PROCESSING natural foods often have leftovers or waste materials, with some that can still be recycled or be decomposed for the garden.
On the other hand, skins of certain fruits and vegetables like apples, grapes or potatoes can eaten or extracted.
One study showed that peanut skins contain antioxidant phenolics.
Several studies have found that dark chocolate is much better than milk chocolate and many health experts agree that the higher contents of cacao in chocolate the better. That’s the reason why they preferred dark chocolate over milk chocolate.
Dark chocolate has high levels of phenolic compounds, but less popular (because they’re bitter in taste) and expensive.
Researchers discovered that mixing combine milk chocolate with peanut skins boost its antioxidant properties.
Food manufacturers often toss peanut skins after roast and processed the vegetable to make peanut butter. They toss aside the papery red skins that encase the legume inside its shell.
Thousands of tons of peanut skins are discarded each year, but since they contain 15 percent phenolic compounds by weight, they're a potential goldmine of antioxidant bioactivity. Not only do antioxidants provide anti-inflammatory health benefits, they also help keep food products from spoiling.
Researchers said phenolic compounds gives dark chocolate its bitterness, along with less fat and sugar compared to milk chocolate.
They are also exploring the extraction and incorporation of phenolic compounds from used coffee grounds, discarded tea leaves and other food scraps.
To create their antioxidant-boosted milk chocolate, they ground the skins into a powder, and extracted the phenolic compounds with 70 percent ethanol. The phenolic powder is then combined with maltodextrin, a common food additive, to make it easier to incorporate into the final milk chocolate product.
To make sure their new confection would pass gastronomic muster, the researchers created individual squares of chocolate with concentrations of phenolics ranging from 0.1 to 8.1 percent and had a trained sensory panel taste each one. The goal was to have the phenolic powder be undetectable in the flavor of the milk chocolate.
The taste-testers found that concentrations over 0.9 percent were detectable, but incorporating the phenolics at 0.8 percent resulted in a good compromise of a high level of bioactivity without sacrificing flavor or texture. In fact, more than half of the taste testers preferred the 0.8 percent phenolic milk chocolate over the milk chocolate without mixture. This sample had higher chemical antioxidant activity than most dark chocolates.
They also took considerations of allergy concerns in peanut. So they tested the phenolic powder made from the skins for presence of allergens, and while none were detected, they say that a product containing peanut skins should still be labeled as containing peanuts.