Unlocking the nutritional profile of apricot (Prunus armeniaca L) kernel as a valuable by-product for future exploration

• Apricot kernels have a diverse nutritional profile that highlights their potential as valuable ingredients in food and health products. • The presence of polyphenolic compounds, such as gallic acid and rutin, contributes to the potential health benefits of apricot kernels. This supports their role as a functional ingredient with antioxidant properties, which may help in chronic disease management. • There is a significant need for improved methods to remove the bitterness from apricot kernels, especially those with high amygdalin content while retaining bioactive components, especially polyphenols. • The review also emphasizes the importance of further exploration into the health benefits, functional applications, and sustainable utilization of apricot kernels. This research could lead to development of innovative food products and health supplements. This review comprehended the nutritional composition, polyphenolic content, and debittering processes applicable to apricot kernels with a special focus on identifying areas for future research and commercial application. Apricot kernels are a rich source of high-quality proteins, unsaturated fatty acids, dietary fibre, minerals, and bioactive compounds. However, the amygdalin content at a dose of 0.5–3.5 mg/kg body weight presents toxicity risks by inactivating the respiratory cytochrome oxidase enzyme. Amygdalin is high in bitter variety, and requires reduction to safe levels. While numerous validated debittering methods are available, many are associated with losses of beneficial phytochemicals, necessitating further exploration into more efficient and gentle processes. With appropriate processing techniques, apricot kernels hold considerable promise as a valuable ingredient for food and nutraceuticals. This review highlighted key areas for future research, including novel debittering technologies and commercial exploration of apricot kernels for novel and healthy product formulations. This includes modifying proteins for industrial raw materials, developing novel food products by exploring extrusion technology, and creating healthy product formulations by integrating biopeptides and polyphenols.