Background

The produced peanuts by-products are a huge challenge, but it is recognized to be a source of valuable nutrients, including natural antioxidants and antimicrobials. Antioxidants are considered as necessary ingredients in food to prevent oxidative reactions and their undesirable effects in food quality during processing and storage. However, the use of such compounds is regulated due to their harmful effects revealed by in vitro and in vivo studies. The use of natural antioxidants appears as an interesting alternative for food producers, particularly meat industries.

Scope and approach

Peanut skin (PS), a by-product of peanut processing in agro-industries, constitutes an under-explored source of natural antioxidants. Thus, this review was focused on both the reuse of peanuts by-products and societal health, reducing the use of synthetic antioxidants and antimicrobials.

Key findings and conclusions

Proanthocyanidins are the main compounds in PS that are associated with the antioxidant activity in vitro and its protective effect in meat products. Studies in recent literature strengthen the role of PS as a natural source of antioxidants wherein oxidative reactions involving mainly pigments, lipids and proteins are delayed.

中文翻译：

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花生皮的主要特征及其在保存肉制品中的作用

背景

产生的花生副产品是一个巨大的挑战，但人们公认它是宝贵营养素的来源，包括天然抗氧化剂和抗菌剂。抗氧化剂被认为是食品中必需的成分，以防止在加工和存储过程中氧化反应及其对食品质量的不良影响。然而，由于体外和体内研究显示出它们的有害作用，因此调节了此类化合物的使用。对于食品生产商，特别是肉类行业，使用天然抗氧化剂似乎是一种有趣的替代方法。

范围和方法

花生皮（PS）是在农用工业中进行花生加工的副产品，构成了天然抗氧化剂的未开发来源。因此，本综述着重于花生副产品的再利用和社会健康，减少了合成抗氧化剂和抗菌剂的使用。

主要发现和结论

原花色素是PS中的主要化合物，与体外抗氧化活性及其在肉制品中的保护作用有关。最近的文献研究加强了PS作为抗氧化剂天然来源的作用，其中主要涉及色素，脂质和蛋白质的氧化反应被延迟。