Upcycling commercial nut byproducts for food, nutraceutical, and pharmaceutical applications: A comprehensive review
Food Chemistry,
Journal Year:
2024,
Volume and Issue:
467, P. 142222 - 142222
Published: Nov. 26, 2024
Language: Английский
Almond By-Products: A Comprehensive Review of Composition, Bioactivities, and Influencing Factors
Foods,
Journal Year:
2025,
Volume and Issue:
14(6), P. 1042 - 1042
Published: March 19, 2025
One
of
today’s
major
environmental
and
economic
challenges
is
the
fight
against
both
agro-
industrial-waste.
Almond
production
industrial
processing
exemplifies
this
issue,
as
it
generates
tons
waste
by-products,
with
hulls
shells
accounting
for
about
70%
total
fruit’s
weight
while
skins
represent
6%
shelled
kernel.
Since
edible
kernel,
23%
fruit
weight,
holds
highest
commercial
value,
there
has
been
growing
interest
within
scientific
community
in
exploring
potential
these
by-products.
However,
almond
by-products
contain
a
wide
range
phytochemicals,
mainly
phenolic
compounds
(flavonoids
non-flavonoids),
triterpenoids,
great
antioxidant,
antimicrobial,
anti-inflammatory,
prebiotic
properties.
Although
are
being
explored
alternative
sources
textile,
pharmaceutical/cosmetic,
food
industries,
their
primary
use
remains
livestock
feed
or
bedding,
biofuel.
This
review
compiles
recent
data
on
by-products’
phytochemical
composition
bioactivities
aiming
to
support
sustainable
holistic
agricultural
practices.
Language: Английский
Efficient and source-independent preparation of amyloid fibrils from almond protein isolates and concentrates
Food Hydrocolloids,
Journal Year:
2025,
Volume and Issue:
unknown, P. 111281 - 111281
Published: Feb. 1, 2025
Language: Английский
Ultrasound-induced gelation of proteins in plant-based milk: Structural modifications, rheological properties and network formation mechanism
Food Hydrocolloids,
Journal Year:
2025,
Volume and Issue:
unknown, P. 111342 - 111342
Published: March 1, 2025
Language: Английский
Adaptable self-powered humidity sensor based on a highly permeable, hierarchically fibrous, and chaotically textured sustainable biowaste
Sustainable materials and technologies,
Journal Year:
2025,
Volume and Issue:
unknown, P. e01374 - e01374
Published: April 1, 2025
Language: Английский
Factors influencing the almond kernel breakage during shelling processes and the impact of water conditioning on kernel color and free acidity
LWT,
Journal Year:
2024,
Volume and Issue:
unknown, P. 117250 - 117250
Published: Dec. 1, 2024
Language: Английский
Tracking the Mandorla di Avola Almond Variety by Means of ICP Analysis
Federica Gulino,
No information about this author
Cassandra Siragusa,
No information about this author
Elisa Calà
No information about this author
et al.
Foods,
Journal Year:
2024,
Volume and Issue:
13(16), P. 2634 - 2634
Published: Aug. 22, 2024
The
Mandorla
di
Avola
is
recognized
all
over
the
world
as
one
of
best
almond
varieties.
It
cultivated
in
a
small
area
inside
provinces
Siracusa
and
Ragusa
(Sicily,
southern
Italy).
used
traditional
Sicilian
cuisine
for
both
salty
sweet
foods
course
artisan
pastry,
apart
from
being
consumed
fruit.
Due
to
its
extraordinary
organoleptic
beneficial
features,
frequently
counterfeit
with
varieties
lower
quality
coming
other
countries.
While
nutraceutical
features
have
been
studied,
possibility
authenticating
it
respect
has
not
explored.
In
this
work,
we
microelements
determined
ICP-OES
ICP-MS
chemical
descriptors
distinguish
samples
almonds
California
Spain,
which
are
usually
employed
substitutes
pastry.
Among
different
elements
determined,
Mn
P
were
found
be
authentication.
Language: Английский