Young persimmon fruit extract as a multifunctional natural additive in ice cream: Effects on physical properties, antioxidant functionality, and sensory acceptability
- 1Faculty of Human Sciences, Shimane University, Matsue 690-8504, Shimane, Japan
- 2Institute of Agricultural and Life Sciences, Academic Assembly, Shimane University, Matsue 690-8504, Shimane, Japan
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.
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BibTeX
@article{kobayashi2026young,
title = {{Young persimmon fruit extract as a multifunctional natural additive in ice cream: Effects on physical properties, antioxidant functionality, and sensory acceptability}},
author = {Miyuna Kobayashi and Tomoyoshi Hara and Akari Sunahara and Mika Ishigaki and Yoko Tsurunaga},
journal = {Food chemistry: X},
year = {2026},
month = oct,
doi = {10.1016/j.fochx.2026.104662},
url = {https://europepmc.org/article/PMC/PMC13722081},
note = {CC BY},
}
RIS
TY - JOUR
TI - Young persimmon fruit extract as a multifunctional natural additive in ice cream: Effects on physical properties, antioxidant functionality, and sensory acceptability
AU - Miyuna Kobayashi
AU - Tomoyoshi Hara
AU - Akari Sunahara
AU - Mika Ishigaki
AU - Yoko Tsurunaga
PY - 2026
DA - 2026/10/23
JO - Food chemistry: X
DO - 10.1016/j.fochx.2026.104662
UR - https://europepmc.org/article/PMC/PMC13722081
AB - 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.
SN - 2590-1575
ER -