Carotenoids from persimmon juice processing

Gea-Botella, Sara; Agulló, Laura; Martí, Nuria; Martı́nez-Madrid, Marı́a Concepción; Lizama, Victoria; Martín-Bermudo, Francisco; Berná, Genoveva; Saura, Domingo; Valero, Manuel

doi:10.1016/j.foodres.2020.109882

Cited by 20 publications

(25 citation statements)

References 37 publications

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“…The repeatability of the extraction method (% CV) ranged between ±16.8% (same batch, n = 5) and ±24.7% (two different batches, n = 4) on a dry weight basis, signifying that this type of error source had to be taken into account in the subsequent assessment study. This limitation is reflected also in the results of Gea-Botella et al [9], who reported a high standard deviation in individual carotenoid content values of different industrial persimmon juice by-products. Irrespective of this variation, we found that the total carotenoid content of the PJR after heating the PP at the longest MW exposure time/energy conditions (PJR-M120) was higher than that from non-MW-heated pulp (PJR-C) by almost 40% DW.…”

Section: Total and Individual Carotenoid Contentmentioning

confidence: 93%

“…In the next part of the study, the orange-red solid residue of the MW-heated PP after juice extraction (Figure 1) was considered worthy of further investigation. Our interest was strengthened by two recent studies highlighting that (a) carotenoids are present in high levels in persimmon juice processing residues [9] and (b) persimmon peel contains a lot of low-methoxy acetylated pectin, exhibiting significantly better emulsification properties than commercial citrus pectin [14].…”

Section: Antioxidant Potentialmentioning

confidence: 93%

“…Persimmon juice production is suggested as a sensible as well as technically and economically valid utilization strategy that, however, does not eliminate the perishable nature of the fruits. Moreover, nutrients may be partially lost and a considerable amount of waste (skin, peduncles, and pulp residue) is generated during conventional juicing processes [9,10]. So far, strategies to minimize the discarded amounts of persimmon peel and pulp during industrial production of juice have not been extensively studied.…”

Section: Introductionmentioning

confidence: 99%

“…So far, strategies to minimize the discarded amounts of persimmon peel and pulp during industrial production of juice have not been extensively studied. Recently, it was shown that these streams are good sources of natural carotenoids with pro-vitamin A activity [9]. Carotenoids are widely used coloring agents and health-promoting, valuable ingredients for different end-use industries like food/beverage, animal feed, personal care/cosmetics, and pharmaceuticals [11].…”

Section: Introductionmentioning

confidence: 99%

“…Currently, they constitute a market segment with an increasing growth rate that is estimated to reach 1083.4 million USD by the end of 2026 [12]. The potential for recovering carotenoids and other valuable constituents such as pectin from persimmon juice residues deserves further attention for exploitation as it could be in line with the Sustainable Development Goal 12 of the 2030 Agenda [9,13,14].…”

Section: Introductionmentioning

confidence: 99%

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On the Effect of Microwave Heating on Quality Characteristics and Functional Properties of Persimmon Juice and Its Residue

Lalou

Ordoudi

Mantzouridou

2021

Foods

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In this study, it was investigated whether integration of microwave-heating into the pretreatment step of persimmon juice processing allows the concomitant production of both functional juice and added-value solid residue from the Diospyros Kaki “Jiro” cultivar. In this direction, persimmon pulp was treated under three different microwave-heating conditions (0.7, 4.2, and 8.4 kJ/g) prior to enzymatic maceration and compared to the non-heated material. Irrespective of microwave energy employed, the proposed hybrid treatment was highly efficient in terms of juice yield (70% w/w). The mildest heating conditions resulted in juice and residue that were both of inferior quality. Intensification of the microwave energy reduced the microbial load of the juice up to 2-log without compromising the content in total soluble solids, sugars, and L-ascorbic acid. Under the most drastic conditions, the juice was enriched in gallic acid, polyphenols, and potent DPPH● scavengers, but its orange color faded and was more acidic. In parallel, the solid juice residue retained pro-vitamin A carotenoids (~278 µg retinol activity equivalents) and low-methoxy pectin (9 g/100 g DW). Overall, our findings can assist the efforts of the local juice processing industry to utilize persimmon fruits through energy-efficient technologies in a sustainable approach.

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Section: Total and Individual Carotenoid Contentmentioning

confidence: 93%

Section: Antioxidant Potentialmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

On the Effect of Microwave Heating on Quality Characteristics and Functional Properties of Persimmon Juice and Its Residue

Lalou

Ordoudi

Mantzouridou

2021

Foods

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α‐Carotene: a valuable carotenoid in biological and medical research

Zhao

Chen

Ci³

et al. 2022

J Sci Food Agric

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α‐Carotene, one of the C40 carotenes, is a natural lipid‐soluble terpene. The chemical structure of α‐carotene is based on the unsaturated polyene chain skeleton, with an ε‐ring and a β‐ring on each side of the skeleton. α‐Carotene is widely found in dietary fruits and vegetables, and the concentration depends on the plant species. In addition, processing methods and storage conditions used in the food and medical industries can alter the concentration of α‐carotene in raw materials. This review of α‐carotene summarizes the major studies on chemical structure, source, extraction, detection, biosynthesis, processing effect, bioactivity, medicine, and biotechnology. Whether α‐carotene supplementation or a diet rich in fruits and vegetables has a positive effect on the prevention of cancer, cardiovascular disease, and other diseases is the focus of this study. © 2022 Society of Chemical Industry.

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Manufacturing and Characterization of High‐Density Polyethylene Composites with Active Fillers from Persimmon Peel Flour with Improved Antioxidant Activity and Hydrophobicity

Rojas-Lema

Lascano

Martínez

et al. 2021

Macro Materials & Eng

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The potential of persimmon peel waste (PPF) as renewable active filler in biobased polyethylene composites, with improved antioxidant properties and resistance to water uptake is shown. To improve the interaction between the hydrophilic biofiller and the highly hydrophobic matrix, several compatibilization approaches are assessed. The first approach consists of using a polyethylene grafted copolymer with maleic anhydride (PE‐g‐MA). The second approach consists of modifying the PPF surface with two treatments before compounding with Bio‐HDPE. The first consists on conventional silanization with (3‐glycidyloxypropyl)trimethoxysilane, while the second consists on esterification with palmitoyl chloride. The results show an improvement of the matrix/biofiller interaction, as observed by field emission scanning electron microscopy (FESEM), leading to an increase in Young's modulus of 10% in composites compatibilized with PE‐g‐MA, and silanized PPF compared to composites without compatibilizer and no surface treatment on PPF. Interestingly, treatment with palmitoyl chloride leads to an increase in the hydrophobic behavior of composites keeping the water contact angle virtually constant at 128°. This effect is also reflected in a clear decrease in water absorption capacity of only 0.3 wt% over 9 weeks. Finally, PPF increases stabilization against oxidation, improving the oxidation induction time from 4.8 min (Bio‐HDPE) to 82.5 min for composites with silanized PPF.

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Carotenoids from persimmon juice processing

Cited by 20 publications

References 37 publications

On the Effect of Microwave Heating on Quality Characteristics and Functional Properties of Persimmon Juice and Its Residue

On the Effect of Microwave Heating on Quality Characteristics and Functional Properties of Persimmon Juice and Its Residue

α‐Carotene: a valuable carotenoid in biological and medical research

Manufacturing and Characterization of High‐Density Polyethylene Composites with Active Fillers from Persimmon Peel Flour with Improved Antioxidant Activity and Hydrophobicity

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