Growing global pressures – including climate change, food insecurity, and the imperative for a sustainable bioeconomy – have intensified interest in alternative renewable plant-based raw materials. Trees of the Beech family (Fagaceae), particularly representatives of the genera Quercus (oak), Fagus (beech), and Castanea (chestnut), are widely distributed in temperate regions and produce a substantial annual fruit biomass (acorns, nuts, and chestnuts). Nevertheless, a substantial fraction of this biomass remains uncollected or is exploited inefficiently. Comprehensive research into the chemical composition and biological activity of these fruits reveals new opportunities for their integration into various industrial sectors, in line with zero-waste production principles. This review aims to systematize and evaluate the nutritional and technological potential of Fagaceae fruits, and to identify promising directions for their industrial processing and use. The study is based on an analysis of scientific publications indexed in international databases (Scopus, Web of Science, and PubMed) published over the last 25 years concerning the phytochemical profile and technological properties of fruit raw materials of the Fagaceae family. Oak acorns (Quercus) and chestnut fruits (Castanea) are comparable to cereal grains in terms of starch content, while beech nuts (Fagus) are a valuable oilseed raw material due to their high lipid fraction. The feasibility of implementing zero-waste processing approaches within the framework of a circular economy is demonstrated. A concept of integrated fruit processing is proposed, in which the food-oriented pathway focuses on the production of gluten-free flour blends, native starch, oils, and other food products. The technical pathway of the proposed integrated processing scheme is oriented toward obtaining industrial tannin extracts, biochar, and fuel briquettes, as well as utilizing the main fruit components (starch and oil) for the manufacture of industrial products.
The growing demand for plant-based dairy alternatives has intensified research on their technological suitability for fermented product development. This study aimed to comparatively evaluate the fermentation behaviour and quality characteristics of cow’s milk and commercially available plant-based beverages, including soy, oat, coconut-rice, and almond-rice drinks, under identical fermentation conditions using a mixed lactic acid starter culture. Fermentation was carried out at 38-42 °C for 12 h, and the dynamics of active and titratable acidity, as well as structural and sensory properties of the resulting products, were assessed. Additionally, density measurements and sensory profiling were performed to characterize textural development and consumer-related attributes. The results demonstrated significant differences in acidification kinetics among the investigated substrates. Cow’s milk exhibited the most intensive fermentation, reaching a final titratable acidity of 95.7 °T and a pH of 4.6. Soy-based beverage showed the most favourable fermentation performance among plant-based samples, achieving a final titratable acidity of 82.7 °T and forming a stable coagulum with density of 1.035 g/cm³. Oat beverage demonstrated moderate fermentation activity, while coconut-rice and almond-rice systems showed limited acid production and weak structural development. These differences were primarily associated with variations in protein content, carbohydrate composition, and buffering capacity of the studied matrices. In particular, reduced buffering capacity in plant-based systems contributed to accelerated pH decline, which may negatively affect microbial activity and gel network formation during fermentation. Sensory evaluation confirmed that cow’s milk yogurt possessed the most balanced organoleptic profile, whereas soy-based fermented product most closely resembled traditional yogurt, although it retained characteristic plant-derived flavour notes. Oat, coconut-rice, and almond-rice products were characterized by weak gel structure, pronounced whey separation, and lower sensory acceptability. The findings indicate that titratable acidity is a more reliable indicator of fermentation progress in plant-based systems than pH alone, due to differences in buffering behaviour. Overall, the comparative assessment highlights substrate-dependent limitations in gel formation and confirms soy-based beverage as the most promising plant matrix for yogurt-type fermentation under conventional conditions. The study provides technological insights for optimizing formulation strategies of plant-based fermented products and contributes to the development of dairy alternatives with improved structural and sensory quality
The most common oil in Ukraine is sunflower oil, which, like other vegetable oils, undergoes processing to form fatty acids and their salts. The initial process of vegetable oil processing is hydrolysis. The technological parameters of the process of hydrolysis of sunflower oil under various conditions were studied. It was found that alkaline hydrolysis of sunflower oil in the presence of sodium hydroxide proceeds fastest compared to thermal methods in the presence of sulfuric acid and superheated steam, with feedstock conversion reaching 100% at the 25th minute of the experiment, at a process temperature of 60°C. In this process, fatty acids are formed, mainly oleic and linoleic, as well as an aqueous glycerin solution, which is a by-product. A comprehensive method for processing hydrolysis products to obtain popular food additives - triacetin and a mixture of glycerides - has been proposed. In the food industry, triacetin is known as food additive E1518, which is used as a humectant and stabilizer to preserve freshness, as a plasticizer and thickener for binding substances, as a solvent, and as a fragrance fixative. Mono- and diglycerides of fatty acids form the basis for food additive E471, which is used in food products as a stabilizer and emulsifier. To obtain triacetin, esterification is proposed between the by-product of vegetable oil hydrolysis, an aqueous glycerin solution in water and acetic acid. It was found that this reaction proceeded at a feedstock conversion of 100%, while the selectivity of the target product remained constant at 80%. For comparison, the esterification reaction between food-grade glycerin and acetic acid proceeded with a conversion ranging from 90% to 100% and a selectivity of 70–80%. The concentration of the glycerin solution obtained from the hydrolysis of sunflower oil affected neither the conversion nor the selectivity. To obtain glycerides of oleic acid, esterification was carried out between oleic acid formed during sunflower oil hydrolysis and food-grade glycerin. The reaction proceeded with a significant excess of glycerin (molar ratio 1:2) in the presence of sodium hydroxide as a catalyst and continuous purging of reaction products with inert nitrogen. As a result of the reaction, a mixture of glycerides was obtained. It was determined that the monoglyceride content within the resulting glyceride mixture was 46% by weight.
This study evaluated colored wheat genotypes (white, red, blue, purple) for physical, technological, and textural quality of flour and biscuit. Based on gluten strength and protein quality analyses, genotypes were classified into three technological groups. The blue genotype Blue Norco and white genotype Havabacı exhibited low grain protein content (12.07–12.57%), weak gluten strength with macro‑SDS (36–43 mL), low water absorption (56.6–58.2%), and short peak maximum time (22.5–28.0 s), making them suitable for soft‑dough biscuits. In contrast, the purple genotype (1159.288.0.P1.1.X.1.2) and blue genotypes Sebesta Blue 3 and Skot.Th.Blue 8 showed intermediate protein content (12.57–12.93%) and gluten strength with macro‑SDS (62–67 mL), appropriate for hard‑dough biscuit production. The red genotype Savatra displayed excessively strong gluten (MSDS: 68 mL; LASRC: 125.8%), rendering it unsuitable for biscuit production. Moisture content and protein composition of biscuits significantly influenced biscuit texture and quality. Blue‑grained genotypes, particularly Skot.Th.Blue 8 and Blue Norco, exhibited desirable low to intermediate hardness within the optimal range for tender biscuits, making them promising genetic resources for soft‑textured biscuit production. The purple genotype, with highest hardness, proved suitable for hard‑dough products. Rheological parameters (Jmax) obtained from creep‑recovery tests were positively correlated with biscuit quality parameters including protein content (r = 0.56), length (r = 0.69), and thickness (r = 0.49). Therefore, Jmax values could be used as indicater to evaluate biscuit quality.
Imperfections in modern food systems, the complexity of redistributing food resources amid geopolitical tensions and globalization, as well as differences in approaches to assessing the availability of dietary energy and protein, limit the opportunities for a comprehensive solution to population food security issues and hinder the development of food production in accordance with contemporary societal needs. Sustainable development of food systems should be aimed not only at meeting the population's basic needs for food and nutritional products, but also at promoting healthy eating, preserving and strengthening health, increasing active life expectancy, and improving quality of life. In this regard, assessing the level of energy and protein supply to the population, comparing regional and national differences, and investigating their relationship with socio-economic and medico-demographic indicators are of particular importance. The article analyzes the current state of dietary available energy and protein supply, examining the recommended dietary energy intake for adults as well as the recommended minimum and maximum protein levels, including animal protein and its ratio to plant-based protein. It demonstrates the relationship between dietary energy and protein supply levels, gross national product per capita, leading causes of death, prevalent diseases, and life expectancy.
