Work

Comparison of the quality of dried persimmon (Diospyros kaki THUNB .) treated with medicinal plant extracts and food additives

Year: 2018

Type: article

Abstract: We evaluated the direct application of different extracts from plant‐derived compounds at different ratios. The best effect was observed with the combination of 18.18% clove, 9.90% cinnamon, 9.09% licorice, 4.55% firmament, 4.55% grapefruit seed extract, and 54.54% apple cider vinegar. The combination of these compounds improved the moisture content of the fruit and showed antifungal, antibrowning, and antifungal/antibrowning effects as compared with the control following 6‐week treatment. The treatment resulted in an increase in the overall sugar concentration of dried persimmons. Antibrowning/antifungal test showed high sugar content of 30–39 °brix. The hardness of the treatment groups was similar to that of the control and decreased by 0.5 to 0.8 after 6 weeks. The evaluation of color change revealed a decreasing tendency in the value of △E during the drying period. Thus, natural extracts effectively suppressed the quality degradation during drying of persimmon and may be used to replace sulfur fumigation.

Source: Food Science & Nutrition

DOI: 10.1002/fsn3.673

Authors: Jun‐Hoi Kim, Il Kyung Chung, Hak Yoon Kim, Kyung‐Min Kim

Institutions: Kyungpook National University, Daegu Catholic University, Keimyung University

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: hybrid

Estimated APC paid: $3,630