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Almond By-Products: Valorization for sustainability and competitiveness of the industry

2021Artigo científico Acesso aberto
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datacite.subject.fosEngenharia e Tecnologia::Biotecnologia Industrial
datacite.subject.fosEngenharia e Tecnologia::Engenharia Química
datacite.subject.sdg09:Indústria, Inovação e Infraestruturas
datacite.subject.sdg12:Produção e Consumo Sustentáveis
dc.contributor.authorBarral Martínez, Marta
dc.contributor.authorFraga-Corral, Maria
dc.contributor.authorGarcia-Perez, Pascual
dc.contributor.authorSimal-Gandara, Jesus
dc.contributor.authorPrieto, Miguel A.
dc.date.accessioned2026-06-08T13:48:11Z
dc.date.available2026-06-08T13:48:11Z
dc.date.issued2021
dc.description.abstractThe 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.eng
dc.description.sponsorshipThe program Grupos de Referencia Competitiva (GRUPO AA1-GRC 2018) that supports the work of M.B.-M. The authors are grateful to Ibero-American Program on Science and Technology (CYTED—AQUA-CIBUS, P317RT0003) and to the Bio Based Industries Joint Undertaking (JU) under grant agreement no. 888003 UP4HEALTH Project (H2020-BBI-JTI-2019) that supports the work of P.G.-P. The JU receives support from the European Union’s Horizon 2020 research and innovation program and the Bio Based Industries Consortium. The project SYSTEMIC Knowledge Hub on Nutrition and Food Security has received funding from national research funding parties in Belgium (FWO), France (INRA), Germany (BLE), Italy (MIPAAF), Latvia (IZM), Norway (RCN), Portugal (FCT), and Spain (AEI) in a joint action of JPI HDHL, JPI-OCEANS, and FACCE-JPI, launched in 2019 under the ERA-NET ERA-HDHL (no. 696295). We would like to thank MICINN for supporting the Ramón y Cajal’s grant for M.A. Prieto (RYC-2017-22891), and Xunta de Galicia for supporting the program EXCELENCIA ED431F 2020/12, the post-doctoral grant of M. Fraga-Corral (ED481B-2019/096).
dc.identifier.citationBarral Martínez, Marta; Fraga-Corral, Maria; Garcia-Perez, Pascual; Simal-Gandara, Jesus; Prieto, Miguel A. (2021). Almond By-Products: Valorization for sustainability and competitiveness of the industry. Foods. ISSN 2304-8158.10:8, p. 1-22
dc.identifier.doi10.3390/foods10081793
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/36848
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relationSustainable and cost-effective production process for the upcycling of olive, grape and nut by-products into 4 natural and healthy ingredients for nutraceutical and cosmetic applications
dc.relationERA-NET Biomarkers for Nutrition and Health implementing the JPI HDHL objectives
dc.relation.ispartofFoods
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectPrunusdulcis
dc.subjectAlmond skins
dc.subjectAlmond hulls
dc.subjectAlmond shells
dc.subjectAlmond blanch water
dc.subjectBioactive compounds
dc.subjectBioactivities
dc.subjectAgri-waste management
dc.titleAlmond By-Products: Valorization for sustainability and competitiveness of the industryeng
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumber888003
oaire.awardNumber696295
oaire.awardTitleSustainable and cost-effective production process for the upcycling of olive, grape and nut by-products into 4 natural and healthy ingredients for nutraceutical and cosmetic applications
oaire.awardTitleERA-NET Biomarkers for Nutrition and Health implementing the JPI HDHL objectives
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/888003/EU
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/696295/EU
oaire.citation.endPage22
oaire.citation.issue8
oaire.citation.startPage1
oaire.citation.titleFoods
oaire.citation.volume10
oaire.fundingStreamH2020
oaire.fundingStreamH2020
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameFraga-Corral
person.familyNamePrieto
person.givenNameMaria
person.givenNameMiguel A.
person.identifier1054547
person.identifier107688
person.identifier.ciencia-id1616-98AD-4546
person.identifier.ciencia-id221E-1E00-AB74
person.identifier.orcid0000-0002-5663-9239
person.identifier.orcid0000-0002-3513-0054
person.identifier.ridG-7335-2017
person.identifier.ridG-4516-2011
person.identifier.scopus-author-id56346469200
person.identifier.scopus-author-id35937495700
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.nameEuropean Commission
project.funder.nameEuropean Commission
relation.isAuthorOfPublication446f0a90-be7c-4111-9949-42475fda0e6a
relation.isAuthorOfPublication13260615-fd28-4b8b-9dd4-8a8466007579
relation.isAuthorOfPublication.latestForDiscovery446f0a90-be7c-4111-9949-42475fda0e6a
relation.isProjectOfPublication9980c0d6-0317-49a0-a44d-b8aedf2294a5
relation.isProjectOfPublication160ee2e3-b63a-4185-ac5d-5deb7281fef2
relation.isProjectOfPublication.latestForDiscovery9980c0d6-0317-49a0-a44d-b8aedf2294a5

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