📢#NOVELTY_project has officially started! We aim at rediscovering and valorising #acorn in food production, through the collaboration of University of Camerino, University of Parma and University of Milan!

Today, at Chemistry Interdisciplinary Project at #UniversityofCamerino, NOVELTY partners met for the kick off meeting to discuss how to develop the project! Great project with great expectations!

With #Novelty_project we aim to use #acorn flour for the production of nutritionally enriched-food products, including #brew, #porridge, #bread and #pasta, which could be suitable for #human #consumption.

The PI of the #Novelty_project is Prof Giovanni Caprioli, expert in Food Chemistry at the #UniversityofCamerino. His research is focused on the study of #bioactivecompounds and contaminants from foods and plants of food interest using analytical methods such as HPLC-MS and GC-MS.

The #Novelty_project at the 22nd World Congress of Food Science and Technology IUFoST2024Italy , in #Rimini. Thank you Daniela Beghelli for your presentation!

The annual meeting of #Novelty_project took place at Università di Parma! Thank you to Human Nutrition Unit - University of Parma carmen Letizia Bresciani Del Rio’s Lab @Unipr for their hospitality and to all the participants from Unicam - Università di Camerino and Università degli Studi di Milano for the interesting presentations! Margherita Dall'Asta Agnese Santanatoglia

The #Novelty_Project at 8th MS Food DAY in #Brindisi from 16 to 18 October 2024. Laura Acquaticci, from Unicam - Università di Camerino, presented “Acorn flour extracts: analysis of bioactive compounds by HPLC-ESI-MS/MS and evaluation of their antioxidant and enzyme inhibitory activities“.

For the #Novelty_project, we carried out analyses for the characterization of #(poly)phenols in acorn flour. The results showed that this ingredient is rich in ellagitannins, gallotannins, flavonoids and phenolic acids, making it useful for new food formulations.

The #Novelty_project update meeting took place in Milan! A great thank you to Prof. Alessandra Marti, her research group for the warm hospitality, and to all participants from the Unicam - Università di Camerino, Università di Parma and Università degli Studi di Milano for their insightful presentations and valuable contributions!

The #NOVELTY_Project at 5th Conference on Food Bioactive & Health #FBHC2025 in Marseille. carmen from Human Nutrition Unit - University of Parma presented a poster on “Acorn as a new functional ingredient: characterization of hydrolysable tannins and evaluation of their in vitro metabolism”.