Production of HAZELNUTS OIL with high nutritional value - CORYLOX - CONCLUDED
Aree / Gruppi di ricerca
Partecipanti al progetto
- Cena Clara (Coordinatore/trice)
- Binello Arianna (Ricercatore/trice)
- Cravotto Giancarlo (Docente)
- Giorgis Marta (Ricercatore/trice)
- (Borsista)
Descrizione del progetto
Members of other units:
Ing. Vallauri Dario, Dott.ssa Cavallero Maria Chiara, Dott. Reita Giorgio (Tecnogranda- consulenti di progetto)
Rag. Ruata Fulvio, Dott.ssa Buso Stefania, Borra Loris, Giordanello Marco (F.lli Ruata)
Desana Enrico, Delfino Francesca (D.S.C.)
Partners:
Lurgo Flavio
Sponsors:
Description
The aim of this project is the Production of hazelnuts oil with high nutritional value.
Hazelnuts are an important regional product in Piedmont and an extraordinary source of polyunsaturated fatty acids, as well as of antioxidant compounds (polyphenols). Preservation of nutritional profile, production of oil endowed with high antioxidant content and valorization of byproducts obtained from oil production will be achieved by optimizing all the steps of oil production.
Innovation in industrial processes will be a major target of the project in each of the steps of oil production: sterilization (e.g.cold plasma treatment), roasting (by IR treatment), pressing (e.g. cold pressing systems); will be addressed and their impact on antioxidant profile will be evaluated after extraction of phenolic fractions.
Finally, phenolic-rich by-products of hazelnut pressing will be valorized and exploited by developing eco-sustainable extraction methods and selecting the best techniques for the production of supplements and functional foods.
Keywords: Hazelnut oil; food supplements; antioxidant; ecosustainability