Study on the Effects of Tannase on the De Astringency of Pomegranate Juice

Study on the Effects of Tannase on the De Astringency of Pomegranate Juice

Reducing the punicalagin content is an effective strategy for eliminating the astringency of pomegranate juice. In this study, pomegranate juice was used as the raw material, and tannase was applied to convert punicalagin into ellagic acid and gallic acid. The effects of tannase concentration, react...

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Bibliographic Details
Main Authors: Guida Zhu, Longwen Wang, Han Wang, Zihan Chen, Xue Li, Yi Ji, Jing Yu, Ping Song
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
tannase
punicalagin
astringency
antioxidant
polyphenol
Online Access:https://www.mdpi.com/2304-8158/14/6/985
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