논문 (학술지)
Comparison of the quality of dried persimmon (Diospyros kaki THUNB.) treated with medicinal plant extracts and food additives
| 등록번호 | RPMS-2019-0190778898 | SCI 구분
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※구분 : SCI(SCIE포함), 비SCI |
SCI |
|---|---|---|---|
| 저자명 (주·공동저자) | Kim Jun-Hoi; Chung Il Kyung; Kim Hak Yoon; Kim Kyung-Min | ||
| 논문구분 | 국외전문학술지 | 학술지명 | FOOD SCIENCE & NUTRITION |
| ISSN | 2048-7177 | 학술지 출판일자 | 2018-11-01 |
| 학술지 볼륨번호 | 6 | 논문페이지 | 1991 ~ 1998 |
| 학술지 임팩트팩터 | 1.52 | 기여율 | 100 % |
| 초록 | 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. | ||
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