COMPLEX PROCESSING AND PROSPECTS OF OAK FRUITS USE IN THE FOOD INDUSTRY

Authors

  • Tetiana G. Filinska Ukrainian State University of Science and Technologies, Scientific and Educational Institute “Ukrainian State Chemical and Technological University" , Ukraine https://orcid.org/0009-0009-7921-1989
  • Iryna V. Sukha Ukrainian State University of Science and Technologies, Scientific and Educational Institute “Ukrainian State Chemical and Technological University" , Ukraine https://orcid.org/0000-0002-5579-2047
  • Antonina O. Filinska Ukrainian State University of Science and Technologies, Scientific and Educational Institute “Ukrainian State Chemical and Technological University" , Ukraine https://orcid.org/0009-0001-6975-6186
  • Oksana V. Berzenina Ukrainian State University of Science and Technologies, Scientific and Educational Institute “Ukrainian State Chemical and Technological University" , Ukraine https://orcid.org/0000-0002-1786-859X

DOI:

https://doi.org/10.15421/jchemtech.v34i1.340806

Keywords:

acorns, flour, starch, tannin, oil, protein isolate

Abstract

All morphological parts of the oak tree, including fruit, bark, wood and leaves, have many uses. Acorns are rich in nutrients, making them an important raw material resource. Since ancient times, oak fruits have been a valuable food product and today have great potential for use in various industries. Acorn flour is an important gluten-free component of bakery, flour confectionery and pasta products. Acorn starch can be used not only for food purposes, but also find application in the production of bioethanol, in paper production, in the manufacture of composites and polymer films. Acorn extracts exhibit antioxidant properties and are used for medicinal purposes. Oak fruit protein isolates have prospects in the production of food water-fat emulsion products, acorn oil is a source of valuable fatty acids. Acorn drinks - coffee substitutes - are becoming increasingly popular. The analysis of recent publications has shown that the issue of using oak fruits as a multipurpose raw material is given considerable attention. Scientific research is focused on individual processes, or the study of the properties and areas of application of certain compounds of oak fruits. The work is carried out using advanced research methods, they are characterized by the depth of study of the nutritional and technological characteristics of the resulting acorn products. The predictability of their behavior in multicomponent systems is an important characteristic that affects the technology and implementation of innovations in food production. An important task is not to implement separate processes for extracting acorn components, but a comprehensive, ecologically and economically justified waste-free processing of oak fruits into food, pharmaceutical and technical products. Solving this task requires systematization of research results and the formation of flexible approaches to the issue of complex processing of oak fruits.

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Published

2026-03-22

Issue

Vol. 34 No. 1 (2026): Journal of Chemistry and Technologies

Section

Chemical Technology

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