Abstract
This study investigates the effects of a high pressure processing pre-treatment (pre-HPP) on the juice yield of persimmon (Diospyros kaki L.) pulp and the pre-HPP plus HPP or thermal processing (TP) on microorganism inactivation and quality changes of the persimmon juice. The “Gongcheng” persimmon was selected with the highest juice yield (48.9%), and the pre-HPP set at 300 MPa/8 min increased the juice yield by 60% through an increasing pectin methylesterase (PME) activity of 25.03% and by maintaining polygalacturonase (PG) activity. For different processing modes, namely, pre-HPP plus HPP at 550 Mpa/5 min and pre-HPP plus TP treatment at 95 °C/5 min, both of the guaranteed microorganisms in the juice were below 2.0 lg CFU/mL; however, the persimmon juice treated by the pre-HPP plus HPP had higher contents of total phenol and ascorbic acid which were 16.07 mg GAE/100 g and 17.92 mg/100 mL, respectively, a lower content of soluble tannin which was 55.64 μg/mL, better clarity which was 18.6% and less color change where the ΔE was only 2.68.
Highlights
Persimmon (Diospyros kaki L.) is one of the most popular fruits in China
Hernández-Carrión et al compared new milk-based persimmon beverages treated by High pressure processing (HPP) and pasteurization and found that HPP was good for releasing carotenoids from the fruit matrix, precipitating tannins and rheological properties
As a novel and important non-thermal processing, a HPP treatment could guarantee the safety, nutrition and sensory attributes of persimmon and its products, and it has the potential to activate enzymes which are good for persimmon processing; no one has previously studied a HPP treatment for the juice yield of persimmon or the quality of persimmon juice
Summary
Persimmon (Diospyros kaki L.) is one of the most popular fruits in China. In 2017, China’s persimmon yield was 3.25 million tons, accounting for 76% of the world’s yield [1]. Hernández-Carrión et al compared new milk-based persimmon beverages treated by HPP and pasteurization and found that HPP was good for releasing carotenoids from the fruit matrix, precipitating tannins and rheological properties. As a novel and important non-thermal processing, a HPP treatment could guarantee the safety, nutrition and sensory attributes of persimmon and its products, and it has the potential to activate enzymes which are good for persimmon processing; no one has previously studied a HPP treatment for the juice yield of persimmon or the quality of persimmon juice. The comparison of HPP and TP as the microbial inactivation procedure was completed and the microorganisms, enzymes, color differences and other physicochemical properties (e.g., pH, total soluble solids, clarity, total phenols, ascorbic acid, soluble tannin and antioxidant capacity) in persimmon juice were studied
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