Background. Nut skins are ones of the most common types of waste in the confectionery industry. They are rich in polyphenolic compounds, including phenolic acids, flavonoids and flavonols, which have a health-promoting effects. The study aimed to analyze the content of polyphenols and the antimicrobial properties of hazelnut seed skins and the possibility of using them to enrich the model snack with phenolic compounds.
Results and conclusion. The researched huzelnut skins contained a wide spectrum of polyphenolic compounds, in particular a high content of gallic acid, and also showed inhibitory properties  on the growth of the selected strains of pathogenic bacteria. Their addition may contribute to increasing food safety. It was found that the addition of seed skins did not adversely affect the sensory quality of the products to which they have been added and the consumer acceptance. Hazelnut seed skins can be used to enrich food with polyphenols.