The value-added challenge of nuts: antioxidant components, functions and applications in nut by-products
The findings highlight nut by products as valuable sources of antioxidant compounds for food and nutrition related applications. However, challenges including compositional variability, extraction efficiency, safety evaluation, and standardization remain key barriers to their large scale utilization. Addressing these issues may facilitate the development of value added functional ingredients and support the sustainable utilization of nut processing by products within food systems, thereby promoting circular economy strategies and enhancing the overall value chain of nut industries.
Authors
- Jun Qun Fang (ORCID: https://orcid.org/0000-0001-9532-8444)
- Na Sun (ORCID: https://orcid.org/0000-0003-0706-4667)
- Lei Meng (ORCID: https://orcid.org/0000-0003-2672-8406)
- Tuanhui Chen
- Xiaosen Han (ORCID: https://orcid.org/0000-0001-7665-8421)
- Yuhang Li (ORCID: https://orcid.org/0000-0002-9364-4125)
- Zihan Yang (ORCID: https://orcid.org/0009-0001-9843-6827)
- Yingqian Zhou
- Ting Liu
Institutions
- Jiangnan University (CN)
- North China University of Science and Technology (CN)
- Hunan University of Traditional Chinese Medicine (CN)
- Hunan University (CN)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2026-03-11
- DOI
- https://doi.org/10.3389/fnut.2026.1789610
- Primary Topic
- Nuts composition and effects
- Type
- article
- Field-Weighted Citation Impact
- 0.00