Tannins for food preservation and human health: A review of current knowledge
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...
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000484 |
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| author | Yesim Ozogul Yilmaz Ucar Eskindir Endalew Tadesse Nikheel Rathod Piotr Kulawik Monica Trif Tuba Esatbeyoglu Fatih Ozogul |
| author_facet | Yesim Ozogul Yilmaz Ucar Eskindir Endalew Tadesse Nikheel Rathod Piotr Kulawik Monica Trif Tuba Esatbeyoglu Fatih Ozogul |
| author_sort | Yesim Ozogul |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-99da89a952a04f2c9e0eef2bd18e8f98 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-99da89a952a04f2c9e0eef2bd18e8f982025-02-08T05:01:39ZengElsevierApplied Food Research2772-50222025-06-0151100738Tannins for food preservation and human health: A review of current knowledgeYesim Ozogul0Yilmaz Ucar1Eskindir Endalew Tadesse2Nikheel Rathod3Piotr Kulawik4Monica Trif5Tuba Esatbeyoglu6Fatih Ozogul7Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcali, 01330 Adana, TurkeyVocational School of Aladag, Department of Forestry, Cukurova University, Aladag, Adana, TurkeyDepartment of Animal Products Technology, Faculty of Food Technology, University of Agriculture, Karakow, Poland; Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, P.O. Box 26, Bahir Dar, EthiopiaDepartment of Post Harvest Management of Meat, Poultry and Fish, Post Graduate Institute of Post-Harvest Management, Roha, Raigad, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Maharashtra State, IndiaDepartment of Animal Products Technology, Faculty of Food Technology, University of Agriculture, Karakow, PolandCentre for Innovative Process Engineering (CENTIV) GmbH, 28857 Syke, Germany; CENCIRA Agrofood Research and Innovation Centre, 400650 Cluj-Napoca, RomaniaDepartment of Molecular Food Chemistry and Food Development, Institute of Food and One Health, Gottfried Wilhelm Leibniz University Hannover, 30167 Hannover, Germany; Corresponding author.Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcali, 01330 Adana, Turkey; Biotechnology Research and Application Center, Cukurova University, Balcali, Adana 01330, TurkeyTannins 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.http://www.sciencedirect.com/science/article/pii/S2772502225000484TanninSourcesExtraction methodHealth benefitsFood application |
| spellingShingle | Yesim Ozogul Yilmaz Ucar Eskindir Endalew Tadesse Nikheel Rathod Piotr Kulawik Monica Trif Tuba Esatbeyoglu Fatih Ozogul Tannins for food preservation and human health: A review of current knowledge Applied Food Research Tannin Sources Extraction method Health benefits Food application |
| title | Tannins for food preservation and human health: A review of current knowledge |
| title_full | Tannins for food preservation and human health: A review of current knowledge |
| title_fullStr | Tannins for food preservation and human health: A review of current knowledge |
| title_full_unstemmed | Tannins for food preservation and human health: A review of current knowledge |
| title_short | Tannins for food preservation and human health: A review of current knowledge |
| title_sort | tannins for food preservation and human health a review of current knowledge |
| topic | Tannin Sources Extraction method Health benefits Food application |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225000484 |
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