Abstract
The aim of this research was to develop a minimally processed persimmon product by applying different volumes (50, 250 and 500 µL) of thyme essential oil (TEO) or lemon essential oil (LEO) inside the package in order to increase shelf life. Samples were stored at 4oC for 13 days. Analyses were periodically carried out on moisture content, soluble solids content, antioxidant capacity, total phenols, pH, optical and mechanical properties and microbial counts. The results showed no improvements in antioxidant capacity, total phenol content, colour or texture resulting from the use of these essential oils (EOs) inside the package. Hence, the application of 500 µL of LEO actually browned the samples. However, the highest doses of LEO (250 and 500 µL) did lead to a reduction of mesophilic aerobic which could give rise to a new strategy for extending the shelf life of cut fresh-persimmon products but considering the use of some antibrownings.
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Claims 4
Claim · model-written summary
Essential oils did not improve antioxidant capacity, phenol content, colour or texture.
- Treatment
- essential oils (EOs)e0
- Outcome
- antioxidant capacity, total phenol content, colour or texturee0
- Direction
- no improvementse0
DiospyrosNot reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“persimmon”
e0“no improvements in antioxidant capacity, total phenol content, colour or texture resulting from the use of these essential oils (EOs) inside the package”
Claim · model-written summary
Applying 500 µL lemon essential oil browned persimmon samples.
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“persimmon”
e0“the application of 500 µL of LEO actually browned the samples”
e1“lemon essential oil (LEO)”
Claim · model-written summary
Lemon essential oil at 250 and 500 µL reduced mesophilic aerobic counts.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“persimmon”
e0“the highest doses of LEO (250 and 500 µL) did lead to a reduction of mesophilic aerobic”
Claim · model-written summary
The authors proposed lemon essential oil as a possible shelf-life strategy if antibrowning agents are considered.
- Outcome
- extending the shelf life of cut fresh-persimmon productse0
- Qualifier
- considering the use of some antibrowningse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“persimmon”
e0“could give rise to a new strategy for extending the shelf life of cut fresh-persimmon products but considering the use of some antibrownings”
The same questions in other papers
botanical · quality: phytochemicals · DiospyrosPositive and negative results
4 in the opposite direction
- positive
- positive
- positive
1 paper more in this group
See all 5 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.