National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan.
Department of Food Engineering, University of Agriculture Faisalabad, Faisalabad, Pakistan.
Crit Rev Food Sci Nutr. 2024;64(10):3103-3121. doi: 10.1080/10408398.2022.2130158. Epub 2022 Oct 6.
Pistachio ( 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.
开心果（L.）在世界各地都有消费，其外壳通常被装在篮子里扔掉。同样，开心果加工过程中分离出的外壳也被当作废物丢弃。这些废物含有具有巨大工业和营养应用价值的功能性成分。本文综述了开心果壳（PS）和开心果壳（PH）中功能性成分和生物活性化合物的科学研究。还强调了具有功能活性的化合物的营养潜力，以及它们在各个行业（包括营养、医药和饲料行业）的潜在应用，以及有用产品的生物合成开发和废水处理。由 PS 和 PH 组成的开心果废物（PW）是各种生物活性化合物的丰富来源。PS 富含木质素、纤维素和半纤维素。PH 是碳水化合物（80.64 ± 0.98%）（包括葡萄糖、半乳糖、鼠李糖、阿拉伯糖、木糖、甘露糖、半乳糖醛酸）以及灰分（6.32 ± 0.26%）和蛋白质（1.80 ± 0.28%）的极好来源，同时含有少量脂肪（0.04 ± 0.005%）。由于其组成，PW 在许多营养保健品中都有益处，包括抗氧化、细胞保护、抗肥胖、抗糖尿病、抗黑色素生成、神经保护、抗癌、抗突变、抗炎和抗菌。这些废物在食品工业中有广泛的应用，例如油和肉类产品的生物保鲜、水果、蔬菜和蘑菇中酶促褐变的预防、功能性谷物和乳制品的开发、食品酶的生产、乳液的生产以及用于食品包装的可生物降解薄膜的制造。利用这些废物来开发和设计具有改善质量的新型功能性食品对食品工业和食品可持续性都很重要。
