Description

Abstract: Compounds beneficial to health, such as phenolics and antioxidant compounds have been identified in peanuts and peanut skins. These compounds reduce the risk of cardiovascular disease and cancer, among other health benefits. The concentration of functional compounds in peanut kernels can be enhanced by applying stresses to peanut kernels through ultraviolet light and ultrasound or combination of both treatments. The sensory properties of this ingredient need to be defined and its acceptability to consumers need to be maximized before peanut processors can use them in peanut products. Peanut skins are a by-product of the peanut processing industry with very low economic value. The increasing consciousness of consumers with regard to food additive safety necessitates the identification of alternative natural sources of food antioxidants to improve the quality of food. Extracts of peanut skins have tremendous potential benefit to the food industry as an alternative source of antioxidants in different food systems. This research aims to produce functional peanuts and peanut by-products containing increased levels of bioactive compounds and antioxidant capacities. Development of functional peanuts, and use by food manufacturers would increase the phytochemicals’ availability to consumers, maximize health benefits and increase peanut profitability. These products will create market opportunities for peanuts and increase the value of agricultural by-products such as peanut skins.