CELIACORN Project: Promoting the use of acorns for human consumption

This project was born from the idea of finding a new use for the dehesa (Iberian pastureland), different from its current uses, that will promote its protection and repopulation and, at the same time, make profitable an undervalued raw material that has existed for centuries: the acorn. Annual acorn production in the dehesa is around 500 kg per hectare, and the harvesting period runs from November to March. After this period, any remaining acorns that have not been collected will be used as livestock feed or discarded.

In a society increasingly aware of health, nutrition, and sustainability, the use of this raw material with remarkable nutritional properties could represent a great opportunity in the Extremadura region. Along these lines, acorns and acorn flour possess great technological potential and could represent another viable alternative to gluten-containing flours, as well as a functional food for people with diabetes.

1. Gluten-free: The holm oak acorn is naturally gluten-free, making it a safe option for people with celiac disease or gluten sensitivity. By developing food products from acorns, the project can offer safe and nutritious alternatives for this population group, providing more varied options in their diet.
2. Low glycemic index: Oak acorns have a low glycemic index compared to other carbohydrate-rich foods, meaning they release sugars into the bloodstream gradually and in a controlled manner. This can be beneficial for people with diabetes, as it helps maintain stable blood glucose levels. Products made from acorns could be a good snack option or ingredient for people who need to manage their sugar intake.
3. Rich in fiber and nutrients: Acorns are rich in dietary fiber, vitamins, and minerals, making them a nutritionally ideal choice for people with special dietary needs. These nutrients are important for maintaining a balanced and healthy diet, especially for those who must carefully monitor their intake of certain foods due to specific medical conditions.
4. Potential for functional product development: In addition to its intrinsic nutritional value, the acorn also has functional properties that can be beneficial to health. For example, certain compounds present in the acorn have been shown to have antioxidant and anti-inflammatory effects, which could have applications in the management of chronic diseases. Furthermore, both the husk and the fruit contain functional compounds, primarily fiber, which, besides possessing antioxidant and antimicrobial properties, can modulate the gut microbiota due to its prebiotic effect.

However, the conditioning and processing of acorns in their initial stages is not simple, with peeling and the presence of bitterness being the main bottlenecks in the production of acorn-based foods.