Condensed Tannins, a Viable Solution To Meet the Need for Sustainable and Effective Multifunctionality in Food Packaging: Structure, Sources, and Properties
Lucia Panzella, Alessandra Napolitano
Abstract
Condensed tannins (CT) have been the focus of increasing interest in the last years as a result of their potent biological properties, which have prompted their use in the food and feed sector as functional ingredients. The possible exploitation of these compounds as multifunctional additives for the implementation of active food packaging has also been recently appreciated. In this perspective, an overview of the structural features, accessible sources, methods of analysis, and functional properties of CT is provided, with the aim of critically emphasizing the opportunities offered by this widespread class of natural phenolic compounds for the rational design of multifunctional and sustainable food packaging materials.