date:Sep 10, 2018
included the encapsulated phenolic extract from peanut skins in a flavored coating for peanuts.
The researchers extracted the phenolic compounds from peanut skins and then encapsulated them in 10.5% (w/w) maltodextrin to reduce their bitter flavor. Then, they added the encapsulated phenolic extract at varying concentrations to honey roasted and chili lime-flavored coatings, which were applied to roasted peanuts. They evaluated the resulting total phenolic content and antioxidant potential of th