{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,26]],"date-time":"2026-03-26T07:29:10Z","timestamp":1774510150420,"version":"3.50.1"},"reference-count":15,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2026,3,24]],"date-time":"2026-03-24T00:00:00Z","timestamp":1774310400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100019644","name":"Ministry of Agriculture of the Republic of Kazakhstan","doi-asserted-by":"crossref","award":["BR22883587"],"award-info":[{"award-number":["BR22883587"]}],"id":[{"id":"10.13039\/100019644","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>The aim of this study was to optimize the parameters of ultrasonic extraction of polyphenolic compounds from peanut shells and to evaluate the feasibility of using the obtained extract in the development of functional yogurt. The extraction factors considered were the ethanol concentration, particle size of peanut shells, and extraction time. Process optimization was performed using response surface methodology based on a second-order central composite design. Extraction yield and total polyphenol content were selected as the optimization criteria. The optimal ultrasonic extraction conditions were determined as an ethanol concentration of approximately 70% ethanol, 300 \u03bcm particle size, and 53 min. Under these conditions, the predicted extraction yield was 9.05% and the total polyphenol content reached 95.15 mg GAE\/g of dry extract. The extract obtained under the optimal conditions was used to fortify yogurt at concentrations of 0.25%, 0.5%, and 0.75%. Physicochemical analysis showed that the addition of peanut shell polyphenol extract increased the water-holding capacity and reduced syneresis of yogurt during storage compared with the control sample. Changes in pH and titratable acidity remained within the typical ranges for fermented dairy products. The results confirm the potential of peanut shells as a promising source of polyphenolic compounds and demonstrate the feasibility of using the optimized extract in the development of functional fermented dairy products.<\/jats:p>","DOI":"10.3390\/molecules31071066","type":"journal-article","created":{"date-parts":[[2026,3,24]],"date-time":"2026-03-24T12:58:59Z","timestamp":1774357139000},"page":"1066","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Optimization of Ultrasonic Extraction Parameters for Polyphenolic-Rich Extract from Peanut Shells and Its Application in Functional Yogurt"],"prefix":"10.3390","volume":"31","author":[{"given":"Tamara","family":"Tultabayeva","sequence":"first","affiliation":[{"name":"University of California, 1 Shields Ave, Davis, CA 95616, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Umyt","family":"Zhumanova","sequence":"additional","affiliation":[{"name":"S. Seifullin Kazakh Agrotechnical Research University, Astana 010011, Kazakhstan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Bakhtiyar","family":"Tultabayev","sequence":"additional","affiliation":[{"name":"S. Seifullin Kazakh Agrotechnical Research University, Astana 010011, Kazakhstan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Aruzhan","family":"Shoman","sequence":"additional","affiliation":[{"name":"Agro Tech Scientific and Innovation Center, Astana IT University, Astana 010000, Kazakhstan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Assem","family":"Sagandyk","sequence":"additional","affiliation":[{"name":"S. Seifullin Kazakh Agrotechnical Research University, Astana 010011, Kazakhstan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Aknur","family":"Muldasheva","sequence":"additional","affiliation":[{"name":"S. Seifullin Kazakh Agrotechnical Research University, Astana 010011, Kazakhstan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Daulet","family":"Aiken","sequence":"additional","affiliation":[{"name":"University of California, 1 Shields Ave, Davis, CA 95616, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Nuray","family":"Battalova","sequence":"additional","affiliation":[{"name":"S. Seifullin Kazakh Agrotechnical Research University, Astana 010011, Kazakhstan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8552-5425","authenticated-orcid":false,"given":"Mukhtar","family":"Tultabayev","sequence":"additional","affiliation":[{"name":"Department of Technology and Standardization, K. Kulazhanov Kazakh University of Technology and Business, Astana 010000, Kazakhstan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0540-1685","authenticated-orcid":false,"given":"Nurtore","family":"Akzhanov","sequence":"additional","affiliation":[{"name":"Eurasian National University Named After L.N. Gumilyov, Astana 010000, Kazakhstan"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2026,3,24]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"3409","DOI":"10.1007\/s10311-021-01217-8","article-title":"Techniques and modeling of polyphenol extraction from food: A review","volume":"19","author":"Sridhar","year":"2021","journal-title":"Environ. Chem. 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Sci., 10.","DOI":"10.3390\/app10238546"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"341","DOI":"10.1080\/10408398.2018.1538101","article-title":"A comprehensive review of the value-added uses of peanut (Arachis hypogaea) skins and by-products","volume":"60","author":"Toomer","year":"2020","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"2051","DOI":"10.1007\/s12161-021-02024-1","article-title":"Application of phenolic extraction strategies and evaluation of the antioxidant activity of peanut skins as an agricultural by-product for food industry","volume":"14","author":"Kumar","year":"2021","journal-title":"Food Anal. Methods"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"726","DOI":"10.1007\/s11947-022-02901-5","article-title":"Phenolic Fraction from Peanut (Arachis hypogaea L.) 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Sci."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"126298","DOI":"10.1016\/j.foodchem.2020.126298","article-title":"Ohmic heating polyphenolic extracts from vine pruning residue with enhanced biological activity","volume":"316","author":"Jesus","year":"2020","journal-title":"Food Chem."}],"container-title":["Molecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1420-3049\/31\/7\/1066\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,3,26]],"date-time":"2026-03-26T05:25:08Z","timestamp":1774502708000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1420-3049\/31\/7\/1066"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,3,24]]},"references-count":15,"journal-issue":{"issue":"7","published-online":{"date-parts":[[2026,4]]}},"alternative-id":["molecules31071066"],"URL":"https:\/\/doi.org\/10.3390\/molecules31071066","relation":{},"ISSN":["1420-3049"],"issn-type":[{"value":"1420-3049","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,3,24]]}}}