Impact of high hydrostatic pressure and pasteurization on the structure and the extractability of bioactive compounds of persimmon "Rojo Brillante"

[EN] Rojo Brillante is an astringent oriental persimmon variety with high levels of bioactive compounds such as soluble tannins, carotenoids, phenolic acids, and dietary fiber. The purpose of this study was to investigate the effects of high hydrostatic pressure (HHP) and pasteurization on the structure of the fruit and on the extractability of certain bioactive compounds. The microstructure was studied using light microscopy, transmission electron microscopy, and low temperature scanning electron microscopy, and certain physicochemical properties (carotenoid and total soluble tannin content, antioxidant activity, fiber content, color, and texture properties) were measured. The structural changes induced by HHP caused a rise in solute circulation in the tissues that could be responsible for the increased carotenoid level and the unchanged antioxidant activity in comparison with the untreated persimmon. In contrast, the changes that took place during pasteurization lowered the tannin content and antioxidant activity. Consequently, HHP treatment could improve the extraction of potentially bioactive compoundsxsts from persimmons. A high nutritional value ingredient to be used when formulating new functional foods could be obtained using HHP.The authors wish to acknowledge the Spanish Ministry of Science and Innovation for the financial support (project AGL2011-30064-C02-02) and to the Univ. Politecnica de Valencia (UPV) for the FPI grant given to Maria Hernandez Carrion. The authors also thank to the "Agrupacion Nacional de Exportacion de Cooperativas Citricolas" (ANECOOP) for the supply of the samples and Gina Hardinge for assistance with the English language manuscript.Hernández Carrión, M.; Vázquez Gutiérrez, JL.; Hernando Hernando, MI.; Quiles Chuliá, MD. (2014). Impact of high hydrostatic pressure and pasteurization on the structure and the extractability of bioactive compounds of persimmon "Rojo Brillante". Journal of Food Science. 79(1):1-7. https://doi.org/10.1111/1750-3841.123211779