Recent Innovations on the Reuse of Almond and Hazelnut By-Products: A Review

Sustainability, Journal Year: 2024, Volume and Issue: 16(6), P. 2577 - 2577

Published: March 21, 2024

Nuts consumption has increased significantly in the last 10 years, especially driven by stimulated awareness of their possible beneficial health effects. Increased nuts is linked to an obvious accumulation by-products and waste. With view circular economy, aim this review analyse recent innovative approaches able valorise derived from almonds hazelnuts, two important nut products Italian scene, with historical traditional importance. The most solutions are concerned reuse almond hull, shell, skin, oil cake, hazelnut shell; skin cake often considered waste or by-products. Many interesting implications feed food sectors have been detected ten aimed at designing materials developed extraction bioactive molecules for different purposes. perspective chosen discuss topic related sustainability these processes, terms both environment economy. economy supports a zero-waste approach, which should not also be meant as zero-cost process level technology that partially developed.

Language: Английский

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Green Extraction of Antioxidants from Hazelnut By-products Using Microwave-Assisted Extraction, Ultrasound-Assisted Extraction, and Pressurized Liquid Extraction

Food and Bioprocess Technology, Journal Year: 2025, Volume and Issue: unknown

Published: Feb. 17, 2025

Abstract This study investigates the green extraction of antioxidants from hazelnut by-products (specifically meal and skin) using microwave-assisted (MAE), ultrasound-assisted (UAE), pressurized liquid (PLE). The process optimization was conducted via response surface methodology (RSM), with key operational parameters each process. extracts were characterized for their total antioxidant capacity (TAC), free radical scavenging (FRC), ABTS (ARC), phenolic content (TPC) spectrophotometric assays. Among methods, UAE most effective meal, achieving a TAC 53.1 µmol trolox (TR)/g, while MAE excelled skin 3.12 mmol TR/g. Phenolic profiling by HPLC–PDA revealed catechin, gallic acid, protocatechuic acid as predominant compounds. These three processes evaluated AGREE-Analytical greenness metric software. findings demonstrate potential sustainable sources natural antioxidants, implications food, nutraceutical, cosmetic applications. research underscores role advanced technologies in valorizing agricultural waste contributes to circular economy. Graphical

Language: Английский

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Handheld Near-Infrared Spectroscopy: State-of-the-Art Instrumentation and Applications in Material Identification, Food Authentication, and Environmental Investigations

Chemosensors, Journal Year: 2023, Volume and Issue: 11(5), P. 272 - 272

Published: May 2, 2023

This present review article considers the rapid development of miniaturized handheld near-infrared spectrometers over last decade and provides an overview current instrumental developments exemplary applications in fields material food control as well environmentally relevant investigations. Care is taken, however, not to fall into exaggerated sometimes unrealistic narrative some direct-to-consumer companies, which has raised expectations with full-bodied promises but harmed very valuable technology NIR spectroscopy, rather than promoting its further development. Special attention will also be paid possible that allow a clientele necessarily scientifically trained solve quality authentication problems this everyday life.

Language: Английский

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Analysis of the Energy Potential of Hazelnut Husk Depending on the Variety

Energies, Journal Year: 2024, Volume and Issue: 17(16), P. 3933 - 3933

Published: Aug. 8, 2024

Interest in bioenergy, particular the use of biomass, has increased significantly recent years due to increasing climate and economic concerns. As one key renewable energy sources, biomass plays an important role new framework. The aim this research was estimate mass woody husks check influence morphological features selected hazelnut varieties on parameters waste form husk. Technical elemental analyses were carried out four varieties: ‘Kataloński’, ‘Olbrzymi z Halle’, ‘Olga’, ‘Webba Cenny’, taking into account their weight, moisture content, heat combustion (HHV LHV), pollutant emission factors (CO, CO2, NOx, SO2, Dust). Research shown significant differences between terms potential emissions. Halle’ ‘Olga’ found have higher calorific values, making them more efficient. On other hand, ‘Kataloński’ Cenny’ showed lower dust NOx emissions, which is beneficial from environmental point view. analysis chemical composition allowed for identification relationships value indicators. conclusions conducted suggest that as raw material. selection appropriate variety crops should take both indicators, will allow optimization production processes promotion sustainable development.

Language: Английский

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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

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Bio-Recycling Hazelnut Shells to Improve Antioxidant Properties of Lentinus tigrinus Sporophore

Agriculture, Journal Year: 2025, Volume and Issue: 15(2), P. 178 - 178

Published: Jan. 15, 2025

Lentinus tigrinus is a wood-decay fungus known for its nutritional, culinary, and medicinal benefits. It contains bioactive compounds like polyphenols, terpenes, flavonoids that exhibit antioxidant, anti-microbial, anti-inflammatory effects. These natural antioxidants are increasingly recognized their potential to prevent oxidative damage linked aging chronic diseases. This study investigates the antioxidant activity of hydroalcoholic extracts obtained from L. sporophores cultivated on hazelnut shells (Lt1_HS), waste material rich in phenolic compounds, sawdust (Lt1_S). Bioactivity tests, including DPPH, TBARS, MTT, DCFH-DA assays, were performed assess extracts’ efficiency. The results showed all contained various primarily polyphenols. Notably, caffeoylquinic acids present HS Lt1_HS anti-peroxidant Biological analyses demonstrated extract has higher (IC50 0.77 ± 0.01 mg/mL) compared Lt1_S 1.36 reduces accumulation reactive oxygen species HaCaT cells by 80%. However, specific responsible these effects still unclear, further analysis will be conducted. Additionally, this promotes recycling as valuable substrate fungal cultivation, supporting sustainable management.

Language: Английский

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Characterization of Plant-Based Raw Materials Used in Meat Analog Manufacture

Foods, Journal Year: 2025, Volume and Issue: 14(3), P. 483 - 483

Published: Feb. 3, 2025

The purpose of this research was to investigate the characteristics different plant-based sources rich in protein, chickpea flour (CPF), hazelnut oil cake (HOC), soy protein isolate (SPI) and concentrate (SPC), pea (PPI) for their subsequent use manufacture meat analogs. were analyzed dry matter, ash, fat, starch, dietary fiber, water holding capacity, granulosity, color parameters (L*, a*, b*, C*, YI), antioxidant activity before after gastrointestinal vitro digestion, amino acid mineral compositions. highest matter content determined isolate. For content, maximum values obtained samples, from 52.80% 80.50%, followed by flour. water-holding capacity all plant directly influenced granulosity. results digestion also showed quite significant activity, which is due process hydrolysis denaturation tract. Major acids identified samples glutamic acid, leucine, arginine, phenylalanine, serine, valine, alanine, tyrosine minerals P, Na, Mg, Ca. Principal component analysis (PCA) used illustrate relationship between physicochemical characteristics, composition, materials.

Language: Английский

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Feeding lambs hazelnut skin and linseed decreases meat lipid oxidation during in vitro digestion

Food Chemistry, Journal Year: 2025, Volume and Issue: unknown, P. 144266 - 144266

Published: April 1, 2025

The present study aimed to evaluate the effect of inclusion in lamb diet hazelnut skin (H diet), extruded linseed (L or a combination thereof (HL diet) on oxidative stability cooked and vitro digested meat compared basal (C diet). A significant decrease 46.1 % 40.9 lipid hydroperoxides was attended after digestion from L H diets with respect C diet. Moreover, HL most effective decreasing TBA-RS value intestinal (23.3 Five different phenolic- four tocopherol-derived metabolites were identified whose amount greater supplemented diets. Furthermore, resulted higher endogenous antioxidants (carnosine reduced glutathione) raw meat.

Language: Английский

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Design approach for the sustainable synthesis of sulfonated biomass-derived hydrochars and pyrochars for the production of 5-(hydroxymethyl)furfural

Sustainable Chemistry and Pharmacy, Journal Year: 2023, Volume and Issue: 35, P. 101216 - 101216

Published: Aug. 2, 2023

The sustainable synthesis of carbon-based sulfonated acid catalysts from biomass is paramount importance the perspective sustainability. However, traditional pyrolysis method leads to low solid yields and poor carbon stability. A cascade here proposed, combining hydrothermal carbonization pyrolysis, produce a "high-quality" precursor, followed by its sulfonation increase pristine acidity. proposed multi-step preparation effective when each step optimized, primarily carbonization, which should be carefully optimized. chemometric approach was employed optimize hydrochar synthesis, using microcrystalline cellulose as starting feedstock. identified optimal reaction conditions were applied hazelnut shells, more complex but cheaper feedstock, obtained hydrochars pyrolyzed pyrochars. most promising chars tested heterogeneous in aqueous conversion fructose 5-(hydroxymethyl)furfural, platform chemical great industrial interest, obtaining maximum about 40 mol%. These results pave way for use such wastes efficient contributing ensure circular exploitation.

Language: Английский

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By-product hazelnut seed skin characteristics and properties in terms of use in food processing and human nutrition

Scientific Reports, Journal Year: 2024, Volume and Issue: 14(1)

Published: Aug. 13, 2024

The hazelnut seed skins (HSS) are by-products from roasting or blanching hazelnuts without direct second utilization. generation of HSS creates an economic and environmental problem. object the study was a comprehensive analysis properties for reuse HSS. Water extraction industrial applied (water with sonication 10 min at 90 ℃). extracts obtained were freeze-dried to facilitate future application. their analysed. Polyphenols, antioxidants, allergens, antimicrobial instrumental sensory examined. total polyphenol content in samples 37.8–44.0 mg gallic acid equivalent g−1. Gallic major phenolic compound. antioxidant capacity 198.9–250.6 VCEAC g−1 (vitamin C equivalent) according ABTS method 98.4–106.8 DPPH method. inhibited all tested strains pathogenic bacteria. Allergen reduced extracts. Instrumental showed differences between taste parameters odour profile samples. can be reused food production as bacteriostatic, additive sensory-creating factor due various chemical compounds corresponding odour.

Language: Английский

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