From Waste to Value: Producing a Non-Astringent Persimmon Paste from Discarded ‘Rojo Brillante’ Fruit
Year: 2026
Type: article
Abstract: ‘Rojo Brillante’ persimmon has positioned Spain as the second largest producer worldwide. Its rapid expansion has increased seasonal overproduction and postharvest losses, particularly of astringent fruit unsuitable for fresh markets; however, the high soluble tannin content of this cultivar limits processing opportunities. In this study, a persimmon paste was developed from astringent discarded fruit. The combined effects of thermal treatment (70 and 100 °C) and sugar concentration (30 and 50%, w/w) on soluble tannin content and physicochemical properties were evaluated, together with their evolution during refrigerated storage. A ranking test was conducted to assess the astringency and other sensory attributes among formulations. Processed pastes contained a maximum of 1.01 mg GAE/g, compared with 7.3 mg GAE/g in fresh fruit, showing a decrease in the values measured by the Folin–Ciocalteu assay during processing. Importantly, these values did not increase significantly during refrigerated storage. Formulations with 50% sugar exhibited the lowest soluble tannin contents, with no significant differences attributable to thermal treatment. In contrast, samples with 30% sugar developed firmer gel structures, showing higher mechanical resistance. Pastes processed at 100 °C presented improved color stability during storage, likely associated with inactivation of enzymatic browning. Positive purchase intention was 70%, while the 100 °C/50% formulation was the most frequently selected for purchase (60%). These findings demonstrate the potential of persimmon paste as a sustainable valorization pathway for astringent ‘Rojo Brillante’ discarded fruit.
Source: Foods
Institution: Universitat Politècnica de València
Language: English
Subfield: Plant Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $3,499
OpenAlex ID: W7215050040