• bioactive compounds;
  • high hydrostatic pressure;
  • microstructure;
  • pasteurization;
  • persimmon


Rojo Brillante is an astringent oriental persimmon variety with high levels of bioactive compounds such as soluble tannins, carotenoids, phenolic acids, and dietary fiber. The purpose of this study was to investigate the effects of high hydrostatic pressure (HHP) and pasteurization on the structure of the fruit and on the extractability of certain bioactive compounds. The microstructure was studied using light microscopy, transmission electron microscopy, and low temperature scanning electron microscopy, and certain physicochemical properties (carotenoid and total soluble tannin content, antioxidant activity, fiber content, color, and texture properties) were measured. The structural changes induced by HHP caused a rise in solute circulation in the tissues that could be responsible for the increased carotenoid level and the unchanged antioxidant activity in comparison with the untreated persimmon. In contrast, the changes that took place during pasteurization lowered the tannin content and antioxidant activity. Consequently, HHP treatment could improve the extraction of potentially bioactive compoundsxsts from persimmons. A high nutritional value ingredient to be used when formulating new functional foods could be obtained using HHP.

Practical Application

Today's consumer demands foods rich in bioactive compounds, which have beneficial health effects. In this sense, persimmons are among the fruits with the highest levels of bioactive antioxidant compounds such as carotenoids and polyphenols such as tannins. High hydrostatic pressure (HHP) processing is considered one of the most economically viable of the nonthermal technologies and could help to obtain persimmons with high nutritional and quality parameters. HHP causes structural changes in the persimmon tissue and increases the extractability of some bioactive compounds. Consequently, food industry could use HHP treatment to obtain persimmon extracts for formulating new functional foods.