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

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.