Functional Ingredients and Food Preservative in Immature Persimmon 'Tekka-Kaki'
| Autor: | Yoshiyuki Watanabe, Kunihiro Kusudo, Akiyoshi Sawabe, Kenichi Kanno, Sachiko Yoshioka, Natsumi Ohnishi |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Preservative
food.ingredient AGE inhibitory activity Astringent Bioengineering immature persimmon TP1-1185 Citral functional ingredients chemistry.chemical_compound food deterioration inhibitory effect food preservative Chemical Engineering (miscellaneous) Food science Gallic acid citral QD1-999 Aroma biology Process Chemistry and Technology Flesh Food additive Chemical technology food and beverages biology.organism_classification Chemistry chemistry Proanthocyanidin |
| Zdroj: | Processes, Vol 9, Iss 1989, p 1989 (2021) Processes Volume 9 Issue 11 |
| ISSN: | 2227-9717 |
| Popis: | 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 m2. 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. |
| Databáze: | OpenAIRE |
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