Whole peanut milk prepared by an industry-scale microfluidization system: Physical stability, microstructure, and flavor properties

A novel whole peanut milk (WPM) was prepared by an innovatively invented industry-scale microfluidization system (ISMS) at different pressures (0–120 MPa). The effects of pressures on the physical properties, microstructure, and flavor properties of WPM were investigated. With the increase of ISMS pressure, the physical stability of WPM was effectively improved. The WPM processed at 120 MPa possessed relatively good physical stability without delamination for 67 h at 4 °C. The particle size of WPM decreased (to ∼ 25 μm at 120 MPa), and the distribution of particle size changed from polydisperse to monodisperse. Meanwhile, ISMS exhibited an upward trend on apparent viscosity with the increased pressure. The confocal laser scanning microscopy indicated the globular protein was broken and deformed gradually, then, bound to the oil droplet with increased pressure. The protein of WPM120 even formed a three-dimensional network to wrap oil droplets under the observation of cryo-scanning electron microscopy. Furthermore, the WPM120 exhibited the highest content of flavor substances based on GC-MS analysis. This study aims to provide a feasible method for preparing whole peanut milk by using a green physical treatment. [Display omitted] •ISMS treatment could significantly improve the stability of whole peanut milk.•ISMS significantly disrupted protein structure of peanut milk.•ISMS further stimulated the release of peanut milk flavor under high pressure.