The effect of thermal processing conditions on flavor compounds and active components in <scp>Peony</scp> seed kernels
Thermal processing not only effectively mitigated bitterness and astringency, but also modulated the bioactivity of peony seed kernels. In vitro activity assays confirmed that roasting influenced the total phenolic and flavonoid content, alongside the antioxidant capacities, thereby positively impacting their potential for human metabolic regulation. This study provides a theoretical foundation for the industrial development of peony seed kernels as palatable and functional food ingredients. © 2025 Society of Chemical Industry.
Authors
- Shang Jia (ORCID: https://orcid.org/0000-0001-6285-8959)
- Chuang Xu (ORCID: https://orcid.org/0000-0002-0377-1439)
- Zhanzhong Wang (ORCID: https://orcid.org/0000-0002-9151-3308)
- Ye Yue (ORCID: https://orcid.org/0000-0001-5721-3603)
- Xin Zhang (ORCID: https://orcid.org/0000-0003-3165-187X)
- Bo Zhang (ORCID: https://orcid.org/0000-0002-8895-3679)
- Daocheng Lin
- Guoyong Guo
Institutions
- Tianjin University (CN)
- Hebei University of Technology (CN)
- Tianjin Synthetic Material Research Institute (China) (CN)
- Tianjin Municipal Engineering Design and Research Institute (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-12-18
- DOI
- https://doi.org/10.1002/jsfa.70403
- Primary Topic
- Food Drying and Modeling
- Type
- article
- Field-Weighted Citation Impact
- 0.00