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Tannins of Conifer Bark as Nordic Piquancy-Sustainable Preservative and Aroma?
- Source :
- Molecules, Volume 25, Issue 3, Molecules, Vol 25, Iss 3, p 567 (2020)
- Publication Year :
- 2020
-
Abstract
- Bark of Norway spruce and Scots pine trees contain large amounts of condensed tannins. Tannins extracted with hot water could be used in different applications as they possess antioxidative and antimicrobial activities. The use of bark tannins as e.g., food preservatives calls for increases in our knowledge of their antioxidative activities when applied in foodstuffs. To assess the ability of bark tannins to prevent lipid oxidation, hot water extracts were evaluated in a liposome model. Isolated tannins were also applied in dry-cured, salty meat snacks either as liquid extracts or in dry-powder form. Consumer acceptance of the snacks was tested by a sensory evaluation panel where outlook, odor, taste, and structure of the snacks were evaluated and compared to a commercial product without tannin ingredients. Our results show that conifer bark tannin-rich extracts have high capacity to prevent lipid oxidation in the liposome model. The efficacies of pine and spruce bark extracts were ten to hundred folds higher, respectively, than those of phenolic berry extracts. The bark extracts did not significantly influence the odor or taste of the meat snacks. The findings indicate that bark extracts may be used as sustainable food ingredients. However, more research is needed to verify their safety.
- Subjects :
- 0106 biological sciences
Preservative
116 Chemical sciences
Phytochemicals
Pharmaceutical Science
phenolic compounds
01 natural sciences
Antioxidants
Analytical Chemistry
Drug Discovery
Tannin
Food science
LIPID OXIDATION
Flavor
bark side-stream
2. Zero hunger
Food Preservatives
chemistry.chemical_classification
PLANT-EXTRACTS
biology
Molecular Structure
04 agricultural and veterinary sciences
040401 food science
PICEA-ABIES
Proanthocyanidin
Chemistry (miscellaneous)
visual_art
visual_art.visual_art_medium
Plant Bark
Molecular Medicine
Bark
PROANTHOCYANIDINS
Oxidation-Reduction
preservative use
condensed tannins
GALLATE EGCG PREPARATIONS
complex mixtures
Article
lcsh:QD241-441
0404 agricultural biotechnology
lcsh:Organic chemistry
Lipid oxidation
010608 biotechnology
Physical and Theoretical Chemistry
SCOTS PINE
Aroma
flavor
Plant Extracts
antioxidative
Organic Chemistry
biology.organism_classification
Lipid Metabolism
Tracheophyta
chemistry
aroma
STILBENE GLUCOSIDES
Odorants
PINUS-SYLVESTRIS L
Food Additives
ANTIOXIDANT ACTIVITY
Tannins
Subjects
Details
- ISSN :
- 14203049
- Volume :
- 25
- Issue :
- 3
- Database :
- OpenAIRE
- Journal :
- Molecules (Basel, Switzerland)
- Accession number :
- edsair.doi.dedup.....c4c5ca80328b25a12d459680d36e813c