Persimmon flour co-products as novel ingredients in the reformulation of pork liver pâté

Co-products from the agro-food industry can be used as a 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 the study was to enrich pork liver pâté with persimmon flour co-products at two concentrations, 3 and 6% and to compare their total cholesterol (HPLC), fatty acid (GC) phenolic compounds (HPLC) profiles and lipid oxidation (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> pate 3%> pate 6%; 98±8; 89±3; 68±11 mg/100g pâté, respectively), probably due to the fibre-cholesterol interactions. Gallic and caffeic acids, glycosylated gallic acid and coumaric and 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 fatty acids found in all pâtés. The increase of lipid oxidation after in vitro digestion was higher in control pâté than in 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.