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Revalorization of almond by-products for the design of novel functional foods: An updated review

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Revalorization of almond by-products for the design of novel functional foods: An updated review

dc.contributor.author	Garcia-Perez, Pascual
dc.contributor.author	Xiao, Jianbo
dc.contributor.author	Munekata, Paulo E.S.
dc.contributor.author	Lorenzo, Jose M.
dc.contributor.author	Barba Orellana, Francisco José
dc.contributor.author	Riaz Rajoka, Muhammad Shahid
dc.contributor.author	Barros, Lillian
dc.contributor.author	Mascoloti Sprea, Rafael
dc.contributor.author	Amaral, Joana S.
dc.contributor.author	Prieto, Miguel A.
dc.contributor.author	Simal-Gandara, Jesús
dc.date.accessioned	2022-04-04T06:46:42Z
dc.date.available	2022-04-04T06:46:42Z
dc.date.issued	2021
dc.identifier.citation	Garcia-Perez, Pascual Xiao, Jianbo Munekata, Paulo E.S. Lorenzo, Jose M. Barba Orellana, Francisco José Riaz Rajoka, Muhammad Shahid Barros, Lillian Mascoloti Sprea, Rafael Amaral, Joana S. Prieto, Miguel A. Simal-Gandara, Jesús 2021 Revalorization of almond by-products for the design of novel functional foods: An updated review Foods 10(8) 1823 1 20
dc.identifier.uri	https://hdl.handle.net/10550/82132
dc.description.abstract	The search for waste minimization and the valorization of by-products are key to good management and improved sustainability in the food industry. The great production of almonds, based on their high nutritional value as food, especially almond kernels, generates tons of waste yearly. The remaining parts (skin, shell, hulls, etc.) are still little explored, even though they have been used as fuel by burning or as livestock feed. The interest in these by-products has been increasing, as they possess beneficial properties, caused by the presence of different bioactive compounds, and can be used as promising sources of new ingredients for the food, cosmetic and pharmaceutical industry. Additionally, the use of almond by-products is being increasingly applied for the fortification of already-existing food products, but there are some limitations, including the presence of allergens and mycotoxins that harden their applicability. This review focuses on the extraction technologies applied to the valorization of almond by-products for the development of new value-added products that would contribute to the reduction of environmental impact and an improvement in the sustainability and competitiveness of the almond industry.
dc.language.iso	eng
dc.relation.ispartof	Foods, 2021, vol. 10(8), num. 1823, p. 1-20
dc.subject	Nutrició
dc.title	Revalorization of almond by-products for the design of novel functional foods: An updated review
dc.type	journal article	es_ES
dc.date.updated	2022-04-04T06:46:43Z
dc.identifier.doi	10.3390/foods10081823
dc.identifier.idgrec	151118
dc.rights.accessRights	open access	es_ES