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.