RT info:eu-repo/semantics/article
T1 Oil extraction systems influence the techno-functional and nutritional properties of pistachio processing by-products
A1 Mendoza Pérez, Rito José
A1 Álvarez Olmedo, Elena
A1 Vicente Fernández, Ainhoa
A1 Ronda Balbás, María Felicidad
A1 Caballero Calvo, Pedro Antonio
K1 Partially defatted pistachio flour
K1 Pistachio by-product
K1 Pistachio oil
K1 Functional properties
K1 Hydraulic press
K1 Single-screw press
K1 3309 Tecnología de Los Alimentos
K1 3309.28 Aceites y Grasas Vegetales
K1 3309.11 Fabricación de Harina
AB Low-commercial-value natural pistachios (broken, closed, or immature) can be revalorised through oil extraction, obtaining a high-quality oil and partially defatted flour as by-product. This study evaluated the techno-functional and nutritional properties of the flours obtained by hydraulic press (HP) and single-screw press (SSP) systems, combined with pretreatment at 25 °C and 60 °C. The extraction method significantly influenced flour’s characteristics, underscoring the need to tailor processing conditions to the specific technological requirements of each food application. HP-derived flours presented lighter colour, greater tocopherol content, and higher water absorption capacity (up to 2.75 g/g), suggesting preservation of hydrophilic proteins. SSP-derived flours showed higher concentration of protein (44 g/100 g), fibre (12 g/100 g), and minerals, and improved emulsifying properties, enhancing their suitability for emulsified products. Pretreatment at 25 °C enhanced functional properties such as swelling power (~7.0 g/g) and water absorption index (~5.7 g/g). The SSP system achieved the highest oil extraction yield, with no significant effect of pretreatment temperature. The oils extracted showed high levels of unsaturated fatty acids, particularly oleic acid (~48% of ω-9), highlighting their nutritional and industrial value. The findings support the valorisation of pistachio oil extraction by-products as functional food ingredients, offering a promising strategy for reducing food waste and promoting circular economy approaches in the agri-food sector.
PB MDPI
SN 2304-8158
YR 2025
FD 2025
LK https://uvadoc.uva.es/handle/10324/79131
UL https://uvadoc.uva.es/handle/10324/79131
LA eng
NO Foods, 2025, vol. 14, n. 15, 2722.
NO Producción Científica
DS UVaDOC
RD 30-oct-2025