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<p>Peanut skin, a by-product of peanut processing, is a source of phenolic compounds with antioxidant and anti-inflammatory properties. This means it has potential as a functional ingredient. Nevertheless, it is underutilized due to its low bioavailability and its limited stability under physiological conditions. This study assessed the bioactive properties of a peanut skin phenolic extract (PSE) and of its microencapsulated form, both in vitro and in vivo. The PSE, which was obtained using green solvents, had been previously characterized in terms of its composition. The microcapsules (MCs) were obtained by spray-drying, with whey protein concentrate (WPC) as the wall material. Neither the extract nor the MCs were toxic to HT-29 NF-ĸB-hrGFP cells. In fact, they had a cytoprotective effect, since they decreased superoxide dismutase activity against menadione-induced oxidative stress. The MCs were able to achieve this by means of a lower extract concentration than the pure PSE. On the other hand, in a model of induced acute colitis in BALB/c mice, treatment with the MCs modulated the immune response by decreasing the inflammatory profile. In short, the results show that the PSE studied here has significant antioxidant and anti-inflammatory effects, both in vitro and in vivo, and that its microencapsulation may enhance its bioactivity and thus facilitate its use as a functional ingredient in food products. These data may ultimately contribute to harnessing the potential of peanut skin extract, an industrial by-product, as a health-promoting functional ingredient in the larger context of sustainable production practices.</p>

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Functional evaluation of peanut skin phenolic extract and its microencapsulated form in oxidative stress and inflammation models

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年3月6日

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  • Antonella M. Centomo,
  • Ladislao I. Díaz Vergara,
  • Romina Levit,
  • Karen Perelmuter,
  • Romina M. Bodoira,
  • Alejandra de Moreno de LeBlanc,
  • Jean Guy LeBlanc,
  • Mariela Bollati-Fogolín,
  • Damián M. Maestri,
  • Mariana A. Montenegro,
  • Yanina E. Rossi

摘要

Peanut skin, a by-product of peanut processing, is a source of phenolic compounds with antioxidant and anti-inflammatory properties. This means it has potential as a functional ingredient. Nevertheless, it is underutilized due to its low bioavailability and its limited stability under physiological conditions. This study assessed the bioactive properties of a peanut skin phenolic extract (PSE) and of its microencapsulated form, both in vitro and in vivo. The PSE, which was obtained using green solvents, had been previously characterized in terms of its composition. The microcapsules (MCs) were obtained by spray-drying, with whey protein concentrate (WPC) as the wall material. Neither the extract nor the MCs were toxic to HT-29 NF-ĸB-hrGFP cells. In fact, they had a cytoprotective effect, since they decreased superoxide dismutase activity against menadione-induced oxidative stress. The MCs were able to achieve this by means of a lower extract concentration than the pure PSE. On the other hand, in a model of induced acute colitis in BALB/c mice, treatment with the MCs modulated the immune response by decreasing the inflammatory profile. In short, the results show that the PSE studied here has significant antioxidant and anti-inflammatory effects, both in vitro and in vivo, and that its microencapsulation may enhance its bioactivity and thus facilitate its use as a functional ingredient in food products. These data may ultimately contribute to harnessing the potential of peanut skin extract, an industrial by-product, as a health-promoting functional ingredient in the larger context of sustainable production practices.