Bioactive Tannins in Foods and Feeds
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: closed (30 June 2024) | Viewed by 2413
Special Issue Editors
Interests: biological activity; biomacromolecules; liquid chromatography; mass spectrometry; natural products; NMR spectroscopy; polyphenols; tannins
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Tannins, among other polyphenols, are a widely distributed group of specialized metabolites in the plant kingdom. Natural and processed foods and feeds made from raw materials rich in tannins can contain the very same tannins or their modified analogues due to the post-harvest storage and processing of plants. While being determinants of flavor and astringency, tannins also contribute to the color intensity of various beverages via the formation of new tannin-like compounds and tannin adducts, for example, during tea fermentation or wine aging. Most importantly, tannins are biologically active compounds with great interest in nutrition and medicine, as many health-promoting effects, such as antioxidant, anticarcinogenic, antimicrobial and antimutagenic activities, or anthelmintic properties have been reported. To better understand the sensory properties and bioactivities of tannins, it is essential to analyse the nature and quantity of tannins in all plant-based products, as the functional groups present in various tannins affect their properties differently.
This Special Issue is focused on the most recent advances in the field of tannin chemistry, structural elucidation and targeted analysis of tannins, valorization of industrial waste materials, and bioactivity and bioavailability of tannins. In addition, articles addressing the processing and sensory properties of tannins in various products, including wine chemistry, are also in the scope of this Molecules Special Issue “Bioactive Tannins in Foods and Feeds”.
Dr. Maarit Karonen
Dr. Marica T. Engström
Guest Editors
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Keywords
- biological activity
- characterization
- food, feed and beverages
- modification
- side-stream products
- spectroscopic techniques
- structure-activity patterns
- tannin analytics
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