Investigation into Polyphenol Profile and Biological Activities of Enriched Persimmon/Apple Smoothies during Storage

Smoothies are becoming an increasingly popular product as a healthy alternative to snacks. The consumer expects from this product that, apart from its nutritional value, it will also be qualitatively stable during storage. Therefore, in this study, original smoothies obtained with persimmon fruit puree and apple juice (Dk/Md) enriched with Arbutus unedo fruits, Myrtus communis purple berry extract, Acca sellowiana, and Crocus sativus petal juice were evaluated for their polyphenol composition, antioxidant activity, and inhibition on targeted digestive enzymes, over six months of storage. The amount of polyphenols evaluated by UPLC-PDA analysis decreased in six months from 23.5% for both Dk/Md and enriched C. sativus smoothies to 42.5% for enriched A. sellowiana, with anthocyanins the most sensitive compounds (71.7-100% loss). Values of antioxidant assays generally strongly decreased during the first three months (up to ca. 60%) and to a lesser extent in the following three months (0.4-27%). In addition, inhibitory activity on a-amylase, a-glucosidase, and pancreatic lipase, especially on the last two enzymes, was negatively affected by time storage. The outcome of this study indicates that persimmon fruit is a good option for producing smoothies, and enrichment with other plant extracts can enhance the bioactive compound content and biological activities. It is recommended that appropriate storage strategies to preserve the properties of those smoothies should be developed.

Automated summary

In this study, original smoothies made with persimmon fruit puree and apple juice, enriched with Arbutus unedo fruits, Myrtus communis purple berry extract, Acca sellowiana, and Crocus sativus petal juice, were evaluated for their polyphenol composition, antioxidant activity, and inhibition on digestive enzymes over six months of storage. The results showed a decrease in polyphenol content, especially anthocyanins, and antioxidant activity during storage. The inhibitory activity on digestive enzymes, particularly a-glucosidase and pancreatic lipase, was also negatively affected by time storage. It is recommended to develop appropriate storage strategies to preserve the properties of these smoothies.