
Study by INC Award winner outlines food, nutraceutical, and pharmaceutical applications
A recent review published in Food Chemistry presents a comprehensive overview of the upcycling of commercial nut byproducts. The first author of the study is Prof. Cesarettin Alasalvar, winner of the 2024 INC Excellence in Research Award.
The article outlines the various ways in which nut byproducts —namely husk/hull, hard shell, brown skin, defatted flour/meal/cake, pine cone, cashew nut shell liquid, cashew apple, walnut septum, and dreg/okara— can be upcycled for food, nutraceutical, and pharmaceutical applications. The authors describe the great potential of these practices to minimize waste and contribute to the circular economy by transforming byproducts into high-value resources. In addition, the article describes the unique functional properties of each byproduct and their potential to promote better health and well-being.
The researchers concluded that the recovery of byproducts and the formulation of novel products presents a valuable opportunity. Additionally, they express hope that their findings could spark interest among consumers and researchers to explore the potential of these underutilized byproducts.
Alasalvar, C., Huang, G., Bolling, B. W., Jantip, P. A., Pegg, R. B., Wong, X. K., Chang, S. K., Pelvan, E., de Camargo, A. C., Mandalari, G., Hossain, A., & Shahidi, F. (2024). Upcycling commercial nut byproducts for food, nutraceutical, and pharmaceutical applications: A comprehensive review. Food Chemistry, 467, 142222. Advance online publication.