Journal of Agricultural and Food Chemistry, volume 68, issue 10, pages 2836-2848
Natural Tannin Wood Extracts as a Potential Food Ingredient in the Food Industry
Silvia Molino
1
,
Natalia Andrea Casanova
2
,
José Ángel Rufián-Henares
1, 3
,
Mariano Enrique Fernandez Miyakawa
2, 4
2
Instituto de Patobiología, Centro de Investigación en Ciencias Veterinarias y Agronómicas, Instituto Nacional de Tecnología Agropecuaria, Buenos Aires C1033AAE, Argentina
|
3
4
Consejo Nacional de Investigaciones Científicas y Técnicas, Buenos Aires C1425FQB, Argentina
|
Publication type: Journal Article
Publication date: 2019-05-22
Q1
Q1
SJR: 1.114
CiteScore: 9.9
Impact factor: 5.7
ISSN: 00218561, 15205118
General Chemistry
General Agricultural and Biological Sciences
Abstract
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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Molino S. et al. Natural Tannin Wood Extracts as a Potential Food Ingredient in the Food Industry // Journal of Agricultural and Food Chemistry. 2019. Vol. 68. No. 10. pp. 2836-2848.
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Molino S., Casanova N. A., Rufián-Henares J. Á., Fernandez Miyakawa M. E. Natural Tannin Wood Extracts as a Potential Food Ingredient in the Food Industry // Journal of Agricultural and Food Chemistry. 2019. Vol. 68. No. 10. pp. 2836-2848.
Cite this
RIS
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TY - JOUR
DO - 10.1021/acs.jafc.9b00590
UR - https://doi.org/10.1021/acs.jafc.9b00590
TI - Natural Tannin Wood Extracts as a Potential Food Ingredient in the Food Industry
T2 - Journal of Agricultural and Food Chemistry
AU - Molino, Silvia
AU - Casanova, Natalia Andrea
AU - Rufián-Henares, José Ángel
AU - Fernandez Miyakawa, Mariano Enrique
PY - 2019
DA - 2019/05/22
PB - American Chemical Society (ACS)
SP - 2836-2848
IS - 10
VL - 68
SN - 0021-8561
SN - 1520-5118
ER -
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BibTex (up to 50 authors)
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@article{2019_Molino,
author = {Silvia Molino and Natalia Andrea Casanova and José Ángel Rufián-Henares and Mariano Enrique Fernandez Miyakawa},
title = {Natural Tannin Wood Extracts as a Potential Food Ingredient in the Food Industry},
journal = {Journal of Agricultural and Food Chemistry},
year = {2019},
volume = {68},
publisher = {American Chemical Society (ACS)},
month = {may},
url = {https://doi.org/10.1021/acs.jafc.9b00590},
number = {10},
pages = {2836--2848},
doi = {10.1021/acs.jafc.9b00590}
}
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MLA
Copy
Molino, Silvia, et al. “Natural Tannin Wood Extracts as a Potential Food Ingredient in the Food Industry.” Journal of Agricultural and Food Chemistry, vol. 68, no. 10, May. 2019, pp. 2836-2848. https://doi.org/10.1021/acs.jafc.9b00590.