Evaluation of Particle Size Influence on Proximate Composition, Physicochemical, Techno-Functional and Physio-Functional Properties of Flours Obtained from Persimmon (Diospyros kaki Trumb.) Coproducts

Abstract

The aim of the work was to study the influence of particle size in the composition, physicochemical, techno-functional and physio-functional properties of two flours obtained from persimmon (Diospyros kaki Trumb. cvs. 'Rojo Brillante' (RBF) and 'Triump' (THF) coproducts. The cultivar (RBF and THF) and particle size significantly affected all parameters under study, although depending on the evaluated property, only one of these effects predominated. Carbohydrates (38.07-46.98 g/100 g) and total dietary fiber (32.07-43.57 g/100 g) were the main components in both flours (RBF and THF). Furthermore, insoluble dietary fiber represented more than 68% of total dietary fiber content. All color properties studied were influenced by cultivar and particle size. For both cultivars, the lower particle size, the higher lightness and hue values. RBF flours showed high values for emulsifying activity (69.33-74.00 mL/mL), while THF presented high values for water holding capacity (WHC: 9.47-12.19 g water/g sample). The bile holding capacity (BHC) and fat/oil binding values were, in general, higher in RBF (19.61-12.19 g bile/g sample and 11.98-9.07, respectively) than THF (16.12-12.40 g bile/g sample and 9.78-7.96, respectively). The effect of particle size was really evident in both WHC and BHC. Due to their dietary fiber content, techno-functional and physio-functional properties, persimmon flours seem to have a good profile to be used as potential functional ingredient.

Persimmon (Diospyros kaki Thunb.) coproducts as a new ingredient in pork liver pâté: influence on quality properties

“…() reported lower moisture content in cooked meat batter incorporating various levels of cold milled flaxseed powder, than in a control without the flaxseed powder. The behaviour of the moisture content in our pâté samples could be due to two main factors: the low moisture content of persimmon flours and their hydration properties (Lucas‐González et al ., ). According that, our hypothesis would be that when persimmon flours were added at low concentrations (3%) the effect of their low moisture content was stronger than that of their hydration properties, but when persimmon flours were added at a high concentrations (6%), the hydration properties would make up for the effect of the low moisture content.…”

“…The persimmon flours derived from the cultivar ‘Rojo Brillante’ and ‘Triumph’ were obtained as described by Lucas‐González et al . (). The particle size of both persimmon flours was <0.210 mm.…”

“…Coproducts from the agrifood industry are regarded as a good source of natural antioxidants, which therefore have a double function: (i) improving meat products by preventing oxidation and providing nutrients such as minerals, vitamins and fibre; and (ii) valorising the coproduct in question, which entails the reduction of waste and, possibly, attaining the price of synthetic antioxidants. In this context, persimmon coproducts (from the persimmon juice industry) are rich in fibre, sugar, minerals and bioactive compounds like carotenoids and phenolic acids (Akter et al ., ; Hwang et al ., ; Lucas‐González et al ., , ), making them good candidates for use as natural antioxidants. Furthermore, several studies in mice and rats have revealed interesting effects (hypocholesterolaemic, hypolipidaemic and antioxidant) associated with the intake of persimmon fruit, (Gorinstein et al ., ; Matsumoto et al ., ).…”

Successive grinding and sieving as a new tool to fractionate polyphenols and antioxidants of plants powders: Application to Boscia senegalensis seeds, Dichrostachys glomerata fruits, and Hibiscus sabdariffa calyx powders

“…Recently, alternation of drying and grinding process (ADG) and CDS extraction, that is, grinding and controlled differential screening, consisting in combinations of drying, grinding, and controlled sieving processes, has received increasing attention due to the raising desire to develop ecological extraction technologies of natural and active ingredients (Baudelaire, ; Becker et al, ,; Brewer, Kubola, Siriamornpun, Herald, & Shi, ; Karam, Petit, Zimmer, Djantou, & Scher, ; Li et al, ; Lucas‐González, Viuda‐Martos, Pérez‐Álvarez, & Fernández‐López, ; Zaiter, Becker, Baudelaire, & Dicko, ; Zaiter, Becker, Karam, & Dicko, ; Zaiter, Becker, Petit, et al, ). Indeed, the competitive advantage of plant powders in comparison with conventional bioactive molecules obtained from plants by solvent extraction mainly resides in the preservation of bioactive ingredients, and more especially of their bioactivity, for human interest.…”

Effect of milling and sieving processes on the physicochemical properties of okra seed powders

“…Milling induces particle size reduction and broadening of particle size distribution and increases specific surface area, leading to the improvement of material functionalities, especially regarding extraction efficiency and bioavailability of nutritional compounds (Crayveld et al , ; Zhao et al , ; Zhang et al , ; Zaiter et al , ). The combination of milling and sieving processes could be interesting to identify granulometric classes richer in fat and proteins (Brewer et al , ; Becker et al , ; Lucas‐González et al , ).…”