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Changes in tannin solubility and microstructure of high hydrostatic pressure-treated persimmon cubes during storage at 4ºC

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Changes in tannin solubility and microstructure of high hydrostatic pressure-treated persimmon cubes during storage at 4ºC

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dc.contributor.author Vázquez Gutiérrez, José Luis es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.contributor.author Quiles Chuliá, Mª Desamparados es_ES
dc.date.accessioned 2015-10-22T11:21:07Z
dc.date.available 2015-10-22T11:21:07Z
dc.date.issued 2013-07
dc.identifier.issn 1438-2377
dc.identifier.uri http://hdl.handle.net/10251/56347
dc.description.abstract Abstract Condensed tannins are important bioactive compounds largely present in persimmon (Diospyros kaki L.f.). The aim of this work was to study the effect of the structural changes occurred during refrigerated storage in persimmon cubes treated with high hydrostatic pressure (HHP) on the solubility and location of tannins, and some physicochemical properties. Persimmon cubes were submitted to 200 MPa for 3 and 6 min at 37 C and stored at 4 C for 28 days. The microstructural study was carried out by low-temperature scanning electron microscopy, light microscopy and transmission electron microscopy. The physicochemical properties studied were total soluble tannins (TST), total soluble solids (TSS), pH, lightness, firmness and cohesiveness. Microstructural studies showed that HHP treatment causes cell wall and membrane disruption in persimmon tissue. Retraction of the tonoplast and loss of cell turgor were greater as the storage time increased. Precipitated tannins inside and outside the cells and a progressive separation of adjacent cells during the storage time could be observed. Significant (P\0.05) decreases in TST, TSS and lightness as well as a significant (P\0.05) increase in pH took place in HHP-treated samples after 7 days of storage. Samples treated for 3 min showed higher firmness than the rest of the samples during the whole storage period, whereas HHP-treated samples showed higher cohesiveness than the control samples. The effects of HHP treatments and later storage at 4 C on microstructure, tannin solubility and extractability, and some physicochemical properties of persimmon cubes depend on the treatment conditions and the storage time. HHP treatment might decrease persimmon astringency as well as increase bioactive compounds accessibility. es_ES
dc.description.sponsorship The authors wish to acknowledge the Spanish Ministry of Science and Innovation for the financial support (project AGL2008-04-798-C02-02) and the FPU grant awarded to J.L. Vazquez-Gutierrez. Jose L. Vazquez-Gutierrez has received a PhD grant from the Spanish Ministry of Science and Innovation. The authors also thank to ANECOOP and Consejo Superior de Investigaciones Cientificas (CSIC) for the supply and processing of the samples, respectively. en_EN
dc.language Inglés es_ES
dc.publisher Springer Verlag (Germany) es_ES
dc.relation.ispartof European Food Research and Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Persimmon es_ES
dc.subject High hydrostatic pressure es_ES
dc.subject Tannin es_ES
dc.subject Shelf life es_ES
dc.subject Microstructure es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Changes in tannin solubility and microstructure of high hydrostatic pressure-treated persimmon cubes during storage at 4ºC es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s00217-013-2010-1
dc.relation.projectID info:eu-repo/grantAgreement/MICINN//AGL2008-04798-C02-02/ES/ESTUDIO DE LA RELACION "ESTRUCTURA-FUNCIONALIDAD NUTRICIONAL" EN TEJIDOS VEGETALES TRATADOS CON ALTAS PRESIONES HIDROSTATICAS/ es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Vázquez Gutiérrez, JL.; Hernando Hernando, MI.; Quiles Chuliá, MD. (2013). Changes in tannin solubility and microstructure of high hydrostatic pressure-treated persimmon cubes during storage at 4ºC. European Food Research and Technology. 237(1):9-17. https://doi.org/10.1007/s00217-013-2010-1 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1007/s00217-013-2010-1 es_ES
dc.description.upvformatpinicio 9 es_ES
dc.description.upvformatpfin 17 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 237 es_ES
dc.description.issue 1 es_ES
dc.relation.senia 253030 es_ES
dc.identifier.eissn 1438-2385
dc.contributor.funder Ministerio de Ciencia e Innovación es_ES
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