Application of response surface methodology in the formulation of spreadable creams from beechnut seeds as sustainable ingredient.

Plants available in the spontaneous flora are recently studied as ingredients for food formulation in response to the demands for sustainable plant-based foods. The aim of this study was to obtain a new assortment of spreadable creams, free of palm oil, with good textural, rheological and colour attributes, high antioxidant activity and low cytotoxicity, from . (European beech) seeds.

Formulation development and characterization of plant-based alternatives to pâté using forest ingredients.

Unlabelled: 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).

Characterization of some Fagaceae kernels nutritional composition for potential use as novel food ingredients.

The present study attempts to characterise Fagaceae kernels as a promising source of nutritional compounds for potential use as novel food ingredients. Thus, the proximate and mineral composition of some kernels (beech achene-BA, sessile oak acorn-SOA, turkey oak acorn-TOA, and red oak acorn-ROA), total phenolic content, individual polyphenols, and cytotoxicity of their aqueous extracts, respectively, the fatty acid composition of kernel oils were investigated using physicochemical and analytical techniques. Results revealed that BAK is rich in lipid and protein, OAKs in carbohydrates.