Upcycling commercial nut byproducts for food, nutraceutical, and pharmaceutical applications: A comprehensive review
This article presents a comprehensive overview of upcycling commercial nut byproducts (such as Brazil nut, cashew, hazelnut, macadamia, peanut (also known as a legume), pecan, pine nut, pistachio, and walnut) for food, nutraceutical, and pharmaceutical applications. Upcycling nut byproducts, namely husk/hull, hard shell, brown skin, defatted flour/meal/cake, pine cone, cashew nut shell liquid, cashew apple, […]
Subcritical Water Extraction for Valorisation of Almond Skin from Almond Industrial Processing
Almond skin (AS) is an agro-industrial residue from almond processing that has a high potential for valorisation. In this study, subcritical water extraction (SWE) was applied at two temperatures (160 and 180 °C) to obtain phenolic-rich extracts (water-soluble fraction) and cellulose fibres (insoluble fraction) from AS. The extraction conditions affected the composition and properties of […]
Twist and lock: nutshell structures for high strength and energy absorption.
Nutshells achieve remarkable properties by optimizing structure and chemistry at different hierarchical levels. Probing nutshells from the cellular down to the nano- and molecular level by microchemical and nanomechanical imaging techniques reveals insights into nature's packing concepts. In walnut and pistachio shells, carbohydrate and lignin polymers assemble to form thick-walled puzzle cells, which interlock three-dimensionally […]
Pistachio Hull Extract as a Practical Strategy to Extend the Shelf Life of Raw Minced Beef: Chemometrics in Quality Evaluation.
The agricultural processing industry produces a notable quantity of by-products rich in bioactive compounds, which can be exploited for agri-food applications. From pistachio industrial processing, pistachio's hull is one of the major by-products. This work aimed to evaluate the potential of pistachio hull, as a potential source of natural antioxidant, to preserve the meat quality. […]
Almond (Prunus dulcis cv. Casteltermini) Skin Confectionery By-Products: New Opportunity for the Development of a Functional Blackberry (Rubus ulmifolius Schott) Jam.
This work proposes for the first time a model for reusing almond (Prunus dulcis cv. Casteltermini from Sicily, Southern Italy) skin to formulate a new functional blackberry (Rubus ulmifolius Schott) jam. For this purpose, blackberries were analysed fresh and as jam, traditionally prepared with a minimum fruit amount of 80%. Different percentages of almond skin […]
Almond By-Products: Valorization for Sustainability and Competitiveness of the Industry.
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. […]
Revalorization of Almond By-Products for the Design of Novel Functional Foods: An Updated Review.
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 […]
A Comparison of Rice Husks and Peanut Shells as Bedding Materials on Dairy Cows’ Preferences, Behaviour, and Health.
The provision and quality of bedding materials affect the behaviour, welfare, and health of dairy cows. The objective of this study was to evaluate the preference, behaviour, cleanliness, and physiological status of cows on three bedding materials, peanut shells, rice husks, and a combination of two-thirds peanut shells, one-third rice husk. In an initial experiment, […]
Synergistic effect of pistachio shell powder and nano-zerovalent copper for chromium remediation from aqueous solution.
Pistachio shell powder supported nano-zerovalent copper (ZVC@PS) material prepared by borohydride reduction was characterized using SEM, FTIR, XRD, TGA/DTA, BET, and XPS. SEM, XRD, and XPS revealed the nano-zerovalent copper to consist of a core-shell structure with CuO shell and Cu(0) core with a particle size of 40-100 nm and spherical morphology aggregated on PS […]
The adsorption properties of microporous activated carbon prepared from pistachio nut shell for low-concentration VOCs under low-medium temperatures.
The control of low-concentration VOCs in coal-fired flue gas is one of the research hotspots at present. In this work, K2CO3 and K2CO3-KCl were employed to activate the agricultural wastes (pistachio nut shell) to prepare activated carbon (AC), named PSAC-1 and PSAC-2, respectively. By testing the adsorption performance of the prepared AC and commercial activated carbon […]