Application of Proanthocyanidins from Peanut Skins as a Natural Yeast Inhibitory Agent

Abstract

There is a growing consumer demand for "fresh like" products containing reduced amounts of chemical preservatives without compromising food safety and quality. Therefore, the goal of this study was to determine if an extract of peanut skins containing flavonoid rich compounds could function as a natural antimicrobial in a model beverage system. Proteins were removed through the process of producing the peanut skin extract, thus it is unlikely to contain peanut allergens. The antimicrobial compounds mentioned in this study were successfully integrated into a model beverage system, and were found to have antimicrobial effect. However, the incorporation of these compounds would likely lead to negative sensory attributes at the concentration needed to achieve an appreciable antimicrobial effect alone.

Fortification of Cookies with Peanut Skins: Effects on the Composition, Polyphenols, Antioxidant Properties, and Sensory Quality

“…The mixture was kept in the dark at room temperature (23°C) for 10 min, after which it was injected onto the capillary tubing that guides the sample through the sample cavity of a Bruker e-scan EPR spectrophotometer (Bruker E-Scan, Bruker Biospin Co., Billercia, MA, USA). The spectrum was recorded with the following parameters: 5.02 × 10 2 receiver gain, 1 where EPR control is the signal intensity of DPPH radical + methanol and EPR sample is the signal intensity of DPPH radical + phenolic extract or catechin. The results were expressed as catechin equivalents per gram dry weight of cookies.…”

Structure and Antioxidant Activities of Proanthocyanidins from Elephant Apple (Dillenia indica Linn.)

“…Proanthocyanidins are a class of flavan‐3‐ol oligomers and polymers widely found in plant kingdom and exist in many foods and agro‐byproducts (Wallace and Giusti ; Arimboor and Arumughan , ; Travaglia and others ; Sarnoski and others ; Kruger and others ; Granato and others ). Both structural complexity and bioactive diversity coexist for proanthocyanidins.…”

Structural Elucidation and Antioxidant Activities of Proanthocyanidins from Chinese Bayberry (Myrica rubra Sieb. et Zucc.) Leaves

“…PAs are used for treating periodontal diseases [7]. They have also been reported to demonstrate antioxidant [8], antimicrobial [9], [10], anti-diabetic [11], anti-angiogenic [12], anticarcinogenic [13], anti-inflammatory [14] and antimelanogenic [14] activities.…”