Almond By-Products Substrates as Sustainable Amendments for Green Bean Cultivation

Almond processing generates a high quantity of by-products, presenting the untapped potential for alternative applications and improved sustainability in production. This study aimed to evaluate whether the incorporation of almond by-products (hulls/shells) can improve the biochemical characteristics of green bean pods when used as an alternative to traditional growing media in green bean plants. Four substrates were prepared: the Control substrate (C): 70% peat + 30% perlite; substrate (AS): 70% peat + 30% shells; substrate (AH): 70% peat + 30% perlite + 1 cm hulls as mulch; substrate (MIX): 70% peat + 15% shells + 15% hulls. Plants were grown in each of these substrates and subjected to two irrigation levels, 100% and 50% of their water-holding capacity. Biochemical parameters (photosynthetic pigments, total phenolics, flavonoids, ortho-diphenols, soluble proteins, antioxidant capacity) and color were evaluated in the harvested pods. Results showed that pods from plants growing in AH substrate presented statistically significant higher values in their total phenolic content, while AS and MIX substrates did not reveal significant benefits. Summarily, this study highlights the potential of almond hulls as a promising medium for green bean cultivation, particularly when employed as mulch. Further research is recommended to gain a more comprehensive understanding of the application of almond by-products as natural fertilizers/mulch.

Revalorization of Almond By-Products for the Design of Novel Functional Foods: An Updated Review

The search for waste minimization and the valorization of by-products are key to good management and improved sustainability in the food industry. The great production of almonds, based on their high nutritional value as food, especially almond kernels, generates tons of waste yearly. The remaining parts (skin, shell, hulls, etc.) are still little explored, even though they have been used as fuel by burning or as livestock feed. The interest in these by-products has been increasing, as they possess beneficial properties, caused by the presence of different bioactive compounds, and can be used as promising sources of new ingredients for the food, cosmetic and pharmaceutical industry. Additionally, the use of almond by-products is being increasingly applied for the fortification of already-existing food products, but there are some limitations, including the presence of allergens and mycotoxins that harden their applicability. This review focuses on the extraction technologies applied to the valorization of almond by-products for the development of new value-added products that would contribute to the reduction of environmental impact and an improvement in the sustainability and competitiveness of the almond industry.

Almond By-Products: Valorization for Sustainability and Competitiveness of the Industry

The search for waste minimization and the valorization of by-products are key practices for good management and improved sustainability in the food industry. The production of almonds generates a large amount of waste, most of which is not used. Until now, almonds have been used for their high nutritional value as food, especially almond meat. The other remaining parts (skin, shell, hulls, etc.) are still little explored, even though they have been used as fuel by burning or as livestock feed. However, interest in these by-products has been increasing as they possess beneficial properties (caused mainly by polyphenols and unsaturated fatty acids) and can be used as new ingredients for the food, cosmetic, and pharmaceutical industries. Therefore, it is important to explore almond’s valorization of by-products for the development of new added-value products that would contribute to the reduction of environmental impact and an improvement in the sustainability and competitiveness of the almond industry.

Cultivation of black soldier fly larvae on almond byproducts: impacts of aeration and moisture on larvae growth and composition

BACKGROUND

The increasing production of almonds worldwide has resulted in the significant generation of byproduct streams that require end uses. One potential use for byproducts is for cultivation of additional food sources including insects. Studies were performed to determine if black soldier fly larvae (Hermetia illucens L.) could be cultivated on almond byproducts (hulls and shells) and to examine the effect of aeration and moisture on larvae growth and hull composition.

RESULTS

Increasing aeration from 0.04 to 0.36 mL min^-1 g dry weight^-1 tripled the harvest weight of larvae and increased larvae yield by a factor of five. Larvae calcium content increased by 18% with an increase in aeration from 0.04 to 0.95 mL min^-1 g dry weight^-1 . Moisture content also affected harvest dry weight and yield; increasing moisture content from 480 g kg^-1 (wet basis) to 680 g kg^-1 increased harvest weight by 56% and yield by a factor of 2. Variables did not affect larvae methionine and cysteine content. Low moisture content and aeration rate yielded an environment that supported microbial consumption of hulls over larvae consumption and growth.

CONCLUSIONS

The results demonstrate that almond hulls are a suitable feedstock for larvae production under controlled management of moisture content and aeration. © 2018 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Study of Almond Shell Characteristics

A large amount of almond shells are disposed of every year. The anatomical and chemical characteristics of almond shells are investigated in this paper in order to contribute to better utilization of these shells. The micromorphology, surface elements, thermal stability, crystallization, chemical composition, and relative properties of almond shells are analyzed. Under observation by microscope and electron microscope, the diameter of almond shells is 300⁻500 μm for large holes, and 40⁻60 μm for small holes present in the shell. X-ray photoelectron spectroscopy shows the elements of almond shells include C (72.27%), O (22.88%), N (3.87%), and Si (0.87%). The main chemical constituents of cellulose, hemicellulose and lignin in almond shells account for 38.48%, 28.82% and 29.54%, respectively. The alkaline extract content of almond shells is 14.03%, and benzene alcohol extraction is 8.00%. The benzene alcohol extractives of almond shells mainly contain 17 types of organic compound, including benzene ring, ethylene, carbon three bond, and other mufti-functional groups. Thermal stability analysis shows almond shells mainly lose weight at 260 °C and 335 °C. These characteristics indicate that almond shells have the capacity to be used in composites and absorption materials.

Use of Almond Shells and Rice Husk as Fillers of Poly(Methyl Methacrylate) (PMMA) Composites

In recent years, wood fibres have often been applied as the reinforcement of thermoplastic materials, such as polypropylene, whereas their use in combination with thermosetting resin has been less widespread. This study concerns the production of PMMA-based composites by partly replacing alumina trihydrate (ATH) with wood waste fillers, namely rice husks and almond shells, which would otherwise be disposed by incineration. The amount of filler introduced was limited to 10% as regards rice husks and 10 or 15% almond shells, since indications provided by reactivity tests and viscosity measurements did not suggest the feasibility of total replacement of ATH. As a matter of fact, the introduction of these contents of wood waste filler in PMMA-based composite did not result in any significant deterioration of its mechanical properties (Charpy impact, Rockwell M hardness and flexural performance). Some reduction of these properties was only observed in the case of introduction of 15% almond shells. A further issue concerned the yellowing of the organic filler under exposure to UV light. On the other hand, a very limited amount of water was absorbed, never exceeding values around 0.6%, despite the significant porosity revealed by the filler's microscopic evaluation. These results are particularly interesting in view of the application envisaged for these composites, i.e., wood replacement boards.

Microbial Profiling of a Suppressiveness-Induced Agricultural Soil Amended with Composted Almond Shells

This study focused on the microbial profile present in an agricultural soil that becomes suppressive after the application of composted almond shells (AS) as organic amendments. For this purpose, we analyzed the functions and composition of the complex communities present in an experimental orchard of 40-year-old avocado trees, many of them historically amended with composted almond shells. The role of microbes in the suppression of Rosellinia necatrix, the causative agent of avocado white root rot, was determined after heat-treatment and complementation experiments with different types of soil. Bacterial and fungal profiles obtained from natural soil samples based on the 16S rRNA gene and ITS sequencing revealed slight differences among the amended (AS) and unamended (CT) soils. When the soil was under the influence of composted almond shells as organic amendments, an increase in Proteobacteria and Ascomycota groups was observed, as well as a reduction in Acidobacteria and Mortierellales. Complementary to these findings, functional analysis by GeoChip 4.6 confirmed these subtle differences, mainly present in the relative abundance of genes involved in the carbon cycle. Interestingly, a group of specific probes included in the "soil benefit" category was present only in AS-amended soils, corresponding to specific microorganisms previously described as potential biocontrol agents, such as Pseudomonas spp., Burkholderia spp., or Actinobacteria. Considering the results of both analyses, we determined that AS-amendments to the soil led to an increase in some orders of Gammaproteobacteria, Betaproteobacteria, and Dothideomycetes, as well as a reduction in the abundance of Xylariales fungi (where R. necatrix is allocated). The combination of microbial action and substrate properties of suppressiveness are discussed.