Low intensity of high pressure processing increases extractable recovery of polyphenols and antioxidant activities of non-astringent persimmon fruit

Abstract

This study aimed to investigate the effect of low intensity of high pressure processing (LHP) on bioactive compound content and the antioxidant capacity of persimmon before digestion and during simulated in vitro gastrointestinal digestion (IVD). The astringent and non-astringent persimmon cultivars treated with LHP at 100 MPa for 10 min were analyzed for polyphenols, antioxidant activities and bioaccessibility. The results showed that LHP treatment significantly increased (P < 0.05) the extractability of polyphenols and antioxidant activities of non-astringent persimmon by 1.5–2.0 folds as compared to the non-treated control treatment. Additionally, LHP exhibited positive results for non-astringent cultivar as indicated by the higher recovery of polyphenols (204–279%), bioaccessibility index (192–205%) and residual antioxidant activities (44–399%) in comparison to the control after IVD. However, LHP treatment did not affect astringent cultivar. These findings suggest that the LHP could be applied to enhance nutritional property of non-astringent persimmon and may be used for developing novel health products with high functional bioactive compounds which tolerate the digestion system.