BACKGROUND: d.b.) with strong antioxidant capacity, but which remains underutilized. The direct incorporation of phenolic extracts into dairy products is challenging, due to their instability during processing and storage and possible interactions that may affect product quality. Encapsulation techniques can improve the stability and functionality of these bioactive compounds. This study evaluated peanut skin as a sustainable source of phenolics and compared two encapsulation methods - spray drying and ionic gelation - to stabilize its extract prior to incorporation into yogurt, with quality monitored over 42 days of storage. RESULTS: d.b. for wet particles. Antioxidant activity remained around 75%, while color variation was minimal (ΔE < 3.56). No significant changes were observed in acidity, proximate composition, or microbiological quality. CONCLUSION: Peanut skin can be converted into a stable, value-added functional ingredient for yogurt. Both encapsulation techniques preserved the phenolic compounds and product quality during storage, representing a scalable and sustainable strategy to enhance the nutritional value of dairy products while reducing agro-industrial waste. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Ribeiro et al. (Sun,) studied this question.