Functional properties of pine nuts and prospects for their use in the production of functional food products

The article is devoted to the possibility of expanding the range of functional food products based on a natural ingredient—cedar oil obtained from the nuts of the Siberian cedar tree, which grows in Eastern Kazakhstan. The authors emphasize the uniqueness of the raw material, highlighting its value not only as a source of fats, but also as a carrier of biologically active substances, including proteins with a rich amino acid composition. The study includes a step-by-step analysis of the chemical composition of all parts of the nut — the kernel, shell, and pericarp — which allows for an assessment of the product's potential for deep processing. Particular attention is paid to the amino acid composition of kernel proteins, identifying key amino acids with functional activity and potential health benefits for humans. The study also examines the relevance of local cedar oil production in the context of growing demand for organic and environmentally friendly products, as well as Kazakhstan's potential for export. The data obtained can be used in the development of new technologies for the production and enrichment of food products with functional properties, including oils, protein concentrates, meal flour, and biologically active additives. Thus, the study highlights the interdisciplinary significance of using Siberian cedar as a source of valuable components for functional nutrition, reveals directions for innovative development of the food industry, and stimulates the creation of highly efficient, environmentally friendly technologies for deep processing of oilseeds. The results obtained can be used in the food industry of Kazakhstan in the development of food products and the introduction of new types of oilseed processing.

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