Hosseininejad Sepideh, Moraga Gemma, Hernando Isabel
Instituto Universitario de Ingeniería de Alimentos-Food UPV, Universitat Politècnica de València, Camino de Vera, s/n, 46022 Valencia, Spain.
Foods. 2024 Nov 22;13(23):3748. doi: 10.3390/foods13233748.
This study developed a new energy bar using the astringent 'Rojo Brillante' variety of persimmons to address postharvest losses. The bar was formulated with dehydrated persimmons, walnuts, hazelnuts, and chia seeds to enhance their nutritional profile. The proximate composition was evaluated and the mechanical and optical properties, soluble tannins, carotenoids, and antioxidant activities were monitored during storage. In addition, in vitro gastrointestinal digestion was performed to determine the recovery index of the bioactive compounds. The results showed that the formulated energy bar contained higher levels of healthy fats, proteins, and fibers than other fruit energy bars. The mechanical properties of dehydrated persimmon effectively supported the consistency of the bar, eliminating the need for hydrocolloids or syrups. During storage, soluble tannin content decreased, mitigating astringency issues commonly found in persimmon products, whereas carotenoid levels and antioxidant activity remained stable. In vitro digestion analysis revealed a higher recovery index for soluble tannins (180.08%) than carotenoids (9.87%). This persimmon-based energy bar offers a sustainable and nutritious option for the snack industry, catering to consumer preferences for natural products while contributing to the reduction of agricultural waste.
本研究开发了一种新型能量棒，使用具有涩味的“罗霍·布里兰特”品种柿子来解决采后损失问题。该能量棒由脱水柿子、核桃、榛子和奇亚籽制成，以提高其营养成分。对其近似成分进行了评估，并在储存期间监测了其机械和光学性能、可溶性单宁、类胡萝卜素和抗氧化活性。此外，进行了体外胃肠道消化实验，以确定生物活性化合物的回收率。结果表明，所制备的能量棒比其他水果能量棒含有更高水平的健康脂肪、蛋白质和纤维。脱水柿子的机械性能有效地支撑了能量棒的质地，无需使用水胶体或糖浆。在储存期间，可溶性单宁含量下降，缓解了柿子产品中常见的涩味问题，而类胡萝卜素水平和抗氧化活性保持稳定。体外消化分析显示，可溶性单宁的回收率（180.08%）高于类胡萝卜素（9.87%）。这种以柿子为基础的能量棒为零食行业提供了一种可持续且营养丰富的选择，迎合了消费者对天然产品的偏好，同时有助于减少农业废弃物。
