Removal of astringency from persimmon paste via polysaccharide treatment

Tsurunaga, Yoko; Kanou, Mina; Onda, Misaki; Ishigaki, Mika

doi:10.1016/j.heliyon.2022.e10716

Cited by 5 publications

(7 citation statements)

References 35 publications

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“…These results are similar to those obtained by Tsurunaga et al . (2022) in which case high and low methoxyl pectins, carrageenan, xanthan gum and sodium alginate reduced the astringency in the untreated product. In addition, high and low methoxyl pectins and sodium alginate prevented astringency reversion after a 40‐min heat treatment at 100 °C.…”

Section: Resultsmentioning

confidence: 98%

“…The initial appearance (T0) of the samples was more uniform and orange with respect to the appearance reported by Tsurunaga et al . (2022) in persimmon cremogenates formulated with different polysaccharides as thickeners and subjected to different sterilisation treatments (100 °C‐40 min or 121 °C‐4 min). In the present study, it should be noted that as the storage time progressed the colour of all the formulations changed with respect to the initial value.…”

Section: Resultsmentioning

confidence: 99%

“…Due to this high production in such a short period of time, it is necessary to look for alternatives to fresh persimmon consumption so as to deal with the surplus of persimmon and permit its consumption throughout the year. Some alternatives have been the elaboration of persimmon jam (Rodríguez et al ., 2022), spreadable products (Castelló et al ., 2011), purees, pastes, juices and jams (Carbonell et al ., 2012; Suntudprom, 2014; Tsurunaga et al ., 2022), and snacks (Alberca et al ., 2018), among others. Cremogenates could also be a possible alternative means of prolonging the commercialisation of persimmon surpluses.…”

Section: Introductionmentioning

confidence: 99%

“…However, some studies point out that the incorporation of persimmon into new food matrices could be hindered by astringency problems associated with tannin solubilisation after thermal processing and/or storage. Therefore, the use of thickeners that can not only improve the texture of the product but also maintain the insolubility of the tannins, may be a viable strategy for the development of new products (Tsurunaga et al ., 2022). Thus, from a chemical point of view, pectin forms complexes with tannins and with some catechins, depending on the hydrogen bonds and hydrophobic interactions that occur between the carboxylic groups of pectins and the hydroxyl phenolic groups of tannins (Mamet et al ., 2017).…”

Section: Introductionmentioning

confidence: 99%

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Astringent and non‐astringent persimmon cremogenates made with different thickeners

Taboada,

García‐Hernández,

Ortolá

et al. 2023

Int J of Food Sci Tech

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SummaryDue to the surplus in the production of ‘Rojo Brillante’ persimmon in Spain, there is great interest in developing products made from this fruit that can take full advantage of production peaks. However, heat treatment can reverse the astringency, limiting the diversity of products derived from persimmon. The aim of this study was to characterise physicochemically astringent and non‐astringent persimmon cremogenates subjected to pasteurisation and elaborated with different thickeners (guar gum, sodium alginate and pectin). Several aspects were specifically analysed: the evolution during the storage of the soluble solid content, water, total phenols, antioxidant capacity, optical and mechanical properties, as well as the microbiological stability. The sensory acceptability of the selected cremogenates was also evaluated. The results showed that the final colour of the samples depended on the initial level of astringency of the raw material; the non‐astringent persimmons were much darker (L* ≈ 40–50) than astringent persimmons (L* ≈ 65–70), and the type of thickener used had no effect and led to no difference. Furthermore, the cremogenate was harder (F ≈ 20–120 N) when astringent persimmons were used. In astringent cremogenates the thickeners evaluated help in reducing the total phenol content after 3 months of storage in 40% when compared to the control. The heat treatment applied (70 °C, 30 min) did not reverse the astringency, so this type of cremogenate could be a commercial outlet for the waste or surplus of this fruit. In this regard, non‐astringent persimmons with pectin would be recommended for the preparation of cremogenates from this fruit since they were also those that the scored best in the sensory analysis.

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Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Astringent and non‐astringent persimmon cremogenates made with different thickeners

Taboada,

García‐Hernández,

Ortolá

et al. 2023

Int J of Food Sci Tech

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“…This study developed a new hypoallergenic method to treat chicken egg allergy. Tsurunaga et al conducted research on chestnut peels discarded during food processing [9], persimmon fruits discarded during picking and cultivation [10], and bayberry leaves (BBLs) discarded during pruning [11]. The results showed that they contained large amounts of tannins, which are known for having high protein-binding [12] and antioxidant activities, and polyphenols [13].…”

Section: Introductionmentioning

confidence: 99%

Effect of Addition of Tannin Extract from Underutilized Resources on Allergenic Proteins, Color and Textural Properties of Egg White Gels

Tsurunaga,

Ishigaki,

Takahashi

et al. 2024

IJMS

Self Cite

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Tannins, present in numerous plants, exhibit a binding affinity for proteins. In this study, we aimed to exploit this property to reduce the concentration of allergenic egg white proteins. Tannins were extracted, using hot water, from the lyophilized powder of underutilized resources, such as chestnut inner skin (CIS), young persimmon fruit (YPF), and bayberry leaves (BBLs). These extracts were then incorporated into an egg white solution (EWS) to generate an egg white gel (EWG). Allergen reduction efficacy was assessed using electrophoresis and ELISA. Our findings revealed a substantial reduction in allergenic proteins across all EWGs containing a 50% tannin extract. Notably, CIS and BBL exhibited exceptional efficacy in reducing low allergen levels. The addition of tannin extract resulted in an increase in the total polyphenol content of the EWG, with the order of effectiveness being CIS > YPF > BBL. Minimal color alteration was observed in the BBL-infused EWG compared to the other sources. Additionally, the introduction of tannin extract heightened the hardness stress, with BBL demonstrating the most significant effect, followed by CIS and YPF. In conclusion, incorporating tannin extract during EWG preparation was found to decrease the concentration of allergenic proteins while enhancing antioxidant properties and hardness stress, with BBL being particularly effective in preventing color changes in EWG.

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Study on the mechanism of natural polysaccharides on the deastringent effect of Triphala extract

Liu,

Wang,

Huang

et al. 2024

Food Chemistry

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Removal of astringency from persimmon paste via polysaccharide treatment

Cited by 5 publications

References 35 publications

Astringent and non‐astringent persimmon cremogenates made with different thickeners

Astringent and non‐astringent persimmon cremogenates made with different thickeners

Effect of Addition of Tannin Extract from Underutilized Resources on Allergenic Proteins, Color and Textural Properties of Egg White Gels

Study on the mechanism of natural polysaccharides on the deastringent effect of Triphala extract

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