The Health-Promoting Potential of Wafers Enriched with Almond Peel

Area of Science:

• Food Science
• Nutritional Biochemistry
• Bioactive Compounds

Background:

• Almond peel is a rich source of bioactive compounds.
• Functional foods can be developed by incorporating agro-industrial byproducts.
• Wafers offer a versatile matrix for food fortification.

Purpose of the Study:

• To evaluate the health-promoting potential of wafers enriched with almond peel.
• To analyze the impact of almond peel concentration on bioactive compound content and health properties.
• To assess antioxidant capacity, enzyme inhibition, and antiproliferative effects.

Main Methods:

• Wafers were prepared with 1-10% almond peel.
• Phenolic content, antioxidant capacity (DPPH, ABTS), and enzyme inhibition (LOX, COX, ACE, lipase) were measured.
• In vitro digestion (TRW) and antiproliferative assays on AGS and HT-29 cell lines were performed.

Main Results:

• Digested wafers with 10% almond peel (W10) exhibited the highest total phenolic, flavonoid, and phenolic acid content.
• W10 samples demonstrated superior antioxidant and enzyme inhibitory activities.
• Wafer hydrolysates showed modest antiproliferative effects on HT-29 cells at high concentrations.

Conclusions:

• Almond peel significantly enhances the health-promoting properties of wafers.
• Incorporating almond peel into wafers is a viable strategy for developing functional foods.
• Further research could explore in vivo efficacy and sensory acceptance.