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Natural tannin wood extracts as a potential food ingredient in the food industry

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 (TW...

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Main Authors: Molino, Silvia, Casanova, Natalia Andrea, Rufián Henares, José Ángel, Fernandez Miyakawa, Mariano Enrique
Format: Artículo
Language:Inglés
Published: American Chemical Society 2024
Subjects:
Tannins
Wood Extracts
Foods
Food Supplements
Food Industry
Tanino
Extractos de Madera
Alimento
Suplemento Alimentario
Industria Alimentaria
Online Access:http://hdl.handle.net/20.500.12123/18517
https://pubs.acs.org/doi/10.1021/acs.jafc.9b00590
https://doi.org/10.1021/acs.jafc.9b00590
Summary: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.

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