Valorizing Astringent 'Rojo Brillante' Persimmon Through the Development of Persimmon-Based Bars
Sepideh Hosseininejad1, Gemma Moraga1, Isabel Hernando1
1Instituto Universitario de Ingeniería de Alimentos-Food UPV, Universitat Politècnica de València, Camino de Vera, s/n, 46022 Valencia, Spain.
Foods (Basel, Switzerland)
|December 17, 2024
Summary
A new persimmon energy bar utilizes Rojo Brillante fruit, reducing waste and offering a nutritious snack. This innovative bar boasts high healthy fats, protein, and fiber, with stable antioxidants during storage.
Area of Science:
- Food Science and Technology
- Nutritional Science
- Agricultural Waste Management
Background:
- Postharvest losses of persimmons present a significant challenge in the agricultural sector.
- Astringency is a common issue in persimmon products, limiting their marketability.
- There is a growing consumer demand for natural, healthy, and sustainably produced snack options.
Purpose of the Study:
- To develop a novel energy bar using 'Rojo Brillante' persimmons to valorize postharvest losses.
- To enhance the nutritional and bioactive profiles of the energy bar.
- To assess the stability of key compounds and the bar's properties during storage and in vitro digestion.
Main Methods:
- Formulation of an energy bar with dehydrated persimmons, walnuts, hazelnuts, and chia seeds.
- Evaluation of proximate composition, mechanical, and optical properties.
- Monitoring of soluble tannins, carotenoids, and antioxidant activity during storage.
- In vitro gastrointestinal digestion to determine bioactive compound recovery.
Main Results:
- The persimmon energy bar exhibited a superior nutritional profile (healthy fats, protein, fiber) compared to other fruit bars.
- Dehydrated persimmon provided structural integrity, negating the need for hydrocolloids or syrups.
- Soluble tannin content decreased during storage, reducing astringency, while carotenoids and antioxidant activity remained stable.
- In vitro digestion showed a high recovery index for soluble tannins (180.08%) and a lower one for carotenoids (9.87%).
Conclusions:
- The developed persimmon energy bar is a sustainable and nutritious product for the snack industry.
- This innovation effectively addresses agricultural waste by upcycling persimmons.
- The bar meets consumer demand for natural products with enhanced health benefits and reduced astringency.
Keywords:
Diospyros kakiantioxidant activityastringencycarotenoidsenergy barsin vitro digestionsustainabilitytanninsMore Related Videos
Related Concept Videos
01:21Portland Cement
204
Portland cement is the essential binding ingredient in concrete, made from finely ground materials including lime, iron, silica, and alumina. Lime is derived primarily from limestone, marble, marl, seashells, and clays, which also supply iron and alumina, while silica is sourced from sand, chalk, and bauxite. Contemporary manufacturing of Portland cement is a significant source of carbon dioxide emissions, prompting research into reducing its content in concrete through alternative...
204
01:57Preparation of Diols and Pinacol Rearrangement
3.3K
Compounds bearing two hydroxyl groups are known as diols. When the hydroxyl groups are located on adjacent carbon atoms, the diols are called vicinal diols or glycols. Under acidic conditions, vicinal diols undergo a specific reaction called pinacol rearrangement.
The reaction begins with transferring a proton from the acid catalyst to one of the hydroxyl groups, producing an oxonium ion.
The reaction begins with transferring a proton from the acid catalyst to one of the hydroxyl groups, producing an oxonium ion.
3.3K
01:58Fruit Development, Structure, and Function
22.0K
Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.
22.0K
01:14Polymer Classification: Architecture
2.6K
Polymers are classified as linear or branched on the basis of their chain architecture. The polymer chains in linear polymers have a long chain-like structure with minimal to no branching at all. Even if a polymer features large substituent groups on the monomer, which appear as branches to the skeleton, it is not considered a branched polymer. A branched polymer contains secondary polymer chains that arise from the main polymer chain. The branching occurs when the polymer growth shifts from...
2.6K
01:30Ferrocement
139
Ferro-cement is a distinctive construction material that represents an innovative variant of reinforced concrete, characterized by its unique composition and the method by which it is formed. Unlike standard reinforced concrete, which relies on larger steel bars for reinforcement, ferro-cement utilizes densely packed layers of mesh or fine rods, fully encased in cement mortar. This composition allows for the creation of structures that are significantly thinner and more flexible than their...
139
01:10Sugars as Energy Storage Molecules
8.3K
Sugar (a simple carbohydrate) metabolism (chemical reactions) is a classic example of the many cellular processes that use and produce energy. Living things consume sugar as a major energy source because sugar molecules have considerable energy stored within their bonds. Consumed carbohydrates have their origins in photosynthesizing organisms like plants. During photosynthesis, plants use the energy of sunlight to convert carbon dioxide gas into sugar molecules, like glucose. Because this...
8.3K