ArticleJournal of the science of food and agriculture2026
Microencapsulation of bioactive compounds from peanut residues: stability study and application in yogurt.
Article in Journal of the science of food and agriculture, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
backgroundPeanut skin, a byproduct of peanut processing, is a rich source of phenolic compounds (520.65 mgGAE (100 g)
resultsSpray drying with maltodextrin and ionic gelation using pectin-starch microparticles crosslinked with calcium chloride were applied as stabilization strategies. Both methods achieved high encapsulation efficiency (90-95%) and similar phenolic concentrations, although wet ionic gelation microparticles presented a more intense reddish color. During storage, the microparticles effectively preserved phenolic compounds, antioxidant activity, and color stability. When incorporated into yogurt, phenolic content reached 18.87 mgGAE g
conclusionPeanut skin can be converted into a stable, value-added functional ingredient for yogurt. Both encapsulation techniques preserved the phenolic compounds and product quality during storage, representing a scalable and sustainable strategy to enhance the nutritional value of dairy products while reducing agro-industrial waste. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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