Details
| Original language | English |
|---|---|
| Article number | 100738 |
| Journal | Applied Food Research |
| Volume | 5 |
| Issue number | 1 |
| Early online date | 29 Jan 2025 |
| Publication status | E-pub ahead of print - 29 Jan 2025 |
Abstract
Tannins are a type of organic compound commonly found in various plant-based foods and beverages. The majority of species in the plant kingdom comprise tannins, which serve as a defense against predators. Tannins also play a role in regulating plant growth and development, while having a protective function against ultraviolet radiation. The phenolic structure of tannins has also the potential to be used in food, nutraceutical and pharmaceutical industries. Tannins exhibit a high level of biological activity. Therefore, a number of advantages such as antioxidant, anticancer, anti-allergic, and antimicrobial properties, have been verified in recent research. Thus, they are widely used in the pharmaceutical, nutraceutical and food industries. In addition, the use of tannins as film and coating matrices, antimicrobial and antioxidant agents can enhance the quality of food. However, extraction and purification of tannins are challenging owing to their strong polarity, large molecular weight and complicated structure. Various advanced methods can be employed for the extraction and purification of tannins, depending on the source material and desired application, including solvent extraction, chromatographic methods, super critical, ionic liquid assisted microwave, infrared-assisted extraction technique etc. In particular, supercritical fluid extraction, using CO₂ under specific pressure and temperature conditions, is gaining popularity due to its eco-friendliness and efficiency. This review presents structure and classification of tannins, their extraction techniques, potential properties of tannins as a preservative agent and possible health benefits of tannins with clinical trials.
Keywords
- Extraction method, Food application, Health benefits, Sources, Tannin
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Food Science
Sustainable Development Goals
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In: Applied Food Research, Vol. 5, No. 1, 100738, 06.2025.
Research output: Contribution to journal › Review article › Research › peer review
}
TY - JOUR
T1 - Tannins for food preservation and human health: A review of current knowledge
AU - Ozogul, Yesim
AU - Ucar, Yilmaz
AU - Tadesse, Eskindir Endalew
AU - Rathod, Nikheel
AU - Kulawik, Piotr
AU - Trif, Monica
AU - Esatbeyoglu, Tuba
AU - Ozogul, Fatih
N1 - Publisher Copyright: © 2025 The Author(s)
PY - 2025/1/29
Y1 - 2025/1/29
N2 - Tannins are a type of organic compound commonly found in various plant-based foods and beverages. The majority of species in the plant kingdom comprise tannins, which serve as a defense against predators. Tannins also play a role in regulating plant growth and development, while having a protective function against ultraviolet radiation. The phenolic structure of tannins has also the potential to be used in food, nutraceutical and pharmaceutical industries. Tannins exhibit a high level of biological activity. Therefore, a number of advantages such as antioxidant, anticancer, anti-allergic, and antimicrobial properties, have been verified in recent research. Thus, they are widely used in the pharmaceutical, nutraceutical and food industries. In addition, the use of tannins as film and coating matrices, antimicrobial and antioxidant agents can enhance the quality of food. However, extraction and purification of tannins are challenging owing to their strong polarity, large molecular weight and complicated structure. Various advanced methods can be employed for the extraction and purification of tannins, depending on the source material and desired application, including solvent extraction, chromatographic methods, super critical, ionic liquid assisted microwave, infrared-assisted extraction technique etc. In particular, supercritical fluid extraction, using CO₂ under specific pressure and temperature conditions, is gaining popularity due to its eco-friendliness and efficiency. This review presents structure and classification of tannins, their extraction techniques, potential properties of tannins as a preservative agent and possible health benefits of tannins with clinical trials.
AB - Tannins are a type of organic compound commonly found in various plant-based foods and beverages. The majority of species in the plant kingdom comprise tannins, which serve as a defense against predators. Tannins also play a role in regulating plant growth and development, while having a protective function against ultraviolet radiation. The phenolic structure of tannins has also the potential to be used in food, nutraceutical and pharmaceutical industries. Tannins exhibit a high level of biological activity. Therefore, a number of advantages such as antioxidant, anticancer, anti-allergic, and antimicrobial properties, have been verified in recent research. Thus, they are widely used in the pharmaceutical, nutraceutical and food industries. In addition, the use of tannins as film and coating matrices, antimicrobial and antioxidant agents can enhance the quality of food. However, extraction and purification of tannins are challenging owing to their strong polarity, large molecular weight and complicated structure. Various advanced methods can be employed for the extraction and purification of tannins, depending on the source material and desired application, including solvent extraction, chromatographic methods, super critical, ionic liquid assisted microwave, infrared-assisted extraction technique etc. In particular, supercritical fluid extraction, using CO₂ under specific pressure and temperature conditions, is gaining popularity due to its eco-friendliness and efficiency. This review presents structure and classification of tannins, their extraction techniques, potential properties of tannins as a preservative agent and possible health benefits of tannins with clinical trials.
KW - Extraction method
KW - Food application
KW - Health benefits
KW - Sources
KW - Tannin
UR - http://www.scopus.com/inward/record.url?scp=85216919704&partnerID=8YFLogxK
U2 - 10.1016/j.afres.2025.100738
DO - 10.1016/j.afres.2025.100738
M3 - Review article
AN - SCOPUS:85216919704
VL - 5
JO - Applied Food Research
JF - Applied Food Research
IS - 1
M1 - 100738
ER -