High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality

High hydrostatic pressure (HHP) applied during food processing can improve the retention of food quality attributes and nutritional values in comparison with pasteurization. Persimmon is a good source of bioactive compounds but it is a seasonal fruit that cannot be consumed throughout the year. The aim of this work was to compare the HHP and pasteurization treatments to formulate milk-based beverages containing this carotenoid rich ingredient and to evaluate their performance in these beverages. The carotenoid and tannin contents of persimmon were determined and the microstructure and rheology of the new milk-based persimmon beverages were examined. The results showed that HHP treatment favoured the release of carotenoids from the fruit matrix and precipitation of the tannins. The milk-based beverages prepared with the high-pressure persimmon presented the best rheological properties because unlike the untreated and pasteurized persimmon milk-based beverages, they did not form a gel-like structure or separate out.

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Main Authors: Hernández-Carrión, M., Tárrega, Amparo, Hernando, Isabel, Fiszman, Susana, Quiles, Amparo
Other Authors: Ministerio de Ciencia e Innovación (España)
Format: artículo biblioteca
Published: Royal Society of Chemistry (UK) 2014
Online Access:http://hdl.handle.net/10261/333528
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spelling dig-iata-es-10261-3335282023-08-18T11:00:02Z High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality Hernández-Carrión, M. Tárrega, Amparo Hernando, Isabel Fiszman, Susana Quiles, Amparo Ministerio de Ciencia e Innovación (España) Universidad Politécnica de Valencia High hydrostatic pressure (HHP) applied during food processing can improve the retention of food quality attributes and nutritional values in comparison with pasteurization. Persimmon is a good source of bioactive compounds but it is a seasonal fruit that cannot be consumed throughout the year. The aim of this work was to compare the HHP and pasteurization treatments to formulate milk-based beverages containing this carotenoid rich ingredient and to evaluate their performance in these beverages. The carotenoid and tannin contents of persimmon were determined and the microstructure and rheology of the new milk-based persimmon beverages were examined. The results showed that HHP treatment favoured the release of carotenoids from the fruit matrix and precipitation of the tannins. The milk-based beverages prepared with the high-pressure persimmon presented the best rheological properties because unlike the untreated and pasteurized persimmon milk-based beverages, they did not form a gel-like structure or separate out. The authors wish to acknowledge the Spanish Ministry of Science and Innovation for the financial support (project AGL2011-30064-C02) and the Universitat Politècnica de València (UPV) for the FPI grant given to María Hernández Carrión. The authors also thank the ‘Agrupación Nacional de Exportación de Cooperativas Citrícolas’ (ANECOOP) for supply of the samples. Moreover, the authors wish to thank Mary Georgina Hardinge for assistance with the English manuscript. 2023-08-18T11:00:02Z 2023-08-18T11:00:02Z 2014 2023-08-18T11:00:02Z artículo doi: 10.1039/c3fo60625b e-issn: 2042-650X issn: 2042-6496 Food & function 5(6): 1250-1260 (2014) http://hdl.handle.net/10261/333528 #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MICINN//AGL2011-30064-C02-02/ES/EFECTO DEL PROCESADO POR ALTAS PRESIONES SOBRE LA MICROESTRUCTURA DE VEGETALES CON ALTO CONTENIDO EN CAROTENOIDES/ http://dx.doi.org/10.1039/c3fo60625b Sí none Royal Society of Chemistry (UK)
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description High hydrostatic pressure (HHP) applied during food processing can improve the retention of food quality attributes and nutritional values in comparison with pasteurization. Persimmon is a good source of bioactive compounds but it is a seasonal fruit that cannot be consumed throughout the year. The aim of this work was to compare the HHP and pasteurization treatments to formulate milk-based beverages containing this carotenoid rich ingredient and to evaluate their performance in these beverages. The carotenoid and tannin contents of persimmon were determined and the microstructure and rheology of the new milk-based persimmon beverages were examined. The results showed that HHP treatment favoured the release of carotenoids from the fruit matrix and precipitation of the tannins. The milk-based beverages prepared with the high-pressure persimmon presented the best rheological properties because unlike the untreated and pasteurized persimmon milk-based beverages, they did not form a gel-like structure or separate out.
author2 Ministerio de Ciencia e Innovación (España)
author_facet Ministerio de Ciencia e Innovación (España)
Hernández-Carrión, M.
Tárrega, Amparo
Hernando, Isabel
Fiszman, Susana
Quiles, Amparo
format artículo
author Hernández-Carrión, M.
Tárrega, Amparo
Hernando, Isabel
Fiszman, Susana
Quiles, Amparo
spellingShingle Hernández-Carrión, M.
Tárrega, Amparo
Hernando, Isabel
Fiszman, Susana
Quiles, Amparo
High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality
author_sort Hernández-Carrión, M.
title High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality
title_short High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality
title_full High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality
title_fullStr High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality
title_full_unstemmed High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality
title_sort high hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality
publisher Royal Society of Chemistry (UK)
publishDate 2014
url http://hdl.handle.net/10261/333528
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