The occurring of astringency during persimmon pulp drying and its correlation with tannin derivatives

文献类型： 外文期刊

第一作者： Ding, Yubin

作者： Ding, Yubin;Bi, Jinfeng;Chen, Jiaxin;Chen, Qinqin;Zhou, Mo;Ding, Yubin;Morozova, Ksenia;Scampicchio, Matteo

作者机构：

关键词： Persimmon; Astringency; Tannins; HPLC analysis; Polymerization

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.0； 五年影响因子：4.1 ）

ISSN： 0889-1575

年卷期： 2024 年 133 卷

页码：

收录情况： SCI

摘要： Drying persimmon pulp causes an increase in astringency, which is a great concern for persimmon manufacturers. This research investigates the increment in astringency observed during three drying technologies, freeze, vacuum and hot air drying, respectively, and proposes two mitigation pretreatments. The phenols in persimmon samples were correlated with their astringent level measured by tannin content, mean degree of polymerization (mDP) and degree of galloylation (DG). The astringency of fresh persimmon pulp increased four times after freeze drying, which is the least compared to hot air and vacuum drying. However, pH adjustment and pectinase hydrolysis can effectively mitigate the astringent taste. The best pre-treatment was pectinase hydrolysis since it decreased the mDP to 4.7 and DG to 13 %, similar to the level of fresh pulp. The acidic pH treatment (pH=2) can also significantly decrease the astringent level, however, the taste perception also changed dramatically. An HPLC-MS-DAD analysis has identified and quantified the phenol profile of dried persimmon, and the concentration of small molecular weight phenols was negatively correlated to the tannin content, thus astringent level. A further multivariate analysis including tannin concentration, phenols quantification and taste simulation by etongue confirmed that pectinase pretreatment has the least increment in astringency and similar taste perception.

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