APPLICATION OF MICROPARTICLES CONTAINING BIOACTIVES FROM PEANUT RESIDUE IN YOGURT

Peanut skin extract, an industrial waste product, may have antioxidant properties. Studies show that the extract is rich in polyphenols 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 technique (Spray Dryer Buchi-B-290), with the aid of 5.6% maltodextrin (Morrex 1910-D10) – dry particles (DP) and ionic gelation (Encapsulator Buchi-B-390), for white particles with 70% BTM pectin solution 2% (CpKelco) and 30% starch solution 0.8%, followed by absorption in the peanut extract for 24hs – wet particles (WP). Two samples of traditional yogurt were made in pilot plant: 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. Traditional yogurt without particles was used as a control to compare the addition of phenolic compounds in yogurt. 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 WP or DP did not significantly alter the centesimal composition of the yogurts and did not compromise the development of lactic bacteria (1x10⁹CFU/g). WPY showed less color (Chroma) in the total mass than DPY. The content of phenolic compounds obtained was 178.29mg/100g for WPY and 175.07mg/100g for DPY, while the antioxidant capacity was 3.89mmol/g and 4.49mmol/g for WPY and DPY, respectively. The addition of WP was more suitable for products with higher moisture content, such as yogurts, than DP. The authors concluded that the addition of peanut extract to yogurt added phenolic content and color, without significantly altering the characteristics of centesimal and microbiological composition, proving to be technically feasible and adding healthiness to yogurt