Phenolic Fraction from Peanut (Arachis hypogaea L.) By-product: Innovative Extraction Techniques and New Encapsulation Trends for Its Valorization

Peanut skins, the humble by-product of a global snack, hide a treasure trove of bioactive compounds that could transform food and medicine. But how do we unlock their full potential?

Peanut skins are often discarded, yet they are packed with phenolic compounds, especially proanthocyanidins and procyanidins. These molecules have high nutritional and pharmaceutical value, making them attractive as functional ingredients. Traditionally, they are extracted using low-pressure methods, which are effective but not always efficient or environmentally friendly. That's where green high-pressure extraction comes in—a promising alternative that could turn this waste into a valuable resource.

This review highlights the benefits of these phenolic fractions, focusing on how encapsulation can improve their activity, bioavailability, and protection. By wrapping the delicate compounds in protective shells, we can ensure they survive digestion and reach their target in the body. The review also explores various applications in food and pharmaceutical industries, from antioxidant additives to therapeutic agents.

A particularly exciting idea is combining high-pressure green extraction with micro/nanoencapsulation, using wall materials derived from peanut processing itself. This biorefinery approach could create a closed-loop system, maximizing the value of every part of the peanut while enhancing the bioavailability of these underutilized compounds. It's a win-win for both industry and health.

Key Points

• Peanut skins are rich in proanthocyanidins/procyanidins.
• Green high-pressure extraction is a promising alternative.
• Encapsulation boosts bioavailability and protection.