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

Julio Salazar Bermeo; Bryan Moreno Chamba; Rosa Heredia Hortigüela; Victoria Lizama; María C. Martínez Madrid; Domingo Saura; Manuel Valero; Madalina Neacsu; Nuria Martí

doi:10.3390/antiox12051085

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

Julio Salazar Bermeo, Bryan Moreno Chamba, Rosa Heredia Hortigüela, Victoria Lizama, María C. Martínez Madrid, Domingo Saura, Manuel Valero, Madalina Neacsu, Nuria Martí^* (Corresponding Author)

^*Corresponding author for this work

The Rowett Institute of Nutrition and Health

Research output: Contribution to journal › Article › peer-review

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Abstract

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•, ABTS•+ 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.

Original language	English
Article number	1085
Number of pages	17
Journal	Antioxidants
Volume	12
Issue number	5
Early online date	12 May 2023
DOIs	https://doi.org/10.3390/antiox12051085
Publication status	Published - 12 May 2023

Bibliographical note

Funding
This study was supported by the Ministerio de Ciencia, Innovación y Universidades through the funded project ‘Simbiosis industrial en el aprovechamiento integral del caqui (Diospyros kaki); Ejemplo de bioeconomía’ (CTM2017-88978-R), and by the predoctoral fellowship of J.S.-B. from Miguel Hernández University (“Ayudas a la contratación de personal investigador en formación 2022”).

Keywords

functional beverages
Diospyros kaki
ultrasound
natural eutectic
polysaccharides
by-products
dietary fibre
antioxidant bioactives

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10.3390/antiox12051085Licence: CC BY

Salazar_etal_A_Green_Technologies_For_VoR
© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
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Cite this

Salazar Bermeo, J., Moreno Chamba, B., Heredia Hortigüela, R., Lizama, V., Martínez Madrid, M. C., Saura, D., Valero, M., Neacsu, M., & Martí, N. (2023). Green Technologies for Persimmon By-Products Revalorisation as Sustainable Sources of Dietary Fibre and Antioxidants for Functional Beverages Development: Antioxidants. Antioxidants, 12(5), Article 1085. https://doi.org/10.3390/antiox12051085

Salazar Bermeo, J, Moreno Chamba, B, Heredia Hortigüela, R, Lizama, V, Martínez Madrid, MC, Saura, D, Valero, M, Neacsu, M & Martí, N 2023, 'Green Technologies for Persimmon By-Products Revalorisation as Sustainable Sources of Dietary Fibre and Antioxidants for Functional Beverages Development: Antioxidants', Antioxidants, vol. 12, no. 5, 1085. https://doi.org/10.3390/antiox12051085

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abstract = "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•, ABTS•+ 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.",

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note = "Funding This study was supported by the Ministerio de Ciencia, Innovaci{\'o}n y Universidades through the funded project {\textquoteleft}Simbiosis industrial en el aprovechamiento integral del caqui (Diospyros kaki); Ejemplo de bioeconom{\'i}a{\textquoteright} (CTM2017-88978-R), and by the predoctoral fellowship of J.S.-B. from Miguel Hern{\'a}ndez University (“Ayudas a la contrataci{\'o}n de personal investigador en formaci{\'o}n 2022”).",

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AU - Valero, Manuel

AU - Neacsu, Madalina

AU - Martí, Nuria

N1 - Funding This study was supported by the Ministerio de Ciencia, Innovación y Universidades through the funded project ‘Simbiosis industrial en el aprovechamiento integral del caqui (Diospyros kaki); Ejemplo de bioeconomía’ (CTM2017-88978-R), and by the predoctoral fellowship of J.S.-B. from Miguel Hernández University (“Ayudas a la contratación de personal investigador en formación 2022”).

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N2 - 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•, ABTS•+ 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.

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

Abstract

Bibliographical note

Keywords

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