Nut byproducts: An opportunity to decrease the environmental impact and produce functional ingredients Book in Scopus uri icon

abstract

  • Nuts, such as pecans, peanuts and almonds, are highly consumed worldwide as basic snacks or as main ingredients in different dishes and processed foods. Their high nutritional value, due to their content of proteins and fats, and characteristic taste, make them very attractive for consumers. However, their production results in the generation of different byproducts; mainly, shells, leaves, branches, skin, and cakes. Currently, most of these byproducts are used as cattle feed or incinerated, contributing in a negative way to the environmental impact. In these sense, researchers are looking for alternative ways to exploit them as funcional ingredients in the development of new proucts. Several studies report that nut byproducts posses an elevated concentration of essencital nutrients, such as amino acids, fatty acids, phenolic compounds and flavonoids, among others. As well, some of them have good technological funcionalities such as water and oil absorption. This chapter presents the most recent information related to the evaluation of pecan, peanut and almonds byproducts as funcional ingredients, their advantages, chalenges and opportunitines. © 2023 Nova Science Publishers, Inc. All rights reserved.

publication date

  • June 22, 2023