Antioxidant and Antibacterial Activity of Four Tannins Isolated from Different Sources and Their Effect on the Shelf-Life Extension of Vacuum-Packed Minced Meat

Four tannin samples extracted from chestnut wood (tannin oenologique, TO), grape (tannin VR grape, TVG), oak gall (tannin galalcool, TG), and oak tree (tannin VR supra elegance, TE) were evaluated for antioxidant and antibacterial activity. The highest total phenolic content (TPC) values were observ...

Descripción completa

Detalles Bibliográficos
Autores principales: Nguyen, Chau Ngoc Minh, Nirmal, Nilesh Prakash, Sultanbawa, Yasmina, Ziora, Zyta M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858154/
https://www.ncbi.nlm.nih.gov/pubmed/36673446
http://dx.doi.org/10.3390/foods12020354

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858154/
https://www.ncbi.nlm.nih.gov/pubmed/36673446
http://dx.doi.org/10.3390/foods12020354

Ejemplares similares