Natural Tannin Wood Extracts as a Potential Food Ingredient in the Food Industry.

Autor: Molino S; Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain., Casanova NA; Instituto de Patobiología, Centro de Investigación en Ciencias Veterinarias y Agronómicas, Instituto Nacional de Tecnología Agropecuaria, Buenos Aires C1033AAE, Argentina., Rufián Henares JÁ; Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, Spain.; Instituto de Investigación Biosanitaria (ibs.GRANADA), Universidad de Granada, 18071 Granada, Spain., Fernandez Miyakawa ME; Instituto de Patobiología, Centro de Investigación en Ciencias Veterinarias y Agronómicas, Instituto Nacional de Tecnología Agropecuaria, Buenos Aires C1033AAE, Argentina.; Consejo Nacional de Investigaciones Científicas y Técnicas, Buenos Aires C1425FQB, Argentina.
Jazyk: angličtina
Zdroj: Journal of agricultural and food chemistry [J Agric Food Chem] 2020 Mar 11; Vol. 68 (10), pp. 2836-2848. Date of Electronic Publication: 2019 Jun 03.
DOI: 10.1021/acs.jafc.9b00590
Abstrakt: Wood extracts are one of the most important natural sources of industrially obtained tannins. Their use in the food industry could be one of the biggest (most important) recent innovations in food science as a result of their multiple (many) possible applications. The use of tannin wood extracts (TWEs) as additives directly added in foods or in their packaging meets an ever-increasing consumer demand for innovative approaches to sustainability. The latest research is focusing on new ways to include them directly in food, to take advantage of their specific actions to prevent individual pathological conditions. The present review begins with the biology of TWEs and then explores their chemistry, specific sensorial properties, and current application in food production. Moreover, this review is intended to cover recent studies dealing with the potential use of TWEs as a starting point for novel food ingredients.
Databáze: MEDLINE
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