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Tannase improves gallic acid bioaccessibility and maintains the quality of mango juice
Author(s) -
Sirven Maritza A.,
Negrete Marcos,
Talcott Stephen T.
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13929
Subject(s) - tannase , chemistry , food science , browning , gallic acid , polyphenol , digestion (alchemy) , biochemistry , chromatography , antioxidant
Summary 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.

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