Acorns: the superfood that promises to revolutionize food sustainability

From ancestral ingredient to modern opportunity, the acorn promises to surprise with its nutritional value, versatility and impact on local communities. MARE's research takes a fresh look at a forgotten food that could be the key to innovative and sustainable solutions. 

A team of researchers from MARE believes that acorns can be used in human nutrition as a sustainable and multifunctional superfood. To this end, they have carried out a study as part of the MEDACORNET project, which aims to develop new acorn-based food products and promote a more sustainable and diversified diet. 

Historically used in human and animal food, especially in times of scarcity, acorns are now being re-evaluated as a valuable resource. Rich in carbohydrates, fiber, antioxidants and bioactive properties, this dried fruit has significant health benefits and can be used as a bread flour, coffee substitute or in other food combinations. 

In addition, the research carried out by Raúl Bernardino, Susana Bernardino, Leonardo Inácio and Clélia Afonso also addresses the versatility of this fruit in the cosmetics, textile and pharmaceutical industries, thanks to the tannin-rich components of the acorn, which are essential for leather tanning and the production of natural dyes. 

Sustainability and the circular economy are also at the heart of MARE's study. The team of researchers also argues that the use of acorns can help preserve biodiversity and regenerate agroforestry ecosystems. In this way, systems based on the sustainable exploitation of the fruit can promote more resilient agricultural practices, reducing waste and promoting a circular economy. 

Methods such as biorefineries, which enhance the use of biomass, become important, minimizing waste. Thanks to this approach, acorns can be transformed into an economically viable and environmentally responsible alternative. 

Portugal, being part of the Mediterranean region, is the perfect territory for this type of production. Being a territory where species such as Quercus ilex and Quercus suber predominate, acorns have unique characteristics in terms of taste, texture and nutritional composition. These are species that adapt well to the region's climate, marked by hot, dry summers and mild winters, which makes these fruits an accessible and sustainable raw material.  

Thanks to this study by MARE researchers, it will be possible to combine innovation, sustainability and tradition, where acorns appear as a promising solution for tackling food and environmental preservation challenges, moving towards a greener and more balanced future.

Text obtained by press release