Health effects, sources, utilization and safety of tannins: a critical review

Sharma, Kartik; Kumar, Vikas; Kaur, Jaspreet; Tanwar, Beenu; Goyal, Ankit; Sharma, Rakesh; Gat, Yogesh; Kumar, Ashwani

doi:10.1080/15569543.2019.1662813

Cited by 160 publications

(104 citation statements)

References 77 publications

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“…Tannins are natural compounds produced by most higher plants to protect them against pathogenic bacteria, fungi and insects. They can be found in almost all parts of a plant, starting from roots, through wood and bark to leaves and seeds [ 50 , 51 ].…”

Section: Antifungal Substances Of Plant Originmentioning

confidence: 99%

“…These properties make them useful for a multitude of applications. For example, they are traditionally used in leather production and applied as additives for beer, wine and fruit juices as antioxidants and flavouring agents [ 50 , 51 , 53 , 54 , 55 , 56 ]. They can be used for purification of wastewater, production of insulating and fireproof foams, hydroponic horticulture foams, thermoset plastic, resins and flexible plastic films [ 50 , 57 , 58 , 59 ].…”

Section: Antifungal Substances Of Plant Originmentioning

confidence: 99%

“…The already published results of research on potential pharmaceutical and medical applications of tannins point out to their positive effect on the functionality of intestinal as well as to anticancer, anti-inflammatory, anti-allergic or antiviral activity [ 43 , 50 , 51 , 56 , 64 , 65 , 66 , 67 , 68 , 69 ]. The specific properties of tannins that enable their irreversible binding to proteins make them also a useful weapon against microorganisms.…”

Section: Antifungal Substances Of Plant Originmentioning

confidence: 99%

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Natural Compounds for Wood Protection against Fungi—A Review

Broda

2020

Molecules

130

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Wood is a renewable, versatile material with multiple applications and the largest terrestrial pool of sequestered carbon. However, it is susceptible to degradation, mainly caused by wood-decaying fungi. Since several traditional wood preservatives have been banned owing to their detrimental effects on humans and the environment, extending the lifespan of wood products using new generation natural preservatives is an imperative from the perspectives of human health and environmental protection. Several natural compounds of plant and animal origin have been tested for their fungicidal properties, including essential oils, tannins, wood extractives, alkaloids, propolis or chitosan; and their enormous potential in wood protection has been shown. Although they are not free of limitations, the potential methods to overcome their drawbacks and enhance their bioactivity already exist, such as co-impregnation with different polymers, cross-linkers, metal chelators or antioxidants. The presence of the discrepancies between laboratory tests and the field performance, as well as legislation-related problems resulting from the lack of standards defining the quality and performance of natural protective formulations, however, create an urgent need for further thorough research and arrangements. The collaboration with other industries interested in the utilisation of natural active compounds will reduce the associated costs, thus, will facilitate the successful implementation of alternative antifungal agents.

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Section: Antifungal Substances Of Plant Originmentioning

confidence: 99%

Section: Antifungal Substances Of Plant Originmentioning

confidence: 99%

Section: Antifungal Substances Of Plant Originmentioning

confidence: 99%

See 1 more Smart Citation

Natural Compounds for Wood Protection against Fungi—A Review

Broda

2020

Molecules

130

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“…Additionally, their toxic effects have been assessed [ 1 ]. Particularly, they have been proposed as natural food additives able to enhance the safety and the shelf life of products and also as clarification agents in drinks [ 20 ]. Furthermore, tannins have been used as adhesives and coatings, foams or adsorbents, among many other applications [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins’ Biological Activities and Their Potential for Valorization

Fraga-Corral

Otero

Echave

et al. 2021

Foods

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During recent decades, consumers have been continuously moving towards the substitution of synthetic ingredients of the food industry by natural products, obtained from vegetal, animal or microbial sources. Additionally, a circular economy has been proposed as the most efficient production system since it allows for reducing and reutilizing different wastes. Current agriculture is responsible for producing high quantities of organic agricultural waste (e.g., discarded fruits and vegetables, peels, leaves, seeds or forestall residues), that usually ends up underutilized and accumulated, causing environmental problems. Interestingly, these agri-food by-products are potential sources of valuable bioactive molecules such as tannins. Tannins are phenolic compounds, secondary metabolites of plants widespread in terrestrial and aquatic natural environments. As they can be found in plenty of plants and herbs, they have been traditionally used for medicinal and other purposes, such as the leather industry. This fact is explained by the fact that they exert plenty of different biological activities and, thus, they entail a great potential to be used in the food, nutraceutical and pharmaceutical industry. Consequently, this review article is directed towards the description of the biological activities exerted by tannins as they could be further extracted from by-products of the agri-food industry to produce high-added-value products.

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“…Furthermore, these tannin-protein complexes make the juice turbid and hazy (Chung, Wong, Wei, Huang, & Lin, 1998). Sharma et al (2019) reported that tannin consumption can lead to cause various diseases such as cancer, osteoporosis, and anemia. It can also cause other adverse health effects such as high excretion of amino acids and proteins, harm the mucosa of digestive tract, and reduce the feed efficiency and feed intake.…”

mentioning

confidence: 99%

Efficiency of tannase enzyme for degradation of tannin from cashew apple juice: Modeling and optimization of process using artificial neural network and response surface methodology

Abdullah

Pradhan

Aflah

et al. 2020

J Food Process Engineering

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The study was conducted on tannase-assisted extraction of cashew apple juice at different combinations of tannase concentration (0.01-0.1% wt/wt), incubation time (20-120 min), and incubation temperature (30-50 C) for the maximum reduction of tannin from the juice. The modeling and optimization of process parameters were performed using response surface methodology (RSM) and artificial neural network (ANN). The RSM proposed an optimum process condition of 0.079% tannase concentration, 85 min incubation time, and 46 C incubation temperature, whereas the ANN model proposed 0.085% tannase concentration, 89 min incubation time, and 39 C incubation temperature as the optimum conditions. The reduction in tannin content achieved using the optimum conditions proposed by RSM and ANN models were 63.93 and 68.85%, respectively. Statistical parameters such as absolute average deviation (AAD), mean squared error (MSE), and determination coefficient (R 2) indicated the superiority of the ANN model with high R 2 and low AAD and MSE values. Practical application Astringency due to tannin content is the primary reason behind the low consumer acceptability of the cashew apple juice. The application of tannase enzyme during juice extraction has a potential to decrease the tannin content of cashew apple juice. However, the effect of tannase enzyme, on tannin degradation in cashew apple juice has not been systematically studied in details. Hence, a study was conducted to optimize the process parameters of tannase-assisted juice extraction from cashew apple for maximum reduction of tannin content. More than 68% reduction in tannin content was achieved using the optimized process conditions. This study will help food industries to develop juice from highly nutritious cashew apple with minimum astringency and better consumer acceptability. 1 | INTRODUCTION Cashew (Anacardium occidentale L.) is an evergreen, economically important tropical tree, native to Brazil. It is mainly cultivated for its nut, with Vietnam, India, Brazil, and Nigeria as the largest cultivators (FAOSTAT, 2018). Along with the nut (true fruit), the cashew tree also bears cashew apple (CA, pseudo fruit) which accounts for about 90% of the total weight of the fruit (Talasila & Shaik, 2015). The CAs are

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Health effects, sources, utilization and safety of tannins: a critical review

Cited by 160 publications

References 77 publications

Natural Compounds for Wood Protection against Fungi—A Review

Natural Compounds for Wood Protection against Fungi—A Review

By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins’ Biological Activities and Their Potential for Valorization

Efficiency of tannase enzyme for degradation of tannin from cashew apple juice: Modeling and optimization of process using artificial neural network and response surface methodology

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