Tannase improves gallic acid bioaccessibility and maintains the quality of mango juice
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© 2018 Institute of Food Science and Technology The effect of tannase on gallic acid (GA) bioaccessibility and auto-oxidative browning of mango juice was investigated. After 2 h of simulated gastric digestion, the concentration of bioaccessible GA increased (P < 0.05) 94.3 ± 7.0% in juice treated with 0.5 U mL −1 tannase while juice not treated with tannase had only a 6.3 ± 3.4% increase in GA. During 2–10 h of simulated intestinal digestion, tannase treated juice continued to have a higher concentration (P < 0.05) of bioaccessible GA in comparison to juice that was not treated with tannase. The use of 167 U 100 mL −1 tannase while processing mango juice did not result in any differences (P < 0.05) in browning measured at 420 nm, yet there was significantly higher (P < 0.05) GA in mango juice post-storage. Processing mango juice with tannase can help improve the bioaccessibility of mango polyphenols without hindering the quality of juice during storage.
author list (cited authors)
Sirven, M. A., Negrete, M., & Talcott, S. T.