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An appealing review of industrial and nutraceutical applications of pistachio waste.

Authors :
Hassan, Syed Ali
Abbas, Mueen
Zia, Sania
Maan, Abid Aslam
Khan, Muhammad Kashif Iqbal
Hassoun, Abdo
Shehzad, Aamir
Gattin, Richard
Aadil, Rana Muhammad
Source :
Critical Reviews in Food Science & Nutrition. 2024, Vol. 64 Issue 10, p3103-3121. 19p.
Publication Year :
2024

Abstract

Pistachio (Pistacia vera L.) is consumed in almost every part of the world enclosed in shells that are thrown out in baskets. Similarly, hulls separated from pistachio are discarded as waste in food processing industries. These waste materials contain functional constituents having immense industrial and nutraceutical applications. This review article summarizes the scientific investigations regarding the functional constituents and bioactive compounds in pistachio shells (PSs) and pistachio hulls (PHs). It also highlights the nutraceutical potential exhibited by functionally active compounds as well as their potential applications in various industries including nutraceutical, medicinal, and feed industries together with biosynthetic development of useful products and wastewater treatment. Pistachio waste (PW) comprising PS and PH is a rich source of various bioactive compounds. PS is full of lignin, cellulose, and hemicellulose. PH is an excellent source of carbohydrates (80.64 ± 0.98%) (including glucose, galactose, rhamnose, arabinose, xylose, mannose, galacturonic acid) as well as ash (6.32 ± 0.26%) and proteins (1.80 ± 0.28%) with small amounts of fats (0.04 ± 0.005%). Owing to its composition, PW can be beneficial in many nutraceuticals, including antioxidation, cytoprotection, anti-obesity, anti-diabetic, anti-melanogenesis, neuroprotection, anti-cancer, anti-mutagenesis, anti-inflammation, and anti-microbial. The waste materials have vast applications in the food industry, such as bio-preservation of oils and meat products, prevention of enzymatic browning in fruits, vegetables, and mushrooms, development of functional cereal and dairy products, production of food enzymes, emulsions, and manufacturing of biodegradable films for food packaging. The use of these waste products to develop and design novel functional foods with improved quality is important for both food industries and food sustainability. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
10408398
Volume :
64
Issue :
10
Database :
Academic Search Index
Journal :
Critical Reviews in Food Science & Nutrition
Publication Type :
Academic Journal
Accession number :
176395626
Full Text :
https://doi.org/10.1080/10408398.2022.2130158