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Review Article | Open Access

The chemical composition of the walnut pellicle and its benefits to health

Chen-Rui Zhao1,2, Qin Chen1,2, Xuan Ma1,2, Tian-Yu Yang1,2, Wen-Jie Yan1,2, Rui-Fen Rong1,2, Feng Wang1,2 ( )
College of Biochemical Engineering, Beijing Union University, Beijing 100023, China
Beijing Key Laboratory of Bioactive Substances and Functional Food, Beijing 100023, China
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Highlights

(1) The main biological activities of the walnut pellicle.

(2) The metabolic way of ellagitannin, the main polyphenolic compound of the walnut pellicle, in vivo was reviewed.

(3) The five main biological activities of the polyphenolic compounds in the walnut pellicle.

(4) The interaction between the polyphenolic compounds in the walnut pellicle and the walnut proteins.

Abstract

Walnut pellicle is a layer of film wrapped around the surface of the walnut kernel. The walnut pellicle is rich in tannin compounds, which can react with salivary proteins to produce a bitter and astringent taste, affecting the taste of walnuts. Consequently, the walnut pellicle is typically discarded as waste during food processing. The paper reviews the composition of polyphenolic compounds in the walnut pellicle, mainly including more than 110 kinds of phenolic compounds such as tannins, flavonoids, and phenolic acids; as well as the progress of research on the functional activities in various fields, including inflammation protection, hypolipidemic, antimicrobial, antitumor, and anti-aging, and other five aspects of bioactivity; and finally, elaborates on the interaction between the polyphenolic compounds of the walnut pellicle and walnut proteins, and the possibility that de-phenolization might reduce the structural properties of walnut proteins during processing.

Graphical Abstract

The walnut pellicle is rich in abundant polyphenolic compounds. When they react with salivary proteins, a bitter taste is formed in the oral cavity. As a result, the walnut pellicle is often discarded as waste, causing a waste of resources. This article summarizes the composition of polyphenolic compounds in the walnut pellicle and the related biological activities, providing a theoretical foundation for the development and utilization of the walnut pellicle.

Keywords

walnut pelliclechemical componentsbiological activities

References

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Food & Medicine Homology
Volume 1 Issue 1,
September 2024
Article number: 9420007
DOI: 10.26599/FMH.2024.9420007

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Cite this article:
Zhao C-R, Chen Q, Ma X, et al. The chemical composition of the walnut pellicle and its benefits to health. Food & Medicine Homology, 2024, 1(1): 9420007. https://doi.org/10.26599/FMH.2024.9420007

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Received: 08 April 2024
Revised: 22 May 2024
Accepted: 23 May 2024
Published: 04 July 2024
© National R & D Center for Edible Fungus Processing Technology 2024. Published by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).