Monday, November 4, 2013

New persimmon milkshake with a high antioxidant potential, researchers do

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New persimmon milkshake with a high antioxidant potential, researchers do -

A team of researchers from the Polytechnic University of Valencia have a new milkshake persimmon with potential high antioxidant. Persimmons are an important source of antioxidants due to their carotenoid content and tannins. According to tests developed in the laboratory, one of these shakes might contain the same amount of carotenoids as a persimmon

The key to making a drink with these properties is a technique used in fruit processing :. high hydrostatic pressure (HHP). This technique increases the life of khakis and a new product with high nutritional value food.

"HHP is nonthermal technology that maintains the persimmon quality attributes and facilitates the extraction of bioactive compounds from cells, such as carotenoids and tannins, increasing its antioxidant potential," says amparo Quiles, a researcher at Group microstructure and food chemistry from the Polytechnic University of Valencia.

Furthermore, the application of high pressure techniques enables researchers to obtain a stable, adapted the needs of consumers and even better than those made using other technniques as pasteurization.

Benefits of carotenoids

thing more, the researchers said, the inclusion of carotenoids in the diet food can help reduce the risk of developing diseases such as certain types of cancer, heart disease or vision damage, especially those related to an aging population.

Economic profit

In addition to the nutritional and functional benefits, research developed in the laboratories of UPV is particularly interesting to the industry from an economic point of view because it would market access to the product throughout the year. The key is again in the processing of the product by high pressure.

"The persimmon is a seasonal fruit that can be eaten throughout the year. This technique allows us to go beyond its seasonal nature and preserves all the properties of the product, so that we can consume only fruit shakes or as ingredient like we have done in our labs, "said Amparo Quiles.


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