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

Εrmioni Meleti, Vasiliki Kossyva, Ioannis Maisoglou, Mariastela Vrontaki, Vasileios Manouras, Anastasia Tzereme, Maria Alexandraki, Michalis Koureas, Eleni Malissiova and Athanasios Manouras ()
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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

Agriculture, 2024, vol. 14, issue 12, 1-18

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.

Keywords: chestnut; chestnut by-products; nutritional value; chemical composition; sustainability (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2024
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