Almond (Prunus Dulcis) Kernel: Processing, Characterization, and Utilization Publisher



Mazaheri Y ; Shariatifar N ; Sami M
Source: Sustainable Kernel Utilization: Chemistry, Processing, Health Functionality, and Bio-Economy Published:2026

Abstract

Almond (Amygdalus communis L.) kernel is a high-quality, protein-rich food with numerous health benefits, which is obtained from a medium-sized tree grown in Europe and Central Asia. The kernels represent a valuable source of fat (40-67%) and proteins (12-22%), enriched with a large calorific value (4.6 kcal/g). The protein profile of almonds is superior quality, consisting of a well-balanced amino acid composition. Protein composition of almonds has a good functional properties, including solubility, foaming, and emulsifying capacity. Almond oil contains a high level of unsaturated fatty acids, particularly oleic acid. The minor constituents such as tocopherols (mainly https://www.w3.org/1998/Math/MathML” display=“inline”> α -tocopherol), sterols, and squalene were determined in almond oil. Almond is recognized as a valuable and healthynut due to its antioxidants (polyphenols, tannins, flavonoids). The processing methods and the structural characteristics of almonds can significantly affect the nutrient composition and bioaccessibility. Delightful flavor and health benefits of almonds have made them commonly utilized in numerous food products (bakery, pastry, snacks, biscuits, etc.). Almonds are hepatoprotective, anti-depressant, memory enhancing, and anti-aging and have been traditionally used to treat numerous health issues. This chapter presents a comprehensive review of the characteristics, chemistry, processing techniques, nutritional values, functional properties, and applications of almond kernels. © 2027 selection and editorial matter, Mohd Aaqib Sheikh, Nisar Ahmad Mir and Mohd Khalid Gul; individual chapters, the contributors.