The Almond (<i>Prunus dulcis</i>): Chemical Properties, Utilization, and Valorization of Coproducts

Tomishima, Haruka; Luo, Kathleen K; Mitchell, Alyson E.

doi:10.1146/annurev-food-052720-111942

Cited by 21 publications

(18 citation statements)

References 125 publications

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“…Almond's chemical and physical composition has anti-depressant, antioxidant, memory-enhancing, and anti-aging effects [1,[5][6][7]. It can be consumed in the form of fresh fruits or processed products (i.e., processed milk and flour) [6,8]. Moreover, the fruit by-products (skin) can also be used for other purposes, such as the bio-preservation of food and pharmaceutical products [9].…”

Section: Introductionmentioning

confidence: 99%

Reviewing the Adverse Climate Change Impacts and Adaptation Measures on Almond Trees (Prunus dulcis)

et al. 2023

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Climate change is one of the most emergent environmental challenges, with rising global temperatures, changes in precipitation regimes, and an increased frequency and intensity of extreme weather events. Climate change impacts on the agrarian sector are being experienced across the world and are expected to be aggravated in the upcoming decades. Almond fruits are highly sought after due to their economic and nutritional interest, which contribute to their spread throughout the world. In 2021, the world almond production was approximately 3.9 × 106 t with upward of 4.9 × 103 t year−1. Despite being relatively drought- and heat-resistant, this species is also vulnerable to climate change, particularly its production, which is highly dependent on soil water content and air temperature. To address the challenges of climate change, farmers and other stakeholders in the almond industry are increasingly adopting a range of adaptation measures, such as implementing irrigation systems and planting more drought-tolerant almond varieties. This manuscript describes the impacts of climate change on almond cultivation, reviewing the most recent studies on the subject. Furthermore, a comprehensive analysis of possible adaptation strategies against the potentially negative impacts is carried out, which might be of relevance to almond producers and other stakeholders operating in this value chain.

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Section: Introductionmentioning

confidence: 99%

Reviewing the Adverse Climate Change Impacts and Adaptation Measures on Almond Trees (Prunus dulcis)

et al. 2023

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“…Almonds are taxonomically close to peaches. Almonds contain nutrients such as proteins, lipids, carbohydrates, and sugars (with sucrose representing 90% of the sugars found), minerals (potassium, calcium, magnesium, phosphorus, and manganese), tocopherols, and riboflavin (vitamin B2) [ 65 ].…”

Section: Bioactive Compoundsmentioning

confidence: 99%

Bioactive Compounds of Portuguese Fruits with PDO and PGI

Farinha,

Faustino,

Nunes

et al. 2023

Foods

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The European Union has established two designations, Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI), to guarantee the authenticity of products with valued specificities associated with the regions where they are produced. The valorization of these products, particularly fruits, not only preserves their natural origins but also promotes the cultivalion of specific regional fruit varieties. This contributes to the preservation of biodiversity and the development of innovative bio-based products in the regions of production. In recent years, substantial efforts have been made to characterize PDO and PGI fruits, particularly in relation to the presence of bioactive compounds with antioxidant and antimicrobial properties. Portugal, with its diverse range of climates and geographical characteristics, is home to numerous fruits with unique flavors, textures, and appearances, many of which are now recognized with PDO or PGI seals. This review compiles data from the production of Portuguese fruits with PDO designations, such as the ‘Maça Bravo de Esmolfe’ (apple) and ‘Pera Rocha do Oeste’ (pear), and PGI designations, such as ‘Citrinos do Algarve’ (citrus)and ‘Cereja da Cova da Beira’ (cherry), and summarizes studies focusing on the bioactive compounds present in these fruits. The presence of bioactive compounds is a significant aspect of nutritious food, associated with health benefits that consumers are increasingly aware of and value.

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“…Numerous studies have been conducted on the composition of almond kernels, revealing their high content of nutrients such as fatty acids, lipids, amino acids, proteins, carbohydrates, dietary fiber, and bioactive compounds such as phytosterols, polyphenols, minerals, and vitamins [ 6 , 7 ]. The total fat content ranges from 32% to 66% and it is mostly monounsaturated fat, providing them with remarkable oxidative stability [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Shelf Life and Functional Quality of Almond Bagasse Powders as Influenced by Dehydration and Storing Conditions

Duarte,

Betoret,

Betoret

2024

Foods

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Almond bagasse resulting after the production of almond-based drinks represents a promising by-product with potential for use as a functional ingredient. To facilitate its utilization, the stability of this material can be achieved through dehydration processes such as hot air drying or freeze-drying. Nevertheless, owing to its high fat content, almond bagasse is prone to lipid oxidation, which could result in undesirable quality. Therefore, the objective of this work was to assess the impact of dehydration (by hot air drying at 60 and 70 °C and by freeze-drying) and storage (at room temperature and in accelerated conditions) on the functional quality and stability of almond bagasse powder. Throughout the dehydration process, it was observed that antioxidant compounds were preserved without significant differences among dehydration treatments. These compounds increased over the storage period, especially in the samples treated with hot air. Regarding antiradical capacity, the hot-air-dried samples showed higher values than the freeze-dried ones, although in all cases, it increased during storage. For total phenols in samples air-dried at 70 °C, increases of more than 50% were observed. The acidity and peroxide index were increased in the extended storage period, although they did not reach critical values. Samples stored for 180 days showed peroxide values ranging from 10 to 12.8 meq O2/kg dry matter for samples stored at room temperature and from 14.7 to 23 meq O2/kg dry matter for samples subjected to accelerated storage.

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The Almond (Prunus dulcis): Chemical Properties, Utilization, and Valorization of Coproducts

Cited by 21 publications

References 125 publications

Reviewing the Adverse Climate Change Impacts and Adaptation Measures on Almond Trees (Prunus dulcis)

Reviewing the Adverse Climate Change Impacts and Adaptation Measures on Almond Trees (Prunus dulcis)

Bioactive Compounds of Portuguese Fruits with PDO and PGI

Shelf Life and Functional Quality of Almond Bagasse Powders as Influenced by Dehydration and Storing Conditions

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