ArticleFood chemistry: X2025
Characterization and application of lecithin powders from sunflower and peanut to enhance oil stability in peanut butter.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Heat-induced structural and functional modification of peanut protein isolate for enhancing peanut butter quality and stability.Food chemistry: X · 2026Article
- Composition characterization of peanut embryonic axis and its application in peanut butter: Effects on texture and oxidative stability.Food chemistry: X · 2026Article
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to evaluate the effect of adding sunflower and peanut lecithin powders on reducing oil separation in peanut butter in order to enhance its quality. GC-MS analysis revealed that the higher phospholipid content in sunflower lecithin (30.49 %) than in peanut lecithin (16.98 %). Sunflower lecithin also contained higher levels of linoleic (10.53 %) and stearic acids (0.93 %) compared to peanut lecithin (2.09 % and 0.45 %, respectively). Peanut seeds were processed in to butter, and lecithin powders were added at 1 %, 1.5 %, and 2 % concentrations. Peanut butter with 2 % sunflower lecithin showed the lowest increase in peroxide value, free fatty acids, and oil separation, while the control sample exhibited the highest values. Sensory evaluation indicated that 2 % sunflower lecithin provided the best appearance, texture, flavor, and overall acceptability. The findings suggest that sunflower lecithin is a superior emulsifier for peanut butter, extending its shelf life compared to peanut lecithin.
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