{
  "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.",
  "abstract_shown": true,
  "affiliations": [
    "Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camino de Vera, s/n, 46022 Valencia, Spain."
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 4,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Virginia Larrea",
      "orcid": "0000-0003-0282-4938"
    },
    {
      "affs": [
        0
      ],
      "name": "Alexandre Tormos"
    },
    {
      "affs": [
        0
      ],
      "name": "Isabel Hernando",
      "orcid": "0000-0002-3322-935X"
    },
    {
      "affs": [
        0
      ],
      "name": "Gemma Moraga",
      "orcid": "0000-0002-8715-6109"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/96w6vtsw45q89.bib",
  "cited_by": 0,
  "doi": "10.3390/foods15193522",
  "fulltext_url": "https://europepmc.org/articles/PMC13665422",
  "id": "96w6vtsw45q89",
  "issns": [
    "2304-8158"
  ],
  "landing_url": "https://europepmc.org/article/MED/42883629",
  "language": "eng",
  "licence": "CC-BY",
  "licence_label": "CC BY",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "openalex",
      "1110|Postharvest Quality and Shelf Life Management"
    ]
  ],
  "openalex": "W7215050040",
  "pdf_url": "https://europepmc.org/articles/PMC13665422?pdf=render",
  "pmcid": "PMC13665422",
  "pmid": "42883629",
  "published": "2026-10-01",
  "publisher": null,
  "ris": "https://research.draconitic.com/paper/96w6vtsw45q89.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:19:00Z",
      "native_id": "MED:42883629",
      "source": "europepmc",
      "url": "https://europepmc.org/article/MED/42883629"
    }
  ],
  "subjects": [
    {
      "field": "biology",
      "origin": "openalex:1110|Postharvest Quality and Shelf Life Management",
      "subfield": "plant-biology"
    }
  ],
  "title": "From Waste to Value: Producing a Non-Astringent Persimmon Paste from Discarded 'Rojo Brillante' Fruit.",
  "title_text": "From Waste to Value: Producing a Non-Astringent Persimmon Paste from Discarded 'Rojo Brillante' Fruit.",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:19:00Z",
  "url": "https://research.draconitic.com/paper/96w6vtsw45q89",
  "venue": "Foods (Basel, Switzerland)",
  "versions": []
}