Almond By-Products: Valorization for Sustainability and Competitiveness of the Industry

被引：62

作者：

Barral-Martinez, Marta ^{[1
]}

Fraga-Corral, Maria ^{[1
,2
]}

Garcia-Perez, Pascual ^{[1
]}

Simal-Gandara, Jesus ^{[1
]}

Prieto, Miguel A. ^{[1
,2
]}

机构：

[1] Univ Vigo, Nutr & Bromatol Grp, Analyt & Food Chem Dept, Fac Food Sci & Technol, Ourense Campus, E-32004 Orense, Spain

[2] Inst Politecn Braganca, Ctr Invest Montanha CIMO, Campus Santa Apolonia, P-5300253 Braganca, Portugal

来源：

FOODS | 2021年 / 10卷 / 08期

基金：

欧盟地平线“2020”;

关键词：

Prunus dulcis; almond skins; almond hulls; almond shells; almond blanch water; bioactive compounds; bioactivities; agri-waste management; PRUNUS-DULCIS; IN-VITRO; FATTY-ACID; TRIACYLGLYCEROL COMPOSITION; BIOLOGICAL-PROPERTIES; ANTIOXIDANT ACTIVITY; PHENOLIC-COMPOUNDS; ACTIVATED CARBON; AMYGDALUS; CALIFORNIA;

D O I：

10.3390/foods10081793

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The search for waste minimization and the valorization of by-products are key practices for good management and improved sustainability in the food industry. The production of almonds generates a large amount of waste, most of which is not used. Until now, almonds have been used for their high nutritional value as food, especially almond meat. The other remaining parts (skin, shell, hulls, etc.) are still little explored, even though they have been used as fuel by burning or as livestock feed. However, interest in these by-products has been increasing as they possess beneficial properties (caused mainly by polyphenols and unsaturated fatty acids) and can be used as new ingredients for the food, cosmetic, and pharmaceutical industries. Therefore, it is important to explore almond's valorization of by-products for the development of new added-value products that would contribute to the reduction of environmental impact and an improvement in the sustainability and competitiveness of the almond industry.

引用

页数：22

共 99 条

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