Oil Extraction Systems Influence the Techno-Functional and Nutritional Properties of Pistachio Processing By-Products

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...