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High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with
M Hernández-Carrión1, A Tárrega, I Hernando
1Research Group of Food Microstructure and Chemistry, Department of Food Technology, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain. maherca2@upvnet.upv.es.
Food & Function
|April 16, 2014
Summary
High hydrostatic pressure (HHP) processing of persimmon improves bioactive compound release for milk-based beverages. HHP-treated persimmon beverages show superior rheological properties compared to pasteurized or untreated versions.
Area of Science:
- Food Science and Technology
- Novel Food Processing Techniques
- Bioactive Compound Extraction
Background:
- Persimmon is rich in carotenoids and tannins, offering nutritional benefits.
- Seasonal availability limits year-round consumption of persimmon.
- Traditional pasteurization may degrade sensitive bioactive compounds.
Purpose of the Study:
- To compare high hydrostatic pressure (HHP) and pasteurization for processing persimmon in milk-based beverages.
- To evaluate the impact of these treatments on persimmon's bioactive compounds and beverage quality.
- To assess the microstructure and rheology of the resulting persimmon milk-based beverages.
Main Methods:
- Application of high hydrostatic pressure (HHP) and pasteurization to persimmon.
- Formulation of milk-based beverages incorporating treated persimmon.
- Analysis of carotenoid and tannin content.
- Examination of beverage microstructure and rheological properties.
Main Results:
- HHP treatment enhanced carotenoid release from the persimmon matrix.
- HHP processing led to tannin precipitation.
- Persimmon milk-based beverages produced using HHP exhibited optimal rheological properties.
- HHP-treated beverages avoided gel-like structures and phase separation, unlike untreated or pasteurized counterparts.
Conclusions:
- High hydrostatic pressure (HHP) is a promising method for processing persimmon for milk-based beverages.
- HHP improves the extraction of beneficial carotenoids and stabilizes the beverage.
- HHP-treated persimmon beverages offer enhanced quality and stability over pasteurized options.
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