Isabel Hernando

‘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.

Consumption trends have shifted towards added-value, natural, less-processed, and more nutritious foods. Key factors shaping these trends include animal welfare, sustainability, globalization, cultural influences, socio-demographics, food safety, health, and nutrition. This structured and narrative review, following a systematic approach, analyzes future trends in food consumption, considers preclinical and clinical studies, and examines related industrial challenges. A comprehensive search across Scopus, Web of Science, and Google Scholar was conducted, including original articles and reviews on food consumption trends or industrial processes, using Boolean operators. Potential gaps and biases of the analyzed articles were also included. Of 8742 articles, 58 studies were included. It was found that animal welfare has led consumers to adopt plant-based alternatives, protein, and more sustainable food consumption. Rising health awareness has led to the development of personalized nutrition, functional, and nanoparticle-encapsulated nutrient-based foods. Physiologically, trends indicate improvements in body weight, glycemic control, and lipid profiles, whereas emerging formulations show promise in enhancing cognitive function and nutrient bioavailability. Industrial challenges include refining and scaling up new technologies, encouraging sustainable production practices, ensuring food safety, fulfilling consumer demands, and developing safe, nutritious, and functional foods. Compliance with global health regulations should be prioritized. Continued multidisciplinary research is essential to understand the impact of emerging food trends on consumer health.

Yellow pitaya (Selenicereus megalanthus) pulp is rich in phenolic compounds with antioxidant capacity and exhibits desirable sensory properties. Dehydration and grinding into powder may enhance stability and broaden the potential for export and industrial applications. In this study, freeze-drying was used to obtain yellow pitaya pulp powder, which was stored at 20 °C under different water activity levels (a_w 0.113–0.750). Changes in physical properties (water sorption, glass transition, texture, and color) and bioactive compounds (antioxidant capacity and phenolic content) were assessed after 3 months of storage. Combining the Gordon & Taylor model with the GAB sorption isotherm, the critical water content (CWC) and water activity (CWA) related to glass transition were determined as 0.023 g water/g product and 0.110, respectively. Below these critical values, the glassy state of pitaya pulp powder was maintained, enhancing its quality and stability during storage. The greatest changes in color and bioactive compound content were observed at high a_w levels (0.680 and 0.750, respectively). Due to its high nutritional value and antioxidant properties, this powder can be incorporated into formulations or dietary supplements, offering additional functional benefits and expanding its application in the food industry.

Sustainability in the food chain and the prevention of food losses is an issue of increasing importance. There is a large number of processing by-products where innovative strategies are helpful for transferring these losses into a consumable state. In a step-by-step approach, this current study focused on the sensory properties of blends of sunflower press cake and whey, fermented with different consortia of microorganisms and intended for being used as a basis for a savory spread. In the first part of the work, blends fermented with six co-cultures from lactic acid bacteria and yeasts were characterized by free choice profiling and quantitative descriptive analysis. The respective results were used to modify the formulation and to select the fermentation cultures that were promising from a sensory point of view. Subsequent investigations allowed reducing sample dimensionality further, and the study was concluded by affective hedonic tests and a check-all-that-apply set-up performed by consumers. The final experiment also comprised a just-about-right approach performed for specifically evaluating spreadability. The outcome of the entire study indicates that it is possible to tailor attractive foods from by-products, provided that the need for final optimizations regarding palatability is considered.

This study developed a new energy bar using the astringent ‘Rojo Brillante’ variety of persimmons to address postharvest losses. The bar was formulated with dehydrated persimmons, walnuts, hazelnuts, and chia seeds to enhance their nutritional profile. The proximate composition was evaluated and the mechanical and optical properties, soluble tannins, carotenoids, and antioxidant activities were monitored during storage. In addition, in vitro gastrointestinal digestion was performed to determine the recovery index of the bioactive compounds. The results showed that the formulated energy bar contained higher levels of healthy fats, proteins, and fibers than other fruit energy bars. The mechanical properties of dehydrated persimmon effectively supported the consistency of the bar, eliminating the need for hydrocolloids or syrups. During storage, soluble tannin content decreased, mitigating astringency issues commonly found in persimmon products, whereas carotenoid levels and antioxidant activity remained stable. In vitro digestion analysis revealed a higher recovery index for soluble tannins (180.08%) than carotenoids (9.87%). This persimmon-based energy bar offers a sustainable and nutritious option for the snack industry, catering to consumer preferences for natural products while contributing to the reduction of agricultural waste.