Composition characterization of peanut embryonic axis and its application in peanut butter: Effects on texture and oxidative stability

This study investigates peanut embryonic axis (EA) as a natural ingredient to enhance texture and oxidative stability of peanut butter. Proximate analysis showed EA had lower fat and higher fiber than cotyledon, while untargeted metabolomics revealed a higher relative abundance of triterpenoids in EA. EA partially replaced peanut kernels at 0–10% ( w /w) to prepare peanut butter, and texture and rheological analyses demonstrated that EA incorporation produced a firmer and more cohesive texture. Antioxidant activity increased with EA addition, with 7.5% and 10% EA samples showing enhanced DPPH and ABTS scavenging. During 4-week storage at 37 °C, EA-enriched samples exhibited reduced oil separation and lower peroxide values. Sensory evaluation indicated 2.5% EA was most preferred, while higher EA levels imparted a less favorable flavor, likely from triterpenoid saponin bitterness. Overall, this study offers a natural strategy to improve oxidative stability and overall quality of peanut butter for the food industry.