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

Autores
Molino, Silvia; Casanova, Natalia Andrea; Rufián Henares, José Ángel; Fernandez Miyakawa, Mariano Enrique
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Instituto de Patobiología
Fil: Molino, Silvia. Universidad de Granada. Centro de Investigación Biomédica. Instituto de Nutrición y Tecnología de los Alimentos. Departamento de Nutrición y Bromatología; España
Fil: Casanova, Natalia Andrea. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Patobiología Veterinaria; Argentina
Fil: Rufián Henares, José Ángel. Universidad de Granada. Centro de Investigación Biomédica. Instituto de Nutrición y Tecnología de los Alimentos. Departamento de Nutrición y Bromatología; España
Fil: Rufián Henares, José Ángel. Universidad de Granada. Instituto de Investigación Biosanitaria; España
Fil: Fernandez Miyakawa, Mariano Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Patobiología Veterinaria; Argentina
Fil: Fernandez Miyakawa, Mariano Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fuente
Journal of Agricultural and Food Chemistry 68 (10) : 2836-2848 (March 2020)
Materia
Tannins
Wood Extracts
Foods
Food Supplements
Food Industry
Tanino
Extractos de Madera
Alimento
Suplemento Alimentario
Industria Alimentaria
Nivel de accesibilidad
acceso restringido
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/18517
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spelling Natural tannin wood extracts as a potential food ingredient in the food industryMolino, SilviaCasanova, Natalia AndreaRufián Henares, José ÁngelFernandez Miyakawa, Mariano EnriqueTanninsWood ExtractsFoodsFood SupplementsFood IndustryTaninoExtractos de MaderaAlimentoSuplemento AlimentarioIndustria AlimentariaWood 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.Instituto de PatobiologíaFil: Molino, Silvia. Universidad de Granada. Centro de Investigación Biomédica. Instituto de Nutrición y Tecnología de los Alimentos. Departamento de Nutrición y Bromatología; EspañaFil: Casanova, Natalia Andrea. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Patobiología Veterinaria; ArgentinaFil: Rufián Henares, José Ángel. Universidad de Granada. Centro de Investigación Biomédica. Instituto de Nutrición y Tecnología de los Alimentos. Departamento de Nutrición y Bromatología; EspañaFil: Rufián Henares, José Ángel. Universidad de Granada. Instituto de Investigación Biosanitaria; EspañaFil: Fernandez Miyakawa, Mariano Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Patobiología Veterinaria; ArgentinaFil: Fernandez Miyakawa, Mariano Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaAmerican Chemical Society2024-07-16T10:26:56Z2024-07-16T10:26:56Z2020-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/18517https://pubs.acs.org/doi/10.1021/acs.jafc.9b005901520-5118https://doi.org/10.1021/acs.jafc.9b00590Journal of Agricultural and Food Chemistry 68 (10) : 2836-2848 (March 2020)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-04T09:50:30Zoai:localhost:20.500.12123/18517instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:50:30.883INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Natural tannin wood extracts as a potential food ingredient in the food industry
title Natural tannin wood extracts as a potential food ingredient in the food industry
spellingShingle Natural tannin wood extracts as a potential food ingredient in the food industry
Molino, Silvia
Tannins
Wood Extracts
Foods
Food Supplements
Food Industry
Tanino
Extractos de Madera
Alimento
Suplemento Alimentario
Industria Alimentaria
title_short Natural tannin wood extracts as a potential food ingredient in the food industry
title_full Natural tannin wood extracts as a potential food ingredient in the food industry
title_fullStr Natural tannin wood extracts as a potential food ingredient in the food industry
title_full_unstemmed Natural tannin wood extracts as a potential food ingredient in the food industry
title_sort Natural tannin wood extracts as a potential food ingredient in the food industry
dc.creator.none.fl_str_mv Molino, Silvia
Casanova, Natalia Andrea
Rufián Henares, José Ángel
Fernandez Miyakawa, Mariano Enrique
author Molino, Silvia
author_facet Molino, Silvia
Casanova, Natalia Andrea
Rufián Henares, José Ángel
Fernandez Miyakawa, Mariano Enrique
author_role author
author2 Casanova, Natalia Andrea
Rufián Henares, José Ángel
Fernandez Miyakawa, Mariano Enrique
author2_role author
author
author
dc.subject.none.fl_str_mv Tannins
Wood Extracts
Foods
Food Supplements
Food Industry
Tanino
Extractos de Madera
Alimento
Suplemento Alimentario
Industria Alimentaria
topic Tannins
Wood Extracts
Foods
Food Supplements
Food Industry
Tanino
Extractos de Madera
Alimento
Suplemento Alimentario
Industria Alimentaria
dc.description.none.fl_txt_mv 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.
Instituto de Patobiología
Fil: Molino, Silvia. Universidad de Granada. Centro de Investigación Biomédica. Instituto de Nutrición y Tecnología de los Alimentos. Departamento de Nutrición y Bromatología; España
Fil: Casanova, Natalia Andrea. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Patobiología Veterinaria; Argentina
Fil: Rufián Henares, José Ángel. Universidad de Granada. Centro de Investigación Biomédica. Instituto de Nutrición y Tecnología de los Alimentos. Departamento de Nutrición y Bromatología; España
Fil: Rufián Henares, José Ángel. Universidad de Granada. Instituto de Investigación Biosanitaria; España
Fil: Fernandez Miyakawa, Mariano Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Patobiología Veterinaria; Argentina
Fil: Fernandez Miyakawa, Mariano Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description 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.
publishDate 2020
dc.date.none.fl_str_mv 2020-03
2024-07-16T10:26:56Z
2024-07-16T10:26:56Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/18517
https://pubs.acs.org/doi/10.1021/acs.jafc.9b00590
1520-5118
https://doi.org/10.1021/acs.jafc.9b00590
url 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
identifier_str_mv 1520-5118
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv restrictedAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
dc.source.none.fl_str_mv Journal of Agricultural and Food Chemistry 68 (10) : 2836-2848 (March 2020)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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