Valorization of Quercus rotundifolia acorn kernel and shell towards innovative food applications

Introduction: Acorns, the fruit of oak trees, are abundantly produced in 36% of Portuguese forest area; however, this fruit is greatly underutilized, with only 1% being used for human nutrition. As Portugal is a gross importer of food, it is highly important to valorize this resource given its proven nutritional value. The sustainable production, gluten-free and nutritious value associated to this raw-material are perfectly aligned with consumer trends. Furthermore, acorn by-products hold great promise as a source of bioactive ingredients, offering solutions to maximize food utilization, promote upcycling, and introduce innovative nutritional and health benefits1,2. Acorns are an example of a raw material that enhances traditional foods with bioactive compounds, including fatty acids, phenolic compounds, and tocopherols, all of which have effective antioxidant properties. Furthermore, acorns are notable for their high mineral content. Objectives: The present work aimed to characterize the kernel and the shells from acorns of an endemic Portuguese species: Quercus rotundifolia, provided by LandraTech, to foster their valorization through innovative food applications promoting a circular economy. Results and main conclusions: Overall, the characterization of kernel and shells obtained from Quercus rotundifolia acorn presented a promising insight into the remarkable value of the acorns from endemic Portuguese oaks as resourceful raw materials for sustainable and novel food applications. Additionally, this study underlines the importance of investigating the neglected forestall residues as potential resources for the global food industry, as a circular economy approach.