Application of microparticles containing bioactive compounds from peanut residue in yogurt

Abstract

Peanut skin extract, an industrial waste product, may have antioxidant and antimicrobial properties, as well as the ability to inhibit the formation of cancer cells. Studies show that the extract is rich in polyphenols, flavonoids and phenolic acids, compounds with various health benefits. The aim of this study was to evaluate the application of encapsulated peanut skin extract (Centroflora/Inova Campinas) in traditional yogurt. The peanut skin extract was encapsulated using drying techniques (Spray Dryer Buchi B-290), with the aid of 5.6% maltodextrin (Morrex 1910 D10) and ionic gelation (Encapsulator Buchi B-390), for white particles with 70% BTM 2% amidated pectin solution (CpKelco) and 30% 0.8% starch solution, followed by absorption in the peanut extract for 24 hours. Two samples of traditional yogurt were made in the pilot plant at Tecnolat/ITAL: yogurt with 10% wet particles (WPY) and yogurt with 0.6% dry particles (DPY), with a view to similarity in terms of phenolic compound content. The yogurts were characterized in terms of microbiology (total lactic bacteria), centesimal composition, objective color (CieLab system), phenolic compounds (Folin Ciocateau) and antioxidant activity (DPPH). The results showed that the addition of wet or dry particles did not significantly alter the centesimal composition of the yogurts and did not compromise the existing lactic bacteria (1x109 CFU/g). WPY showed less color (Chroma) in the total mass than DPY. The content of phenolic compounds obtained was 178.29 mg/100g for WPY and 175.07 mg/100g for DPY, while the antioxidant capacity was 3.89 and 4.49 e mmol/g for WPY and DPY, respectively. The authors concluded that the addition of peanut extract to yogurt added phenolic content and color, without significantly altering the characteristics of the centesimal and microbiological composition, proving to be technically feasible and adding healthiness to the yogurt.