Have a personal or library account? Click to login
Utilization of Oak (genus Quercus) tree parts in food industry: a review Cover

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

Open Access
|Mar 2024

References

  1. Al-Bachir M, Sahloul H 2017: Fatty acid profile of olive oil extracted from irradiated and non-irradiated olive fruits. International Journal of Food Properties 20: 2550-2558
  2. Aldrich PR, Cavender-Bares J, 2011: Quercus. In: Wild Crop Relatives: Genomic and Breeding Resources. Springer Berlin Heidelberg 89–129
  3. Aminzare M. Hashemi M, Ansarian E, Bimkar M, Azar HH, Mehrasbi MR, Daneshamooz S, Raeisi M, Jannat B,
  4. Afshari A 2019. Using Natural Antioxidants in Meat and Meat Products as Preservatives: A Review. Advances in Animal and Veterinary Sciences 7: 417-426
  5. Anderson R, Bayer PE, Edwards D 2020. Climate change and the need for agricultural adaptation. Current opinion in Plant Biology 56: 197-202
  6. Coelho M, Silva S, Rodríguez-Alcalá LM, Oliveira A, Costa EM, Borges A, Martins C, Rodrigues AS, Pintado MME 2018. Quercus based coffee-like beverage: effect of roasting process and functional characterization. Food Measure 12: 471–479
  7. Górnaś P, Rudzińska M, Grygier A, Ying Q, Mišina I, Urvaka E, Rungis D 2019. Sustainable valorization of oak acorns as a potential source of oil rich in bioactive compounds. Process Safety and Environmental Protection 128: 244-250
  8. Grosso G, Godos J, Galvano F, Giovannucci EL 2017. Coffee, Caffeine, and Health Outcomes: An Umbrella Review. Annu Rev Nutr 37: 131-156
  9. Kaushik R., Kumar N, Sihag, MK, Ray A 2015. Isolation, characteriza-tion of wheat gluten and its regeneration properties. Journal of Food Science and Technology 52: 5930-5937
  10. Kumar Y, Yadav DN, Ahmad T, Narsaiah K, 2015. Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products. Comprehensive Reviews in Food Science and Food Safety 14: 796-812
  11. Lavado G, Ladero L, Cava R 2021. Cork oak (Quercus suber L.) leaf extracts potential use as natural antioxidants in cooked meat. Industrial Crops and Products 160
  12. Łuczaj Ł, Adamczak A, Duda M 2014. Tannin content in acorns (Quercus spp.) from Poland. Dendrobiology 72: 103-111
  13. Makhlouf ZF, Squeo G, Difonzo G, Faccia M, Pasqualone A, Summo C, Barkat M, Caponio F 2020. Effects of storage on the oxidative stability of acorn oils extracted from three different Quercus species. The Journal of the Science of Food and Agriculture 101: 131-138
  14. Mostafa MM, Ali E, Gamal M, Farag MA 2021. How do coffee substitutes compare to coffee? A comprehensive review of its quality characteristics, sensory characters, phytochemicals, health benefits and safety. Food Bioscience 43
  15. Özünlü O, Ergezer H, Gökçe R 2018. Improving physicochemical, antioxidative and sensory quality of raw chicken meat by using acorn extracts.LWT 98: 477-484
  16. Paray BA, Hoseini SM, Hoseinifar SH, Doan HV 2020. Effects of dietary oak (Quercus castaneifolia) leaf extract on growth, antioxidant, and immune characteristics and responses to crowding stress in common carp (Cyprinus carpio). Aquaculture 524
  17. Parsaei M, Goli M, Abbasi H, 2018. Oak flour as a replacement of wheat and corn flour to improve biscuit antioxidant activity. Food Science & Nutrition 6: 253–258
  18. Pateiro M, Gómez-Salazar JA, Jaime-Patlán M, Sosa-Morales ME, Lorenzo JM 2021. Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products. Antioxidants 10: 181
  19. Rocha-Guzmán NE, Gallegos-Infante JA, Gonzáles-Laredo RF, Reynoso-Camacho R, Ramos-Gómez M, Garcia-Gasca T, Rodrígez-Muñoz ME, Guzmán-Maldonado SH, Medina-Torres L, Lujan-García BA 2009. Antioxidant activity and genotoxic effect on HeLa cells of phenolic compounds from infusions of Quercus resinosa leaves. Food Chemistry 115: 1320–1325
  20. Rocha-Guzmán NE, Gonzáles-Laredo RF, Vázquez-Cabral BD, Moreno-Jiménez MR Gallegos-Infante JA, Gamboa-Gómez CI, Flores-Rueda AG 2019. Oak leaves as a new potential source for functional beverages: Their antioxidant capacity and monomer flavonoid Composition. Functional and Medicinal Beverages: Volume 11: The Science of Beverages 11: 381–411
  21. Samsonowicz M, Regulska E, Karpowicz D, Leśniewska B 2019. Antioxidant properties of coffee substitutes rich in polyphenols and minerals. Food Chemistry 278: 101-109
  22. Siddiqui SA, Zannou O, Karim I, Kasmiati, Awad NMH, Gołaszewski J, Heinz V, Smetana S 2022. Avoiding Food Neophobia and Increasing Consumer Acceptance of New Food Trends—A Decade of Research. Sustainability 14
  23. Silva S, Costa EM, Borges A, Carvalho AP, Monteiro MJ, Pintado MME 2016. Nutritional characterization of acorn flour (a traditional component of the Mediterranean gastronomical folklore). Springer 10: 584-588
  24. Szabłowska E, Tańska M 2021. Acorn flour properties depending on the production method and laboratory baking test results: A review. Comprehensive Reviews in Food Science and Food Safety 20: 980-1008
  25. Taib M, Bouyazza L, Lyoussi B 2020. Acorn Oil: Chemistry and Functionality. Journal of Food Quality 2020, 1-11.
  26. Tamayo Tenorio A, Schreuders FKG, Zisopoulos FK, Boom RM, Van Der Goot AJ 2017. Processing concepts for the use of green leaves as raw materials for the food industry. Journal of Cleaner Production 164: 736–748
  27. Vázquez-Cabral BD, Rocha-Guzmán NE, Gallegos-Infante JA, González-Herrera SM, González-Laredo RF, Moreno-Jiménez MR, Córdova-Moreno ITS 2014. Chemical and sensory evaluation of a functional beverage obtained from infusions of oak leaves (Quercus resinosa) inoculated with the kombucha consortium under different processing conditions. Nutrafoods 13:169–178
  28. Vázquez-Cabral BD, Larrosa-Pérez M, Gallegos-Infante JA, Moreno-Jiménez MR, González-Laredo RF, Rutiaga-Quiñones JG, Gamboa-Gómez CI, Rocha-Guzmán NE 2017. Oak kombucha protects against oxidative stress and inflammatory processes. Chemico-Biological Interactions 272: 1–9
  29. Vinha AF, Barreira JCM, Costa ASG, Oliveira MBPP 2016. A New Age for Quercus spp. Fruits: Review on Nutritional and Phytochemical Composition and Related Biological Activities of Acorns. Comprehensive Reviews in Food Science and Food Safety 15: 947–981
  30. Yeretzian Ch, Opitz S, Smrke S, Wellinger M 2019. CHAPTER 33. Coffee Volatile and Aroma Compounds – From the Green Bean to the Cup: Production, Quality and Chemistry. The royal Society of Chemistry 726-770
DOI: https://doi.org/10.2478/mjfst-2023-0003 | Journal eISSN: 1805-529X | Journal ISSN: 1805-5281
Language: English
Page range: 25 - 30
Published on: Mar 16, 2024
Published by: University of Veterinary Sciences Brno
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year

© 2024 Tomáš Pencák, Dani Dordevic, Bohuslava Tremlová, published by University of Veterinary Sciences Brno
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.