Functional Ingredients and Food Preservative in Immature Persimmon “Tekka-Kaki”

Immature persimmons are unripe fruits that are cut off during the persimmon cultivation process and immediately discarded, amounting to an annual fruit loss of approximately 100 to 400 kg per 1000 m<sup>2</sup>. The purpose of this study was to make effective use of unused resources, nam...

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Autores principales:	Akiyoshi Sawabe, Natsumi Ohnishi, Sachiko Yoshioka, Kunihiro Kusudo, Kenichi Kanno, Yoshiyuki Watanabe
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	functional ingredients food preservative immature persimmon citral AGE inhibitory activity deterioration inhibitory effect Chemical technology TP1-1185 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/8faee04d7c794cc1907e2180feaa7004
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spelling	oai:doaj.org-article:8faee04d7c794cc1907e2180feaa70042021-11-25T18:51:18ZFunctional Ingredients and Food Preservative in Immature Persimmon “Tekka-Kaki”10.3390/pr91119892227-9717https://doaj.org/article/8faee04d7c794cc1907e2180feaa70042021-11-01T00:00:00Zhttps://www.mdpi.com/2227-9717/9/11/1989https://doaj.org/toc/2227-9717Immature persimmons are unripe fruits that are cut off during the persimmon cultivation process and immediately discarded, amounting to an annual fruit loss of approximately 100 to 400 kg per 1000 m<sup>2</sup>. The purpose of this study was to make effective use of unused resources, namely, immature persimmons, and attempt to use them as food additives. In this study, we studied the Tone Wase (fully astringent persimmon) and Fuyu (fully sweet persimmon) cultivars. As a result, we performed a component analysis of the immature persimmons, isolating 12 compounds, of which two were newly identified. Differences in the components and their contents were found between cultivars and between the peel and flesh. To effectively use immature persimmons as food for the elderly, we searched for active substances that inhibit AGE formation and found that extracts of immature persimmons and isolated compounds showed high activity. In particular, high activity was observed for catechin and its polymeric form, procyanidin. Regarding the inhibition of aroma deterioration, 5 mg/L of gallic acid in octadecane was found to be the optimal condition for the inhibition of citral deterioration. As for antimicrobial activity, we found that extracts at a concentration of 500 mg/L had no antimicrobial effect. Based on these findings, we made a microencapsulation process, and plan to advance to the clinical trial study in future. These findings confirmed the effectiveness of immature persimmons, which are an unused resource, and reveal their potential as a food for the elderly and as a food additive in other food products, which we hope will lead to new industrial innovations.Akiyoshi SawabeNatsumi OhnishiSachiko YoshiokaKunihiro KusudoKenichi KannoYoshiyuki WatanabeMDPI AGarticlefunctional ingredientsfood preservativeimmature persimmoncitralAGE inhibitory activitydeterioration inhibitory effectChemical technologyTP1-1185ChemistryQD1-999ENProcesses, Vol 9, Iss 1989, p 1989 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	functional ingredients food preservative immature persimmon citral AGE inhibitory activity deterioration inhibitory effect Chemical technology TP1-1185 Chemistry QD1-999
spellingShingle	functional ingredients food preservative immature persimmon citral AGE inhibitory activity deterioration inhibitory effect Chemical technology TP1-1185 Chemistry QD1-999 Akiyoshi Sawabe Natsumi Ohnishi Sachiko Yoshioka Kunihiro Kusudo Kenichi Kanno Yoshiyuki Watanabe Functional Ingredients and Food Preservative in Immature Persimmon “Tekka-Kaki”
description	Immature persimmons are unripe fruits that are cut off during the persimmon cultivation process and immediately discarded, amounting to an annual fruit loss of approximately 100 to 400 kg per 1000 m<sup>2</sup>. The purpose of this study was to make effective use of unused resources, namely, immature persimmons, and attempt to use them as food additives. In this study, we studied the Tone Wase (fully astringent persimmon) and Fuyu (fully sweet persimmon) cultivars. As a result, we performed a component analysis of the immature persimmons, isolating 12 compounds, of which two were newly identified. Differences in the components and their contents were found between cultivars and between the peel and flesh. To effectively use immature persimmons as food for the elderly, we searched for active substances that inhibit AGE formation and found that extracts of immature persimmons and isolated compounds showed high activity. In particular, high activity was observed for catechin and its polymeric form, procyanidin. Regarding the inhibition of aroma deterioration, 5 mg/L of gallic acid in octadecane was found to be the optimal condition for the inhibition of citral deterioration. As for antimicrobial activity, we found that extracts at a concentration of 500 mg/L had no antimicrobial effect. Based on these findings, we made a microencapsulation process, and plan to advance to the clinical trial study in future. These findings confirmed the effectiveness of immature persimmons, which are an unused resource, and reveal their potential as a food for the elderly and as a food additive in other food products, which we hope will lead to new industrial innovations.
format	article
author	Akiyoshi Sawabe Natsumi Ohnishi Sachiko Yoshioka Kunihiro Kusudo Kenichi Kanno Yoshiyuki Watanabe
author_facet	Akiyoshi Sawabe Natsumi Ohnishi Sachiko Yoshioka Kunihiro Kusudo Kenichi Kanno Yoshiyuki Watanabe
author_sort	Akiyoshi Sawabe
title	Functional Ingredients and Food Preservative in Immature Persimmon “Tekka-Kaki”
title_short	Functional Ingredients and Food Preservative in Immature Persimmon “Tekka-Kaki”
title_full	Functional Ingredients and Food Preservative in Immature Persimmon “Tekka-Kaki”
title_fullStr	Functional Ingredients and Food Preservative in Immature Persimmon “Tekka-Kaki”
title_full_unstemmed	Functional Ingredients and Food Preservative in Immature Persimmon “Tekka-Kaki”
title_sort	functional ingredients and food preservative in immature persimmon “tekka-kaki”
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/8faee04d7c794cc1907e2180feaa7004
work_keys_str_mv	AT akiyoshisawabe functionalingredientsandfoodpreservativeinimmaturepersimmontekkakaki AT natsumiohnishi functionalingredientsandfoodpreservativeinimmaturepersimmontekkakaki AT sachikoyoshioka functionalingredientsandfoodpreservativeinimmaturepersimmontekkakaki AT kunihirokusudo functionalingredientsandfoodpreservativeinimmaturepersimmontekkakaki AT kenichikanno functionalingredientsandfoodpreservativeinimmaturepersimmontekkakaki AT yoshiyukiwatanabe functionalingredientsandfoodpreservativeinimmaturepersimmontekkakaki
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Functional Ingredients and Food Preservative in Immature Persimmon “Tekka-Kaki”

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