期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 54, 期 5, 页码 1523-1529出版社
WILEY
DOI: 10.1111/ijfs.13929
关键词
Food processing; gallic acid; gallotannins; mango; juice quality; tannase
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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