Concrete production requires a significant amount of natural resources, with aggregates comprising between 55% and 80% of the total volume. However, over-exploitation of natural aggregates has led to the exploration of alternative materials for use in concrete production. In this study, crushed hazelnut shells were investigated as a partial replacement for fine aggregate, addressing the problem of natural resource depletion and offering a second use for this important agricultural waste product available in Chile. Hazelnut shells were incorporated in percentages of 2.5%, 5%, and 10% by weight of sand for water-cement ratios of 0.4 and 0.5. The compressive strengths at 7 and 28 days and bending tensile strengths at 28 days were determined, alongside physical properties such as workability, temperature, air content, fresh density, and hardened density of the concrete. Our findings show that replacing 2.5% of the fine aggregate with hazelnut shells led to higher compressive strength at 28 days, exceeding the strength of the standard specimens by 9.5%, whereas replacing 5% of the fine aggregate led to the highest bending tensile strength, exceeding the resistance of the standard specimens by 3.5%. Moreover, the 0.4 w/c ratio consistently led to better results for both compressive and bending tensile resistances, with fewer and lower reductions in mechanical resistances compared to the standard mixture. Our results suggest that concrete mixes with hazelnut shells as a replacement for fine aggregate at a percentage of up to 2.5% can be used in constructive systems with compression strengths lower than 17 MPa, and mixtures with up to 10% hazelnut shell replacement can be used in structures with tensile bending stress requirements lower than 6 MPa. Overall, the use of hazelnut shells as a partial replacement for fine aggregate in concrete production presents an environmentally-friendly and cost-effective solution for the construction industry.

The production and consumption of nuts are increasing in the world due to strong economic returns and the nutritional value of their products. With the increasing role and importance given to nuts (i.e., walnuts, hazelnut, pistachio, pecan, almond) in a balanced and healthy diet and in the prevention of various diseases, breeding of the nuts species has also been stepped up. Most recent fruit breeding programs have focused on scion genetic improvement. However, the use of locally adapted grafted rootstocks also enhanced the productivity and quality of tree fruit crops. Grafting is an ancient horticultural practice use in nut crops to manipulate scion phenotype and productivity and overcome biotic and abiotic stresses. There are complex rootstock breeding objectives and physiological and molecular aspects of rootstock–scion interactions in nut crops. In this review, we provide an overview of these, considering the mechanisms involved in nutrient and water uptake, regulation of phytohormones, and rootstock influences on the scion molecular processes, including long-distance gene silencing and trans-grafting. Understanding the mechanisms resulting from rootstock × scion × environmental interactions will contribute to developing new rootstocks with resilience in the face of climate change, but also of the multitude of diseases and pests and of the possible increase of their aggressiveness. They will also have to offer the premises of economic production, respectively yield and the quality, according to multiple destinations of nuts in the current consumption and food industry, but also the increasing exigencies of the consumer market and the profile industry.

Tree nuts confer many health benefits because of their high content of vitamins and antioxidants and they are increasingly consumed in the last the years. Food processing is an important industrial tool to modify allergenic properties of foods, in addition to ensure safety and to enhance organoleptic characteristics. The effect of high pressure, without and with heating, on SDS-PAGE and immunodetection profile of potential allergenic proteins (anti-11S, anti-2S and anti-LTP) of pistachio, cashew, peanut, hazelnut, almond and chestnut was investigated. Processing based on heat and /or pressure and Ultra high pressure (HHP, 300-600 MPa) without heating was applied. After treating the six tree nuts with pressure combined with heat a progressive diminution of proteins with potential allergenic properties was observed. Moreover, some tree nuts proteins (pistachio, cashew and peanut) seemed to be more resistant to technological processing than others (hazelnut and chestnut). Differences among tree nut varieties were found regarding to protein content, SDS and immunoblotting profile. High pressure combined with heating processing markedly reduce tree nut allergenic potential as the pressure and treatment time increases. HHP do not alter hazelnut and almond immunoreactivity