Challenges and Benefits of Using Pecan Kernels, Derivatives, and Byproducts as Alternative Ingredients in Food Product Development
Mariana Morales‐de la Peña, L. M. Rábago-Panduro, Olga Martı́n-Belloso, Jorge Welti‐Chanes
Abstract
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.