Enhancing plant-based cheese formulation through molecular docking and dynamic simulation of tocopherol and retinol complexes with zein, soy and almond proteins via SVM-machine learning integration.

The current study addresses the growing demand for sustainable plant-based cheese alternatives by employing molecular docking and deep learning algorithms to optimize protein-ligand interactions. Focusing on key proteins (zein, soy, and almond protein) along with tocopherol and retinol, the goal was to improve texture, nutritional value, and flavor characteristics via dynamic simulations. The findings demonstrated that the docking analysis presented high accuracy in predicting conformational changes. Flexible docking algorithms provided insights into dynamic interactions, while analysis of energetics revealed variations in binding strengths. Tocopherol exhibited stronger affinity (-5.8Kcal/mol) to zein compared to retinol (-4.1Kcal/mol). Molecular dynamics simulations offered comprehensive insights into stability and behavior over time. The integration of machine learning algorithms improved the classification and the prediction accuracy, achieving a rate of 71.59%. This study underscores the significance of molecular understanding in driving innovation in the plant-based cheese industry, facilitating the development of sustainable alternatives to traditional dairy products.

High-pressure microfluidisation positively impacts structural properties and improves functional characteristics of almond proteins obtained from almond meal.

Almond protein isolate (API) obtained from almond meal was processed using dynamic high-pressure microfluidisation (0, 40, 80, 120, and 160 MPa pressure; single pass). Microfluidisation caused significant reductions in the particle size and increased absolute zeta potential. SDS-PAGE analysis indicated reduction in band intensity and the complete disappearance of bands beyond 80 MPa. Structural analysis (by circular dichroism, UV-Vis, and intrinsic-fluorescence spectra) of the API revealed disaggregation (up to 80 MPa) and then re-aggregation beyond 80 MPa. Significant increments in protein digestibility (1.16-fold) and the protein digestibility corrected amino acid score (PDCAAS; 1.15-fold) were observed for the API (80 MPa) than control. Furthermore, significant improvements (P < 0.05) in the functional properties were observed, viz., the antioxidant activity, protein solubility, and emulsifying properties. Overall, the results revealed that moderate microfluidisation treatment (80 MPa) is an effective and sustainable technique for enhancing physico-chemical and functional attributes of API, thus potentially enabling its functional food/nutraceuticals application.

Production of high protein yeast using enzymatically liquefied almond hulls.

Animal feed ingredients, especially those abundant in high quality protein, are the most expensive component of livestock production. Sustainable alternative feedstocks may be sourced from abundant, low value agricultural byproducts. California almond production generates nearly 3 Mtons of biomass per year with about 50% in the form of hulls. Almond hulls are a low-value byproduct currently used primarily for animal feed for dairy cattle. However, the protein and essential amino acid content are low, at ~30% d.b.. The purpose of this study was to improve the protein content and quality using yeast. To achieve this, the almond hulls were liquefied to liberate soluble and structural sugars. A multi-phase screening approach was used to identify yeasts that can consume a large proportion of the sugars in almond hulls while accumulating high concentrations of amino acids essential for livestock feed. Compositional analysis showed that almond hulls are rich in polygalacturonic acid (pectin) and soluble sucrose. A pectinase-assisted process was optimized to liquefy and release soluble sugars from almond hulls. The resulting almond hull slurry containing solubilized sugars was subsequently used to grow high-protein yeasts that could consume nutrients in almond hulls while accumulating high concentrations of high-quality protein rich in essential amino acids needed for livestock feed, yielding a process that would produce 72 mg protein/g almond hull. Further work is needed to achieve conversion of galacturonic acid to yeast cell biomass.

Cardiomodulatory and Antioxidative Potentials of Almond-Citrus Peel Fortified Shortbread in High Fat Diet/L-NAME-Induced Hyperlipidemic-Hypertensive Rats.

In folk medicine, the almond nut (Terminalia catappa) and orange peel (Citrus sinensis) are cost-effective sources of nutraceutical utilized in the treatment of degenerative diseases. Hyperlipidemia and hypertension are two pathological conditions implicated in cardiovascular disorders. This study sought to evaluate the cardiomodulatory effect of almond-citrus peel fortified shortbread in hyperlipidemic-hypertensive rats induced by high fat diet and Nω-nitro-l-arginine methyl ester. The experimental animals were divided into eight groups. The experimental rats were fed with shortbread supplemented with almond and citrus peel at varying inclusions of 0.2% citrus, 50% almond, and almond (50%)- citrus (0.2%) for 21 days. The mean arterial blood pressure (MABP), systolic blood pressure (SBP), and lipid profile of the experimental rats were measured. Thereafter, the activities of angiotensin-1-converting enzyme (ACE), arginase, malondialdehyde (MDA), phosphodiesterase-5, nitric oxide (NO), and antioxidant indices were evaluated. The result showed significant elevation in SBP, MABP, blood cholesterol, triglyceride, ACE, arginase, activities, and MDA levels in the heart tissue of the untreated rats. In contrast, the antioxidant status and NO level were significantly decreased in the untreated groups. Remarkably, the treatment with almond-citrus peel fortified shortbread and the individual effect of almond (50%) and citrus peel (0.2%) all reversed these trends in the hyperlipidemic-hypertensive rats. Intriguingly, the blend of almond (50%)-citrus peel (0.2%) fortified shortbread showed the best antioxidative and cardioprotective effect. The results suggest that almond and citrus peel offer potentials as therapeutic agent in the prevention and management of hyperlipidemia and hypertension.

Effects of regulated deficit irrigation and foliar kaolin application on quality parameters of almond [Prunus dulcis (Mill.) D.A. Webb].

BACKGROUND: Water stress during the growing season of the almond tree is the factor that most limits its yield. Different strategies have been studied in recent years to reduce its negative effects, such as deficit irrigation and the application of reflective spray compounds. A 3-year experiment (2019-2021) was set in a factorial design in which the effect of regulated deficit irrigation and foliar kaolin spray was evaluated on morphological characteristics (weight, length, width, and thickness of the nut and kernel, shell thickness, kernel yield, double kernels, and damaged kernels), color properties, nutritional value (carbohydrates, fat, proteins and ash) and chemical parameters (free sugars and fatty acids profiles). RESULTS: In general, the significant differences between the treatments did not have a similar trend in the 3 years of the study. Regulated deficit irrigation and kaolin had no detrimental impact on almond morphological and color characteristics. The almond free sugars concentration was relatively stable under deficit irrigation and kaolin application. On the other hand, kaolin application positively affected the synthesis of linoleic acid. CONCLUSION: Reducing the amount of irrigation water applied to almonds contributes to the sustainability of production without negatively affecting quality and even improving some quality parameters. In general, the foliar application of kaolin did not show significant differences in the evaluated morphological parameters. However, in terms of chemical composition, kaolin led to an increase in the concentration of linoleic acid and sucrose. © 2023 Society of Chemical Industry.

Effect of Nuts on Gastrointestinal Health.

Nuts are high nutrient-dense foods containing healthy lipids, dietary fiber, and bioactive phytochemicals, including vitamins and minerals. Although the beneficial effect of nut consumption on different chronic diseases has been well documented, especially in relation to their cardiometabolic benefits, less scientific evidence is available on their possible beneficial effects on gastrointestinal health. In this narrative review, we summarize the most important findings and new research perspectives in relation to the importance of nut consumption on gastrointestinal health. The integrity of the cell wall structure, cell size and particle size after mastication are known to play a crucial role in energy, nutrient and bioactive release from nuts during digestion, therefore affecting bioaccessibility. Other mechanisms, such as cell wall composition, thickness and porosity, as well as stability of the membranes surrounding the oil bodies within the cell, are also important for energy extraction. As the undigested nutrients and phytochemicals are delivered to the colon, effects on gut microbiota composition are predicted. Although the overall effect of nut consumption on microbial alpha- and beta-diversity has been inconsistent, some scientific evidence suggests an increase in fecal butyrate after almond consumption, and a beneficial role of walnuts on the prevention of ulcerative colitis and protection against the development of gastric mucosal lesions.

Almond (Amygdalus communis L.) kernel protein: A review on the extraction, functional properties and nutritional value.

Almond (Amygdalus communis L.) kernel, a source of nutrients in many traditional diets, is being used more frequently as a nutritious snack and component. It is well known that almond kernels are a protein-rich food. Compared to the amino acid profile recommended by FAO, almond kernel protein is an ideal protein with perfect balance of amino acids. It also has a variety of better functional properties such as solubility, emulsifying ability, oil absorption capacity and foaming ability. pH and ion strength have significant influences on these functional properties. Furthermore, almond kernel protein is easily digested and absorbed by the human body. So almond kernel protein can be used as a high-quality protein resource. This review describes the techniques for extracting almond kernel protein, as well as its functional properties, nutritional worth, and applications. The purpose of this review is to provide ideas for the effective use of almond kernel protein and the creation of related products.

Effect of high γ-irradiation dosage on physico-chemical, functional and emulsion properties of almond gum powder.

Almond gum is a natural biopolymer produced by Almond tree that is non-toxic, biodegradable, and biocompatible. These features make it suitable for applications in the food, cosmetic, biomedical, and packaging industries. To ensure its wide application in these fields, green modification process is necessary. Gamma irradiation is often used as a sterilisation and modification technique, due to its high penetration power. Thus, evaluating its effects on the physicochemical and functional properties of gum after exposure is important. To date, limited studies have reported the use of high dose of γ-irradiation on the biopolymer. Therefore, the present study demonstrated the effect of a high dose of γ-irradiation (0, 24, 48, and 72 kGy) on the functional and phytochemical properties of almond gum powder. The irradiated powder was studied for its color, packing, functional, and bioactive properties. The results revealed a significant increase in water absorption capacity, oil absorption capacity, and solubility index. However, a decreasing trend was observed in the foaming index, L value, pH, and emulsion stability with the radiation dose. Besides, sizable effects were observed in the IR spectra of irradiated gum. Phytochemical properties were significantly improved with an increase in dose. The emulsion was prepared from irradiated gum powder, where the highest creaming index was observed at 72 kGy and a decreasing trend in zeta potential. These results suggested that γ-irradiation treatment is a successful method to generate desirable cavity, pore sizes, functional properties, and bioactive compounds. This emerging approach could modify the natural additive with distinct internal structure for specific uses in wide range of food, pharmaceutical and other industrial applications.

The potential of almonds, hazelnuts, and walnuts SFE-CO2 extracts as sources of bread flavouring ingredients.

Nuts have been part of the human diet since our early ancestors, and their use goes beyond nutritional purposes, for example, as aromatic sources for dairy products. This work explores the potential of almond (Prunus dulcis (Mill.) DA Webb), hazelnut (Corylus avellana L.), and walnut (Juglans regia L.) extracts as sources of food flavouring agents, suggesting a new added-value application for lower quality or excess production fruits. The extracts were obtained by supercritical fluid extraction with carbon dioxide and characterized by: quantification of the volatile fraction by HS-SPME GC-MS; sensory perception and description; and cytotoxicity against Vero cells. All extracts revealed potential as flavouring ingredients due to terpene abundance. No significant differences were observed for the minimal sensory perception, in which the odour threshold values ranged from 8.3 × 10-4 to 6.9 × 10-3 µg·mL-1 for walnuts and almonds extracts, respectively. In contrast, the cytotoxic potential differed significantly among the extracts, and P. dulcis extract presented lower cytotoxicity. Notes as woody, fresh, and green were identified in the volatile intensifiers obtained from the P. dulcis extract. Thus, almond extract was identified as the most promising ingredient to increase the sensory value of food products, namely bread. This potential was verified by an increase in the odour perception of bread after adding 4 µL of extract to each 100 g of bread dough. The quantified eucalyptol and d-limonene terpenes - found in the P. dulcis extract - have improved the release of the pleasant and natural volatile compounds from bread crust and crumb compared to the control bread chemical and sensory profiles.

Analysis of Bitter Almonds and Processed Products Based on HPLC-Fingerprints and Chemometry.

In the processing field, there is a saying that "seed drugs be stir-fried". Bitter almond (BA) is a kind of seed Chinese medicine. BA need be used after being fried. To distinguish raw bitter almonds (RBA) from processed products and prove the rationality of "seed drugs be stir-fried", we analyzed the RBA and five processed products (scalded bitter almonds, fried bitter almonds, honey fried bitter almonds, bran fried bitter almonds, bitter almonds cream) using RP-HPLC fingerprints and chemometric methods. The similarity between RBA and processed products was 0.733∼0.995. Hierarchically clustered heatmap was used to evaluate the changes in components. Principal component analysis (PCA) was used for classification, and all samples are distinguished according to RBA and five processing methods. Six chemical markers were obtained by partial least squares discriminant analysis (PLS-DA). The content and degradation rate of amygdalin and ß-glucosidase activity were determined. Compared with RBA, the content and degradation rate of amygdalin, and ß-glucosidase activity were increased in bitter almonds cream. The content and degradation rate were decreased, and ß-glucosidase was inactivated in other processed products. The above results showed that stir-frying had the best effect. The results showed that processing can ensure the stability of RBA quality, and the saying "seed drugs be stir-fried" is reasonable.

Particle Size Distribution and Predicted Lipid Bioaccessibility of Almonds and the Effect of Almond Processing: A Randomised Mastication Study in Healthy Adults.

Almonds are rich in unsaturated lipids, which play a role in some of the reported benefits of almond consumption for human health. Almond lipids are poorly bioaccessible due to almonds' unique physicochemical properties that influence particle size distribution (PSD) following mastication, allowing much intracellular lipid to escape digestion in the upper gastrointestinal tract. To investigate the impact of commercial processing (grinding almonds into flour), on PSD and predicted lipid bioaccessibility following mastication, a randomised cross-over design mastication study was conducted in healthy adults. The PSDs of masticated whole and ground almonds was assessed using two laboratory methods (mechanical sieving and laser diffraction). PSD from mechanical sieving was used to calculate lipid bioaccessibility using a theoretical mathematical model. Thirty-one healthy adults (18-45 years) completed both mastication sessions. Following mastication, ground almonds had a PSD with significantly fewer larger particles and more smaller particles, compared with whole almonds. Predicted lipid bioaccessibility of masticated ground almonds (10.4%, SD 1.8) was marginally but significantly greater than the predicted lipid bioaccessibility of masticated whole almonds (9.3%, SD 2.0; p = 0.017). Commercial grinding of almonds significantly influences the PSD of almonds following mastication, which results in a modest but significant increase in predicted lipid bioaccessibility.

Almond [Prunus dulcis (Mill.) DA Webb] Processing Residual Hull as a New Source of Bioactive Compounds: Phytochemical Composition, Radical Scavenging and Antimicrobial Activities of Extracts from Italian Cultivars ('Tuono', 'Pizzuta', 'Romana').

In this study we developed a new extract, by the use of conventional solid-solvent extraction and a food-grade hydroalcoholic solvent, rich in phenolic and triterpenoid components from almon hull to be employed as functional ingredient in food, pharma and cosmetic sectors. Two autochthonous Sicilian cultivars ('Pizzuta' and 'Romana') and an Apulian modern cultivar ('Tuono') have been tested for the production of the extract. Results showed that the two Sicilian varieties, and in particular the 'Romana' one, present the best characteristics to obtain extracts rich in triterpenoids and hydroxycinnamic acids, useful for the production of nutraceutical supplements. About triterpenoids, the performance of the hydroalcoholic extraction process allowed to never go below 46% of recovery for 'Pizzuta' samples, with significantly higher percentages of recovery for 'Tuono' and 'Romana' extracts (62.61% and 73.13%, respectively) while hydroxycinnamic acids were recovered at higher recovery rate (84%, 89% and 88% for 'Pizzuta', 'Romana' and 'Tuono' extracts, respectively). Invitro antioxidant and antimicrobial activities exerted by the extracts showed promising results with P. aeruginosa being the most affected strain, inhibited up to the 1/8 dilution with 'Romana' extract. All the three tested extracts exerted an antimicrobial action up to 1/4 dilutions but 'Romana' and 'Pizzuta' extracts always showed the greatest efficacy.

Antibacterial activity and chemical characterization of almond (Prunus dulcis L.) peel extract.

In this study, almond skin of Prunus dulcis L. variety Casteltermini was characterised for its chemical composition and for the inhibitory activity towards food associated microorganisms belonging to pathogenic (Salmonella Enteritidis, Staphylococcus aureus, Escherichia coli and Listeria monocytgenes), spoilage (Pseudomonas poae and Brochotrix thermospacta) and useful (Levilactobacillus brevis and Saccharomyces cerevisiae) groups. The n-hexane extract of P. dulcis skin, investigated by GC-MS, evidenced linoleic, palmitic, and oleic acids as the main abundant compounds. Staphylococcus aureus ATCC 33862 growth was strongly limited by n-hexane extract and the minimum inhibition concentration (MIC) was 25.5 mg/mL. These results highlight the potential of almond by-products as food bio-preservatives as well as pharmaceutical products.

The impact of almonds and almond processing on gastrointestinal physiology, luminal microbiology, and gastrointestinal symptoms: a randomized controlled trial and mastication study.

BACKGROUND: Almonds contain lipid, fiber, and polyphenols and possess physicochemical properties that affect nutrient bioaccessibility, which are hypothesized to affect gut physiology and microbiota. OBJECTIVES: To investigate the impact of whole almonds and ground almonds (almond flour) on fecal bifidobacteria (primary outcome), gut microbiota composition, and gut transit time. METHODS: Healthy adults (n = 87) participated in a parallel, 3-arm randomized controlled trial. Participants received whole almonds (56 g/d), ground almonds (56 g/d), or an isocaloric control in place of habitual snacks for 4 wk. Gut microbiota composition and diversity (16S rRNA gene sequencing), SCFAs (GC), volatile organic compounds (GC-MS), gut transit time (wireless motility capsule), stool output and gut symptoms (7-d diary) were measured at baseline and endpoint. The impact of almond form on particle size distribution (PSD) and predicted lipid release was measured (n = 31). RESULTS: Modified intention-to-treat analysis was performed on 79 participants. There were no significant differences in mean ± SD abundance of fecal bifidobacteria after consumption of whole almonds (8.7% ± 7.7%), ground almonds (7.8% ± 6.9%), or control (13.0% ± 10.2%; q = 0.613). Consumption of almonds (whole and ground pooled) resulted in higher mean ± SD butyrate (24.1 ± 15.0 µmol/g) than control (18.2 ± 9.1 µmol/g; P = 0.046). There was no effect of almonds on gut microbiota at the phylum level or diversity, gut transit time, stool consistency, or gut symptoms. Almond form (whole compared with ground) had no effect on study outcomes. Ground almonds resulted in significantly smaller PSD and higher mean ± SD predicted lipid release (10.4% ± 1.8%) than whole almonds (9.3% ± 2.0%; P = 0.017). CONCLUSIONS: Almond consumption has limited impact on microbiota composition but increases butyrate in adults, suggesting positive alterations to microbiota functionality. Almonds can be incorporated into the diet to increase fiber consumption without gut symptoms.This trial was registered at clinicaltrials.gov as NCT03581812.

Almond and date fruits enhance antioxidant status and have erectogenic effect: Evidence from in vitro and in vivo studies.

This study was designed to investigate the efficacies of almond and date fruits on redox imbalance and enzymes relevant to the pathogenesis of erectile dysfunction. The total polyphenol contents, ferric reducing antioxidant power, and vitamin C content were determined spectrophotometrically. Phenolic and amino acid compositions were quantified using HPLC; meanwhile, the antioxidant activities were determined using DPPH, ABTS, FRAP, and metal chelation. Also, the effect of almond and date extract on advanced glycated end-products (AGEs) formation, arginase, and phosphodiesterase-5 activities was evaluated in vitro. Thereafter, the influence of almond and date supplemented diets on copulatory behaviors in normal rats was assessed, followed by arginase and phosphodiesterase-5 activities determination in vivo. The results revealed that date and almond extracts exerted antioxidant properties, prevented AGEs formation in vitro, and inhibited arginase and phosphodiesterase-5 activities in vitro and in vivo. Besides, almond and date supplemented diets significantly enhance sexual behaviors in normal rats when compared with the control. Among the active compounds identified were gallic acid, ellagic acid, quercetin, and rutin. All the 20 basic amino acids were identified. Given the aforementioned, date and almond could represent a reliable source of functional foods highly rich in compounds with antioxidant activity, and arginase and PDE-5 inhibitory properties. PRACTICAL APPLICATIONS: Fruits are essential part of the human diet that furnish the body with important nutrients. Despite the crucial roles of fruits in human diets, some fruits like almond and date are underutilized among Nigerians. However, we characterized the important compounds present in these fruits and how their presence contributes to the biological activities of the fruits. Finally, we relate the chemical composition and the observed biological activities to the overall health and wellness of the consumers.

Food Authentication of Almonds (Prunus dulcis Mill.). Fast Origin Analysis with Laser Ablation Inductively Coupled Plasma Mass Spectrometry and Chemometrics.

Food fraud is a growing problem, especially misdeclaration due to regional price differences offering a wide field. Fast, powerful, and cost-effective analytical methods are therefore essential to counteract food fraud. The isotopolome is suitable for origin discrimination and was analyzed in this study using laser ablation inductively coupled plasma mass spectrometry (ICP-MS). A total of 250 almond samples from six countries and four crop years were analyzed and evaluated by chemometric methods. By using a ratio-based assessment, calibration problems were avoided and an origin predictive accuracy of 85.2 ± 1.2% was achieved. Compared to ICP-MS with solution nebulization, the analysis time could be reduced to about one-fifth.

The use of Dalmatian pyrethrum daisy and an excipient in the treatment of seborrheic dermatitis.

The active ingredients of the Pyretrin-D trichological cosmetic series, namely benzyl benzoate, Dalmatian pyrethrum daisy, Cistus incanus, tea tree oil and geranium oil, almond acid and arginine were tested in respect to the treatment of seborrheic dermatitis. The paper describes the application of Dalmatian pyrethrum daisy and the excipient. Methods and devices used to confirm the effectiveness of the tested formulations included the TrichoScope Polarizer Dino-Lite (MEDL4HM) and the scanning electron microscope (SEM).

Microencapsulation of probiotics in finger millet milk complex to improve encapsulation efficiency and viability.

This study aimed to assess the effectiveness of finger millet milk complex (almond gum with maltodextrin) to encapsulate the isolated Lactobacillus strains. The wall materials were optimized based on its encapsulation efficiency, antioxidant activity, total phenol content and encapsulation yield. The strains were spray-dried at the optimized condition: 120 °C inlet temperature, maltodextrin 30% and almond gum 1.5%. Survival count of microencapsulated Lactobacillus plantarum RS09 and RS23 strains were 7.91 and 7.83 CFU/g respectively. Viability of microencapsulated strains and free cells under low pH, bile salt, simulated gastric juice and intestinal juice were assessed. Strain RS09 exhibited the highest viable count. Addition of almond gum and finger millet milk increased the phenolic content and offered a protective effect to the strains during spray drying. Results also showed that the powders were amorphous with partial irregularities and a smooth surface with less dents. Hence, they could be used as potential encapsulating agents during spray drying.

Acceleration of lipid oxidation in raw stored almond kernels in response to postharvest moisture exposure.

BACKGROUND: Almonds are an important crop in California, and increased yields necessitate that dried in-hull almonds are stored in the field for longer periods, increasing the potential for postharvest moisture exposure (e.g., rain, fog). Processors are increasingly drying these 'wet' almonds to a moisture content of <6% using low heat before the hulling and shelling process in order to reduce mechanical damage to the nutmeat. To date, there is no information on the impact that moisture exposure and drying prior to hulling and shelling has on lipid oxidation and storage shelf life of raw almonds. RESULTS: Raw almonds exposed to ≤8% moisture and subsequently dried (MEx) and almonds not exposed to moisture exposure (≤4% moisture; control) were stored under accelerated shelf life conditions and evaluated monthly over 12 months for free fatty acid (FFA) value, peroxide value (PV), and headspace volatiles. At 12 months of accelerated storage, MEx almonds have 1.4 times higher FFA and 3.5 times higher PV than the control, indicating significant oxidative damage. MEx almonds also demonstrated higher levels of headspace volatile compounds related to lipid oxidation (i.e., hexanal, octanal, hexanoic acid) throughout storage. CONCLUSION: Drying almonds exposed to postharvest moisture prior to storage results in a higher degree of lipid oxidation during storage and a significant reduction in shelf life. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

The Almond (Prunus dulcis): Chemical Properties, Utilization, and Valorization of Coproducts.

Almonds (Prunus dulcis) are one of the most consumed tree-nuts worldwide, with commercial production in arid environments such as California, Spain, and Australia. The high consumption of almonds is partly due to their versatile usage in products such as gluten-free flour and dairy alternatives as well as them being a source of protein in vegetarian diets. They contain high concentrations of health-promoting compounds such as Vitamin E and have demonstrated benefits for reducing the risk of cardiovascular disease and improving vascular health. In addition, almonds are the least allergenic tree nut and contain minute quantities of cyanogenic glycosides. Production has increased significantly in the past two decades with 3.12 billion pounds of kernel meat produced in California alone in 2020 (USDA 2021), leading to a new emphasis on the valorization of the coproducts (e.g., hulls, shells, skins, and blanch water). This article presents a review of the chemical composition of almond kernels (e.g., macro and micronutrients, phenolic compounds, cyanogenic glycosides, and allergens) and the current research exploring the valorization of almond coproducts.