Discover hidden value of almond by-products: Nutritional, sensory, technological and microbiological aspects

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY

Future Foods Pub Date : 2024-06-13 DOI:10.1016/j.fufo.2024.100398

Valentina Lacivita, Antonio Derossi, Rossella Caporizzi, Carmela Lamacchia, Barbara Speranza, Angela Guerrieri, Angela Racioppo, Maria Rosaria Corbo, Milena Sinigaglia, Carla Severini

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Abstract

The search for a sustainable food system represents a major scientific challenge, as the food products and especially the waste/residues generated, in the various stages of the food chain, continue to grow. Almonds are appreciated worldwide for their sensory, nutritional and functional properties, but also for their great versatility. The expanding market for almonds and almond products (almond oil, almond milk, almond butter etc.) has led to generation of tons of by-products along the processing chain (hull, shell, skin, blanched water etc.). Various scientific papers proved that almond by-products contain an interesting amount of bioactive compounds, thus increasing the scientific interest in their potential reuse. Almond by-products have been examined mainly for their phytochemical composition, for bioethanol production, and for animal feed. Therefore, this review seeks to complete the knowledge dedicated to the valorization of such by-products especially for the food sector, suggesting further applications for reformulating traditional food products or to develop the new ones.

Abstract Image

查看原文本刊更多论文

发现杏仁副产品的潜在价值：营养、感官、技术和微生物学方面。

随着食品，特别是食物链各个环节中产生的废物/残留物的不断增加，寻求可持续的食品系统成为一项重大的科学挑战。杏仁因其感官、营养和功能特性以及用途广泛而受到全世界的青睐。杏仁和杏仁产品（杏仁油、杏仁奶、杏仁酱等）市场的不断扩大，导致加工链上产生了数以吨计的副产品（壳、外壳、皮、焯水等）。多篇科学论文证明，杏仁副产品含有大量有趣的生物活性化合物，从而提高了科学界对其潜在再利用价值的兴趣。对杏仁副产品的研究主要涉及其植物化学成分、生物乙醇生产和动物饲料。因此，本综述旨在完善有关此类副产品价值化的知识，特别是在食品领域，建议进一步应用于传统食品的重新配制或新产品的开发。

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来源期刊

Future Foods Agricultural and Biological Sciences-Food Science

CiteScore

8.60

自引率

0.00%

发文量

审稿时长

15 weeks

期刊介绍： Future Foods is a specialized journal that is dedicated to tackling the challenges posed by climate change and the need for sustainability in the realm of food production. The journal recognizes the imperative to transform current food manufacturing and consumption practices to meet the dietary needs of a burgeoning global population while simultaneously curbing environmental degradation. The mission of Future Foods is to disseminate research that aligns with the goal of fostering the development of innovative technologies and alternative food sources to establish more sustainable food systems. The journal is committed to publishing high-quality, peer-reviewed articles that contribute to the advancement of sustainable food practices. Abstracting and indexing： Scopus Directory of Open Access Journals (DOAJ) Emerging Sources Citation Index (ESCI) SCImago Journal Rank (SJR) SNIP