Natural Tannin Wood Extracts as a Potential Food Ingredient in the Food Industry
Por:
Molino, S, Casanova, N, Henares, J and Miyakawa, M
Publicada:
11 mar 2020
Resumen:
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.
Filiaciones:
:
Univ Granada, Ctr Invest Biomed, Inst Nutr & Tecnol Alimentos, Dept Nutr & Bromatol, E-18071 Granada, Spain
Casanova, N:
Inst Nacl Tecnol Agr, Inst Patobiol, Ctr Invest Ciencias Vet & Agron, C1033AAE, Buenos Aires, DF, Argentina
Henares, J:
Univ Granada, Ctr Invest Biomed, Inst Nutr & Tecnol Alimentos, Dept Nutr & Bromatol, E-18071 Granada, Spain
Univ Granada, Inst Invest Biosanitaria Ibs GRANADA, E-18071 Granada, Spain
Miyakawa, M:
Inst Nacl Tecnol Agr, Inst Patobiol, Ctr Invest Ciencias Vet & Agron, C1033AAE, Buenos Aires, DF, Argentina
Consejo Nacl Invest Cient & Tecn, C1425FQB, Buenos Aires, DF, Argentina
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