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Valorisation of hazelnut by-products: current applications and future potential
Fatma Duygu Ceylan1, Nabil Adrar1, Bradley W Bolling2
1Faculty of Chemical & Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Maslak, Turkey.
Biotechnology & Genetic Engineering Reviews
|December 28, 2022
Summary
Hazelnut by-products like shells, skins, and meal are rich in valuable bioactive compounds. Valorising these resources offers significant potential for food, pharmaceutical, and cosmetic applications, reducing waste.
Area of Science:
- Food Science
- Nutritional Science
- Biotechnology
Background:
- Hazelnut processing yields by-products: shell, skin, and meal.
- These by-products are rich in bioactive compounds, proteins, lipids, and fibers.
- Current use is limited to animal feed and low-value heat sources.
Purpose of the Study:
- To review the valorisation of hazelnut by-products.
- To highlight their chemical composition and potential applications.
- To inspire novel uses for these underutilized resources.
Main Methods:
- Literature review of scientific knowledge on hazelnut by-products.
- Analysis of chemical composition data.
- Exploration of current and potential valorisation strategies.
Main Results:
- Hazelnut by-products contain significant amounts of bioactive compounds, dietary fiber, and healthy fats.
- Valorisation can lead to high-value ingredients for food, pharmaceutical, and cosmetic industries.
- Potential applications include bioactive extracts, functional food ingredients, and cosmetic actives.
Conclusions:
- Hazelnut by-products represent a valuable, underutilized natural resource.
- Further research and development can unlock their full potential.
- Valorisation aligns with sustainable practices and circular economy principles.
