Challenges and Benefits of Using Pecan Kernels, Derivatives, and Byproducts as Alternative Ingredients in Food Product Development

• Published in: Food reviews international Vol. 39; no. 5; pp. 2530 - 2542
• Main Authors: Morales-de la Peña, M., Rábago-Panduro, L.M., Martín-Belloso, O., Welti-Chanes, J.
• Format: Journal Article
• Language: English
• Published: Philadelphia Taylor & Francis 04-07-2023; Taylor & Francis Ltd
• Subjects: Byproducts; Food; Formulations; Functional foods & nutraceuticals; Inflammation; Ingredients; Kernels; pecan byproducts; pecan nut cake; Pecan nuts; pecan oil; Phenolic compounds; Phenols; Product development; Vegetable oils
• ISSN: 8755-9129; 1525-6103
• DOI: 10.1080/87559129.2021.1961269

Pecan kernels and oil are considered gourmet products with nutty flavor and functional properties, being important sources of phytochemicals associated with antioxidant, anti-inflammatory, and cardio-protective properties. Currently, their intake has augmented, leading to an increase of byproducts generation such as hard-shells, leaves, and pecan nut cake. These byproducts contain phenolic compounds, making them potential ingredients for functional foods development. However, their incorporation into food formulations represent a great challenge since their technological characteristics are still under study. Physico-chemical characteristics and health-related properties of pecan kernels and oil are highlighted, along with technological functionality of pecan byproducts for functional foods development.