The PinOil research and development project proposed an innovative approach to enhancing the value of pine nuts, based on the analysis of their compositional characteristics and an in-depth investigation of their functional properties.

The bakery and nut processing sectors can benefit significantly from the outcomes of the project in terms of product and process innovation. The research activities have generated new scientific knowledge and technological solutions, creating concrete opportunities for the valorization of pine nuts and their derivatives.

At the conclusion of the project, the following scientific and technological results had been achieved:

• Characterization of the lipid composition of pine nuts from different geographical origins.
• Development of an innovative mechanical pressing process for pine nut oil extraction.
• Design of a new dietary supplement based on pine nut oil (PinOIL®) and characterization of its chemical and physical properties.
• Formulation of a partially defatted pine nut flour for the production of functional bakery products.
• Development of a flour obtained from the pine nut seed coat, including the characterization of its physicochemical properties and the evaluation of its potential use as a dietary supplement ingredient.
• Development of a new line of pine nut-based functional food products, including the “Satiating pine nut croissant and brioche.”

The project results are readily transferable to industrial production. The knowledge and technologies developed during the project have been formalized into dedicated production guidelines, defining the new manufacturing processes and methodologies to be implemented within the company’s production activities.