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The Nutritional Benefits and Sustainable By-Product Utilization of Chestnuts: A Comprehensive Review

Author

Listed:
  • Εrmioni Meleti

    (Food of Animal Origin Laboratory, Animal Science Department, University of Thessaly, 41500 Larisa, Greece)

  • Vasiliki Kossyva

    (Food Chemistry, Biochemistry and Technology Laboratory, Nutrition and Dietetics Department, University of Thessaly, 42132 Trikala, Greece)

  • Ioannis Maisoglou

    (Food Chemistry, Biochemistry and Technology Laboratory, Nutrition and Dietetics Department, University of Thessaly, 42132 Trikala, Greece)

  • Mariastela Vrontaki

    (Food of Animal Origin Laboratory, Animal Science Department, University of Thessaly, 41500 Larisa, Greece)

  • Vasileios Manouras

    (Food of Animal Origin Laboratory, Animal Science Department, University of Thessaly, 41500 Larisa, Greece)

  • Anastasia Tzereme

    (Food Chemistry, Biochemistry and Technology Laboratory, Nutrition and Dietetics Department, University of Thessaly, 42132 Trikala, Greece)

  • Maria Alexandraki

    (Food of Animal Origin Laboratory, Animal Science Department, University of Thessaly, 41500 Larisa, Greece)

  • Michalis Koureas

    (Department of Hygiene and Epidemiology, Faculty of Medicine, University of Thessaly, 41500 Larisa, Greece)

  • Eleni Malissiova

    (Food of Animal Origin Laboratory, Animal Science Department, University of Thessaly, 41500 Larisa, Greece)

  • Athanasios Manouras

    (Food Chemistry, Biochemistry and Technology Laboratory, Nutrition and Dietetics Department, University of Thessaly, 42132 Trikala, Greece)

Abstract

The chestnut is a widely appreciated fruit in Europe, Asia, and North America, playing a significant role in the diets of people in these regions. Due to its high nutritional value and diverse health benefits, chestnuts have been gaining considerable research attention. The aim was a comprehensive literature review on the nutritional benefits of chestnuts and the sustainable valorization of their by-products. Following the methodology, all the relevant literature was collected and reviewed. Based on the reviewed data, the chemical composition of chestnuts holds great importance, especially in the food industry, where understanding their nutritional properties can enhance product development. Furthermore, chestnut processing generates a substantial amount of waste, including shells and leaves, which are rich in bioactive compounds with antioxidant properties. Valorizing these by-products presents opportunities for their application across various industries, leading to increased profits, reduced environmental pollution, and enhanced sustainability. This review aims to provide insights into the nutritional benefits of chestnuts and chestnut by-products and explore potential alternative applications for these materials in the food industry. Such applications will possibly positively affect producers’ income and are in line with the circular economy strategy.

Suggested Citation

  • Εrmioni Meleti & Vasiliki Kossyva & Ioannis Maisoglou & Mariastela Vrontaki & Vasileios Manouras & Anastasia Tzereme & Maria Alexandraki & Michalis Koureas & Eleni Malissiova & Athanasios Manouras, 2024. "The Nutritional Benefits and Sustainable By-Product Utilization of Chestnuts: A Comprehensive Review," Agriculture, MDPI, vol. 14(12), pages 1-18, December.
    • Handle: RePEc:gam:jagris:v:14:y:2024:i:12:p:2262-:d:1540701
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    References listed on IDEAS

    as
    1. Alessandra Morana & Giuseppe Squillaci & Susana M. Paixão & Luís Alves & Francesco La Cara & Patrícia Moura, 2017. "Development of an Energy Biorefinery Model for Chestnut ( Castanea sativa Mill.) Shells," Energies, MDPI, vol. 10(10), pages 1-14, September.
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