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Sassine YN, Nabhan S, Rachkidy E, El Sebaaly Z. Valorization of agro-forest wastes (oak acorns, vineyard pruning, and olive pruning) through the cultivation of shiitake ( Lentinula edodes) mushrooms. Heliyon 2024; 10:e32562. [PMID: 38994102 PMCID: PMC11237938 DOI: 10.1016/j.heliyon.2024.e32562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 06/04/2024] [Accepted: 06/05/2024] [Indexed: 07/13/2024] Open
Abstract
Experimental research has been focusing on developing new substrates for growing shiitake mushrooms as alternatives to the standard oak sawdust substrate. The selection of appropriate lignocellulosic materials is based on their availability in the production area and their compatibility with the requirements of the mushroom species being cultivated. In comparison to oak sawdust substrate (OS) as the control, this study evaluated the potential of oak acorns (OA), olive pruning (OLPR), and vineyard pruning (VIP), and various combinations: OA-OLPR:1-1, OA-VIP:1-1, OS-OLPR:1-1, and OS-VIP:1-1, prepared on a dry weight basis. In comparison to OS, complete mycelial development was hastened in OA, OA-VIP: 1-1, and OS-VIP:1-1 by 9.5, 7.9, and 4.2 days and delayed in OLPR and OS-OLPR:1-1 by 11.3 and 7.0 days, respectively. Also, harvest was earlier in OA, OA-VIP:1-1, and OS-VIP:1-1 by 9.3, 6.7, and 3.3 days, respectively, while it was significantly delayed in OLPR, VIP, and OS-OLPR:1-1 by 12.3, 3.7, and 8.0 days, respectively. While the total biological yield was significantly reduced in OLPR, OS-OLPR:1-1, VIP, and OS-VIP:1-1, it was comparable to OS in OA, OA-OLPR:1-1, and OA-VIP:1-1 (597.0, 552.0, 532.2, and 556.2 g/kg, respectively). Production was consistently high over two consecutive flushes in OS, OA, and OA-VIP: 1-1. Total biological yields were higher in OA-OLPR: 1-1 than OS-OLPR:1-1 and in OA-VIP:1-1 than OS-VIP:1-1. OA increased mushroom number and firmness, VIP and OLPR increased mushroom weight, and OA-VIP:1-1 increased pileus thickness. Mushrooms' protein and fiber contents were higher than OS in all substrates and the highest in OA-OLPR:1-1 (8.7 %) and OLPR (2.8 %), respectively. Conclusively, the substrates OA, OA-VIP: 1-1, and OA-OLPR:1-1 may alternate oak sawdust; however, the first two substrates have an advantage over the third due to earlier harvests. Also, it is more favorable to use VIP and OLPR in combination with OA than to use them alone.
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Affiliation(s)
- Youssef Najib Sassine
- Lebanese University, Faculty of Agriculture, Department of Plant Production, Beirut, Lebanon
| | - Stephanie Nabhan
- Lebanese University, Faculty of Agriculture, Department of Plant Production, Beirut, Lebanon
- University of Forestry, Faculty of Agronomy, Department of Agronomy, Sofia, Bulgaria
| | - Elina Rachkidy
- Lebanese University, Faculty of Agriculture, Department of Plant Production, Beirut, Lebanon
| | - Zeina El Sebaaly
- Lebanese University, Faculty of Agriculture, Department of Plant Production, Beirut, Lebanon
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Fkiri S, Mohamed B, Khouja M, Stiti B, Ben Salem R, Nasr Z, Ben Slimane L, Nagaz K, Ghayth R, Khaldi A. Effect of geographical origin on the chemical characteristics of Q. canariensis acorns: profiling fatty acids, tocopherols, and phenolic composition. Nat Prod Res 2024:1-7. [PMID: 38557271 DOI: 10.1080/14786419.2024.2335355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Accepted: 03/21/2024] [Indexed: 04/04/2024]
Abstract
The impact of geographical origin on the chemical composition of acorns from Quercus species has significant attention. This study aimed to explore the phenolic composition of methanolic extracts, tocopherol content, and fatty acid composition of acorn oils from six different populations of Q. canariensis acorns. The obtained results revealed that acorn oil from BniMtir exhibited high levels of α-tocopherol (58 mg/kg). The fatty acids identified across all samples were Z-vaccenic + oleic acids (38.44-58.58%). In addition, the data highlighted the presence of quinic (32.514-60.216 µg/g DW) and gallic acids (1.674-10.849 µg/g DW), as well as catechin (+) (0.096-12.647 µg/g DW) in all populations. These variations in chemical composition from different regions are likely linked to their geographical origin. In conclusion, this study's finding should significance for the industry, offering valuable insights into the potential production of bioactive compounds from Q. canariensis acorns, which could have various applications.
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Affiliation(s)
- Sondes Fkiri
- National Institute for Researches on Rural Engineering, Water and Forests, INRGREF, Ariana, Tunisia
| | - Bagues Mohamed
- Laboratory of Drylands and Oases Cropping, Arid Regions Institute of Medenine, University of Gabes, Medenine, Tunisia
| | - Mariem Khouja
- Laboratory of Nanobiotechnology and Valorization of Medicinal Phytoresources, Department of Biology, National Institute of Applied Science and Technology, University of Carthage, Tunis Cedex, Tunisia
| | - Boutheina Stiti
- National Institute for Researches on Rural Engineering, Water and Forests, INRGREF, Ariana, Tunisia
| | - Ridha Ben Salem
- Laboratory of Organic Chemistry LR17ES08, Sciences Faculty of Sfax, University of Sfax, Sfax, Tunisia
| | - Zouhair Nasr
- National Institute for Researches on Rural Engineering, Water and Forests, INRGREF, Ariana, Tunisia
| | | | - Kamel Nagaz
- Laboratory of Drylands and Oases Cropping, Arid Regions Institute of Medenine, University of Gabes, Medenine, Tunisia
| | - Rigane Ghayth
- Laboratory of Organic Chemistry LR17ES08, Sciences Faculty of Sfax, University of Sfax, Sfax, Tunisia
- Chemistry-Physics Department, Sciences and Technology Faculty, University of Kairouan, Sidi Bouzid, Tunisia
| | - Abdelhamid Khaldi
- National Institute for Researches on Rural Engineering, Water and Forests, INRGREF, Ariana, Tunisia
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Shahamati M, Ahmadi P, Tabibiazar M, Fazelioskouei T, Azadmard-Damirchi S, Zargaraan A. Characterization of acorn oil and its application on carnauba wax-based oleogel and chocolate spread. Int J Biol Macromol 2024; 260:129571. [PMID: 38246460 DOI: 10.1016/j.ijbiomac.2024.129571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 01/02/2024] [Accepted: 01/16/2024] [Indexed: 01/23/2024]
Abstract
This study aimed to characterize acorn oil (AO) and carnauba wax-based acorn oil oleogel (AOG) and the effect of AOG replacement on the textural and sensorial properties of chocolate spread. Oil yields from cold-pressing (Quercus longipes) were around 14%wt with a nice nutty smell. The main fatty acids of AO were included oleic, linoleic, and palmitic acid (44, 38, and 10%wt) respectively. The prepared AOG using 6%wt of carnauba wax (CW) showed high strength (G' > 100 mPa) and oil binding capacity ∼87 %. Based on microstructure assays platelet-like and β' polymorphic triglyceride crystalline networks were formed in AOG. The Pickering AOG/water emulsions in the volumetric ratio of from 90:10 up to 40:60 were stable due to the placement of CW-based AOG particles at the interface of water/oil as Pickering stabilizer. The high physical stability of the emulgel against phase separation is considered an important advantage for using oleogel in chocolate spread formulations instead of vegetable oils, which usually have a high percentage of oil release. The spreads prepared by replacing 50%wt AOG with butter showed acceptable textural and sensorial properties.
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Affiliation(s)
- Maryam Shahamati
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran; Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Parisa Ahmadi
- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mahnaz Tabibiazar
- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran.
| | - Tahereh Fazelioskouei
- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Sodeif Azadmard-Damirchi
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.
| | - Azizollaah Zargaraan
- Department of Food and Nutrition Policy and Planning Research, Faculty of Nutrition and Food Science, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences and Health Services, Hafezi St, Tehran, Iran
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Socaciu MI, Semeniuc CA, Tanislav AE, Mureşan EA, Pușcaș A, Truță AM, Mureşan V. Formulation development and characterization of plant-based alternatives to pâté using forest ingredients. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:3082-3093. [PMID: 37790922 PMCID: PMC10542434 DOI: 10.1007/s13197-023-05852-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/04/2023] [Accepted: 09/14/2023] [Indexed: 10/05/2023]
Abstract
Due to the expanding global population and environmental concerns about meat production from livestock, there is a great demand for alternative ingredients. Beech achene (BA) and sessile oak acorn (SOA) were recently proposed as protein- and carbohydrate-rich novel food ingredients. This study used their roasted kernels to develop and characterize four formulations of spreadable vegetable paste (with 10% BAK, 10% SOAK, 5% SOAK + 5% BAK, and control-just with roasted sunflower kernel). The substitution of sunflower kernel with 10% BAK caused a decrease in the energy value of vegetable paste, while 10% SOAK and 5% SOAK + 5% BAK, an increase. Syneresis was higher in formulations with forest ingredients, most notably in those containing BAK. The SOAK also caused a decrease in the pH of vegetable pastes that included it. All forest formulations had a large total colour difference compared to the control sample, driven by its intensity decrease (less in that with BAK than in the other two). The acceptance rate was reasonable for all formulations, although the overall score was significantly lower (slightly liked) in the vegetable paste formulated only with BAK than in the others (moderately liked); thus, the consumer's purchase intention too (only 4.9% for that with 10% SOAK). Formulation with 10% BAK had a higher hardness, adhesiveness, gumminess, and chewiness than the others, while that with the 5% SOAK and 5% BAK mixture showed the most robust network structure. In conclusion, BA and SOA kernels are suitable for manufacturing plant-based alternatives to pâté if used in proper concentrations. Graphical abstract Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05852-7.
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Affiliation(s)
- Maria-Ioana Socaciu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Cristina Anamaria Semeniuc
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Anda Elena Tanislav
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Elena Andruţa Mureşan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Andreea Pușcaș
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Alina Maria Truță
- Faculty of Forestry and Cadastre, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Vlad Mureşan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
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Zocchi DM, Bondioli C, Hamzeh Hosseini S, Miara MD, Musarella CM, Mohammadi D, Khan Manduzai A, Dilawer Issa K, Sulaiman N, Khatib C, Ahmed HM, Faraj TA, Amin HIM, Hussain FHS, Faiz A, Pasqualone A, Heinrich F, Fontefrancesco MF, Pieroni A. Food Security beyond Cereals: A Cross-Geographical Comparative Study on Acorn Bread Heritage in the Mediterranean and the Middle East. Foods 2022; 11:foods11233898. [PMID: 36496705 PMCID: PMC9738068 DOI: 10.3390/foods11233898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/25/2022] [Accepted: 11/30/2022] [Indexed: 12/12/2022] Open
Abstract
This article aims to contribute to the limited literature on traditional gastronomic knowledge concerning acorn-based bread by ethnographically documenting the ingredients, preparation techniques and consumption practices of baked goods made from acorn seeds and flour that are still used today or at least still present in living memory. A qualitative comparative case method was adopted, and ethnographic data were gathered from 67 people in six selected Mediterranean, Central Asian and Middle Eastern countries. The analysis highlighted distinct trajectories in the development of acorn-based bread, showing some differences in terms of ingredients, preparation techniques and baking methods in the two cultural and geographical macro-regions. By exploring the evolution of the alimentary role of acorn bread in the past century, our findings also support the hypothesis that the product, at least during the last two centuries, has mostly been used as a famine food. By acknowledging the cultural importance of acorn fruits and acorn-based products, this study suggests that the rediscovery of acorn-based products and associated traditional knowledge may foster the sustainable development of rural and marginal regions in the Mediterranean, Middle East and Central Asia. This could help to reinforce the resilience of local communities and thus increase food security. Furthermore, reassessing acorns as a foodstuff may aid in developing innovative products in line with emerging trends in the food sector, which is looking for new non-cereal-based bakery products and other novel culinary applications.
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Affiliation(s)
- Dauro Mattia Zocchi
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Italy
- Correspondence:
| | - Camilla Bondioli
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Italy
| | - Seyed Hamzeh Hosseini
- Department of Biology, Faculty of Science, University of Jiroft, Jiroft P.O. Box 78671-55311, Iran
| | - Mohamed Djamel Miara
- Agrobiotechnology and Nutrition Laboratory in Semi-Arid and Arid Zones, Department of Nature and Life Sciences, Ibn-Khaldoun University, BP P 78 Zaâroura, Tiaret 14000, Algeria
| | - Carmelo Maria Musarella
- Department of Agriculture, Mediterranean University of Reggio Calabria, Via dell’Università, 25 (Già Salita Melissari), 89124 Reggio Calabria, Italy
| | - Datis Mohammadi
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Italy
| | - Ajmal Khan Manduzai
- Department of Environmental Sciences, COMSATS University, Abbottabad Campus, University Road, Abbottabad 22060, Pakistan
| | - Kovan Dilawer Issa
- Department of Medical Analysis, Faculty of Applied Science, Tishk International University, Erbil 44001, Iraq
| | - Naji Sulaiman
- Department of Crop Sciences and Agroforestry, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague-Suchdol, Czech Republic
| | - Chadi Khatib
- Department of Pharmacognosy, Faculty of Pharmacy, Damascus University, Damascus P.O. Box 30621, Syria
| | - Hiwa M. Ahmed
- Sulaimani Polytechnic University, Slemani 46001, Kurdistan Region, Iraq
- Department of Horticulture, College of Agricultural Engineering Science, University of Raparin, Ranya 46012, Kurdistan Region, Iraq
| | - Tola Abdulsattar Faraj
- Department of Medical Analysis, Faculty of Applied Science, Tishk International University, Erbil 44001, Iraq
- Department of Basic Sciences, College of Medicine, Hawler Medical University, Erbil 44001, Iraq
| | - Hawraz Ibrahim M. Amin
- Department of Chemistry, College of Science, Salahaddin University-Erbil, Erbil 44001, Iraq
- Department of Medical Biochemical Analysis, Cihan University-Erbil, Erbil 44001, Iraq
| | - Faiq H. S. Hussain
- Department of Medical Analysis, Faculty of Applied Science, Tishk International University, Erbil 44001, Iraq
| | - Abdullah Faiz
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Italy
- Faculty of Agriculture, University of Herat, Herat 3001, Afghanistan
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
| | - Frits Heinrich
- Research Group Social and Cultural Food Studies (FOST), Department of History, Vrije Universiteit Brussel, Pleinlaan 2, 1050 Brussels, Belgium
- Research Group Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, 1050 Brussels, Belgium
| | - Michele Filippo Fontefrancesco
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Italy
- Department of Anthropology, Durham University, Stockton Road, Durham DH1 3LE, UK
| | - Andrea Pieroni
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Italy
- Department of Medical Analysis, Faculty of Applied Science, Tishk International University, Erbil 44001, Iraq
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Sasani N, Kazemi A, Babajafari S, Amiri‐Ardekani E, Rezaiyan M, Barati‐Boldaji R, Mazloomi SM, Clark CCT, Ashrafi‐Dehkordi E. The effect of acorn muffin consumption on glycemic indices and lipid profile in type 2 diabetic patients: A randomized double-blind placebo-controlled clinical trial. Food Sci Nutr 2022; 11:883-891. [PMID: 36789037 PMCID: PMC9922149 DOI: 10.1002/fsn3.3123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 09/27/2022] [Accepted: 10/25/2022] [Indexed: 11/16/2022] Open
Abstract
Acorn is a nutritious fruit with the reported potential of ameliorating diseases, including diabetes. This research aimed to assess the effects of acorn muffin consumption on glycemic, lipid indices, and appetite in patients with type 2 diabetes. Sixty-six subjects were dichotomized to receive either one muffin containing 10 grams of acorn flour or a placebo muffin containing white wheat flour (no bran), per day, for 8 weeks. Acorn muffin consumption improved glycated hemoglobin (p = .06, mean difference [MD] = -0.65), triglyceride (p = .06, MD = -36.38), and high-density lipoprotein (p = .05, MD = 1.30), albeit only marginally significantly. Among appetite parameters, hunger, desire to eat, and prospective to eat were significantly lower, and satiety and fullness were significantly higher, in the acorn muffin group. In conclusion, acorn muffins could be utilized as an adjuvant therapy to control appetite and ameliorate glycated hemoglobin in patients with type 2 diabetes. However, further investigations are required for a more comprehensive conclusion.
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Affiliation(s)
- Najmeh Sasani
- Nutrition Research Center, School of Nutrition and Food SciencesShiraz University of Medical SciencesShirazIran
| | - Asma Kazemi
- Nutrition Research CenterShiraz University of Medical SciencesShirazIran
| | - Siavash Babajafari
- Nutrition Research Center, School of Nutrition and Food SciencesShiraz University of Medical SciencesShirazIran
| | - Ehsan Amiri‐Ardekani
- Department of Phytopharmaceuticals (Traditional Pharmacy)Shiraz University of Medical SciencesShirazIran
| | - Mojtaba Rezaiyan
- Nutrition Research Center, School of Nutrition and Food SciencesShiraz University of Medical SciencesShirazIran
| | - Reza Barati‐Boldaji
- Nutrition Research Center, School of Nutrition and Food SciencesShiraz University of Medical SciencesShirazIran
| | - Seyed Mohammad Mazloomi
- Nutrition Research Center, School of Nutrition and Food SciencesShiraz University of Medical SciencesShirazIran
| | | | - Elham Ashrafi‐Dehkordi
- Nutrition Research Center, School of Nutrition and Food SciencesShiraz University of Medical SciencesShirazIran
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Martins RB, Gouvinhas I, Nunes MC, Ferreira LM, Peres JA, Raymundo A, Barros AI. Acorn flour from holm oak (Quercus rotundifolia): Assessment of nutritional, phenolic, and technological profile. Curr Res Food Sci 2022; 5:2211-2218. [PMID: 36419742 PMCID: PMC9676148 DOI: 10.1016/j.crfs.2022.11.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 10/28/2022] [Accepted: 11/02/2022] [Indexed: 11/06/2022] Open
Abstract
Acorn is the fruit of holm oak (Quercus rotundifolia), being mainly used nowadays to feed animals, however a substantial part remains in the fields without any valorization. Underexploited crops are gaining new interest, driven by food security concerns and health benefits potential as well. In the present work, it was studied the physicochemical characteristics and functional perspective of acorn flour, as an ingredient for human diet. The study included nutritional composition analysis, phenolic compounds profile through HPLC, starch content and its microstructure, fibre, and pasting properties assessment. Acorn flour presented a high content in fat, particularly monounsaturated and polyunsaturated (oleic and linoleic acids), and high minerals content in particular K. Concerning phenolic profile, rutin, catechin, ellagic acid, gallic acid, and syringic acid were identified. In regards to technological profile, fibre was mainly insoluble, with around 11%, and starch content was 50%. Its pasting behaviour revealed a high gelatinization temperature (85 °C), with low breakdown, and higher retrogradation consistency. These results show acorn flour potential as a valuable and sustainable multipurpose food ingredient. Acorn flour (Quercus rotundifolia) was chemical and technologically assessed. Acorn flour revealed high content in unsaturated fatty acids (oleic and linoleic). Minerals were analysed for the first time, revealing high values in particular potassium. Phenolic acids and flavonoids were identified in particular rutin and syringic acid. Pasting behaviour has shown high gelatinization temperature and shear stress resistance.
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Abstract
The major component of acorn is starch, which may amount up to 55% of the dry weight. Lack of systematic knowledge on acorn starch greatly hinders the further development of acorns as sustainable crops. This review aims to summarize the current knowledge of the isolation, chemical composition, physicochemical properties, and uses of acorn starches and to provide future research directions. The amylose content of the acorn starches is reported to vary in the range of 20–39%. Moisture content, lipid, ash, and protein contents of the acorn starches have been reported varying from 2.20 to 15.50%, 0.23 to 2.64%, 0.01 to 1.41%, and 0.01 to 6.7%, respectively. Thermal and pasting properties that have usually been determined using differential scanning calorimeter (DSC) and rapid viscoanalyzer (RVA) are also discussed in this article. Acorn starch has great potential for various food and nonfood applications due to the unique structural and functional features.
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