Valorization of peanut skin: source of extract with colorant and antioxidant potential for use in foods

My research project, developed during my master’s degree, was part of PBIS-NPOP (Problem-Oriented Research Center), which aims to develop an Integrated Biotechnological Platform of Healthy Ingredients (PBIS), dedicated to researching and obtaining healthier ingredients from national raw materials, strengthening the competitiveness of the Brazilian food industry. The research was included in the phenolics platform, focused on the use of agro-industrial residues for application as healthy ingredients. This study evaluated the technological and nutritional potential of peanut skin extract, aiming at its use as a natural colorant, aligned with the demands for sustainability and healthiness. Since it is part of a larger project, which involves partnerships with major food industries located in the State of São Paulo, it is under confidentiality. Therefore, I cannot attach the processed raw data tables, but only provide the metadata.

本研究项目为硕士在读期间开展，隶属于PBIS-NPOP（Problem-Oriented Research Center，面向问题研究中心）。该中心致力于搭建健康原料集成生物技术平台（Integrated Biotechnological Platform of Healthy Ingredients，PBIS），旨在从本国原生原料中研发并获取健康原料，以提升巴西食品工业的市场竞争力。本研究纳入该平台下的酚类物质研究分支，核心方向为利用农工业副产物开发健康原料。本研究对花生皮提取物的工艺与营养潜力进行了评估，旨在将其开发为天然着色剂，契合当前可持续发展与健康化的行业需求。由于本研究隶属于一项与圣保罗州多家头部食品企业开展合作的大型项目，目前处于保密阶段。因此无法提供处理后的原始数据表，仅能提供元数据。