Advance in the Research of Techniques for Tannin Removal from Fruits Juice

doi:10.7506/spkx1002-6300-201003071

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (3): 312-315.doi: 10.7506/spkx1002-6300-201003071

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Advance in the Research of Techniques for Tannin Removal from Fruits Juice

ZHANG Lei，LU Yuan-ping*

College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, China

Received:2009-09-21 Revised:2010-01-05 Online:2010-02-01 Published:2010-12-29
Contact: LU Yuan-ping E-mail:lvyuanping@yahoo.cn

Abstract

Abstract:

Tannin, a botanic polyphenolic substance, extensively exists in a variety of vegetables and fruits. In fruits juice processing, a large amount of tannin is easy to enter into fruits juice and results in undesired mouth feeling, color and clarity. So, tannin removal from fruits juice is essential for improving the quality of fruits juice. This article summarizes mechanisms, advantages and disadvantages, and application status quo of current tannin removal techniques, including physical, chemical and biological techniques and others.

Key words: tannin, removal, polyphenol, astringency, juice

CLC Number:

TS275.5

ZHANG Lei，LU Yuan-ping*. Advance in the Research of Techniques for Tannin Removal from Fruits Juice[J]. FOOD SCIENCE, 2010, 31(3): 312-315.

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Advance in the Research of Techniques for Tannin Removal from Fruits Juice

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