Challenges and Benefits of Using Pecan Kernels, Derivatives, and Byproducts as Alternative Ingredients in Food Product Development

ABSTRACT

Pecan kernels and oil are considered gourmet products with nutty flavor and functional properties, being important sources of phytochemicals associated with antioxidant, anti-inflammatory, and cardio-protective properties. Currently, their intake has augmented, leading to an increase of byproducts generation such as hard-shells, leaves, and pecan nut cake. These byproducts contain phenolic compounds, making them potential ingredients for functional foods development. However, their incorporation into food formulations represent a great challenge since their technological characteristics are still under study. Physico-chemical characteristics and health-related properties of pecan kernels and oil are highlighted, along with technological functionality of pecan byproducts for functional foods development.

KEYWORDS:

• Pecan nuts
• pecan oil
• pecan nut cake
• pecan byproducts
• product development

Acknowledgments

Melisa Rábago-Panduro acknowledges the support from Tecnologico de Monterrey (Research chair founds GEE 1A01001 and CDB081) and Mexico’s CONACYT Scholarship Program (CVU 418204).

Conflicts of interest/Competing interests

The authors declare that they have no conflict of interest.

Additional information

Funding

The authors did not receive support from any organization for the submitted work