Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skin

Gaglio, Raimondo; Tesoriere, Luisa; Maggio, Antonella; Viola, Enrico; Attanzio, Alessandro; Frazzitta, Anna; Badalamenti, Natale; Bruno, Maurizio; Franciosi, Elena; Moschetti, Giancarlo; Sottile, Francesco; Settanni, Luca; Francesca, Nicola

doi:10.1016/j.ijfoodmicro.2023.110194

Cited by 13 publications

(19 citation statements)

References 82 publications

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“…Concerns may be linked to the presence of spoiling Bacilli, but also, and more severely, regarding pathogenic bacteria such as Bacillus cereus or Bacillus subtilis. Contaminations may come from the almond skins and resist the blanching, drying (54 • C), and grinding carried out as preliminary steps to obtain the skin powder to add to the bread [71]. Analogous results for bakery products were obtained by adding almond skins to waffles [73].…”

Section: Almond Skinmentioning

confidence: 99%

“…Figure 3.Almond by-products and innovative applications described in the literature for each fraction. Hull (animal feed[53][54][55], fortified food[56], molecules extraction[57][58][59][60], and materials[61]); shell (molecules extraction[58,62,63] and materials[64][65][66][67]); skin (molecules extraction[17,[68][69][70] and fortified food[71][72][73]); and oil cake (fortified food[74]). …”

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confidence: 99%

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Recent Innovations on the Reuse of Almond and Hazelnut By-Products: A Review

Ollani,

Peano,

Sottile

2024

Sustainability

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Nuts consumption has increased significantly in the last 10 years, especially driven by the stimulated awareness of their possible beneficial health effects. Increased nuts consumption is linked to an obvious accumulation of by-products and waste. With the view of the circular economy, the aim of this review is to analyse the recent and innovative approaches able to valorise the by-products derived from almonds and hazelnuts, two important nut products of the Italian scene, with historical and traditional importance. The most important solutions are concerned with reuse of almond hull, shell, skin, oil cake, and hazelnut shell; skin and oil cake are often considered waste or by-products. Many interesting implications in the feed and food sectors have been detected in the last ten years, aimed at designing innovative materials developed from by-products and extraction of bioactive molecules for different purposes. The perspective chosen to discuss the topic is related to the sustainability of these processes, in terms of both the environment and economy. The circular economy supports a zero-waste approach, which should not also be meant as a zero-cost process in terms of the level of technology that has been partially developed.

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Section: Almond Skinmentioning

confidence: 99%

mentioning

confidence: 99%

Recent Innovations on the Reuse of Almond and Hazelnut By-Products: A Review

Ollani,

Peano,

Sottile

2024

Sustainability

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“…Lactic acid bacteria (LAB) isolated from Sicilian sourdoughs and previously tested to produce semolina breads with the addition of by-product ingredients [37] were used to prepare a multiple-strain sourdough starter. The strains Lentilactobacillus diolivorans SD4, Fructilactobacillus sanfranciscensis SD22, Levilactobacillus brevis SD46, Lactiplantibacillus plantarum SD96, Weissella cibaria SD123, Lactiplantibacillus pentosus SD130, Leuconostoc citreum SD142, and Leuconostoc holzapfelii SD148, all belonging to the Culture Collection of the Agricultural Laboratory of the University of Palermo, Italy, were defrosted from −80 • C and cultivated in de Man-Rogosa-Sharpe medium modified as described by Lhomme et al [38] at 30 • C for 24 h.…”

Section: Bacterial Strainsmentioning

confidence: 99%

A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production

Viola,

Buzzanca,

Tinebra

et al. 2023

Foods

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In recent years, a main goal of research has been to exploit waste from agribusiness industries as new sources of bioactive components, with a view to establishing a circular economy. Non-compliant avocado fruits, as well as avocado seeds and peels, are examples of promising raw materials due to their high nutritional yield and antioxidant profiles. This study aimed to recycle avocado food waste and by-products through dehydration to produce functional bread. For this purpose, dehydrated avocado was reduced to powder form, and bread was prepared with different percentages of the powder (5% and 10%) and compared with a control bread prepared with only semolina. The avocado pulp and by-products did not alter organoleptically after dehydration, and the milling did not affect the products’ color and retained the avocado aroma. The firmness of the breads enriched with avocado powder increased due to the additional fat from the avocado, and alveolation decreased. The total phenolic content of the fortified breads was in the range of 2.408–2.656 mg GAE/g, and the antiradical activity was in the range of 35.75–38.235 mmol TEAC/100 g (p < 0.0001), depending on the percentage of fortification.

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“…This has been an essential criterion for serving consumers seeking better alternatives and health benefits [ 20 ]. The use of alternative flours in food products, such as bakery products, has been investigated to promote the replacement of commonly used refined flours, such as wheat flour, increasing nutritional value and compensating for the loss of nutrients from the processing refining [ [21] , [22] , [23] , [24] ].…”

Section: Introductionmentioning

confidence: 99%

Alternative flours from pulp melons (Cucumis melo L.): Seasonality influence on physical, chemical, technological parameters, and utilization in bakery product

Gurgel de Medeiros,

Almeida de Carvalho,

Silva Freitas

et al. 2024

Heliyon

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Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skin

Cited by 13 publications

References 82 publications

Recent Innovations on the Reuse of Almond and Hazelnut By-Products: A Review

Recent Innovations on the Reuse of Almond and Hazelnut By-Products: A Review

A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production

Alternative flours from pulp melons (Cucumis melo L.): Seasonality influence on physical, chemical, technological parameters, and utilization in bakery product

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