food production. Despite these advances, challenges remain in optimizing the stability and emulsifying efficiency of plant protein nanoparticles to ensure the long-term quality and stability of peanut butter. Future research should focus on improving the structural properties and functional performance of these nanoparticles to enhance their practical application as emulsifiers. Such efforts could provide valuable theoretical and practical insights into the development of stable, high-quality peanut butter, ultimately advancing the field of food science and technology.
随着全球生活质量的持续提高，对营养丰富且高品质食品的需求日益增加。花生酱作为一种广泛消费且具有营养价值的产品，必须满足严格的质量标准并展现出卓越的稳定性，以满足消费者期望并在市场中保持其竞争地位。然而，其高脂肪含量，特别是不饱和脂肪酸，使其在储存期间极易发生质量劣化。诸如脂肪分离、脂质氧化和酸败等关键问题会显著损害其质地、风味和香气，同时还会缩短其保质期。了解驱动这些过程的潜在机制对于制定有效的保鲜策略至关重要。这种理解不仅有助于食品科学家和行业专业人士提高产品质量，还能使注重健康的消费者在选择和储存花生酱时做出明智的决策。最近的研究集中在阐明导致花生酱质量劣化的机制，尤其关注其关键成分之间的分子间相互作用。目前旨在提高花生酱质量的监管技术包括原材料选择、加工技术进步以及食品添加剂的添加。在这些创新中，植物蛋白纳米颗粒作为一类有前景的绿色乳化剂受到了广泛关注。这些纳米颗粒已显示出稳定花生酱乳液的潜力，从而减轻脂肪分离和氧化，同时符合对环境友好型食品生产日益增长的需求。尽管取得了这些进展，但在优化植物蛋白纳米颗粒的稳定性和乳化效率以确保花生酱的长期质量和稳定性方面仍存在挑战。未来的研究应专注于改善这些纳米颗粒的结构特性和功能性能，以增强其作为乳化剂的实际应用。这些努力可为开发稳定、高品质花生酱提供有价值的理论和实践见解，最终推动食品科学与技术领域的发展。
