Search Results (33)

Consumer perceptions of upcycled foods, as well as the determinants of food choices, are still not well understood. The aim of this study was to evaluate the impact of psychological and personal traits on purchase intention (PI) towards upcycled foods of Italian consumers. Additionally, willingness to try (WTT), willingness to buy (WTB), and willingness to pay (WTP) for yogurt, bread, and biscuits made with by-products, namely, hazelnut skin and grape pomace powder, were collected. A web-based survey involving 505 consumers was conducted, and partial least squares structural equation modeling (PLS-SEM) was used to evaluate the model. It resulted that food neophobia and attitude towards upcycled foods had a significant impact on PI. In turn, attitude was affected by food neophobia as well as by objective knowledge about food by-products. Unexpectedly, frugality and environmental concern did not affect PI. WTP was product-specific; when WTP was compared to a reference price, it was higher for the yogurt prototype, followed by the bread and biscuits prototypes. Food neophobia affected WTT, WTB, and WTP. This study contributes to providing new insights into the determinants of consumers’ purchase intention for upcycled foods, which are an emerging category of products. Full article

Background: Colorectal cancer (CRC) is among the leading causes of cancer-related mortality worldwide, with increasing attention being paid to modifiable dietary factors in its prevention. Hazelnut (Corylus avellana L.) represent a nutrient-dense food rich in unsaturated fats, polyphenols, fiber, and phytosterols, with potential anticarcinogenic properties. This systematic review aimed to evaluate the role of hazelnut consumption in the prevention and modulation of CRC risk, with specific focus on experimental, mechanistic, and preclinical evidence. Methods: Following PRISMA guidelines, a systematic search was conducted in PubMed, Google Scholar, and the Cochrane Library for articles published from 2015 onward. Eligible studies included original in vitro and in vivo models, as well as observational studies, evaluating hazelnut or hazelnut-derived products in relation to CRC-related biological, metabolic, or clinical outcomes. Data extraction focused on bioactive composition, experimental models, molecular pathways, and fecal/metabolic markers of carcinogenesis. Results: A total of 11 studies were included after screening 24 records: 8 in vitro investigations, 2 in vivo animal experiments, and 1 epidemiological study. In vitro studies showed that hazelnut derivatives—including fermented hazelnuts and oil-based extracts—exert antiproliferative effects via BAX/BCL-2 modulation, increased caspase-3 activity, and oxidative stress reduction. In vivo studies confirmed improved lipid metabolism, modulation of bile acid composition (notably reduced lithocholic/deoxycholic acid ratio), and enhanced antioxidant defenses. FIBEROX^®, a hazelnut skin extract enriched in dietary fiber, demonstrated promising effects on gut microbiota and bile acid detoxification. Conclusions: Hazelnut and their bioactive compounds may aid CRC prevention through multiple molecular and metabolic pathways. Further human studies are needed to confirm these effects and support dietary recommendations. Full article

Legumes consumption is still low in Western countries, and their incorporation into bakery products could be a solution. However, a minimally processed legume-based product is still a challenge because of its negative impact on acceptance by consumers. Here, an oven-baked chip recipe, based on lentil flour, was fortified with 5% hazelnut skin (HS), a byproduct of hazelnut industrial processing, to improve the nutritional, antioxidant, and sensory features of this innovative food. Indeed, HS addition allows a nutritional profile improvement, increasing the fibers from 11.71% to 15.63%, and maintaining a high protein content (24.03 g/100 g). Furthermore, HS fortification increased total phenolic compounds and total antioxidant capacity by 1.6- and 2-fold, respectively, compared to the control. Finally, HS significantly improved the overall judgment score by 1.2 points (from 5.6 to 6.8 in control and experimental chips, respectively) halving the pulse-like aroma from 8.6 to 4.3 due to the strong decrease in the dodecane compound and due to HS volatile composition, rich in hexanal. Therefore, HS could be a valuable ingredient in improving the nutritional and functional features of bakery products as well as the sensory profiles of less palatable but healthy legume-based foods. Full article

Hazelnut processing generates a variety of by-products, including skins, shells, and defatted (DFT) flour, which contain valuable bioactive compounds. These by-products are rich in polyphenols, fibers, and other molecules that are suitable for incorporation into nutraceutical and cosmetic products. The efficiency of three natural deep eutectic solvents (NADES), such as betaine/sorbitol/water (BS), fructose/lactic acid/water (FL), and fructose/glycerol/water (FG) was compared with a control (C) extractant (ethanol/water). These NADES were combined with two extraction techniques: a conventional method involving heat and magnetic stirring, and ultra-sound-assisted extraction (US). The free radical scavenging capacity (FRC), total phenolic content (TPC), and the polyphenolic profile (HPLC) were evaluated. BS NADES exhibited superior efficiency for the extraction from the skin and shell, while FL was optimal for defatted flour. Although the skin is the least abundant hazelnut processing by-product, it exhibited the highest polyphenol content and antiradical activity, indicating potential for cosmetic applications. The suitability of DFT flour, skin, and the residual panel of extracts for thermochemical and biochemical conversion processes was investigated. Some of the materials were found to be conducive to thermochemical conversion, while others were suitable for anaerobic digestion. Full article

Due to the beneficial composition of wine pomace, it has found several applications in the food industry, mostly in the form of flour or extracts. This study suggests the use of grape skin separated from the pomace as a functional ingredient for fruit bars based on the hypothesis that grape skin can contribute to fruit bar antioxidant potential. Fruit bars were produced with dried figs/dates, grape skin, and cocoa/hazelnut mix in different proportions (48–70%, 30–50%, and 0–2%, respectively). The addition of grape skin proved beneficial for the total polyphenolic content (TPC) and antioxidant capacity. Furthermore, consumers appeared to like the newly developed functional product, and the addition of up to 30% grape skin did not have an adverse effect of sensory properties. The bars were graded A based on the NutriScore value and were microbiologically compliant to food safety regulations. These results demonstrate the possibility of grape skin use in the development of a functional fruit bar product, which can be beneficial not only from chemical and sensory point of view, but also economically feasible and environmentally friendly. Full article

Food reformulation is a strategy to make healthier foods by using food waste matrices that are still nutritionally valid. A shortbread cookie was reformulated replacing hazelnut skin (HS) of the Tonda Gentile Romana variety (5% and 10%) to refined flour and proportionally decreasing the butter amount. This resulted in significant, two- and five-fold, increases in the antioxidant capacity compared with the control, in the 5% and 10% fortified recipes, respectively. Among the most important antioxidants, gallic acid, catechin, phloridzin, and protocatechuic acid were found. Moreover, here we found, for the first time, that HS from the Romana variety had a high total fiber content (44.13 g/100 g), most of which was insoluble fiber. Therefore, HS 10% addition to the shortbread cookie recipe caused a significant increase in fiber content, making the experimental cookie earn the nutritional claim of “high fiber content”. Finally, preliminary evidence demonstrated that 10% HS, in comparison to 5%, following in vitro upper gastrointestinal digestion, conferred significant prebiotic activity in an in vitro culture of L. rhamnosus. Therefore, from the perspective of the circular economy, HS could be a valuable ingredient to increase the antioxidant and prebiotic activities of conventional foods. Full article

The search for new technologies and related new biological materials for use in the cosmetics industry requires many studies and analyses of not only chemical but also physical properties. This study attempts to assess the properties of soap produced with the addition of crushed hazelnut shells. This additive is intended to improve the friction properties of the soap, which in turn enhances the quality of removing impurities from the skin. Friction tests for wet and dry skin were performed on an appropriately designed measuring station using the Texture Analyser XT plus device. The obtained results indicate an increase in dynamic friction value compared to the control sample. This work proposes an unconventional use of ground hazelnut shells as one of the additives in soap production to improve its quality. Full article

Nuts consumption has increased significantly in the last 10 years, especially driven by the stimulated awareness of their possible beneficial health effects. Increased nuts consumption is linked to an obvious accumulation of by-products and waste. With the view of the circular economy, the aim of this review is to analyse the recent and innovative approaches able to valorise the by-products derived from almonds and hazelnuts, two important nut products of the Italian scene, with historical and traditional importance. The most important solutions are concerned with reuse of almond hull, shell, skin, oil cake, and hazelnut shell; skin and oil cake are often considered waste or by-products. Many interesting implications in the feed and food sectors have been detected in the last ten years, aimed at designing innovative materials developed from by-products and extraction of bioactive molecules for different purposes. The perspective chosen to discuss the topic is related to the sustainability of these processes, in terms of both the environment and economy. The circular economy supports a zero-waste approach, which should not also be meant as a zero-cost process in terms of the level of technology that has been partially developed. Full article

Hazelnut skin (HS) is a byproduct of hazelnut processing (2.5% of total kernel) and becomes a food waste despite its high content of antioxidants, unsaturated fats, and fibers. Classic shortbread cookies have a large worldwide market, even if their nutritional composition does not meet nutritional guidelines due to the high content of saturated fats. In the present study, after the nutritional evaluation of four different HS varieties, 5% and 10% ratios of HS of the Tonda Gentile Romana variety were integrated into a classic shortbread cookie recipe, proportionally replacing the butter amount with the unsaturated fats naturally present in HS. The 10% HS addition determined a 20% increase in the monounsaturated oleic acid and a 15.7% decrease in the saturated palmitic acid, in addition to a significant ash increase. The sensory analysis revealed higher consumer acceptance of the 5% formulation, with scores comparable to the control. Although the 10% formulation obtained lower scores for consumer acceptance, 35% of the interviewed population said they would purchase it, indicating that this product, beyond the ethical dimension of using a food waste matrix to promote the circular economy, can attract the commercial interest of part of the population. Full article

The objectives of this narrative review are as follows: an evaluation of the bromatological composition of hazelnuts and a comparison of the nutritional properties of raw versus roasted hazelnuts, taking into account potential differences among varieties from different production territories such as Turkey, Italy, Chile, and New Zealand; an evaluation of nutrients contained in hazelnut skin; and an evaluation of nutrients contained in hazelnut oil. This review incorporates 27 scientific articles that measured and reported the concentrations of macro- and micro-nutrients in hazelnuts. These hazelnuts were subjected to different processing methods, originated from various geographical areas, or belonged to different varieties. Our results showed that the different varieties and territories where the hazelnuts were cultivated influence their bromatological composition, and we found that different processing steps can largely influence the concentration of specific nutrients. The removal of the skin, which contains a very high concentration of compounds with antioxidant action, is particularly critical. We should give greater attention to the skin, considering it not as a waste product, but as an important part of the hazelnut due to its nutritional properties of primary relevance in the Mediterranean diet. We provide a detailed assessment of the nutritional properties of the hazelnut kernel, skin, and oil, evaluating nutrient compositions and possible modifications (increases or reductions) that occur during the roasting process or that depend on the production territory and origin. Full article

By-products of the agri-food sector are increasingly employed in the production of new organic preparations, with biofertilizer and biostimulating functions, thus reducing the consumption of non-renewable resources and turning production chains towards circular economy and sustainability. Two composts were produced with solid digestate (85%) as a common component and different sources of recyclable materials (15%): vine pruning wood (compost A), or shells and skin of hazelnuts (compost B). The two composts were used in replacement of variable percentages of peat in nursery substrates, and their effects on various growth parameters assessed on micropropagated plants of two widely demanded species: raspberry (compost A) and hazelnut (compost B). Composts revealed microbiologically safe growth conditions, nutritional content suitable for agronomic purposes and levels of heavy metals in compliance with the European standards. The trials demonstrated the possibility for a partial replacement of peat (up to 20% in hazelnut and 40% in raspberry) in nursery conditions, without compromising, and in some cases improving, the vegetative growth and plants nutritional status. Nonetheless, the highly variable hazelnut growth responses highlighted that compost concentration should be fine-tuned on sensitive species to avoid negative effects. In the case of raspberry, the use of these substrates could also be experimented for soilless production. Because of the potential for metals accumulation, analysis on the extended applications should be made prior to considering field applications. Full article

Glycation and the accumulation of advanced glycation end-products (AGEs) are known to occur during aging, diabetes and neurodegenerative diseases. Increased glucose or methylglyoxal (MGO) levels in the blood of diabetic patients result in increased AGEs. A diet rich in bioactive food compounds, like polyphenols, has a protective effect. The aim of this work is to evaluate the capacity of hazelnut skin polyphenolic extract to protect THP-1-macrophages from damage induced by AGEs. The main polyphenolic subclass was identified and quantified by means of HPLC/MS and the Folin–Ciocalteu method. AGEs derived from incubation of bovine serum albumin (BSA) and MGO were characterized by fluorescence. Cell viability measurement was performed to evaluate the cytotoxic effect of the polyphenolic extract in macrophages. Reactive oxygen species’ (ROS) production was assessed by the H2-DCF-DA assay, the inflammatory response by real-time PCR for gene expression, and the ELISA assay for protein quantification. We have shown that the polyphenolic extract protected cell viability from damage induced by AGEs. After treatment with AGEs, macrophages expressed high levels of pro-inflammatory cytokines and ROS, whereas in co-treatment with polyphenol extract there was a reduction in either case. Our study suggests that hazelnut skin polyphenol-rich extracts have positive effects and could be further investigated for nutraceutical applications. Full article

Nuts are dry, single-seeded fruits with a combination of beneficial compounds that aid in disease prevention and treatment. The aims of this research are to evaluate the total antioxidant activity (AI) by ferric reducing antioxidant power (FRAP) assay, fatty acids by acid-catalyzed esterification method, and minerals by inductively coupled plasma optical emission (ICP-OE) spectrometer in hazelnuts, pistachios, and almond seeds and skins. Considering total AI, the results demonstrated that the highest activity was found in hazelnut and pistachio skin. The results considering minerals demonstrated that manganese, zinc, and iron levels are high in almond and hazelnut skins, copper is dominant in pistachio skin and hazelnut seed, and selenium is high in pistachio and almond skins and seed. Finally, the results showed palmitic acid is present in almond skin and pistachio seed, palmitoleic acid is high in almond and pistachio skins, and stearic acid is present in almond and hazelnut skins. Oleic acid was found in hazelnut seeds and their skin, linoleic acid in almond skin and pistachio seeds, and α-linolenic acid in almond and pistachio skins. In conclusion, hazelnut, pistachio, and almond skins are a great source of antioxidants, minerals, and healthy fatty acids, making them useful for nutraceutical development. Full article

Hazelnut skin is a by-product produced from hazelnut processing. It can be used as a nutritional supplement due to its high nutrient values. The purpose of this study was to evaluate the dough properties of refined flour (RF) with the addition of hazelnut skin (HS), cross-linked starch (CS), and oxidized starch (OS). Principal component analysis showed a positive correlation between maximum torque, torque after maximum, and aggregation energy. Usage of 10% HS significantly (p < 0.05) decreased the mixograph MID line peak value indicating a weaker dough. Random forest (RFT) was conducted to classify the samples and to determine the importance levels of the analysis parameters. According to the results, AE and mixograph MID line peak values were the most discriminant parameters to distinguish the samples into groups. High-level HS alone caused undesirable effects on the dough quality, yet the addition of modified starches could be used to compensate for the undesirable effects. When used together, the interaction between hazelnut skin and modified starches should be considered. Glutopeak provides a means for assessing the impacts of additives such as hazelnut skin or modified starches on flour functionality. Full article

In this study, we investigated the formation of protein–phenolic complexes from dephenolized hazelnut meal protein isolates (dHPI) and hazelnut skin phenolic extracts (HSE) and their effects on the bioaccessibility of both hazelnut proteins and phenolics. The dHPI–HSE complexes were of considerable size and were dependent on HSE concentration due to aggregation. Although catechin was the main component of HSE, it did not cause aggregation, except for a slight rise in particle size. According to fluorescence quenching, the hazelnut protein–phenolic extract complex had a linear Stern–Volmer plot expressing static quenching between 0–0.5 mM concentration; the interaction was mainly dependent on hydrogen bonding and van der Waals forces (ΔH < 0 and ΔS < 0), and the reaction was spontaneous (ΔG < 0). According to Fourier transform infrared (FTIR) spectroscopy results, higher phenolic extract concentration caused an increase in irregular structures in hazelnut protein, while the lowest catechin and phenolic concentration altered the regular structure. Skin extracts did not alter the digestibility of dephenolized proteins, but dephenolization reduced the degree of hydrolysis by pancreatin. The formation of the protein–phenolic complex had a beneficial effect on the bioaccessibility of hazelnut skin phenols, predominantly those on the galloylated form of the catechins, such as gallocatechin gallate and epigallocatechin gallate. Thus, the bioaccessibility and antioxidant activity analysis results showed that protein–phenolic complexes obtained from hazelnut meal and skin may promote the transition of phenolic compounds from the gastrointestinal tract without degradation. Full article