Almond By-Products: A Comprehensive Review of Composition, Bioactivities, and Influencing Factors

Silva, Vânia; Oliveira, Ivo; Pereira, José Alberto; Gonçalves, Berta

Publication

Almond By-Products: A Comprehensive Review of Composition, Bioactivities, and Influencing Factors

2025Review

datacite.subject.fos	Ciências Agrárias::Agricultura, Silvicultura e Pescas
datacite.subject.sdg	15:Proteger a Vida Terrestre
dc.contributor.author	Silva, Vânia
dc.contributor.author	Oliveira, Ivo
dc.contributor.author	Pereira, José Alberto
dc.contributor.author	Gonçalves, Berta
dc.date.accessioned	2025-04-08T09:16:35Z
dc.date.available	2025-04-08T09:16:35Z
dc.date.issued	2025
dc.description.abstract	One of today’s major environmental and economic challenges is the fight against both agro- and industrial-waste. Almond production and industrial processing exemplifies this issue, as it generates tons of waste and by-products, with hulls and shells accounting for about 70% of the total fruit’s weight while skins represent about 6% of the shelled kernel. Since the edible kernel, about 23% of the total fruit weight, holds the highest commercial value, there has been growing interest within the scientific community in exploring the potential of these by-products. However, almond by-products contain a wide range of phytochemicals, mainly phenolic compounds (flavonoids and non-flavonoids), and triterpenoids, with great potential as antioxidant, antimicrobial, anti-inflammatory, and prebiotic properties. Although these by-products are being explored as alternative sources in the textile, pharmaceutical/cosmetic, and food industries, their primary use remains in livestock feed or bedding, or as biofuel. This review compiles recent scientific data on almond by-products’ phytochemical composition and bioactivities aiming to support sustainable and holistic agricultural practices.	eng
dc.description.sponsorship	Vânia Silva acknowledges the national funding by FCT—Portuguese Foundation for Science and Technology, through the individual research grant 2021.07453.BD.
dc.identifier.citation	Silva, Vânia; Oliveira, Ivo; Pereira, Jose Alberto; Gonçalves, Berta (2025). Almond By-Products: A Comprehensive Review of Composition, Bioactivities, and Influencing Factors. International Journal of Food Sciences and Nutrition. ISSN 2304-8158. 14:6, p. 1- 32
dc.identifier.doi	10.3390/foods14061042
dc.identifier.issn	2304-8158
dc.identifier.uri	http://hdl.handle.net/10198/34410
dc.language.iso	eng
dc.peerreviewed	yes
dc.publisher	MDPI
dc.relation	Valorisation challenges to almond by-products: their potential and probable uses.
dc.relation.ispartof	Foods
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/
dc.subject	Almond by-products
dc.subject	Bioaccessibility
dc.subject	Bioactive compounds
dc.subject	Circular economy
dc.subject	Sustainability
dc.title	Almond By-Products: A Comprehensive Review of Composition, Bioactivities, and Influencing Factors	eng
dc.type	review
dspace.entity.type	Publication
oaire.awardTitle	Valorisation challenges to almond by-products: their potential and probable uses.
oaire.awardURI	info:eu-repo/grantAgreement/FCT//2021.07453.BD/PT
oaire.citation.endPage	32
oaire.citation.issue	6
oaire.citation.startPage	1
oaire.citation.title	Foods
oaire.citation.volume	14
oaire.version	http://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyName	Pereira
person.givenName	José Alberto
person.identifier.ciencia-id	611F-80B2-A7C1
person.identifier.orcid	0000-0002-2260-0600
person.identifier.rid	L-6798-2014
person.identifier.scopus-author-id	57204366348
project.funder.identifier	http://doi.org/10.13039/501100001871
project.funder.name	Fundação para a Ciência e a Tecnologia
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relation.isAuthorOfPublication.latestForDiscovery	7932162e-a2da-4913-b00d-17babbe51857
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