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

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...

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Bibliographic Details
Main Authors: Chau Ngoc Minh Nguyen, Nilesh Prakash Nirmal, Yasmina Sultanbawa, Zyta M. Ziora
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Foods
Subjects:
tannin
antioxidant
antibacterial
natural preservative
beef mince
quality control
Online Access:https://www.mdpi.com/2304-8158/12/2/354

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