Academic Silvia Matiacevich led the “Fondecyt Regular” project, which identified significant value in material previously considered merely waste—difficult to dispose of and often relegated to composting, animal feed, or simply the trash.

Dr. Matiacevich explained that the idea to study the husks’ natural compounds arose after she met a walnut producer who did not know what to do with the green husks left over after the nut was removed.

Existing literature explains that the walnut’s natural outer covering contains polyphenols; the team confirmed their high antioxidant activity, leading to the concept of developing a natural additive capable of extending food shelf life, she explained.

The research’s key milestone was encapsulating the polyphenols using chickpea proteins, thereby creating a protective barrier that maintains stability and effectiveness when incorporated into actual food products.

Matiacevich stated that real-world testing was conducted using cream cheese—a fresh, high-fat product prone to oxidation—and the additive successfully extended its shelf life by 10 percent.

The three-year research project not only succeeded in developing a natural additive to preserve the qualities of actual food but also contributed new knowledge regarding the use of agro-industrial waste, the academic concluded.

jdt/jha/car/eam