Physiological Function and Utilization of Main Components of Acorn Shell

ZHANG Bo; LI Dehai; WANG Zetong; WANG Chuya; WANG Yixue

doi:10.13386/j.issn1002-0306.2021030012

Volume 43 Issue 7

Mar. 2022

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Science and Technology of Food Industry > 2022 > 43(7): 393-399. > DOI: 10.13386/j.issn1002-0306.2021030012

ZHANG Bo, LI Dehai, WANG Zetong, et al. Physiological Function and Utilization of Main Components of Acorn Shell[J]. Science and Technology of Food Industry, 2022, 43(7): 393−399. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030012.

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Physiological Function and Utilization of Main Components of Acorn Shell

1.
College of Forestry, Northeast Forest University, Harbin 150040, China
2.
Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin 150040, China

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Received Date: March 01, 2021
Accepted Date: January 18, 2022
Available Online: March 05, 2022

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Abstract

Abstract

The acorn shell is rich as a processing by-product of acorns. It has shown that the acorn shell contains multiple active ingredients and has important physiological functions, while the acorn shell extract has been listed in the food additive GB2760 list, and has good application prospects in the food field. The basic research of acorn shell has been reported, but a review of its main ingredients and their physiological functions and development and utilization has not been reported. Therefore, this paper reviews the preparation, analysis, physiological function of polyphenols, flavonoids, cellulose and tannins in acorn shell and the comprehensive development and utilization of the main components in the acorn shell in detail, so as to provide reference for the deep research and development of related products.
- acorn shell,
- main ingredients,
- preparation,
- physiological function,
- application

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References (62)

References

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Physiological Function and Utilization of Main Components of Acorn Shell