Emerging applications of argan by-products in food, cosmetic and environmental sectors: A review

Abstract

Argan ( Argania spinosa L.) oil extraction generates substantial amounts of by-products, including press-cake, pulp and nutshell. Recent estimates indicate that argan-processing activities produced approximately 196 981 tons of by-products in 2019, compared to 174 257 tons in 2014, revealing a growing biomass stream that could be valorized within a circular bioeconomy framework. Literature related to the different valorization opportunities of these by-products in cosmetic, food and environmental sectors was reviewed. Their chemical profile, biological, nutritional, techno-functional properties, current and potential industrial applications were also presented. The review highlights several metabolites from argan by-products that demonstrate important biological and techno-functional properties of industrial interest. Notably, seven patents have been published on argan by-product valorization, predominantly targeting cosmetic and dermo-pharmaceutical uses. Moreover, two registered skincare products derived from argan by-products have already reached the market, reflecting promising industrial interest. This review critically examines the composition, bio-functional and techno-functional properties, as well as recent advances and future opportunities for their valorization in food, cosmetic and environmental sectors. • Argan by-products show a promise for applications in cosmetics pharmaceuticals and environment. • Sequential extraction techniques are recommended to raise the recovery of bioactive compounds. • Emerging research supports the use of argan by-products in food products.