Impact of High Hydrostatic Pressure and Pasteurization on the Structure and the Extractability of Bioactive Compounds of Persimmon “Rojo Brillante”

Abstract

Rojo Brillante is an astringent oriental persimmon variety with high levels of bioactive compounds such as soluble tannins, carotenoids, phenolic acids, and dietary fiber. The purpose of this study was to investigate the effects of high hydrostatic pressure (HHP) and pasteurization on the structure of the fruit and on the extractability of certain bioactive compounds. The microstructure was studied using light microscopy, transmission electron microscopy, and low temperature scanning electron microscopy, and certain physicochemical properties (carotenoid and total soluble tannin content, antioxidant activity, fiber content, color, and texture properties) were measured. The structural changes induced by HHP caused a rise in solute circulation in the tissues that could be responsible for the increased carotenoid level and the unchanged antioxidant activity in comparison with the untreated persimmon. In contrast, the changes that took place during pasteurization lowered the tannin content and antioxidant activity. Consequently, HHP treatment could improve the extraction of potentially bioactive compoundsxsts from persimmons. A high nutritional value ingredient to be used when formulating new functional foods could be obtained using HHP.

Changes in bioactive compounds and microstructure in persimmon (Diospyros kakiL.) treated by high hydrostatic pressures during cold storage

“…In contrast, the observed losses in phenolic content were due mainly to HHP treatment producing their physical precipitation. These results are in agreement with previous studies that established that the structural changes by HHP treatment favor solute movement at cell level in “Rojo Brillante” persimmons (Hernández‐Carrión et al, ; Vázquez‐Gutierrez et al, ).…”

“…One of the advantages of HHP is that it could produce an improvement on the extraction of bioactive compounds due to induction of many changes on plant food structure during food processing (Hsu, Tan, & Chi, ; Plaza, Sánchez‐Moreno, Ancos, & Cano, ; Qiu, Jiang, Wang, & Gao, ; Sánchez‐Moreno et al, ; Van Buggenhout et al, ). In this sense, structural modifications were observed in HHP‐treated persimmon tissues, where cell perimeters were deformed and some cell walls and organelle membrane were broken down in some areas, in comparison with the typical parenchymal tissue in untreated persimmons (Hernández‐Carrión, Vázquez‐Gutierrez, Hernando, & Quiles, ). Thus, the tissue microstructure produced by processing is relevant for liberation of bioactive compounds from the food matrix and subsequent bioavailability and biological activity.…”

Effect of food processing on the physicochemical properties of dietary fibre.

“…High hydrostatic pressure (HHP) treatment is considered one of the most economically viable of the nonthermal technologies that improve the appearance, fl avor, texture and nutritional quality of foods (Hernandez-Carrion et al, 2014). Wennberg and Nyman (2004) used to modify the physico-chemical properties of dietary fi bre in white cabbage (Brassica oleracea var.…”

Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food

“…Bags containing persimmon cubes were prepared. One-third was not treated (Unt), one-third was HHP-treated (HHP) (200 MPa, 6 min, 25 C), and one-third was pasteurised (PAST) in a water bath at 70 C for 15 min (Hern andez-Carri on, V azquez- Guti errez, et al, 2014). Each type of persimmon was homogenised for 90 s and freeze dried for 120 h at À45 C and 1.3$10 À3 mPa in a freeze drier (Lioalfa-6 ® , Telstar, Terrassa, Spain) before their use in the milkshakes.…”