Published in Scientific Papers. Series D. Animal Science, Vol. LXVI, Issue 1
Written by Ioana-Alina POP, Camelia MOLDOVAN, Loredana PLUSTEA, Daniela STOIN, Diana-Nicoleta RABA, Diana MOIGRADEAN, Delia-Gabriela DUMBRAVĂ, Mariana-Atena POIANĂ
The scientific research done in the past few years has been conducted with the aim of discovering and developing new materials and technologies to develop foods that are healthier and more valuable nutrition-wise. The new generation of products should be in accordance with the environmental directives, sustainable, should do no harm, and should also ensure equitability of the market. Among the unconventional materials that caught our attention, chestnuts and rosehips are sustainable, underexploited resources that meet dietary and nutritional requirements. The aim of this paper is to gather comprehensive knowledge and get an overview of the use of chestnut flour and rosehip powder in different value-added food products, and to identify the possible gaps in the current knowledge. This work will help the further research in the field of valorization of chestnut and rosehip, and therefore, contribute to the development of innovative functional food formulations. Moreover, this matter is of importance because the generation of novel products would meet consumer expectations and will both help generate income to the food industry and provide a more sustainable use of resources.
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