<abstract xmlns="http://www.w3.org/1999/xhtml">
<p>Acorns, the fruit of the oak tree, as well as oak leaves have been for a long time an important source of food in various cultures throughout history. However, over the time they have disappeared from the diet and their usage in the food industry was minimal, especially due to the high tannin content and astringency. Despite that, several products have begun to appear on the market in the recent years such as an acorn flour or acorn coffee substitute and some studies were focused on the possibilities of using oak leaves extracts as a natural antioxidant against protein and lipid oxidation in the meat industry as well as for the beverage production.</p>
</abstract>

Acorns, the fruit of the oak tree, as well as oak leaves have been for a long time an important source of food in various cultures throughout history. However, over the time they have disappeared from the diet and their usage in the food industry was minimal, especially due to the high tannin content and astringency. Despite that, several products have begun to appear on the market in the recent years such as an acorn flour or acorn coffee substitute and some studies were focused on the possibilities of using oak leaves extracts as a natural antioxidant against protein and lipid oxidation in the meat industry as well as for the beverage production.

Utilization of Oak (genus <italic>Quercus</italic>) tree parts in food industry: a review

Department of Plant Origin Foodstuffs Hygiene and Technology Faculty of Veterinary Hygiene and Ecology Veterinary

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Utilization of Oak (genus ) tree parts in food industry: a review

Acorns, the fruit of the oak tree, as well as oak leaves have been for a long time an important source of food in various cultures throughout history. However,...

Utilization of Oak (genus Quercus) tree parts in food industry: a review

Online veröffentlicht: 16. März 2024

Seitenbereich: 25 - 30

DOI: https://doi.org/10.2478/mjfst-2023-0003

Schlüsselwörter
Acorns, oak leaves, natural antioxidant, novel food, food substitute

© 2023 Tomáš Pencák et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Utilization of Oak (genus Quercus) tree parts in food industry: a review

Online veröffentlicht: 16. März 2024

Seitenbereich: 25 - 30

DOI: https://doi.org/10.2478/mjfst-2023-0003

SchlüsselwörterAcorns, oak leaves, natural antioxidant, novel food, food substitute

© 2023 Tomáš Pencák et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Schlüsselwörter
Acorns, oak leaves, natural antioxidant, novel food, food substitute