The researchers extracted the phenolic compounds from peanut skins and then encapsulated them in 10.5% (w/w) maltodextrin to reduce their bitter flavor. Then, they added the encapsulated phenolic extract at varying concentrations to honey roasted and chili lime-flavored coatings, which were applied to roasted peanuts. They evaluated the resulting total phenolic content and antioxidant potential of the coated peanuts.
The researchers found that the best sensory threshold for the peanut skin extract in the honey roasted and chili lime coating was 12.8% (w/w) and 16.6% (w/w), respectively. The total phenolic content and antioxidant capacity for both the honey roasted and chili lime coated peanuts at their threshold was found to be significantly higher than control peanuts that did not contain peanut skins in the coating. The researchers concluded that the increased antioxidant activity and unaltered flavor profile at the sensory threshold levels of peanut skins demonstrated their potential as a functional food ingredient.
Source：www.ift.org
