Tannase improves gallic acid bioaccessibility and maintains the quality of mango juice Academic Article

abstract

• 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 2h of simulated gastric digestion, the concentration of bioaccessible GA increased (P<0.05) 94.37.0% in juice treated with 0.5UmL 1 tannase while juice not treated with tannase had only a 6.33.4% increase in GA. During 210h 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 100mL 1 tannase while processing mango juice did not result in any differences (P<0.05) in browning measured at 420nm, 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.

authors

• Talcott, Stephen

published proceedings

• INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

author list (cited authors)

• Sirven, M. A., Negrete, M., & Talcott, S. T.

citation count

• 7

complete list of authors

• Sirven, Maritza A||Negrete, Marcos||Talcott, Stephen T

publication date

• May 2019

publisher

• Wiley  Publisher

published in

• International Journal of Food Science and Technology  Journal

keywords

• Food Processing
• Gallic Acid
• Gallotannins
• Juice Quality
• Mango
• Tannase

Digital Object Identifier (DOI)

• 10.1111/ijfs.13929

start page

• 1523

end page

• 1529

volume

• 54

issue

• 5

URL

• http://dx.doi.org/10.1111/ijfs.13929