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Molecules
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Bioactive Tannins in Foods and Feeds
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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

Dr. Maarit Karonen

E-Mail Website
Guest Editor
Natural Chemistry Research Group, Department of Chemistry, University of Turku, 20014 Turku, Finland
Interests: biological activity; biomacromolecules; liquid chromatography; mass spectrometry; natural products; NMR spectroscopy; polyphenols; tannins
Special Issues, Collections and Topics in MDPI journals
Dr. Marica T. Engström

E-Mail Website
Guest Editor
Natural Chemistry Research Group, Department of Chemistry, University of Turku, 20014 Turku, Finland
Interests: biological activity; liquid chromatography; mass spectrometry; natural products; polyphenols; proteins; structural modification; tannins

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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Published Papers (3 papers)

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Research

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24 pages, 3307 KiB  
Article
Exploring the Interactions between Plant Proanthocyanidins and Thiabendazole: Insights from Isothermal Titration Calorimetry
by Mimosa Sillanpää, Marica T. Engström, Petri Tähtinen, Rebecca J. Green, Jarmo Käpylä, Anu Näreaho and Maarit Karonen
Molecules 2024, 29(15), 3492; https://doi.org/10.3390/molecules29153492 - 25 Jul 2024
Viewed by 556
Abstract
Anthelmintic resistance in gastrointestinal nematodes produces substantial challenges to agriculture, and new strategies for nematode control in livestock animals are called for. Natural compounds, including tannins, with proven anthelmintic activity could be a functional option as structurally diverse complementary compounds to be used [...] Read more.
Anthelmintic resistance in gastrointestinal nematodes produces substantial challenges to agriculture, and new strategies for nematode control in livestock animals are called for. Natural compounds, including tannins, with proven anthelmintic activity could be a functional option as structurally diverse complementary compounds to be used alongside commercial anthelmintics. However, the dual use of two anthelmintic components requires an understanding of the pharmacological effects of the combination, while information concerning the interactions between plant-based polyphenols and commercial anthelmintics is scarce. We studied the direct interactions of proanthocyanidins (PAs, syn. condensed tannins) and a commercial anthelmintic thiabendazole, as a model substance of benzimidazoles, by isothermal titration calorimetry (ITC). Our results show evidence of a direct interaction of an exothermic nature with observed enthalpy changes ranging from 0 to −30 kJ/mol. The strength of the interaction between PAs and thiabendazole is mediated by structural characteristics of the PAs with the strongest positive correlation originating from the presence of galloyl groups and the increased degree of polymerization. Full article
(This article belongs to the Special Issue Bioactive Tannins in Foods and Feeds)
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27 pages, 1502 KiB  
Article
Changes in the Physicochemical and Bioactive Properties of Yerba Mate Depending on the Brewing Conditions
by Katarzyna Najman, Rafał Rajewski, Anna Sadowska, Ewelina Hallmann and Krzysztof Buczak
Molecules 2024, 29(11), 2590; https://doi.org/10.3390/molecules29112590 - 31 May 2024
Viewed by 526
Abstract
Yerba Mate drink made from dried and crushed leaves and twigs of Paraguayan holly (Ilex paraguariensis A. St.-Hil.), which is a valuable source of bioactive substances, in particular antioxidants. The available literature lacks data on changes in the content and profile of [...] Read more.
Yerba Mate drink made from dried and crushed leaves and twigs of Paraguayan holly (Ilex paraguariensis A. St.-Hil.), which is a valuable source of bioactive substances, in particular antioxidants. The available literature lacks data on changes in the content and profile of bioactive compounds such as tannins, caffeine, the phenolic acid profile of flavonoids and carotenoids, as well as total polyphenol content and antioxidant activity in Yerba Mate infusions depending on different brewing conditions, and how different brewing conditions affect the physicochemical properties of these infusions. Therefore, this study evaluated the physicochemical properties of dried and Yerba Mate infusions prepared via single and double brewing processes at 70 °C and 100 °C. The organoleptic evaluation, as well as the instrumental color measurement, showed significant changes in the total color difference (ΔE) and the L*a*b* chromatic coordinates of dried Yerba Mate samples and their infusions. Moreover, the research showed higher contents of tannins (mean 1.36 ± 0.14 g/100 g d.m.), caffeine (mean 17.79 ± 3.49 mg/g d.m.), carotenoids (mean 12.90 ± 0.44 μg/g d.m.), phenolic acids (mean 69.97 ± 7.10 mg/g d.m.), flavonoids (mean 5.47 ± 1.78 mg/g d.m.), total polyphenols (mean 55.26 ± 8.51 mg GAE/g d.m.), and antioxidant activity (mean 2031.98 ± 146.47 μM TEAC/g d.m.) in single-brewed Yerba Mate infusions compared to double-brewed (0.77 ± 0.12 g/100 g d.m., 14.28 ± 5.80 mg/g d.m., 12.67 ± 0.62 μg/g d.m., 57.75 ± 8.73 mg/g d.m., 3.64 ± 0.76 mg/g d.m., 33.44 ± 6.48 mg GAE/g d.m. and 1683.09 ± 155.34 μM TEAC/g d.m., respectively). In addition, infusions prepared at a lower temperature (70 °C) were characterized by a higher content of total polyphenols and higher antioxidant activity, in contrast to the tannin and carotenoid contents, the levels of which were higher at 100 °C than at 70 °C. Considering the high amount of bioactive ingredients, in particular antioxidants, and a wide range of health benefits, it is worth including Yerba Mate in the daily diet. Full article
(This article belongs to the Special Issue Bioactive Tannins in Foods and Feeds)
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Review

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35 pages, 1818 KiB  
Review
A Comprehensive Analysis of Diversity, Structure, Biosynthesis and Extraction of Biologically Active Tannins from Various Plant-Based Materials Using Deep Eutectic Solvents
by Maja Molnar, Martina Jakovljević Kovač and Valentina Pavić
Molecules 2024, 29(11), 2615; https://doi.org/10.3390/molecules29112615 - 2 Jun 2024
Viewed by 951
Abstract
This paper explores the emerging subject of extracting tannins from various plant sources using deep eutectic solvents (DESs). Tannins are widely used in the food and feed industries as they have outstanding antioxidant qualities and greatly enhance the flavor and nutritional content of [...] Read more.
This paper explores the emerging subject of extracting tannins from various plant sources using deep eutectic solvents (DESs). Tannins are widely used in the food and feed industries as they have outstanding antioxidant qualities and greatly enhance the flavor and nutritional content of a wide range of food products. Organic solvents are frequently used in traditional extraction techniques, which raises questions about their safety for human health and the environment. DESs present a prospective substitute because of their low toxicity, adaptability, and environmental friendliness. The fundamental ideas supporting the application of DESs in the extraction of tannins from a range of plant-based materials frequently used in daily life are all well covered in this paper. Furthermore, this paper covers the impact of extraction parameters on the yield of extracted tannins, as well as possible obstacles and directions for future research in this emerging subject. This includes challenges such as high viscosity, intricated recovery of compounds, thermal degradation, and the occurrence of esterification. An extensive summary of the diversity, structure, biosynthesis, distribution, and roles of tannins in plants is given in this paper. Additionally, this paper thoroughly examines various bioactivities of tannins and their metabolites. Full article
(This article belongs to the Special Issue Bioactive Tannins in Foods and Feeds)
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