{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,25]],"date-time":"2026-09-25T19:59:21Z","timestamp":1790366361458,"version":"4.1.0"},"reference-count":35,"publisher":"Springer Science and Business Media LLC","issue":"4","license":[{"start":{"date-parts":[[2026,9,25]],"date-time":"2026-09-25T00:00:00Z","timestamp":1790294400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.springernature.com\/gp\/researchers\/text-and-data-mining"},{"start":{"date-parts":[[2026,9,25]],"date-time":"2026-09-25T00:00:00Z","timestamp":1790294400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/www.springernature.com\/gp\/researchers\/text-and-data-mining"}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["Plant Foods Hum Nutr"],"published-print":{"date-parts":[[2026,12]]},"DOI":"10.1007\/s11130-026-01572-3","type":"journal-article","created":{"date-parts":[[2026,9,25]],"date-time":"2026-09-25T06:11:38Z","timestamp":1790316698000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Peanut Protein Hydrolysates from Oil Cake: Enhanced Antioxidant Activity, Techno-Functional Properties, and Safety Evaluation"],"prefix":"10.1007","volume":"81","author":[{"given":"Amadeo O.","family":"Mart\u00edn Costa","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ana Paula","family":"Vico","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Antonella M.","family":"Centomo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Carla","family":"Aminahuel","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanina E.","family":"Rossi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Adriana N.","family":"Mauri","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mariana A.","family":"Montenegro","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2026,9,25]]},"reference":[{"key":"1572_CR1","doi-asserted-by":"publisher","first-page":"10446","DOI":"10.1007\/s11947-025-04024-z","volume":"18","author":"ZC Zhao","year":"2025","unstructured":"Zhao ZC, Zhu YY, Gu FT et al (2025) Sequential Enzymatic and Ultrasonic Extraction of Lentinula edodes Mushroom Proteins Leading to Enhanced Yield and Significant Immunoactivity. Food Bioproc Tech 18:10446\u201310462. https:\/\/doi.org\/10.1007\/s11947-025-04024-z","journal-title":"Food Bioproc Tech"},{"key":"1572_CR2","doi-asserted-by":"crossref","unstructured":"Zaky AA, Simal-Gandara J, Eun JB et al (2022) Bioactivities, applications, safety, and health benefits of bioactive peptides from food and by-products: a review. Front Nutr 8","DOI":"10.3389\/fnut.2021.815640"},{"key":"1572_CR3","doi-asserted-by":"publisher","first-page":"381","DOI":"10.1016\/B978-0-08-100596-5.22397-4","volume-title":"Encyclopedia of Food Chemistry","author":"L Mora","year":"2019","unstructured":"Mora L, Aristoy M-C, Toldr\u00e1 F (2019) Bioactive Peptides. In: Melton L, Shahidi F, Varelis P (eds) Encyclopedia of Food Chemistry. Academic, Oxford, pp 381\u2013389"},{"key":"1572_CR4","doi-asserted-by":"publisher","unstructured":"Zaky AA, Witrowa-Rajchert D, Nowacka M (2025) Insights into plant-origin bioactive peptides: extraction, bioactivities, in silico approaches, and applications. Int J Pept Res Ther 31. https:\/\/doi.org\/10.1007\/s10989-024-10684-w","DOI":"10.1007\/s10989-024-10684-w"},{"key":"1572_CR5","doi-asserted-by":"publisher","unstructured":"Du Z, Li Y (2022) Review and perspective on bioactive peptides: A roadmap for research, development, and future opportunities. J Agric Food Res 9. https:\/\/doi.org\/10.1016\/j.jafr.2022.100353","DOI":"10.1016\/j.jafr.2022.100353"},{"key":"1572_CR6","doi-asserted-by":"publisher","unstructured":"Mart\u00edn Costa AO, Aminahuel C, Centomo A et al (2026) Sustainable production of peanut protein isolate: optimization, functional characterization, and comparison with soy protein. Sustainable Food Proteins 4 https:\/\/doi.org\/10.1002\/sfp2.70046","DOI":"10.1002\/sfp2.70046"},{"key":"1572_CR7","doi-asserted-by":"publisher","first-page":"126472","DOI":"10.1016\/j.foodchem.2020.126472","volume":"319","author":"MB Ballatore","year":"2020","unstructured":"Ballatore MB, Bettiol M, del Vanden Braber R NL, et al (2020) Antioxidant and cytoprotective effect of peptides produced by hydrolysis of whey protein concentrate with trypsin. Food Chem 319:126472. https:\/\/doi.org\/10.1016\/j.foodchem.2020.126472","journal-title":"Food Chem"},{"key":"1572_CR8","doi-asserted-by":"publisher","first-page":"298","DOI":"10.1016\/j.jff.2018.01.017","volume":"42","author":"Q Zhang","year":"2018","unstructured":"Zhang Q, Tong X, Qi B et al (2018) Changes in antioxidant activity of Alcalase-hydrolyzed soybean hydrolysate under simulated gastrointestinal digestion and transepithelial transport. J Funct Foods 42:298\u2013305. https:\/\/doi.org\/10.1016\/j.jff.2018.01.017","journal-title":"J Funct Foods"},{"key":"1572_CR9","doi-asserted-by":"publisher","first-page":"357","DOI":"10.1002\/jsfa.2744","volume":"87","author":"GT Chen","year":"2007","unstructured":"Chen GT, Zhao L, Zhao LY et al (2007) In vitro study on antioxidant activities of peanut protein hydrolysate. J Sci Food Agric 87:357\u2013362. https:\/\/doi.org\/10.1002\/jsfa.2744","journal-title":"J Sci Food Agric"},{"key":"1572_CR10","doi-asserted-by":"publisher","first-page":"129992","DOI":"10.1016\/j.foodchem.2021.129992","volume":"360","author":"J Yu","year":"2021","unstructured":"Yu J, Mikiashvili N, Bonku R, Smith IN (2021) Allergenicity, antioxidant activity and ACE-inhibitory activity of protease hydrolyzed peanut flour. Food Chem 360:129992. https:\/\/doi.org\/10.1016\/j.foodchem.2021.129992","journal-title":"Food Chem"},{"key":"1572_CR11","doi-asserted-by":"publisher","first-page":"762","DOI":"10.1016\/j.foodchem.2013.03.049","volume":"141","author":"H Li","year":"2013","unstructured":"Li H, Yu J, Ahmedna M, Goktepe I (2013) Reduction of major peanut allergens Ara h 1 and Ara h 2, in roasted peanuts by ultrasound assisted enzymatic treatment. Food Chem 141:762\u2013768. https:\/\/doi.org\/10.1016\/j.foodchem.2013.03.049","journal-title":"Food Chem"},{"key":"1572_CR12","doi-asserted-by":"publisher","first-page":"212","DOI":"10.1016\/j.tifs.2019.09.014","volume":"93","author":"X Pi","year":"2019","unstructured":"Pi X, Wan Y, Yang Y et al (2019) Research progress in peanut allergens and their allergenicity reduction. Trends Food Sci Technol 93:212\u2013220. https:\/\/doi.org\/10.1016\/j.tifs.2019.09.014","journal-title":"Trends Food Sci Technol"},{"key":"1572_CR13","doi-asserted-by":"publisher","unstructured":"Boukid F (2022) Review Peanut protein \u2013 an underutilised by-product with great potential : a review. 5585\u20135591. https:\/\/doi.org\/10.1111\/ijfs.15495","DOI":"10.1111\/ijfs.15495"},{"key":"1572_CR14","doi-asserted-by":"publisher","first-page":"535","DOI":"10.1007\/s13197-018-3549-4","volume":"56","author":"Z Karami","year":"2019","unstructured":"Karami Z, Akbari-adergani B (2019) Bioactive food derived peptides: a review on correlation between structure of bioactive peptides and their functional properties. J Food Sci Technol 56:535\u2013547","journal-title":"J Food Sci Technol"},{"key":"1572_CR15","doi-asserted-by":"publisher","first-page":"1251","DOI":"10.1007\/s12649-017-0146-0","volume":"10","author":"MK Nyo","year":"2019","unstructured":"Nyo MK, Nguyen LT (2019) Value-Addition of Defatted Peanut Cake by Proteolysis: Effects of Proteases and Degree of Hydrolysis on Functional Properties and Antioxidant Capacity of Peptides. Waste Biomass Valorization 10:1251\u20131259. https:\/\/doi.org\/10.1007\/s12649-017-0146-0","journal-title":"Waste Biomass Valorization"},{"key":"1572_CR16","doi-asserted-by":"crossref","unstructured":"G\u00f6rg\u00fc\u00e7 A, Gen\u00e7da\u011f E, Y\u0131lmaz FM (2020) Bioactive peptides derived from plant origin by-products: Biological activities and techno-functional utilizations in food developments \u2013 A review. Food Res Int 136","DOI":"10.1016\/j.foodres.2020.109504"},{"key":"1572_CR17","doi-asserted-by":"publisher","first-page":"178","DOI":"10.1016\/j.foodchem.2009.12.027","volume":"121","author":"SN Jamdar","year":"2010","unstructured":"Jamdar SN, Rajalakshmi V, Pednekar MD et al (2010) Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate. Food Chem 121:178\u2013184. https:\/\/doi.org\/10.1016\/j.foodchem.2009.12.027","journal-title":"Food Chem"},{"key":"1572_CR18","doi-asserted-by":"publisher","first-page":"6039","DOI":"10.1021\/acs.jafc.2c06075","volume":"71","author":"R Ma","year":"2023","unstructured":"Ma R, Bai J, Huang Y et al (2023) Purification and Identification of Novel Antioxidant Peptides from Hydrolysates of Peanuts (Arachis hypogaea) and Their Neuroprotective Activities. J Agric Food Chem 71:6039\u20136049. https:\/\/doi.org\/10.1021\/acs.jafc.2c06075","journal-title":"J Agric Food Chem"},{"key":"1572_CR19","doi-asserted-by":"publisher","unstructured":"Wang M, Zhao X, Bu G et al (2026) Isolation, identification, and binding mechanism of selenium-binding peptides from peanut protein hydrolysate. LWT 119043 https:\/\/doi.org\/10.1016\/j.lwt.2026.119043","DOI":"10.1016\/j.lwt.2026.119043"},{"key":"1572_CR20","doi-asserted-by":"publisher","first-page":"9051","DOI":"10.3390\/ijms13079051","volume":"13","author":"L Yu","year":"2012","unstructured":"Yu L, Sun J, Liu S et al (2012) Ultrasonic-assisted enzymolysis to improve the antioxidant activities of peanut (Arachin conarachin L.) antioxidant hydrolysate. Int J Mol Sci 13:9051\u20139068. https:\/\/doi.org\/10.3390\/ijms13079051","journal-title":"Int J Mol Sci"},{"key":"1572_CR21","doi-asserted-by":"publisher","first-page":"2143","DOI":"10.1016\/J.IJBIOMAC.2020.10.060","volume":"165","author":"VG Tacias-Pascacio","year":"2020","unstructured":"Tacias-Pascacio VG, Morellon-Sterling R, Siar EH et al (2020) Use of Alcalase in the production of bioactive peptides: A review. Int J Biol Macromol 165:2143\u20132196. https:\/\/doi.org\/10.1016\/J.IJBIOMAC.2020.10.060","journal-title":"Int J Biol Macromol"},{"key":"1572_CR22","unstructured":"Novozymes AS (2023) Alcalase\u00ae 2.4 L FG. In: https:\/\/www.novozymes.com\/en\/products\/fine-chemicals\/diagnostics\/alcalase-24-l-fg"},{"key":"1572_CR23","first-page":"99","volume":"28","author":"X Lu","year":"2013","unstructured":"Lu X, Zhu Q, Sun Q et al (2013) Preparation of antioxidant peptides from high temperature pressed peanut cake. J Chin Cereals Oils Association 28:99\u2013104","journal-title":"J Chin Cereals Oils Association"},{"key":"1572_CR24","doi-asserted-by":"publisher","first-page":"5021","DOI":"10.1007\/s11694-021-01077-4","volume":"15","author":"A Rezvankhah","year":"2021","unstructured":"Rezvankhah A, Yarmand MS, Ghanbarzadeh B, Mirzaee H (2021) Generation of bioactive peptides from lentil protein: degree of hydrolysis, antioxidant activity, phenol content, ACE-inhibitory activity, molecular weight, sensory, and functional properties. J Food Meas Charact 15:5021\u20135035. https:\/\/doi.org\/10.1007\/s11694-021-01077-4","journal-title":"J Food Meas Charact"},{"key":"1572_CR25","doi-asserted-by":"publisher","unstructured":"Tang L, Sun J, Zhang HC et al (2012) Evaluation of physicochemical and antioxidant properties of peanut protein hydrolysate. PLoS ONE 7. https:\/\/doi.org\/10.1371\/journal.pone.0037863","DOI":"10.1371\/journal.pone.0037863"},{"key":"1572_CR26","doi-asserted-by":"publisher","first-page":"105646","DOI":"10.1016\/J.FOODHYD.2020.105646","volume":"103","author":"Y Zhang","year":"2020","unstructured":"Zhang Y, Zhou F, Shen P et al (2020) Influence of thermal treatment on oil-water interfacial properties and emulsion stabilization prepared by sono-assembled soy peptide nanoparticles. Food Hydrocoll 103:105646. https:\/\/doi.org\/10.1016\/J.FOODHYD.2020.105646","journal-title":"Food Hydrocoll"},{"key":"1572_CR27","doi-asserted-by":"publisher","unstructured":"Phongthai S, Singsaeng N, Nhoo-Ied R et al (2020) Properties of peanut (KAC431) protein hydrolysates and their impact on the quality of gluten-free rice bread. Foods 9 https:\/\/doi.org\/10.3390\/foods9070942","DOI":"10.3390\/foods9070942"},{"key":"1572_CR28","doi-asserted-by":"crossref","unstructured":"Zhu Y, Lao F, Pan X, Wu J (2022) Food protein-derived antioxidant peptides: molecular mechanism, stability and bioavailability. Biomolecules 12","DOI":"10.3390\/biom12111622"},{"key":"1572_CR29","doi-asserted-by":"publisher","first-page":"941","DOI":"10.1007\/s00217-011-1466-0","volume":"232","author":"Y Zhang","year":"2011","unstructured":"Zhang Y, Zhang H, Wang L et al (2011) Influence of the degree of hydrolysis (DH) on antioxidant properties and radical-scavenging activities of peanut peptides prepared from fermented peanut meal. Eur Food Res Technol 232:941\u2013950. https:\/\/doi.org\/10.1007\/s00217-011-1466-0","journal-title":"Eur Food Res Technol"},{"key":"1572_CR30","doi-asserted-by":"publisher","first-page":"370","DOI":"10.1016\/j.foodchem.2008.03.078","volume":"111","author":"Z Xie","year":"2008","unstructured":"Xie Z, Huang J, Xu X, Jin Z (2008) Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate. Food Chem 111:370\u2013376. https:\/\/doi.org\/10.1016\/j.foodchem.2008.03.078","journal-title":"Food Chem"},{"key":"1572_CR31","doi-asserted-by":"publisher","unstructured":"Yu J, Mikiashvili N (2020) Effectiveness of different proteases in reducing allergen content and IgE-binding of raw peanuts. Food Chem 307. https:\/\/doi.org\/10.1016\/j.foodchem.2019.125565","DOI":"10.1016\/j.foodchem.2019.125565"},{"key":"1572_CR32","doi-asserted-by":"publisher","first-page":"360","DOI":"10.1016\/j.foodchem.2011.10.093","volume":"132","author":"B Cabanillas","year":"2012","unstructured":"Cabanillas B, Maleki SJ, Rodr\u00edguez J et al (2012) Heat and pressure treatments effects on peanut allergenicity. Food Chem 132:360\u2013366. https:\/\/doi.org\/10.1016\/j.foodchem.2011.10.093","journal-title":"Food Chem"},{"key":"1572_CR33","doi-asserted-by":"publisher","first-page":"41","DOI":"10.1159\/000324681","volume":"157","author":"B Cabanillas","year":"2012","unstructured":"Cabanillas B, Pedrosa MM, Rodr\u00edguez J et al (2012) Influence of enzymatic hydrolysis on the allergenicity of roasted peanut protein extract. Int Arch Allergy Immunol 157:41\u201350. https:\/\/doi.org\/10.1159\/000324681","journal-title":"Int Arch Allergy Immunol"},{"key":"1572_CR34","doi-asserted-by":"publisher","first-page":"728","DOI":"10.1016\/j.jep.2011.11.044","volume":"139","author":"HS Abdillahi","year":"2012","unstructured":"Abdillahi HS, Verschaeve L, Finnie JF, Van Staden J (2012) Mutagenicity, antimutagenicity and cytotoxicity evaluation of South African Podocarpus species. J Ethnopharmacol 139:728\u2013738. https:\/\/doi.org\/10.1016\/j.jep.2011.11.044","journal-title":"J Ethnopharmacol"},{"key":"1572_CR35","doi-asserted-by":"publisher","unstructured":"Li W, Zhao T, Zhang J et al (2016) Comparison of neuroprotective and cognition-enhancing properties of hydrolysates from soybean, walnut, and peanut protein. J Chem 2016. https:\/\/doi.org\/10.1155\/2016\/9358285","DOI":"10.1155\/2016\/9358285"}],"container-title":["Plant Foods for Human Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/link.springer.com\/content\/pdf\/10.1007\/s11130-026-01572-3.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/link.springer.com\/article\/10.1007\/s11130-026-01572-3","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/link.springer.com\/content\/pdf\/10.1007\/s11130-026-01572-3.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,25]],"date-time":"2026-09-25T19:02:25Z","timestamp":1790362945000},"score":1,"resource":{"primary":{"URL":"https:\/\/link.springer.com\/10.1007\/s11130-026-01572-3"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9,25]]},"references-count":35,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2026,12]]}},"alternative-id":["1572"],"URL":"https:\/\/doi.org\/10.1007\/s11130-026-01572-3","relation":{},"ISSN":["0921-9668","1573-9104"],"issn-type":[{"value":"0921-9668","type":"print"},{"value":"1573-9104","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9,25]]},"assertion":[{"value":"2 May 2026","order":1,"name":"received","label":"Received","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"13 September 2026","order":2,"name":"accepted","label":"Accepted","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"25 September 2026","order":3,"name":"first_online","label":"First Online","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"The authors declare no competing interests.","order":1,"name":"Ethics","label":"Competing interests","group":{"name":"EthicsHeading","label":"Declarations"}}],"article-number":"123"}}