Functional Plant-Based Beverage Fortified with Hazelnut Cuticle Polyphenols: Antioxidant and Phenolic Content Characterization

What if the humble hazelnut skin, often discarded as waste, could be the secret ingredient for a healthier, eco-friendly plant-based milk? A new study shows it's not only possible, but deliciously effective.

In the quest for sustainable nutrition, scientists are turning to what we usually throw away. This study took hazelnut cuticles—the thin, papery skins—and transformed them into a powerful antioxidant boost for plant-based beverages. Using a green solvent called NADES (a mix of choline chloride and lactic acid), they efficiently extracted polyphenols like catechin, epicatechin, and quercetin derivatives, known for their health benefits.

The resulting extract was a powerhouse: a total phenolic content of 160.88 mg GAE/g and an antioxidant capacity (DPPH) of 5848.2 µmol TE/g. When added to a hazelnut-based drink, the phenolics showed remarkable bioaccessibility—89.7% survived simulated digestion, meaning they're readily available for your body to use.

But what about taste? The fortified beverage scored high in sensory tests, with an aftertaste rating of 3.61 out of 5, close to the reference milk's 3.94. This means you don't have to sacrifice flavor for function.

This research offers a win-win: reducing food waste while creating a nutritious, eco-friendly product that consumers actually enjoy. It's a small step for a hazelnut skin, but a giant leap for sustainable food innovation.

Key Points

• Hazelnut cuticle extract boosts antioxidant power in plant milk.
• NADES extraction yields high phenolic content and DPPH activity.
• Fortified beverage shows 89.7% bioaccessibility and good taste.