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High Hydrostatic Pressure in Astringent and Non-Astringent Persimmons to Obtain Fiber-Enriched Ingredients with Improved Functionality

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Abstract

This study examined the effects of high hydrostatic pressure (HHP) processing on dietary fiber, cell wall sugars, cell wall-modifying enzymes, and techno-functional properties of astringent and non-astringent persimmon flesh. The fruits were subjected to 200 and 400 MPa for 1, 3, and 6 min, at 25 °C. Dietary fiber and alcohol insoluble residue (AIR) were affected significantly (p ≤ 0.05). Soluble fraction of fiber (SDF) decreased, and AIR content increased up to 46% after application of high pressure. HHP reduced total sugar content of AIRs and promoted changes in the contribution of uronic acids (UA) and glucose, obtaining pectin-enriched materials (from 45 to 61% UA) in astringent persimmons treated by pressure. Pectinmethylesterase (PME) activity increased independently of the astringency level of persimmons (from 1.7- to 2.0-fold), while polygalacturonase (PG) activity was highly dependent on pressure and time conditions of HHP treatments. The application of HHP enhanced techno-functional properties of persimmon AIRs. Great water-absorption (21–31 mL/g AIR) and oil-holding (10–14 mL/g AIR) capacities were obtained for HHP-treated astringent and non-astringent persimmons, respectively, which showed the potential of HHP technology to add value to persimmons.

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Acknowledgements

The authors gratefully acknowledge the financial support of Spanish Ministry of Science and Innovation through project AGL2008-04798-C02-01/ALI, and “Agrupación Nacional de Exportación de Cooperativas Citrícolas” (ANECOOP) for providing the persimmon samples. Rodríguez-Garayar is also grateful to Department of Education, Universities and Research of the Basque Government for the FPI fellowship awarded.

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Authors and Affiliations

  1. Instituto de Investigación en Ciencias de la Alimentación (CIAL). Facultad de Ciencias, Universidad Autónoma de Madrid, C/ Nicolás Cabrera 9, 28049, Madrid, Spain

    María Rodríguez-Garayar, María A. Martín-Cabrejas & Rosa M. Esteban

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  1. María Rodríguez-Garayar
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  2. María A. Martín-Cabrejas
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  3. Rosa M. Esteban
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Correspondence to María A. Martín-Cabrejas.

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Rodríguez-Garayar, M., Martín-Cabrejas, M.A. & Esteban, R.M. High Hydrostatic Pressure in Astringent and Non-Astringent Persimmons to Obtain Fiber-Enriched Ingredients with Improved Functionality. Food Bioprocess Technol 10, 854–865 (2017). https://doi.org/10.1007/s11947-017-1870-y

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