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Nutritional biology of chestnuts: A perspective review
Rui Li1, Anand Kumar Sharma2, Junchao Zhu1
1School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China.
Abstract:
As the requirements of modern society change, the demand for versatile food, which is not only nutritious but easily processed and preserved, is increasing. Chestnut, with vast economic value, is important in daily life and research. Compositionally, besides starch, chestnuts are also rich in protein, essential lipids, and various other compounds that scarce in other popular nuts. Using chestnuts to develop new functional foods is promising, but the most significant is to control of nutrition functions and excellent product quality simultaneously. Considering the economic and nutritional value of chestnuts, here we discussed the physicochemical characteristics and application to highlight its preservation, food safety, incipient, and novel usage while postulating forthcoming advances as well revealing research shortages. This review provides a comprehensive understanding of the nutritional values of chestnuts and theoretical guidance for future research and development of chestnut-based products.
