Physicochemical Characterization of Pure Persimmon Juice: Nutritional Quality and Food Acceptability

Abstract

Technological process for production of non-astringent persimmon (Diospyros kaki Thunb. cv. "Rojo Brillante") juice was described. The degree of fruit ripening expressed as color index (CI) varied between 12.37 and 16.33. Persimmon juice was characterized by determining physicochemical quality parameters as yield, total soluble solids (TSS), pH, titratable acidity (TA), organic acids, and main sugars. A thermal treatment of 90 ºC for 10 s was effective in controlling naturally occurring microorganisms for at least 105 d of storage without significantly affecting production of soluble brown pigments (BPs) and 5-hydroxymethyl furfural (5-HMF), total phenolic compounds (TPC), antioxidant capacity and acceptability of juice by panelists. Storage time affected all and each of the above parameters, reducing BPs, TPC and antioxidant capacity but increasing 5-HMF content. Refrigerated storage enhanced the acceptability of the juices. This information may be used by the juice industry as a starting point for production of pure persimmon juices.

Characterization and Influence of Subtropical Persimmon Cultivars on Juice and Jelly Characteristics

“…(González et al 2015). In relation to the pH, these values were higher than in the other study, which found a range varying from 6.04 to 6.11 Ergun and Ergun (2010).…”

“…Persimmon is classified as a low-acid fruit, presenting titratable acidity in malic acid around 0.16% to 0.23% (González et al 2015). So, it reinforces that the fruits can be used for the production of juices and high quality jellies and jams, but for that one should check if there are any cultivar that provides these processed foods with greater organoleptic quality.…”

“…The induced acceleration of maturity, commonly conducted to promote the astringency of the persimmon fruits, further contributes to the shelf life reduction . Thus, one way to increase the availability to the consumer, and even provide more value to the end product, is processing or industrialization, through jams, jellies, juices, dried persimmon and vinegar (González et al 2015).…”

Physicochemical characterization of special persimmon fruit beers using bohemian pilsner malt as a base

“…Malic acid was found to be the major organic acid in 100% malt wort (1.29 ± 0.16 g/L) followed by citric acid (0.46 ± 0.02 g/L). The major organic acids detected in raw persimmon juice were also malic and citric acids, but they were found in higher concentrations (1.5–1.7 and 0.6–07 g/L, respectively). These differences may explain the increase in malic and citric acid contents in formulations which contained increasing quantities of persimmon juice.…”

“…Mean TPC values determined for 100:0%, 75:25%, 50:50% and 25:75% wort–persimmon formulations were 555.23 ± 27.00, 433.32 ± 34.30, 308.85 ± 33.40 and 290.34 ± 9.63 mg GAE/L, indicating that the raw material used to produce the beers is the main reason for the considerable differences exhibited ( p = 0.0000). Persimmon juice is not a rich source of dietary polyphenols and its contribution to TPC value was very small. TPC values of fermenting beers were similar to the data (270–600 mg GAE/L) from Lugasi and Mitić et al , but relatively higher than those (152–339 mg GAE/L) from Zhao et al .…”