A novel tannase from Klebsiella pneumoniae KP715242 reduces haze and improves the quality of fruit juice and beverages through detannification

A novel tannase from Klebsiella pneumoniae KP715242 reduces haze and improves the quality of fruit juice and beverages through detannification

The presence of high tannin content in fruit juices and other beverages generates bitterness and haze formation with a concomitant deterioration of their quality. This problem could be circumvented by treating these food products with the enzyme tannase (tannin acyl hydrolase EC 3.1.1.20), which con...

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Bibliographic Details
Main Authors: Mukesh Kumar, Ravinder Mehra, Rajesh Yogi, Nitesh Singh, Raj Kumar Salar, Gauri Saxena, Sarvesh Rustagi
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-06-01
Series:Frontiers in Sustainable Food Systems
Subjects:
Detannification
fruit juice
Klebsiella pneumoniae
tannic acid
tea cream solubilization
Online Access:https://www.frontiersin.org/articles/10.3389/fsufs.2023.1173611/full

Internet

https://www.frontiersin.org/articles/10.3389/fsufs.2023.1173611/full

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