Main characteristics of peanut skin and its role for the preservation of meat products |
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| Affiliation: | 1. Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900 Ourense, Spain;2. Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13635-900 Pirassununga, São Paulo, Brazil;3. Department of Food Science, Faculty of Food Engineering, University of Campinas, 80 Monteiro Lobato St., 13083-862 Campinas, São Paulo, Brazil;4. Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain;5. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain;1. Universidade de São Paulo (USP), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Avenida Duque de Caxias Norte, 225, CEP 13635-900 Pirassununga, São Paulo, Brazil;2. Universidade Federal do Oeste da Bahia (UFOB), Centro das Ciências Biológicas e da Saúde (CCBS), Rua Professor José Seabra de Lemos, 316, CEP 47808-021 Barreiras, Bahia, Brazil;3. Universidade de São Paulo (USP), Escola Superior de Agricultura Luiz de Queiroz (ESALQ), Avenida Pádua Dias, 11, CEP 13418-900 Piracicaba, São Paulo, Brazil;1. Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands;2. MAGNEFY (MAGNEtic Resonance Research FacilitY), Wageningen University, Wageningen, The Netherlands;1. Chandra Shekhar Azad University of Agriculture and Technology, Kanpur, 208002, India;2. Institute of Chemical Technology, Mumbai, 400019, India;3. ICAR - Central Sheep and Wool Research Institute, Avikanagar, 304501, India;1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China;2. Beijing Key Lab of Plant Resource Research and Development, School of Science, Beijing Technology and Business University, Beijing, 100048, China;3. Hubei Wuchang Experimental High School, Wuhan, 430070, China;4. Key Laboratory of Environment Correlative Food Science, Ministry of Education, Huazhong Agricultural University, Wuhan, 430070, China;1. Bioscience, Integrated Center for Sciences, Ehime University, Shitsukawa, Toon, Ehime, Japan;2. Ehime Institute of Industrial Technology, 2-5-48 Higashimura-minami, Imabari, Ehime, Japan;3. Research Institute for Environmental Management Technology, National Institute of Advanced Industrial Science and Technology (AIST), 16-1 Onogawa, Tsukuba, Ibaraki, Japan;1. United States Department of Agriculture-Agricultural Research Service, Market Quality and Handling Research Unit, Raleigh, NC 27695, United States;2. U.S. Food and Drug Administration, Center for Food Safety & Applied Nutrition, Immunobiology Branch, Laurel, MD 20708, United States |
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| Abstract: | BackgroundThe produced peanuts by-products are a huge challenge, but they are recognized to be a source of valuable nutrients, including natural antioxidants and antimicrobials. Antioxidants are considered as necessary ingredients in food to prevent oxidative reactions and their undesirable effects in food quality during processing and storage. However, the use of such compounds is regulated due to their harmful effects revealed by in vitro and in vivo studies. The use of natural antioxidants appears as an interesting alternative for food producers, particularly meat industries.Scope and approachPeanut skin (PS), a by-product of peanut processing in agro-industries, constitutes an under-explored source of natural antioxidants. Thus, this review was focused on both the reuse of peanuts by-products and societal health, reducing the use of synthetic antioxidants and antimicrobials.Key findings and conclusionsProanthocyanidins are the main compounds in PS that are associated with the antioxidant activity in vitro and its protective effect in meat products. Studies in recent literature strengthen the role of PS as a natural source of antioxidants wherein oxidative reactions involving mainly pigments, lipids and proteins are delayed. |
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| Keywords: | Proanthocyanidins Phenolic compounds Antimicrobial activity Flavonoids Anthocyanins Green extraction |
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