• The Korean Journal of Food And Nutrition
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• v.33 no.3
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• pp.339-346
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• 2020

Although aronia (Aronia melanocarpa (Michx.) Elliott) contains higher levels of polyphenols and more antioxidant activity than other berries, it is a berry that is difficult to eat raw due to its strong astringent taste and lack of sweetness. Therefore, in this study, we investigated the effect of tannin reduction of aronia by bioconversion method using mushroom mycelia cultures. Aronia and liquid cultures of Lentinula edodes and Phellinus linteus mycelia were mixed and then treated for 48 hours at 60℃. Tannin content, total polyphenol, total flavonoid and antioxidant activities (DPPH, ABTS radical-scavenging activities and FRAP activities) were investigated. The tannin content decreased from 64.2 mg ECE/g to 57.9 mg ECE/g (9.8% reduction) when treated with liquid culture of L. edodes and from 77.3 mg ECE/g to 47.9 mg ECE/g (38.1% reduction) from treatment with a liquid culture of P. linteus. Therefore treatment with mushroom mycelia culture solution may improve the palatability of aronia reducing the astringent taste.

• Elastomers and Composites
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• v.28 no.4
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• pp.274-282
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• 1993

Resorcinol-tannin-formaldehyde-latex(RTFL) adhesive was prepared to bond SBR to nylon in reinforced rubber composites. A key factor of adhesive contributes to the adhesion strength between SBR and nylon was the toughness of adhesive itself. Although the stiffness and strength of adhesive film decreased slightly with increasing level of tannin substitution for resorcinol in a standard RFL adhesive, the maximum toughness of adhesive film, which showed yield behavior and high dissipative capacity, was obtain by 60% tannin substitution. However, a marked softening and reduction in toughness occurred at sufficiently high substitution. Also, the adhesive film, which was heat-treated to simulate cure, showed higher strength than the unheated film. Thus, the properties of tannin containing adhesives could be optimized by using 40/60 weight ratio of the resorcinol/tannin in RTFL adhesive composition as well as heat treatment of adhesive film.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.10
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• pp.1389-1394
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• 2012

Sheanut cake (SNC), expeller (SNE) and solvent extractions (SNSE) samples were evaluated to determine their suitability in animal feeding. The CP content was highest in SNSE (16.2%) followed by SNE (14.7%) and SNC (11.6%). However, metabolizable energy (ME, MJ/kg) was maximum in SNC (8.2) followed by SNE (7.9) and SNSE (7.0). The tannin phenol content was about 7.0 per cent and mostly in the form of hydrolyzable tannin (HT), whereas condensed tannin (CT) was less than one per cent. The in vitro gas production profiles indicated similar y max (maximum potential of gas production) among the 3 by-products. However, the rate of degradation (k) was maximum in SNC followed by SNE and SNSE. The $t^{1/2}$ (time taken for reaching half asymptote) was lowest in SNC (14.4 h) followed by SNE (18.7 h) and SNSE (21.9 h). The increment in the in vitro gas volume (ml/200 mg DM) with PEG (polyethylene glycol)-6000 (as a tannin binder) addition was 12.0 in SNC, 9.6 in SNE and 11.0 in SNSE, respectively. The highest ratio of $CH_4$ (ml) reduction per ml of the total gas, an indicator of the potential of tannin, was recorded in SNE (0.482) followed by SNC (0.301) and SNSE (0.261). There was significant (p<0.05) reduction in entodinia population and total protozoa population. Differential protozoa counts revealed that Entodinia populations increased to a greater extent than Holotricha when PEG was added. This is the first report on the antimethanogenic property of sheanut byproducts. It could be concluded that all the three forms of SN byproducts are medium source of protein and energy for ruminants. There is a great potential for SN by-products to be incorporated in ruminant feeding not only as a source of energy and protein, but also to protect the protein from rumen degradation and suppress enteric methanogenesis.

• Journal of the Korean Society of Clothing and Textiles
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• v.42 no.6
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• pp.1016-1024
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• 2018

Lifestyle of Health and Sustainability (LOHAS) influences the development of hygienic and health-oriented functional textile products; consequently, there has been an increase in the prospects for environmentally friendly natural dyeing products with functional and sensitive characteristics. Therefore, the present study expresses a functional manifestation on fabrics by treatment with chitosan and tannin using natural Coptidis Rhizoma. Cotton and wool fabrics dyed with Coptidis Rhizoma after treatment with chitosan and tannin. Consequently, the antibiosis of fabric dyed with Coptidis Rhizoma was excellent with 99.9% bacterial reduction for Staphylococcus aureus and Klebsiella pneumoniae in both fabrics. The deodorization rate was more than 90.0% in both fabrics after 120 minutes. The UV-A protection rate was 88.2% and the UV-B protection rate was 87.7% for cotton. The UV-A protection rate was 88.2% and the UV-B protection rate was 84.3% for wool fabric. Therefore, both of the dyed fabrics showed excellent UV protection by treatment with only chitosan and tannin, without mordants. Therefore, chitosan and tannin treatments were able to manifest functionalities in the fabrics dyed with Coptidis Rhizoma.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.7
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• pp.977-987
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• 2019

Objective: The use of tannin extract and other phytochemicals as dietary additives in ruminants is becoming more popular due to their wide biological actions such as in methane mitigation, bypass of dietary protein, intestinal nematode control, among other uses. Unfortunately, some have strong astringency, low stability and bioavailability, and negatively affecting dry matter intake and digestibility. To circumvent these drawbacks, an effective delivery system may offer a promising approach to administer these extracts to the site where they are required. The objectives of this study were to encapsulate acacia tannin extract (ATE) with native starch and maltodextrin-gum arabic and to test the effect of encapsulation parameters on encapsulation efficiency, yield and morphology of the microparticles obtained as well as the effect on rumen in vitro gas production. Methods: The ATE was encapsulated with the wall materials, and the morphological features of freeze-dried microparticles were evaluated by scanning electron microscopy. The in vitro release pattern of microparticles in acetate buffer, simulating the rumen, and its effect on in vitro gas production was evaluated. Results: The morphological features revealed that maltodextrin/gum-arabic microparticles were irregular shaped, glossy and smaller, compared with those encapsulated with native starch, which were bigger, and more homogenous. Maltodextrin-gum arabic could be used up to 30% loading concentration compared with starch, which could not hold the core material beyond 15% loading capacity. Encapsulation efficiency ranged from $27.7%{\pm}6.4%$ to $48.8%{\pm}5.5%$ in starch and $56.1%{\pm}4.9%$ to $64.8%{\pm}2.8%$ in maltodextrin-gum arabic microparticles. Only a slight reduction in methane emission was recorded in encapsulated microparticles when compared with the samples containing only wall materials. Conclusion: Both encapsulated products exhibited the burst release pattern under the pH conditions and methane reduction associated with tannin was marginal. This is attributable to small loading percentages and therefore, other wall materials or encapsulation methods should be investigated.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.12
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• pp.1776-1783
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• 2006

Despite being a rich source of protein (28-34%), karanj (Pongamia glabra) cake is found to be bitter in taste and toxic in nature owing to the presence of flavonoid (karanjin), tannin and trypsin inhibitor, thereby restricting its safe inclusion in poultry rations. Feeding of karanj cake at higher levels (>10%) adversely affected the growth performance of poultry due to the presence of these toxic factors. Therefore, efforts were made to detoxify karanj cake by various physico-chemical methods such as dry heat, water washing, pressure cooking, alkali and acid treatments and microbiological treatment with Sacchraromyces cerevisiae (strain S-49). The level of residual karanjin in raw and variously processed cake was quantified by high performance liquid chromatography and tannin and trypsin inhibitor was quantified by titrametric and colorimetric methods, respectively. The karanjin, tannin and trypsin inhibitor levels in such solvent and expeller pressed karanj cake were 0.132, 3.766 and 6.550 and 0.324, 3.172 and 8.513%, respectively. Pressure-cooking of solvent extracted karanj cake (SKC) substantially reduced the karanjin content at a cake:water ratio of 1:0.5 with 30-minute cooking. Among chemical methods, 1.5% (w/w) NaOH was very effective in reducing the karanjin content. $Ca(OH)_2$ treatment was also equally effective in karanjin reduction, but at a higher concentration of 3.0% (w/w). A similar trend was noticed with respect to treatment of expeller pressed karanj cake (EKC). Pressure cooking of EKC was effective in reducing the karanjin level of the cake. Among chemical methods alkali treatment [2% (w/w) NaOH] substantially reduced the karanjin levels of the cake. Other methods such as water washing, dry heat, HCl, glacial acetic acid, urea-ammoniation, combined acid and alkali, and microbiological treatments marginally reduced the karanjin concentration of SKC and EKC. Treatment of both SKC and EKC with 1.5% and 2.0% NaOH (w/w) was the most effective method in reducing the tannin content. Among the various methods of detoxification, dry heat, pressure cooking and microbiological treatment with Saccharomyces cerevisiae were substantially effective in reducing the trypsin inhibitor activity in both SKC and EKC. Based on reduction in karanjin, in addition to tannin and trypsin inhibitor activity, detoxification of SKC with either 1.5% NaOH or 3% $Ca(OH)_2$, w/w) and with 2% NaOH were more effective. Despite the effectiveness of pressure cooking in reducing the karanjin content, it could not be recommended for detoxification because of the practical difficulties in adopting the technology as well as for economic considerations.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.927-935
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• 1997

This study was conducted to investigate the effect of nondigestable substances and calcium such as oligosaccharide, agar, saponin, tannin and calcium on the reduction of lipid status in rats fed high fat diet. In order to make the observation, the lipid content in plasma, liver and the feces, and bile acid excretion were measured of r 4 weeks. the results obtained from this research are as follows. Concentration of total lipid in plasma seemed highest in the control group and were significantly lower in groups oil-gosaccharide, agar and calcium-tannin, compared to the control group. Concentration of total cholesterol in plasma was significantly lower in groups oligosaccharide, agar, calcium and calcium-saponin, compared to the control group. The improvement in lipid status seems to be insignificant with oligosaccharide, showed increase in total bile acids excretion in feces and decrease in total cholesterol in plasma, compared to the control group. These evidence seems to indicate improvement of the plasma lipid status by calcium and agar supplementation.

• Journal of the Korean Wood Science and Technology
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• v.34 no.5
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• pp.29-41
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• 2006

This study was to investigate the effect of adding additive as tannin, rice husk and charcoal, for reducing the formaldehyde emission level, on the adhesion properties of urea-formaldehyde (UF) resin for particleboard. We controlled the hot-pressing time, temperature and pressure to determine the bonding strength and formaldehyde emission. Blends of various UF resin/additives (tannin, rice husk and charcoal) compositions were prepared. To determine and compare the effect of additives (tannin, rice husk and charcoal) content, 0, 5, 10 and 15%, by weight of UF resin, were used. $NH_4Cl$ as hardener added. To determine the level of formaldehyde emission, we used the desiccator, perforator and 20 L-small chamber method. The formaldehyde emission level decreased with increased additions of additive (except rice husk). Also, increased hot-pressing time decreased formaldehyde emission level. At a charcoal replacement ratio of only 15%, the formaldehyde emission level is under F ✩ ✩ ✩ ✩ grade (emit < $0.3mg/{\ell}$). Curing of the high tannin additive content in this adhesive system indicated that the bonding strength increased. But, in the case of rice husk and charcoal, the bonding strength was much lower due to the inorganic substance. Furthermore, rice husk was poor in bonding strength as well as formaldehyde emission than tannin and charcoal.

• Journal of the Korea Concrete Institute
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• v.20 no.6
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• pp.741-746
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• 2008

Many methods have been introduced to protect the corrosion of embedded steel in RC structure. One of the methods that restrain corrosion of steel is corrosion inhibitor. The technology that delayed the progress of corrosion is developed recently by converting active rust to passive rust. However, the performance for concrete structure is not fully examined because this corrosion inhibitor is developed for normal metal product. In this study, the application of corrosion inhibitor that use tannin acid is investigated by concrete specimen. According to the results, tannin acid corrosion inhibitor does not occur reduction of workability and strength in concrete. When corrosion inhibitor is added more than 4% per cement weight, the penetration depth of chloride decrease about 10%. Also, corrosion resistance of concrete is improved because tannin acid corrosion inhibitor has an effect on converting the rust of steel into stable state. It is showed in special that the addition more than 6% is effective in corrosion resistance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.277-282
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• 2001

The effects of chitosans with two different molecular weights (150 and 37 kDa) on the clarification of persimmon vinegar were investigated. The coagulated solids increased with increasing chitosan concentrations. Chitosan treatment had no effect on pH and acidity. Turbidity, browning, contents of tannin and soluble solids decreased with increasing chitosan concentrations. An increase in chitosan concentration resulted in an increase in color L* value and a decrease in a* and b* values. Reduction in turbidity and tannin contents somewhat differed depending on the molecular weights of chitosan. In sensory evaluation, chitosan treatment did not affect color and flavor over all concentrations tested. However, astringent taste was noticeably strong by treatment with 500mg/L chitosan, resulting in low overall acceptability. Therefore, the most effective clarification of persimmon vinegar was achieved by treatment with 400mg/L chitosan, irrespective of molecular weight.