Changes in bioactive compounds and microstructure in persimmon (Diospyros kaki L.) treated by high hydrostatic pressures during cold storage
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© 2018 Wiley Periodicals, Inc. High hydrostatic pressure (HHP) processing modifies the localization, concentration, and activity of the bioactive compounds of plant foods. The aim of this study was to evaluate changes in carotenoids and total phenolics of persimmon (astringent fruits, cv. Rojo Brillante) pieces submitted to high pressures and stored at 4ºC during 28 days. A microstructure study was conducted by Light Microscopy (LM) and Cryo Scanning Electron Microscopy (Cryo-SEM). Individual carotenoids were analyzed by HPLC, total phenolic content by Folin-Ciolcateau and antioxidant activity by DPPH methods, respectively. HHP treatment produced a significant increase in the extractability of carotenoids (23%¿28%) but a decrease in total phenolics (20%). During cold storage, there was a progressive release of cell content toward the apoplast due to the damages in membranes and cell walls produced by HHP treatments. This fact produced a significant decrease in carotenoid and phenolic contents and in antioxidant capacity in all persimmon samples. Practical applications: The progress in the knowledge of the relationship between the food microstructure and function could be fundamental to the development of new functional foods. In this sense, high pressure treatment produces a breakdown of cellular organules and several changes in the tissue microstructure, affecting the plant food functionality. In addition, this processing stabilizes the vegetable tissue from a microbiological and sensorial point of view. The results of this work present valuable information for the application of high pressure processing of persimmon tissues in order to develop new plant-derived foods with high quality, adequate shelf-life, and improved functional characteristics.