Insights into Developing Persimmon-based Food Products: Bibliometric Analysis and the Innovative Formulation of Chutney and Ketchup

ABSTRACT

This study aimed to (i) discover, through a bibliometric analysis, which food products have been developed from persimmon and (ii) develop and characterize two innovative products – ketchup and chutney – using persimmon. Forty-nine papers from 1993 to 2021 were evaluated. The main product developed was wine (15%); the most common keywords were persimmon, antioxidant, and their variations. Persimmon ketchup had a higher TSS value (9.43 °Brix) and total sugar content (9.40%) than spicy persimmon ketchup. In this study, for both ketchup samples developed the TTA (±0.64% organic acid) and ash (±0.95%) were similar, as were the pH values (±4.29). Persimmon chutney presented lower pH (4.38) and higher TSS (6.08 °Brix), total sugars (21.07%), and TTA (0.54% organic acid) than sugar-free persimmon chutney, while ash values were similar. Compared to the chutney, the ketchup samples presented 40% higher antioxidant activity (in TEAC assay) and 60% higher total phenolic content.

KEYWORDS:

• Bibliometric analysis
• product development
• Diospyros kaki
• ketchup
• chutney

Acknowledgments

The authors are grateful to UERJ, UNIRIO, Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) and Fundação de Amparo à Pesquisa do Estado do Rio de Janeiro (FAPERJ) for their financial support. The authors thank the family farmers of the agroecological street market (FAU) of UERJ for their support in supplying persimmons.

Author contributions

Isabelle Santana, Ana Elizabeth Cavalcante Fai and Genilton Alves da Silva conceived and designed the analysis; Isabelle Santana; Julia Rabelo Vaz Matheus; Thaiza Serrano Pinheiro de Souza; Genilton Alves da Silva and Ellen Cristina Quirino Lacerda contributed data or analysis tools; Julia Chactoura Araújo; Genilton Alves da Silva, Ellen Cristina Quirino Lacerda, Lais Irencio Brotto; Rayanne Menezes da Silva; Natália Martins Laurino; Tatiane Schallitz and Wagner Andrade Ferreira performed the analysis; Isabelle Santana; Julia Rabelo Vaz Matheus; Thaiza Serrano Pinheiro de Souza; Genilton Alves da Silva and Ana Elizabeth Cavalcante Fai wrote the paper; Ana Elizabeth Cavalcante Fai supervised the project.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This work was supported by the Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro.