On the Effect of Microwave Heating on Quality Characteristics and Functional Properties of Persimmon Juice and Its Residue

In this study, it was investigated whether integration of microwave-heating into the pretreatment step of persimmon juice processing allows the concomitant production of both functional juice and added-value solid residue from the <i>Diospyros Kaki</i> “Jiro” cultivar. In this direction,...

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Autores principales:	Sofia Lalou, Stella A. Ordoudi, Fani Th. Mantzouridou
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	persimmon <i>Diospyros kaki</i> Jiro juice solid residue microwave heating carotenoids Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/3fb438d5610c4b6db68bb788685464b1
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spelling	oai:doaj.org-article:3fb438d5610c4b6db68bb788685464b12021-11-25T17:33:50ZOn the Effect of Microwave Heating on Quality Characteristics and Functional Properties of Persimmon Juice and Its Residue10.3390/foods101126502304-8158https://doaj.org/article/3fb438d5610c4b6db68bb788685464b12021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2650https://doaj.org/toc/2304-8158In this study, it was investigated whether integration of microwave-heating into the pretreatment step of persimmon juice processing allows the concomitant production of both functional juice and added-value solid residue from the <i>Diospyros Kaki</i> “Jiro” cultivar. In this direction, persimmon pulp was treated under three different microwave-heating conditions (0.7, 4.2, and 8.4 kJ/g) prior to enzymatic maceration and compared to the non-heated material. Irrespective of microwave energy employed, the proposed hybrid treatment was highly efficient in terms of juice yield (70% <i>w</i>/<i>w</i>). The mildest heating conditions resulted in juice and residue that were both of inferior quality. Intensification of the microwave energy reduced the microbial load of the juice up to 2-log without compromising the content in total soluble solids, sugars, and L-ascorbic acid. Under the most drastic conditions, the juice was enriched in gallic acid, polyphenols, and potent DPPH<sup>●</sup> scavengers, but its orange color faded and was more acidic. In parallel, the solid juice residue retained pro-vitamin A carotenoids (~278 µg retinol activity equivalents) and low-methoxy pectin (9 g/100 g DW). Overall, our findings can assist the efforts of the local juice processing industry to utilize persimmon fruits through energy-efficient technologies in a sustainable approach.Sofia LalouStella A. OrdoudiFani Th. MantzouridouMDPI AGarticlepersimmon<i>Diospyros kaki</i> Jirojuicesolid residuemicrowave heatingcarotenoidsChemical technologyTP1-1185ENFoods, Vol 10, Iss 2650, p 2650 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	persimmon <i>Diospyros kaki</i> Jiro juice solid residue microwave heating carotenoids Chemical technology TP1-1185
spellingShingle	persimmon <i>Diospyros kaki</i> Jiro juice solid residue microwave heating carotenoids Chemical technology TP1-1185 Sofia Lalou Stella A. Ordoudi Fani Th. Mantzouridou On the Effect of Microwave Heating on Quality Characteristics and Functional Properties of Persimmon Juice and Its Residue
description	In this study, it was investigated whether integration of microwave-heating into the pretreatment step of persimmon juice processing allows the concomitant production of both functional juice and added-value solid residue from the <i>Diospyros Kaki</i> “Jiro” cultivar. In this direction, persimmon pulp was treated under three different microwave-heating conditions (0.7, 4.2, and 8.4 kJ/g) prior to enzymatic maceration and compared to the non-heated material. Irrespective of microwave energy employed, the proposed hybrid treatment was highly efficient in terms of juice yield (70% <i>w</i>/<i>w</i>). The mildest heating conditions resulted in juice and residue that were both of inferior quality. Intensification of the microwave energy reduced the microbial load of the juice up to 2-log without compromising the content in total soluble solids, sugars, and L-ascorbic acid. Under the most drastic conditions, the juice was enriched in gallic acid, polyphenols, and potent DPPH<sup>●</sup> scavengers, but its orange color faded and was more acidic. In parallel, the solid juice residue retained pro-vitamin A carotenoids (~278 µg retinol activity equivalents) and low-methoxy pectin (9 g/100 g DW). Overall, our findings can assist the efforts of the local juice processing industry to utilize persimmon fruits through energy-efficient technologies in a sustainable approach.
format	article
author	Sofia Lalou Stella A. Ordoudi Fani Th. Mantzouridou
author_facet	Sofia Lalou Stella A. Ordoudi Fani Th. Mantzouridou
author_sort	Sofia Lalou
title	On the Effect of Microwave Heating on Quality Characteristics and Functional Properties of Persimmon Juice and Its Residue
title_short	On the Effect of Microwave Heating on Quality Characteristics and Functional Properties of Persimmon Juice and Its Residue
title_full	On the Effect of Microwave Heating on Quality Characteristics and Functional Properties of Persimmon Juice and Its Residue
title_fullStr	On the Effect of Microwave Heating on Quality Characteristics and Functional Properties of Persimmon Juice and Its Residue
title_full_unstemmed	On the Effect of Microwave Heating on Quality Characteristics and Functional Properties of Persimmon Juice and Its Residue
title_sort	on the effect of microwave heating on quality characteristics and functional properties of persimmon juice and its residue
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/3fb438d5610c4b6db68bb788685464b1
work_keys_str_mv	AT sofialalou ontheeffectofmicrowaveheatingonqualitycharacteristicsandfunctionalpropertiesofpersimmonjuiceanditsresidue AT stellaaordoudi ontheeffectofmicrowaveheatingonqualitycharacteristicsandfunctionalpropertiesofpersimmonjuiceanditsresidue AT fanithmantzouridou ontheeffectofmicrowaveheatingonqualitycharacteristicsandfunctionalpropertiesofpersimmonjuiceanditsresidue
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On the Effect of Microwave Heating on Quality Characteristics and Functional Properties of Persimmon Juice and Its Residue

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