Enhancement of the Properties of Peony Seed Meal by Steam Explosion and Complexation

Ruge Cao1,Email

Qianwei Ma1

Sri Hari Kumar Annamareddy2,Email

Xueyang Li1

Ben Bin Xu3

1State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
2Department of Chemical and Petrochemical Engineering, University of Nizwa, Nizwa 616, Oman
3Department of Mechanical and Construction Engineering, Faculty of Engineering and Environment, Northumbria University, Newcastle upon Tyne, NE1 8ST, UK

Abstract

Peony seed meal (PSM) is a byproduct of peony seed oil extraction, which is rich in protein, phenolics, dietary fiber, etc. In order to utilize this valuable functional material, two kinds of PSM (1 and 2) were pretreated by steam explosion and their nutrient composition and properties were evaluated. The phenolics extracted from treated PSM were complexed with chitooligosaccharide (Phe-COS) by ion cross-linking method. The novel complex Phe-COS was characterized and its bioactivities were estimated. Results showed that the content of soluble dietary fiber and total phenolics of PSM were significantly increased after steam explosion (p < 0.05), while the crude fiber and protein weren’t change much. The total phenolics content of PSM 1 and PSM 2 were increased by 3.26 ± 0.36 mg GAE/g and 5.04 ± 0.58 mg GAE/g respectively, resulting in an enhanced antioxidant activity of PSM. Besides, through complexation with COS, the antioxidant and antibacterial properties of PSM phenolics were greatly enhanced, which attributed to the hydrogen bonds formed between hydroxyl group of phenolics and COS (p < 0.05).

Enhancement of the Properties of Peony Seed Meal by Steam Explosion and Complexation