Valorizing Astringent Rojo Brillante Persimmon Through the Development of Persimmon-Based Bars

[EN] 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 an...

Descripción completa

Detalles Bibliográficos
Autores: Hosseininejad, Seyedehsepideh, Moraga Ballesteros, Gemma|||0000-0002-8715-6109, Hernando Hernando, Mª Isabel|||0000-0002-3322-935X
Tipo de recurso: artículo
Fecha de publicación:2024
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/219988
Acceso en línea:https://riunet.upv.es/handle/10251/219988
Access Level:acceso abierto
Palabra clave:Diospyros kaki
Energy bars
Astringency
Tannins
Carotenoids
Antioxidant activity
In vitro digestion
Sustainability
id ES_b61468c17b8a76b8fec2b0356f383c8a
oai_identifier_str oai:riunet.upv.es:10251/219988
network_acronym_str ES
network_name_str España
repository_id_str
spelling Valorizing Astringent Rojo Brillante Persimmon Through the Development of Persimmon-Based BarsHosseininejad, SeyedehsepidehMoraga Ballesteros, Gemma|||0000-0002-8715-6109Hernando Hernando, Mª Isabel|||0000-0002-3322-935XDiospyros kakiEnergy barsAstringencyTanninsCarotenoidsAntioxidant activityIn vitro digestionSustainability[EN] 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.This research was funded by MCIN/AEI/ 10.13039/501100011033, and by ERDF A way of making Europe grant number RTA2017-00045-C02-02.MDPI AGEscuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Departamento de Tecnología de AlimentosGrupo de Microestructura y Química de AlimentosEscuela Técnica Superior de Ingeniería IndustrialAGENCIA ESTATAL DE INVESTIGACIONAgencia Estatal de InvestigaciónEuropean Regional Development FundRepositorio Institucional de la Universitat Politècnica de València Riunet20242024-11-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://riunet.upv.es/handle/10251/219988reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengAgencia Estatal de Investigación http://dx.doi.org/10.13039/501100011033 Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023 PID2021-127975OR-C22 GOMOSIDAD DE LA PULPA EN CAQUI COMO DESORDEN PROVOCADO POR LAS BAJAS TEMPERATURAS DE ALMACENAMIENTO. MECANISMO BIOQUIMICO IMPLICADO Y ESTRATEGIAS PARA MITIGAR SU INCIDENCIA.Agencia Estatal de Investigación http://dx.doi.org/10.13039/501100011033 RTA2017-00045-C02-02 DISEÑO DE ALIMENTOS DE ALTO VALOR NUTRITIVO CON INGREDIENTES OBTENIDOS A PARTIR DEL DESTRIO POSTCOSECHA DE CAQUIopen accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento (by)http://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/2199882026-06-13T07:49:27Z
dc.title.none.fl_str_mv Valorizing Astringent Rojo Brillante Persimmon Through the Development of Persimmon-Based Bars
title Valorizing Astringent Rojo Brillante Persimmon Through the Development of Persimmon-Based Bars
spellingShingle Valorizing Astringent Rojo Brillante Persimmon Through the Development of Persimmon-Based Bars
Hosseininejad, Seyedehsepideh
Diospyros kaki
Energy bars
Astringency
Tannins
Carotenoids
Antioxidant activity
In vitro digestion
Sustainability
title_short Valorizing Astringent Rojo Brillante Persimmon Through the Development of Persimmon-Based Bars
title_full Valorizing Astringent Rojo Brillante Persimmon Through the Development of Persimmon-Based Bars
title_fullStr Valorizing Astringent Rojo Brillante Persimmon Through the Development of Persimmon-Based Bars
title_full_unstemmed Valorizing Astringent Rojo Brillante Persimmon Through the Development of Persimmon-Based Bars
title_sort Valorizing Astringent Rojo Brillante Persimmon Through the Development of Persimmon-Based Bars
dc.creator.none.fl_str_mv Hosseininejad, Seyedehsepideh
Moraga Ballesteros, Gemma|||0000-0002-8715-6109
Hernando Hernando, Mª Isabel|||0000-0002-3322-935X
author Hosseininejad, Seyedehsepideh
author_facet Hosseininejad, Seyedehsepideh
Moraga Ballesteros, Gemma|||0000-0002-8715-6109
Hernando Hernando, Mª Isabel|||0000-0002-3322-935X
author_role author
author2 Moraga Ballesteros, Gemma|||0000-0002-8715-6109
Hernando Hernando, Mª Isabel|||0000-0002-3322-935X
author2_role author
author
dc.contributor.none.fl_str_mv Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Departamento de Tecnología de Alimentos
Grupo de Microestructura y Química de Alimentos
Escuela Técnica Superior de Ingeniería Industrial
AGENCIA ESTATAL DE INVESTIGACION
Agencia Estatal de Investigación
European Regional Development Fund
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Diospyros kaki
Energy bars
Astringency
Tannins
Carotenoids
Antioxidant activity
In vitro digestion
Sustainability
topic Diospyros kaki
Energy bars
Astringency
Tannins
Carotenoids
Antioxidant activity
In vitro digestion
Sustainability
description [EN] 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.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024-11-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/219988
url https://riunet.upv.es/handle/10251/219988
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Agencia Estatal de Investigación http://dx.doi.org/10.13039/501100011033 Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023 PID2021-127975OR-C22 GOMOSIDAD DE LA PULPA EN CAQUI COMO DESORDEN PROVOCADO POR LAS BAJAS TEMPERATURAS DE ALMACENAMIENTO. MECANISMO BIOQUIMICO IMPLICADO Y ESTRATEGIAS PARA MITIGAR SU INCIDENCIA.
Agencia Estatal de Investigación http://dx.doi.org/10.13039/501100011033 RTA2017-00045-C02-02 DISEÑO DE ALIMENTOS DE ALTO VALOR NUTRITIVO CON INGREDIENTES OBTENIDOS A PARTIR DEL DESTRIO POSTCOSECHA DE CAQUI
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento (by)
http://creativecommons.org/licenses/by/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento (by)
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI AG
publisher.none.fl_str_mv MDPI AG
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869417416852766720
score 15,811543

Similares en LA Referencia