Overview of the potential of pine nuts (Araucaria angustifolia) in new food options and films: an approach on quality, versatility and sustainability

Abstract

SummaryPine nuts (Araucaria angustifolia) are naturally distributed in South America and are increasingly being used as a food ingredient. This article aims to evaluate studies that have demonstrated the potential of pine nuts, their applicability in food products and biofilms using this raw material. Detailed search strategies were implemented in each of the selected databases. The results revealed that pine nuts are widely used as food ingredients due to their nutritional value and mild flavour, which allows for the development of different innovative product formulations. The analysis of the studies showed that pine nut seeds can be used as flour, pulp, shell, starch and extract and from these generate other new products. Pine nuts‐based products contain significant amounts of fibre, starch, antioxidants, phenolic compounds and proteins. As for the sensory aspects, the assessors showed good acceptance of the attributes. Incorporation into biofilms could also favour the future of sustainable and antioxidant packaging. Access to new options could increase vegetable productivity and boost new products, favouring the economy, adding nutritional value and expanding sustainability possibilities.