Antimicrobial Properties and Importance of Tannins for the Food Industry
Journal Title: BULETINUL INSTITUTULUI POLITEHNIC DIN IASI, CHIMIE SI INGINERIE CHIMICA - Year 2018, Vol 64, Issue 3
Abstract
The present paper is aimed to perform extended studies on the tannins extracted from the green nuts with a special attention paid to the separation methods and testing of the anti-microbial activity against some gram- positive and gram-negative micro-organisms as well as against the fungi. For finding the optimum extraction method the extractions by mechanical stirring and in ultrasonic field were carried out while the polyphenolic compounds were determined by applying the spectrophotometric method. The sensitivity of micro-organisms toward the tannin compounds was tested under the optimum standard conditions. Following the antibacterial test the inhibitory action of the tannin compounds on the microorganisms under study was estimated which affords their use in food industry by adding them in various food products (cake creams, certain sausage and cheese types).
Authors and Affiliations
ANCA MIHAELA MOCANU
Keywords
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