{
  "abstract": "Young persimmon fruit extract (YPE), a tannin-rich fruit-thinning by-product, was added to ice cream at added soluble tannin content (STC) levels of 0.0–1.0%. YPE imparted a natural reddish-brown color and significantly enhanced antioxidant activity without substantially altering pH or Brix. Microstructural, particle size, viscosity, and overrun analyses indicated that tannin–milk protein interactions densified the matrix and reduced air incorporation, improving melting resistance: complete melting required 51–54 min at 0.1–0.5% (peaking at 0.3%) added STC and 75 min at 1.0% added STC, versus 42 min for the control. Hardness, adhesiveness, and gumminess increased with added STC. Overall acceptability was maintained up to 0.5% added STC but declined at 1.0%, indicating a practical range of 0.1–0.5%. Exploratory sandwich ELISA showed a modest, concentration-dependent reduction in detectable casein and β-lactoglobulin content (up to 26%). YPE is a promising clean-label, multifunctional additive for valorizing an agricultural by-product.",
  "abstract_shown": true,
  "affiliations": [
    "Faculty of Human Sciences, Shimane University, Matsue 690-8504, Shimane, Japan",
    "Institute of Agricultural and Life Sciences, Academic Assembly, Shimane University, Matsue 690-8504, Shimane, Japan"
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 5,
  "authors": [
    {
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        0
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      "name": "Miyuna Kobayashi"
    },
    {
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        0
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      "name": "Tomoyoshi Hara"
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    {
      "affs": [
        0
      ],
      "name": "Akari Sunahara"
    },
    {
      "affs": [
        1
      ],
      "name": "Mika Ishigaki"
    },
    {
      "affs": [
        0
      ],
      "name": "Yoko Tsurunaga"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/av3a2e807d51m.bib",
  "cited_by": 0,
  "doi": "10.1016/j.fochx.2026.104662",
  "fulltext_url": "https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13722081/?tool=EBI",
  "id": "av3a2e807d51m",
  "issns": [
    "2590-1575"
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  "landing_url": "https://europepmc.org/article/PMC/PMC13722081",
  "language": "eng",
  "licence": "CC-BY",
  "licence_label": "CC BY",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "heading",
      "Research Article"
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      "openalex",
      "2704|Phytochemicals and Antioxidant Activities"
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  "openalex": "W7223290568",
  "pdf_url": "https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13722081/pdf/?tool=EBI",
  "pmcid": "PMC13722081",
  "pmid": "42964807",
  "published": "2026-10-23",
  "publisher": "Elsevier",
  "ris": "https://research.draconitic.com/paper/av3a2e807d51m.ris",
  "sources": [
    {
      "first_seen": "2026-10-31T12:21:37Z",
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    {
      "first_seen": "2026-11-03T12:22:39Z",
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      "url": "https://doi.org/10.1016/j.fochx.2026.104662"
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  "subjects": [
    {
      "field": "medicine",
      "origin": "openalex:2704|Phytochemicals and Antioxidant Activities",
      "subfield": "general"
    }
  ],
  "title": "Young persimmon fruit extract as a multifunctional natural additive in ice cream: Effects on physical properties, antioxidant functionality, and sensory acceptability",
  "title_text": "Young persimmon fruit extract as a multifunctional natural additive in ice cream: Effects on physical properties, antioxidant functionality, and sensory acceptability",
  "type": "peer-reviewed",
  "updated_at": "2026-11-03T12:22:39Z",
  "url": "https://research.draconitic.com/paper/av3a2e807d51m",
  "venue": "Food chemistry: X",
  "versions": []
}