 Almond bagasse has been shown to contain components of nutritional interest, such as phenols and antioxidants. These compounds are important for healthy living and can be extracted using various methods, including hot air drying or lyophilization. Hot air drying produces a powder with higher levels of phenols and antioxidant activity compared to lyophilized powder. Additionally, the powder produced from hot air drying has been found to be more resistant to enzymatic hydrolysis during in vitro digestion and colonic fermentation. This suggests that the powder could potentially be used as a functional ingredient in food products. This article was authored by Stevens Duarte, Almidina Pachades, Nuria Jimenez Hernandez, and others.