Dados do Trabalho

Título

Enriched confections as potential option for peanut skin bioactive compounds delivery in regular diets

Introdução

Peanuts (Arachis hypogaea L.) are a legume consumed globally, with Brazil standing out as one of the main producers. However, despite this prominence, peanut skins, which are rich in phenolic compounds with antioxidant properties, are often discarded as waste during processing. This study focused on the extraction and evaluation of phenolic compounds from peanut skins for potential use in healthier food products, such as candies.

Material e Métodos

An ethanolic extract was prepared from peanut skins and used to enrich pectin and gelatin-based candies at different concentrations. The candies were assessed for control parameters: water activity, moisture content, total soluble solids, color, and texture. Subsequently, they underwent simulated gastrointestinal digestion, revealing significant variations in the total content of phenolic compounds, antioxidant capacity, and levels of reducing sugars compared to undigested candy.

Resultados e Discussão

In terms of control parameters, the addition of the extract mainly affected the color and texture of the candies. For pectin-based candies with extract, both before and after digestion, levels ranged from 4.351 to 1.300 mg GAE/g (1%) and from 7.957 to 2.582 mg GAE/g (2%). In the case of gelatin-based candies, levels varied from 3.893 to 1.010 mg GAE/g (1%) and from 7.220 to 2.177 mg GAE/g (2%) before and after digestion, respectively. Bioaccessibility was calculated, with pectin-based candies ranging from 29.88% to 32.46%, and gelatin-based candies ranging from 25.94% to 30.16%. A reduction in antioxidant capacity was observed after candy digestion, and total levels of reducing sugar were inversely associated with the presence of the extract. In summary, the presented results highlight the promising prospect of using phenolic compound extracts from peanut skins in gummy candy production.

Conclusão

In addition to providing a healthy alternative to consumers, this approach promotes sustainable development in agribusiness by encouraging the appreciation of local and readily available ingredients. The antioxidant capacity of these products not only strengthens their commercial viability but also promotes health, combining economic efficiency, environmental responsibility, and nutritional benefits.