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 (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