An overview of walnuts application as a plant-based

Area of Science:

• Food Science
• Nutritional Biochemistry
• Sustainable Agriculture

Background:

• Walnut residue, a byproduct of oil extraction, presents a significant waste management challenge.
• Developing value-added products from walnut residue promotes resource circularity and environmental sustainability.
• Plant-based proteins and peptides are gaining importance in food and health applications.

Purpose of the Study:

• To review and summarize global research on walnut-based products.
• To focus on preparation methods and biological activities of walnut protein and peptides.
• To provide a theoretical basis for further development of walnut-based food and health products.

Main Methods:

• Literature review of domestic and international research on walnut utilization.
• Analysis of enzymatic and fermentation methods for preparing walnut protein and peptides.
• Examination of the biological activities and applications of walnut-derived compounds.

Main Results:

• Walnut residue can be transformed into high-quality protein powder and peptides.
• Enzymatic and fermentation techniques are effective for processing walnut byproducts.
• Walnut protein and peptides exhibit significant nutritional and potential health benefits.

Conclusions:

• The valorization of walnut residue into protein-rich products offers a sustainable solution.
• Further research into walnut-based products can enhance resource utilization and economic value.
• This work provides guidance for developing innovative food and pharmaceutical health products, particularly in regions like Yunnan.