On the Effect of Microwave Heating on Quality Characteristics and Functional Properties of Persimmon Juice and Its Residue.

ABSTRACT: In this study, it was investigated whether integration of microwave-heating into the pretreatment step of persimmon juice processing allows the concomitant production of both functional juice and added-value solid residue from the Diospyros Kaki "Jiro" cultivar. In this direction, persimmon pulp was treated under three different microwave-heating conditions (0.7, 4.2, and 8.4 kJ/g) prior to enzymatic maceration and compared to the non-heated material. Irrespective of microwave energy employed, the proposed hybrid treatment was highly efficient in terms of juice yield (70% w/w). The mildest heating conditions resulted in juice and residue that were both of inferior quality. Intensification of the microwave energy reduced the microbial load of the juice up to 2-log witho

SUBMITTER: Lalou S 

PROVIDER: S-EPMC8624191 | biostudies-literature | 2021 Nov

REPOSITORIES: biostudies-literature