Removal of astringency in persimmon fruits ( Diospyros kaki ) subjected to different freezing temperature treatments
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ORIGINAL ARTICLE
Removal of astringency in persimmon fruits (Diospyros kaki) subjected to different freezing temperature treatments Protiva Rani Das1 • Jong-Bang Eun1
Revised: 18 December 2018 / Accepted: 8 May 2019 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The effects of two different freezing temperatures (- 20 °C and - 80 °C) on the astringency trait of persimmon fruits during 15 to 60 days of storage were investigated. The levels of soluble and insoluble tannins, proanthocyanidins and other physicochemical characteristics were evaluated. Storage at - 20 °C and - 80 °C temperatures up to 60 days has been found to be an effective method to remove astringency of persimmon fruits. Proanthocyanidin concentration was negligible at both temperatures during storage. Total soluble solid contents were decreased as 3.34 from 4.59 (mg/g DW) whereas, insoluble tannin contents were increased as 20.30 from 16.45 (mg/g DW) by freezing temperatures treatment during storage. Comparatively, higher soluble tannin content 11.68 (mg/g DW) and lower insoluble tannin content 10.02 (mg/g DW) was observed in control (day 0). Therefore, the astringency of persimmon fruits incubated at - 20 °C and - 80 °C was markedly reduced and after 15 up to 60 days of storage, the astringent taste virtually disappeared. The proanthocyanidin contents were decreased as 0.02 from 0.52 (mg/g DW) at - 20 °C storage and 0.17 from 0.47 (mg/g DW) at - 80 °C storage, in comparison with the control 2.65 (mg/g DW). The moreover, along with the removal of astringency, other physicochemical parameters including color, pH, moisture
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04818-3) contains supplementary material, which is available to authorized users. & Jong-Bang Eun [email protected]; [email protected] 1
Department of Food Science and Technology, Graduate School of Chonnam National University, 77 Yongbong-ro Buk-gu, Gwangju 61186, South Korea
content, total soluble solid, and sensory attributes were also conserved on freezing at both the temperatures. These findings suggest that freezing temperature treatments aid the removal of astringency from persimmon fruits which could be used in different food preparations or as supplements. Keywords Persimmon Astringency Freezing temperature treatment Proanthocyanidin Soluble tannin Insoluble tannin
Introduction Persimmons are considered important dietary fruits because of their strong antioxidant activities that are associated with numerous health benefits. The persimmon (Diospyros kaki), belonging to the family Ebenaceae, was originally cultivated in China and Japan (Baltaciog˘lu and Artik 2013). In recent times, persimmon fruits are particularly widespread in Asian countries, and their consumption is increasing in other regions of the world, noticeably in Europe, because of greater consumer acceptability. The main components of this nutritionally beneficial fruit include, vitamins (mainly A and C), minerals (Na
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