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Abstract
In order to better evaluate the health benefits of peanuts, significant contributions regarding digestion properties of peanuts need to be made. One objective of the proposed research was to employ static in vitro gastric and intestinal digestion methods to investigate the effect of processing and particle size on release properties of selected nutrients and bioactives in peanuts. Increased release properties were observed in smaller particles. After gastric digestion, raw peanuts showed increased release properties, while roasted had increased properties following intestinal digestion. Another objective of this research was to employ static and dynamic in vitro digestion methods to evaluate how physiological aspects of dynamic digestion compare to static models with constant pH and volume. Dynamic models showed higher release values for protein than static models but not for TPC and antioxidant power. In both types of model, decreased pH contributed to increased release properties of soluble solids, protein, and TPC.