Natural Tannin Wood Extracts as a Potential Food Ingredient in the Food Industry
| Autor: | Silvia Molino, José Angel Rufián Henares, Natalia A. Casanova, Mariano Enrique Fernandez Miyakawa |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Food industry Novel food Biology 01 natural sciences Natural (archaeology) Ingredient Tannin Food Industry Humans chemistry.chemical_classification business.industry Plant Extracts Consumer demand 010401 analytical chemistry Food Ingredients General Chemistry Wood 0104 chemical sciences chemistry Sustainability Food processing Biochemical engineering General Agricultural and Biological Sciences business Tannins 010606 plant biology & botany |
| Zdroj: | Journal of agricultural and food chemistry. 68(10) |
| ISSN: | 1520-5118 |
| Popis: | 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: | OpenAIRE |
| Externí odkaz: |
|