Tannins of Conifer Bark as Nordic Piquancy—Sustainable Preservative and Aroma?

• Main Authors: Jan-Erik Raitanen, Eila Järvenpää, Risto Korpinen, Sari Mäkinen, Jarkko Hellström, Petri Kilpeläinen, Jaana Liimatainen, Ari Ora, Tuomo Tupasela, Tuula Jyske
• Format: Article
• Language: English
• Published: MDPI AG 2020-01-01
• Series: Molecules
• Subjects: aroma; antioxidative; bark side-stream; flavor; phenolic compounds; preservative use; condensed tannins
• Online Access: https://www.mdpi.com/1420-3049/25/3/567

Bark of Norway spruce and Scots pine trees contain large amounts of condensed tannins. Tannins extracted with hot water could be used in different applications as they possess antioxidative and antimicrobial activities. The use of bark tannins as e.g., food preservatives calls for increases in our knowledge of their antioxidative activities when applied in foodstuffs. To assess the ability of bark tannins to prevent lipid oxidation, hot water extracts were evaluated in a liposome model. Isolated tannins were also applied in dry-cured, salty meat snacks either as liquid extracts or in dry-powder form. Consumer acceptance of the snacks was tested by a sensory evaluation panel where outlook, odor, taste, and structure of the snacks were evaluated and compared to a commercial product without tannin ingredients. Our results show that conifer bark tannin-rich extracts have high capacity to prevent lipid oxidation in the liposome model. The efficacies of pine and spruce bark extracts were ten to hundred folds higher, respectively, than those of phenolic berry extracts. The bark extracts did not significantly influence the odor or taste of the meat snacks. The findings indicate that bark extracts may be used as sustainable food ingredients. However, more research is needed to verify their safety.