Research Group of Food Microstructure and Chemistry, Dept. of Food Technology, Univ. Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain.
J Food Sci. 2014 Jan;79(1):C32-8. doi: 10.1111/1750-3841.12321. Epub 2013 Dec 6.
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.
罗霍布里兰特是一种涩柿品种，具有高水平的生物活性化合物，如可溶单宁、类胡萝卜素、酚酸和膳食纤维。本研究旨在探讨高静压（HHP）和巴氏杀菌对果实结构和某些生物活性化合物提取率的影响。使用光学显微镜、透射电子显微镜和低温扫描电子显微镜研究了微观结构，并测量了某些物理化学性质（类胡萝卜素和总可溶性单宁含量、抗氧化活性、纤维含量、颜色和质地特性）。HHP 引起的结构变化导致组织中溶质循环增加，这可能是导致类胡萝卜素水平升高和抗氧化活性与未处理的柿子相比不变的原因。相比之下，巴氏杀菌过程中发生的变化降低了单宁含量和抗氧化活性。因此，HHP 处理可以提高从柿子中提取潜在生物活性化合物的效率。使用 HHP 可以获得高营养价值的成分，用于配制新型功能性食品。
