Potential Valorization of Hazelnut Shells through Extraction, Purification and Structural Characterization of Prebiotic Compounds: A Critical Review

The Influence of Hazelnut Milk Fortification on Quality Attributes of Probiotic Yogurt

This study evaluated probiotic yogurt fortified with varying proportions of hazelnut milk (10%, 20%, 30%, 40%, and 50%) for its physicochemical, textural, microbiological, and bioactive properties during refrigerated storage. The incorporation of hazelnut milk and the storage duration significantly influenced the overall quality attributes of yogurt. Increasing the proportion of hazelnut milk from 0% to 50% significantly influenced pH levels (rising from 4.22 to 5.16), likely due to the reduced buffering capacity of plant-based milk. Yogurt samples produced with 50% hazelnut milk exhibited the highest dry matter (15.22%), protein content (4.11%), and total phenolic content, along with the strongest DPPH radical scavenging activity. Total phenolic content ranged from 30.12 to 155.29 mg/L, while antioxidant activity increased from 7.27% to 46.59% with higher hazelnut milk concentrations, indicating enhanced bioactive properties. Microbiological analysis revealed improved probiotic viability at higher hazelnut milk levels (30%-50%), with total lactic acid bacteria counts increasing from 7.38 to 8.58 log CFU/g during storage. Microstructural analysis showed that increased hazelnut milk content resulted in a more homogeneous and smoother protein network. The values for hardness (from 0.43 to 1.01), consistency (from 4.22 to 10.63), internal stickiness (from -0.10 to -0.46), and viscosity (from -0.03 to -0.51) of the yogurt samples changed significantly depending on the proportion of hazelnut milk. Textural parameters-including hardness (0.43-1.01), consistency (4.22-10.63), internal stickiness (-0.10 to -0.46), and viscosity index (-0.03 to -0.51)-also varied significantly with hazelnut milk addition, indicating firmer, thicker, and less adhesive yogurts with modified flow properties. Among all formulations, the 50% hazelnut milk-enriched sample demonstrated the most favorable overall quality. These findings suggest that hazelnut milk fortification can effectively improve the functional, structural, and microbiological quality of probiotic yogurt, although its high pH and lower acidity levels may influence fermentation dynamics and shelf stability.

Clarification of morphological traits of unexplored 'Mortarella' and 'Camponica' hazelnut cvs. From the Campania region of Italy, to enhance their shell polyphenol diversity

European hazelnuts are widely cultivated as raw materials in the food industry. Processing produces several non-value-added byproducts, e.g. pericarp and episperm. Herein, the 'Camponica' and 'Mortarella' cultivars were characterised using International Union for the Protection of New Varieties of Plants guidelines. The in-depth analysis of the chemical profiles of different particle size sieved fractions from hazelnut outer pericarps was performed following ultrasound-assisted extraction and ultra-high-performance liquid chromatography-high-resolution mass spectrometry (UHPLC-HRMS). Total phenolic, flavonoid, and tannin contents were evaluated, as well as their radical scavenging capacity using 2,2-diphenyl-1-picrylhydrazyl and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid assays. The outer shell extracts mainly contained ellagic acid derivatives, giffonins, and flavonol glycosides. The inner pericarp and episperm differed for their exclusive epicatechin, catechin, and proanthocyanidin dimer content. The novel data provide new insights into the differences in the chemical compositions of byproducts of these hazelnut cultivars, which will be valuable for nutraceutical, cosmetic, and functional food valorisation applications.

Walnut Shell Pretreatment in Regard to Its Combustion Properties

Shortages in the energy market for traditional fuels, rising prices, and the requirements placed on member states by the European Union to reduce greenhouse gas (GHG) emissions are resulting in an increased interest in alternative energy sources. One such source is waste biomass. This biomass is not only ecological and publicly available, but, unlike other sources of renewable energy, it is independent of weather conditions or terrain. Unfortunately, despite the enormous potential, only a few types of biomass are currently used in the energy and heating industries. To change this, a material in the form of a walnut shell that has not been used in this field before is examined. In this work, pellets made from walnut shells were analyzed for combustion in heating boilers intended for this kind of fuel, commonly used in many households. The produced pellet was subjected to a combustion process, and the emitted flue gases were analyzed to check the suitability of the fuel for the heat-generating purpose. The exhaust gas was analyzed for the presence of compounds such as CO, NOx, CH4, and H2S. In addition, a series of tests were conducted to determine how the drying process time and temperature of the biomass affect its subsequent heating value. As a result of this research, it was proven that the walnut shell is suitable for the production of pellets, thus obtaining high results for a calorific value of 16.90 MJ/kg, an ash content of 1.31%, and a moisture content of 8.25%. Thanks to the obtained results, it was concluded that the produced fuel can be compared with commercial pellets, as it does not differ from and even exceeds some of the values of fuels currently available on the market. The temperature and time during the drying of the biomass also showed correlations with the subsequent calorific value of the material, with a temperature of 110 °C and a time period of 90 min providing the best results.

Upcycling commercial nut byproducts for food, nutraceutical, and pharmaceutical applications: A comprehensive review

This article presents a comprehensive overview of upcycling commercial nut byproducts (such as Brazil nut, cashew, hazelnut, macadamia, peanut (also known as a legume), pecan, pine nut, pistachio, and walnut) for food, nutraceutical, and pharmaceutical applications. Upcycling nut byproducts, namely husk/hull, hard shell, brown skin, defatted flour/meal/cake, pine cone, cashew nut shell liquid, cashew apple, walnut septum, and dreg/okara, has great potential, not only to reduce/minimise waste, but also to fit within the circular economy concept. Each byproduct has its own unique functional properties, which can bring significant value. These byproducts can be used as value-added ingredients to promote better health and well-being, due to their rich sources of diverse bioactive components/phytochemicals, polysaccharides, fibre, lignin, prebiotics, oils, proteins, bioactive peptides, minerals, and vitamins, among other components. This comprehensive review provides a basis for future research and development of product applications for nut byproducts. More studies are needed on novel product development to valorise nut byproducts.

Organic and Inorganic Modifications to Increase the Efficiency in Immobilization of Heavy Metal (Zn) in Cementitious Composites-The Impact of Cement Matrix Pore Network Characteristics

This research investigated the properties of modified cementitious composites including water purification from heavy metal-zinc. A new method for characterizing the immobilization properties of tested modifiers was established. Several additions had their properties investigated: biochar (BC), active carbon (AC), nanoparticulate silica (NS), copper slag (CS), iron slag (EAFIS), crushed hazelnut shells (CHS), and lightweight sintered fly ash aggregate (LSFAA). The impact of modifiers on the mechanical and rheological properties of cementitious composites was also studied. It was found that considered additions had a significantly different influence over the investigated properties. The addition of crushed hazelnut shells, although determined as an effective immobilization modifier, significantly deteriorated the mechanical performance of the composite as well as its rheological properties. Modification by iron slag allowed for a significant increase in immobilization properties (five-fold compared to the reference series) without a substantial impact on other properties. The negative effect on immobilization efficiency was observed for nanoparticulate silica modification due to its sealing effect on the pore network of the cement matrix. The capillary pore content in the cement matrix was identified as a parameter significantly influencing the immobilization potential of most considered modifications, except biochar and active carbon.

Synergistic Reinforcing Effect of Hazelnut Shells and Hydrotalcite on Properties of Rigid Polyurethane Foam Composites

Recently, the development of composite materials from agricultural and forestry waste has become an attractive area of research. The use of bio-waste is beneficial for economic and environmental reasons, adapting it to cost effectiveness and environmental sustainability. In the presented study, the possibility of using hazelnut shell (HS) and hydrotalcite (HT) mineral filler was investigated. The effects of fillers in the amount of 10 wt.% on selected properties of polyurethane composites, such as rheological properties (dynamic viscosity, processing times), mechanical properties (compressive strength, flexural strength, hardness), insulating properties (thermal conductivity), and flame-retardant properties (e.g., ignition time, limiting oxygen index, peak heat release), were investigated. Polyurethane foams containing fillers have been shown to have better performance properties compared to unmodified polyurethane foams. For example, the addition of 10 wt% of hydrotalcite filler leads to PU composite foams with improved compression strength (improvement by ~20%), higher flexural strength (increase of ~38%), and comparable thermal conductivity (0.03055 W m-1 K-1 at 20 °C). Moreover, the incorporation of organic fillers has a positive effect on the fire resistance of PU materials. For example, the results from the cone calorimeter test showed that the incorporation of 10 wt% of hydrotalcite filler significantly reduced the peak of the heat release rate (pHRR) by ca. 30% compared with that of unmodified PU foam, and increased the value of the limiting oxygen index from 19.8% to 21.7%.

The Influence of Various Modifications of Hazelnut Shell Flour as Potential Filler in Plywood Technology

This study investigates the potential of utilizing hazelnut shells (HS) as an innovative filler in three-layer plywood technology, addressing the growing need for sustainable, high-performance materials. Traditional plywood production relies on adhesives enhanced with various fillers to improve physical, mechanical, and operational characteristics. This research explores using native, chemically modified, and activated carbon derived from hazelnut shells as fillers in urea-formaldehyde (UF) resin. The produced plywood's mechanical properties, water absorption, and formaldehyde emissions were thoroughly analyzed. Key findings demonstrate that incorporating 10 part by weight (pbw) native hazelnut shell flour significantly enhances the modulus of rupture (MOR) to 138.6 N mm-2 and modulus of elasticity (MOE) to 13,311 N mm-2. Chemically modified hazelnut shell flour achieves optimal results at 5 pbw, while activated carbon from hazelnut shells, even at 1 pbw, markedly improves bonding strength (2.79 N mm-2 referred to 0.81 N mm-2 for reference sample without filler added). Notably, activated carbon effectively reduces formaldehyde emissions (2.72 mg 100 g-1 oven dry panel referred to 3.32 mg 100 g-1 oven dry panel for reference samples with 10 pbw filler) and improves water resistance, indicating better further dimensional stability and lower environmental impact. The study also shows that excessive filler content negatively affects strength parameters, confirming the importance of optimizing filler concentration. These results highlight the potential of hazelnut shells as an eco-friendly alternative filler in plywood production, contributing to waste valorization and environmental sustainability. This study supports the practical application of hazelnut shell fillers, promoting a circular economy and reducing reliance on traditional, less sustainable materials, thus providing a valuable solution for the wood composite industry.

Development of a protocol for fractionating and characterising fibres from lignocellulosic food waste

This study aims to explore an advanced protocol for characterising dietary fibre (DF) fractions to meet the growing demand for accurate and reliable data. Although current enzymatic-gravimetric approaches, e.g., AOAC and Van Soest analysis, provide information about soluble and insoluble DF quantification, they present limitations related to the lack of fractions characterisation. To overcome these limitations, the proposed protocol integrates the official AOAC 991.43 method with the sequential fibre fractionation by exploiting the different resistance of the fibre fractions to acid hydrolysis treatments (TFA and H2SO4), utilising hazelnut shells as a case-study. Each hydrolysed fraction was quantified and characterised through GC-MS analysis of monosaccharides. The data obtained for hemicellulose, cellulose, and lignin fractions were then discussed and compared with the Van Soest method. This approach yields a comprehensive procedure applicable to different food and nutraceutical products, emphasising the importance of DF characterisation for a deeper understanding of their bio-functional properties.

Trends and challenges of fruit by-products utilization: insights into safety, sensory, and benefits of the use for the development of innovative healthy food: a review

A significant portion of the human diet is comprised of fruits, which are consumed globally either raw or after being processed. A huge amount of waste and by-products such as skins, seeds, cores, rags, rinds, pomace, etc. are being generated in our homes and agro-processing industries every day. According to previous statistics, nearly half of the fruits are lost or discarded during the entire processing chain. The concern arises when those wastes and by-products damage the environment and simultaneously cause economic losses. There is a lot of potential in these by-products for reuse in a variety of applications, including the isolation of valuable bioactive ingredients and their application in developing healthy and functional foods. The development of novel techniques for the transformation of these materials into marketable commodities may offer a workable solution to this waste issue while also promoting sustainable economic growth from the bio-economic viewpoint. This approach can manage waste as well as add value to enterprises. The goal of this study is twofold based on this scenario. The first is to present a brief overview of the most significant bioactive substances found in those by-products. The second is to review the current status of their valorization including the trends and techniques, safety assessments, sensory attributes, and challenges. Moreover, specific attention is drawn to the future perspective, and some solutions are discussed in this report.

Hazelnut (Corylus avellana L.) shells as a potential source of dietary fibre: impact of hydrothermal treatment temperature on fibre structure and degradation compounds

BACKGROUND

Hemicellulose extraction from lignocellulosic biomasses has gained interest over the years, and hydrothermal treatment is one of the most common methods employed for this purpose. This work aimed to deeply study hazelnut (Corylus avellana L.) shells as a new source of dietary fibre, evaluating the effect of hydrothermal treatment temperatures on the type and structure of fibre extracted, but also on the formation of side-products derived from lignocellulose degradation.

RESULTS

Different process temperatures led to diverse polysaccharides in the hydrothermal extract. Pectin was identified for the first time in hazelnut shells when experimenting with extraction at 125 °C, whereas at 150 °C a heterogeneous mixture of pectin, xylan, and xylo-oligosaccharides was present. The highest yield in terms of total fibre was gained at 150 and 175 °C, and then decreased again at 200 °C. Finally, more than 500 compounds from different chemical classes were putatively identified and they appeared to be present in the extracted fibre with a different distribution and relative amount, depending on the heat treatment severity. A generally high content of phenols, phenyls, oligosaccharides, dehydro-sugars, and furans was observed.

CONCLUSIONS

Modulation of the hydrothermal treatment temperature allows fibre extracts with very different compositions, and therefore different potential end uses, to be obtained from hazelnut shells. A sequential temperature-based fractionation approach, as a function of the severity of the extraction parameters, can also be considered. Nevertheless, the study of the side-compounds formed from lignocellulosic matrix degradation, as a function of the applied temperature, needs to be fully addressed for a safe introduction of the fibre extract within the food chain. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Hazelnut and its by-products: A comprehensive review of nutrition, phytochemical profile, extraction, bioactivities and applications

As output of hazelnut increases worldwide, so does the amount of by-products, leading to huge waste and environmental stress. This paper focuses on the varieties of hazelnut that have been studied more in the past two decades, and summarizes the research status of hazelnut and its by-products from the aspects of nutritional value, phytochemicals, extraction methods, biological functions and applications. Hazelnut and its by-products are rich in a variety of bioactive constituents, mainly polyphenols, which have antioxidant, antibacterial and prebiotic effects. Moreover, hazelnut shells, husks, and leaves contain taxanes such as paclitaxel, which can inhibit the proliferation of cancer cells. They are potentially good natural sources of paclitaxel compared to the slower growing yew. Therefore, it is essential to further integrate the extraction techniques and health-promoting properties of these nutrients and bioactive substances to expand their application and enhance their value.

Valorisation of hazelnut by-products: current applications and future potential

Hazelnut is one of the most widely consumed nuts around the world. Considering the nutritional value of hazelnuts, a wide range of hazelnut-based food products are available in the market such as oil, chocolate, confectionery, etc. Nevertheless, the processing of hazelnuts generates a large number of by-products and waste. The most valuable by-products of the hazelnut industry are shell, skin, and meal. These by-products are rich in bioactive compounds, protein, dietary fibre, mono- and polyunsaturated fatty acids, vitamins, minerals, phytosterols, and squalene. The current utilisation of hazelnut by-products is mostly limited to animal feed supplementation of hazelnut meal and skin and use as a low-value heat source for the shells. However, disposing of these by-products or using them as a low-value heat source or animal feed supplementation results in significant waste of a natural resource rich in nutritional components. Consequently, valorising hazelnut by-products as bioactive ingredients in diverse fields such as food, pharmaceuticals and cosmetics has stimulated interest among scientists, producers, and consumers. This review provides an overview of current scientific knowledge about the main and most valuable hazelnut by-products and their actual valorisation, with a focus on their chemical composition to inspire new applications of these valuable resources and fully exploit their potential.

Challenges and solutions of extracting value-added ingredients from fruit and vegetable by-products: a review

Every year, huge amounts of fruit and vegetable by-products in the food processing factories are produced. These by-products have great potential to be used for different targets especially the extraction of value-added ingredients. The target of this study is to review the challenges of extraction of value-added ingredients from fruit and vegetable by-products on the industrial scale and to describe current trends in solving these problems. In addition, some strategies such as multi-component extraction as well as application of fermentation before or after the extraction process, and production of biofuel, organic fertilizers, animal feeds, etc. on final residues after extraction of value-added ingredients are discussed in this review paper. In fact, simultaneous extraction of different value-added ingredients from fruit and vegetable by-products can increase the extraction efficiency and reduce the cost of value-added ingredients as well as the final volume of these by-products. After extraction of value-added ingredients, the residues can be used to produce biofuels, or they can be used to produce organic fertilizers, animal feeds, etc. Therefore, the application of several appropriate strategies to treat the fruit and vegetable by-products can increase their application, protect the environment, and improve the food economy.

Circular Hazelnut Protection by Lignocellulosic Waste Valorization for Nanopesticides Development

Hazelnut represents a relevant agro-food supply chain in many countries worldwide. Several biological adversities threaten hazelnut cultivation, but among them bacterial blight is one of the most feared and pernicious since its control can be achieved only by prevention through the observation of good agricultural practices and the use of cupric salts. The aim of this work was to evaluate the lignocellulosic biomasses obtained from hazelnut pruning and shelling residues as a renewable source of cellulose nanocrystals and lignin nanoparticles and to investigate their antimicrobial properties against hazelnut bacterial blight. Cellulose nanocrystals were obtained through an acid hydrolysis after a chemical bleaching, while lignin nanoparticles were synthesized by a solvent–antisolvent method after an enzymatic digestion. Both collected nanomaterials were chemically and morphologically characterized before being tested for their in vitro and in vivo antibacterial activity and biocompatibility on hazelnut plants. Results indicated the selected biomasses as a promising starting material for lignocellulosic nanocarriers synthesis, confirming at the same time the potential of cellulose nanocrystals and lignin nanoparticles as innovative tools to control hazelnut bacterial blight infections without showing any detrimental effects on the biological development of treated hazelnut plants.

Recent advancements in prebiotic oligomers synthesis via enzymatic hydrolysis of lignocellulosic biomass

Interest in functional food, such as non-digestible prebiotic oligosaccharides is increasing day by day and their production is shifting toward sustainable manufacturing. Due to the presence of high carbohydrate content, lignocellulosic biomass (LCB) is the most-potential, cost-effective and sustainable substrate for production of many useful products, including lignocellulose-derived prebiotic oligosaccharides (LDOs). These have the same worthwhile properties as other common oligosaccharides, such as short chain carbohydrates digestible to the gut flora but not to humans mainly due to their resistance to the low pH and high temperature and their demand is constantly increasing mainly due to increased awareness about their potential health benefits. Despite several advantages over the thermo-chemical route of synthesis, comprehensive and updated information on the conversion of lignocellulosic biomass to prebiotic oligomers via controlled enzymatic saccharification is not available in the literature. Thus, the main objective of this review is to highlight recent advancements in enzymatic synthesis of LDOs, current challenges, and future prospects of sustainably producing prebiotic oligomers via enzymatic hydrolysis of LCB substrates. Enzyme reaction engineering practices, custom-made enzyme preparations, controlled enzymatic hydrolysis, and protein engineering approaches have been discussed with regard to their applications in sustainable synthesis of lignocellulose-derived oligosaccharide prebiotics. An overview of scale-up aspects and market potential of LDOs has also been provided.