Green Technologies for Persimmon By-Products Revalorisation as Sustainable Sources of Dietary Fibre and Antioxidants for Functional Beverages Development

被引：15

作者：

Salazar-Bermeo, Julio ^{[1
,2
]}

Moreno-Chamba, Bryan ^{[1
,2
]}

Heredia-Hortiguela, Rosa ^{[1
]}

Lizama, Victoria ^{[2
]}

Martinez-Madrid, Maria Concepcion ^{[1
]}

Saura, Domingo ^{[1
]}

Valero, Manuel ^{[1
]}

Neacsu, Madalina ^{[3
]}

Marti, Nuria ^{[1
]}

机构：

[1] Univ Miguel Hernandez Elche, Inst Invest Desarrollo & Innovac Biotecnol Sanita, Alicante 03202, Spain

[2] Univ Politecn Valencia, Inst Ingn Alimentos Desarrollo, Ave Fausto Elio S-N,Edificio 8E,Acceso F Planta 0, Valencia 46022, Spain

[3] Univ Aberdeen, Rowett Inst, Aberdeen AB25 2ZD, Scotland

来源：

ANTIOXIDANTS | 2023年 / 12卷 / 05期

关键词：

functional beverages; Diospyros kaki; ultrasound; natural eutectic; polysaccharides; by-products; dietary fibre; antioxidant bioactives; NEUTRAL DETERGENT FIBER; DIOSPYROS-KAKI; PARTICLE-SIZE; IN-VITRO; FOOD; POLYSACCHARIDES; HYDRATION; FRUIT;

D O I：

10.3390/antiox12051085

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The use of green technologies such as ultrasound and natural deep eutectic solvents (NADES) for revalorisation of food and agricultural by-products represents a sustainable way to tackle waste and promote a healthier environment while delivering much-needed functional food ingredients for an increasingly unhealthy population. The processing of persimmon (Diospyros kaki Thunb.) generates large amounts of by-products rich in fibre-bound bioactive phytochemicals. This paper assessed the extractability of bioactive compounds through NADES and the functional properties of the persimmon polysaccharide-rich by-products to evaluate their suitability to be used as functional ingredients in commercial beverages. Although higher amounts of carotenoids and polyphenols were extracted after eutectic treatment vs. conventional extraction (p < 0.05), the fibre-bound bioactives remained abundant (p < 0.001) in the resulting persimmon pulp by-product (PPBP) and persimmon pulp dietary fibre (PPDF), showing also a strong antioxidant activity (DPPH center dot, ABTS center dot+ assays) and an improved digestibility and fibre fermentability. The main structural components of PPBP and PPDF are cellulose, hemicellulose and pectin. PPDF-added dairy-based drink showed more than 50% of preference over the control among panellists and similar acceptability scores to the commercial ones. Persimmon pulp by-products represent sustainable source of dietary fibre and bioactives and are suitable candidates to develop functional ingredients for food industry applications.

引用

页数：17

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