title: Physicochemical characterization of pure persimmon juice: nutritional quality and food acceptability.
abstract: Technological process for production of non-astringent persimmon (Diospyros kaki Thunb. cv. "Rojo Brillante") juice was described. The degree of fruit ripening expressed as color index (CI) varied between 12.37 and 16.33. Persimmon juice was characterized by determining physicochemical quality parameters as yield, total soluble solids (TSS), pH, titratable acidity (TA), organic acids, and main sugars. A thermal treatment of 90 ºC for 10 s was effective in controlling naturally occurring microorganisms for at least 105 d of storage without significantly affecting production of soluble brown pigments (BPs) and 5-hydroxymethyl furfural (5-HMF), total phenolic compounds (TPC), antioxidant capacity and acceptability of juice by panelists. Storage time affected all and each of the above parameters, reducing BPs, TPC and antioxidant capacity but increasing 5-HMF content. Refrigerated storage enhanced the acceptability of the juices. This information may be used by the juice industry as a starting point for production of pure persimmon juices.
authors.affiliation: IBMC.-JBT Corp, FoodTech R&D Alliance, Inst. of Molecular and Cell Biology, Univ. Miguel Hernández of Elche (UMH)-Campus de Orihuela, Carretera de Beniel km 3.2, 03312, Orihuela, Alicante, Spain.
authors.forename: Eva
authors.initials: E
authors.lastname: González
authors.forename: Salud
authors.initials: S
authors.lastname: Vegara
authors.forename: Nuria
authors.initials: N
authors.lastname: Martí
authors.forename: Manuel
authors.initials: M
authors.lastname: Valero
authors.forename: Domingo
authors.initials: D
authors.lastname: Saura
mesh_terms: D000975:Antioxidants / Q000032:analysis* / Q000494:pharmacology; D002241:Carbohydrates / Q000032:analysis*; D003258:Consumer Behavior; D029788:Diospyros / Q000737:chemistry*; D061353:Food Storage; D005638:Fruit / Q000737:chemistry* / Q000382:microbiology; D005662:Furaldehyde / Q000031:analogs & derivatives / Q000032:analysis; D006801:Humans; D009753:Nutritive Value; D010636:Phenols / Q000032:analysis*; D010860:Pigments, Biological / Q000032:analysis; D028321:Plant Preparations / Q000737:chemistry / Q000592:standards
chemical_list: D000975:Antioxidants; D002241:Carbohydrates; D010636:Phenols; D010860:Pigments, Biological; D028321:Plant Preparations; C008046:5-hydroxymethylfurfural; D005662:Furaldehyde
keywords: Diospyros kaki Thunb; antioxidant capacity; juice yield; nonenzymatic browning; thermal treatment