Co-products from the agro-food industry can be used as novel and natural ingredients in the reformulation of traditional foods to reduce the use of synthetic additives or improve their final quality. The aim of this study was to enrich pork liver pâté with persimmon flour co-products at two concentrations (3% and 6%) and to compare their total cholesterol (high-performance liquid chromatography (HPLC)), fatty acid (Gas Chromatography (GC)) phenolic compound (HPLC) profiles, and lipid oxidation (thiobarbituric acid-reactive substance (TBARS) assay) after in vitro digestion (INFOGEST consensus method) with the control pâté. The cholesterol content in pâté samples was significantly reduced in a dose-dependent way (control > pâté 3% > pâté 6%; 98 ± 8; 89 ± 3; 68 ± 11 mg/100 g pâté, respectively), probably due to the fiber and cholesterol interactions. Gallic, caffeic acids, glycosylated gallic acid, glycosylated coumaric acid, and glycosylated quercetin were detected in the enriched pâtés. The sum of all these compounds was 74 and 239 µg/g pâté in the pâtés with 3% and 6% of persimmon flour, respectively. Oleic, palmitic, and linoleic acids were the majority of fatty acids found in all pâtés. The increase of lipid oxidation after in vitro digestion was higher in the control pâté than in the enriched pâtés. In conclusion, the enrichment of pâté with persimmon flours caused a reduction in their total cholesterol content and lipid oxidation after in vitro digestion, without modifications in their fatty acid profile to what the phenolic compounds could be contributing.
Persimmon Flour Co-Products as Novel Ingredients in the Reformulation of Pork Liver Pâté
