References
- Ahouagi, V. B., Mequelino, D. B., Tavano, O. L., Garcia, J. A. D., Nachtigall, A. M., & Vilas Boas, B. M. (2021). Physicochemical characteristics, antioxidant activity, and acceptability of strawberry-enriched ketchup sauces. Food Chemistry, 340, 127925. doi:10.1016/j.foodchem.2020.127925
- Alves, G., & Perrone, D. (2015). Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidins. Food Chemistry, 185, 65–74. doi:10.1016/j.foodchem.2015.03.110
- Arslan, S., & Bayrakçi, S. (2016). Physicochemical, functional, and sensory properties of yogurts containing persimmon. Turkish Journal of Agriculture and Forestry, 40, 68–74. doi:10.3906/tar-1406-150
- Bannwart, G. C. M. D. C., Bolini, H. M. A., Toledo, M. C. D. F., Kohn, A. P. C., & Cantanhede, G. C. (2008). Evaluation of Brazilian light ketchups II: Quantitative descriptive and physicochemical analysis. Ciência e Tecnologia de Alimentos, 28(1), 107–115. doi:10.1590/S0101-20612008000100016
- Bayram, Y., Azkan, K., & Sagdic, O. (2020). Bioactivity, physicochemical and antimicrobial properties of vinegar made from persimmon (Diospyros Kaki) peels. Sigma Journal of Engineering and Natural Sciences, 38(3), 1643–1652.
- Benedetti, P. D. C. D., Pedro, M. A. M., Telis-Romero, J., & Telis, V. R. N. (2011). Influence of encapsulating materials on water sorption isotherms of vacuum-dried persimmon pulp powder. Journal of Food Processing and Preservation, 35(4), 423–431. doi:10.1111/j.1745-4549.2010.00484.x
- Bolzan, A. B., & Pereira, E. A. (2017). Elaboração e caracterização de doce cremoso de caqui com adição de sementes da araucária. Brazilian Journal of Food Technology, 20. doi:10.1590/1981-6723.6116
- Brasil. (2005). RDC n° 272, de 22 de setembro de 2005. Regulamento técnico para produtos de vegetais, produtos de frutas e cogumelos comestíveis.
- Castelló, M. L., Heredia, A., Domínguez, E., Ortolá, M. D., & Tarrazó, J. (2011). Influence of thermal treatment and storage on astringency and quality of a spreadable product from persimmon fruit. Food Chemistry, 128(2), 323–329. doi:10.1016/j.foodchem.2011.03.023
- CFR (Code of Federal Regulations). (2021). Section 155.194 Catsup. Accessed march 17, 2022. https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-155/subpart-B/section-155.194
- Cho, J. H., Cho, M. G., Dhungana, S. K., Kim, H. R., Kim, D. J., & Kim, I. D. (2017). Influence of ripe persimmon on quality characteristics and antioxidant potential of sparkling wine. Journal of Pure and Applied Microbiology, 11(4), 1647–1653. doi:10.22207/JPAM.11.4.02
- Cho, J. H., Kim, I. D., Dhungana, S. K., Do, H. M., & Shin, D. H. (2018). Persimmon fruit enhanced quality characteristics and antioxidant potential of beer. Food Science and Biotechnology, 27(4), 1067–1073. doi:10.1007/s10068-018-0340-2
- Curi, P. N., Almeida, A. B. D., Tavares, B. D. S., Nunes, C. A., Pio, R., Pasqual, M., & Souza, V. R. D. (2017a). Optimization of tropical fruit juice based on sensory and nutritional characteristics. Food Science and Technology, 37(2), 308–314. doi:10.1590/1678-457x.24716
- Curi, P. N., Tavares, B. S., Almeida, A. B., Pio, R., Pasqual, M., Peche, P. M., & de Souza, V. R. (2017b). Characterization and influence of subtropical persimmon cultivars on juice and jelly characteristics. Anais Da Academia Brasileira de Ciencias, 89(2), 1205–1220. doi:10.1590/0001-3765201720160101
- Da Cunha, D. T., Gonçalves, H. V. B., de Lima, A. F. A., Martins, P. A., de Rosso, V. V., & Stedefeldt, E. (2014). Regional food dishes in the Brazilian national school food program: Acceptability and nutritional composition. Revista de Nutricao, 27(4), 423–434. doi:10.1590/1415-52732014000400004
- Ergun, M., & Ergun, N. (2010). Extending shelf life of fresh-cut persimmon by honey solution dips. Journal of Food Processing and Preservation, 34(1), 2–14. doi:10.1111/j.1745-4549.2008.00243.x
- FAO. (2021a) FAOSTAT: Countries by commodity. Accessed March 17, 2022. http://www.fao.org/faostat/en/#rankings/countries_by_commodity
- FAO. (2021b). FAOSTAT: Food and agriculture data. Accessed March 17, 2022. http://www.fao.org/faostat/en/#data
- Fu, L., Xu, B.-T., Xu, X.-R., Gan, R.-Y., Zhang, Y., Xia, E.-Q., & Li, H.-B. (2011). Antioxidant capacities and total phenolic contents of 62 fruits. Food Chemistry, 129(2), 345–350. doi:10.1016/j.foodchem.2011.04.079
- Gao, H., Liu, B., Yang, J., & Fu, S. (2010). Optimization of the prescription of persimmon vinegar-tea beverage by response surface methodology. ICIME 2010 - 2010 2nd IEEE International Conference on Information Management and Engineering, Chengdu, China. 1, 121–123. 10.1109/ICIME.2010.5477692
- García-Cayuela, T., Nuño-Escobar, B., Welti-Chanes, J., & Cano, M. P. (2018). In vitro bioaccessibility of individual carotenoids from persimmon (Diospyros kaki, cv. Rojo Brillante) used as an ingredient in a model dairy food. Journal of the Science of Food and Agriculture, 98(9), 3246–3254. doi:10.1002/jsfa.8827
- Gautam, A., Dhiman, A. K., Attri, S., & Kathuria, D. (2020). Formulation and storage studies of herbal based RTS beverages from persimmon (Diospyros kaki L.) fruit. Annals of Phytomedicine: An International Journal, 9(2), 155–163. doi:10.21276/ap.2020.9.2.13
- González, C. M., Gil, R., Moraga, G., & Salvador, A. (2021a). Natural drying of astringent and non-astringent persimmon “Rojo Brillante.” Drying Kinetics and Physico-Chemical Properties. Foods, 10(3), 647. doi:10.3390/foods10030647
- González, C. M., Hernando, I., & Moraga, G. (2021b). Influence of ripening stage and de-astringency treatment on the production of dehydrated persimmon snacks. Journal of the Science of Food and Agriculture, 101(2), 603–612. doi:10.1002/jsfa.10672
- González, E., Vegara, S., Martí, N., Valero, M., & Saura, D. (2015). Physicochemical characterization of pure persimmon juice: Nutritional quality and food acceptability. Journal of Food Science, 80(3), C532–C539. doi:10.1111/1750-3841.12772
- Gorinstein, S., Moshe, R., Weisz, M., Hilevitz, J., Tilis, K., Feintuch, D., Amram, D. (1993). Effect of processing variables on the characteristics of persimmon liqueur. Food Chemistry, 46(2), 183–188. doi:10.1016/0308-8146(93)90034-D
- Han, L., Qi, S., Lu, Z., & Li, L. (2011). Effects of immature persimmon (Diospyros kaki linn. f.) juice on the pasting, textural, sensory and color properties of rice noodles. Journal of Texture Studies, 43(3), 187–194. doi:10.1111/j.1745-4603.2011.00328.x
- Hernández-Carrión, M., Tárrega, A., Hernando, I., Fiszman, S. M., & Quiles, A. (2014). High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality. Food & Function, 5(6), 1250–1260. doi:10.1039/c3fo60625b
- Hernández-Carrión, M., Varela, P., Hernando, I., Fiszman, S. M., & Quiles, A. (2015). Persimmon milkshakes with enhanced functionality: Understanding consumers’ perception of the concept and sensory experience of a functional food. LWT - Food Science and Technology, 62(1), 384–392. doi:10.1016/j.lwt.2014.10.063
- Hidalgo, C., Mateo, E., Mas, A., & Torija, M. J. (2012). Identification of yeast and acetic acid bacteria isolated from the fermentation and acetification of persimmon (Diospyros kaki). Food Microbiology, 30(1), 98–104. doi:10.1016/j.fm.2011.12.017
- Hwang, I. W., Chung, S. K., Jeong, M. C., Chung, H. S., & Zheng, H. Z. (2013). Optimization of enzymatic hydrolysis of persimmon peels for vinegar fermentation. Journal of the Korean Society for Applied Biological Chemistry, 56(4), 435–440. doi:10.1007/s13765-013-3036-6
- Igual, M., Castelló, M. L., Ortolá, M. D., & Andrés, A. (2011). Some quality aspects of persimmon jam manufactured by osmotic dehydration without thermal treatment. International Journal of Food Engineering, 7(5). doi:10.2202/1556-3758.2150
- INSTITUTO ADOLFO LUTZ. (2008). Normas Analíticas do Instituto Adolfo Lutz: Métodos químicos e físicos para análise de alimentos, 4. ed. São. Paulo: IMESP.
- Jia, Y., Khalifa, I., Hu, L., Zhu, W., Li, J., Li, K., & Li, C. (2019). Influence of three different drying techniques on persimmon chips’ characteristics: A comparison study among hot-air, combined hot-air-microwave, and vacuum-freeze drying techniques. Food and Bioproducts Processing, 118, 67–76. doi:10.1016/j.fbp.2019.08.018
- Jiménez-Sánchez, C., Lozano-Sánchez, J., Marti, N., Saura, D., Valero, M., Segura-Carretero, A., & Fernández-Gutiérrez, A. (2015). Characterization of polyphenols, sugars, and other polar compounds in persimmon juices produced under different technologies and their assessment in terms of compositional variations. Food Chemistry, 182, 282–291. doi:10.1016/j.foodchem.2015.03.008
- Karaman, S., Toker, Ö. S., Yüksel, F., Çam, M., Kayacier, A., & Dogan, M. (2014). Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration. Journal of Dairy Science, 97(1), 97–110. doi:10.3168/jds.2013-7111
- Kim, G. C., Kim, S. B., Kim, J. S., Kim, K. M., & Choi, S. Y. (2018). Changes in microbial growth, carotenoids, and water-soluble tannin content of ripe persimmon beverage after ultra-high pressure treatment. Food Science and Technology International, 24(4), 351–360. doi:10.1177/1082013218754456
- Kim, D. H., Lee, S. B., Jeon, J. Y., & Park, H. D. (2019). Development of air-blast dried non-Saccharomyces yeast starter for improving quality of Korean persimmon wine and apple cider. International Journal of Food Microbiology, 290, 193–204. doi:10.1016/j.ijfoodmicro.2018.10.002
- Kumar, V., Kumar, L., Kumar, K., Goyal, S. K., Kumar, A., & Jain, G. (2015). Physico-chemical and quality evaluation of tomato ketchup during storage. South Asian Journal of Food Technology and Environment, 1, 250–255. doi:10.46370/sajfte.2015.v01i03and04.07
- Kumar, K., & Ray, A. B. (2016). Development and shelf-life evaluation of tomato-mushroom mixed ketchup. Journal of Food Science and Technology, 53(5), 2236–2243. doi:10.1007/s13197-016-2179-y
- Kursun, E., & Karaca, H. (2018). Dried persimmons: Bioactive components, health aspects and current drying techniques. Acta Horticulturae, 1195, 169–176. doi:10.17660/ActaHortic.2018.1195.27
- Lee, J. H., Lee, Y. B., Seo, W. D., Kang, S. T., Lim, J. W., & Cho, K. M. (2012). Comparative studies of antioxidant activities and nutritional constituents of persimmon juice (Diospyros kaki L. cv. Gapjubaekmok). Preventive Nutrition and Food Science, 17(2), 141–151. doi:10.3746/pnf.2012.17.2.141
- Liu, M., Yang, K., Qi, Y., Fan, M., & Wei, X. (2018a). Physicochemical characteristics and antioxidant activity of persimmon wine by technology of pectinase addition and different pre-macerations. Journal of Food Processing and Preservation, 42(2), e13452. doi:10.1111/jfpp.13452
- Liu, M., Yang, K., Qi, Y., Zhang, J., Fan, M., & Wei, X. (2018b). Fermentation temperature and the phenolic and aroma profile of persimmon wine. Journal of the Institute of Brewing, 124(3), 269–275. doi:10.1002/jib.497
- Lu, Y., Liu, Y., Lv, J., Ma, Y., & Guan, X. (2020). Changes in the physicochemical components, polyphenol profile, and flavor of persimmon wine during spontaneous and inoculated fermentation. Food Science & Nutrition, 8(6), 2728–2738. doi:10.1002/fsn3.1560
- Lucas-González, R., Fernández-López, J., Pérez-Álvarez, J. Á., & Viuda-Martos, M. (2018). Effect of particle size on phytochemical composition and antioxidant properties of two persimmon flours from Diospyros kaki Thunb. vars. ‘Rojo Brillante’ and ‘Triumph’ co-products. Journal of the Science of Food and Agriculture, 98(2), 504–510. doi:10.1002/jsfa.8487
- Lucas-González, R., Viuda-Martos, M., Pérez-Álvarez, J. Á., Chaves-López, C., Shkembi, B., Moscaritolo, S., Sacchetti, G. (2020). Persimmon flours as functional ingredients in spaghetti: Chemical, physico-chemical and cooking quality. Journal of Food Measurement and Characterization, 14(3), 1634–1644. doi:10.1007/s11694-020-00411-6
- Matheus, J. R. V., Andrade, C. J. D., Miyahira, R. F., & Fai, A. E. C. (2020). Persimmon (Diospyros Kaki L.): Chemical properties, bioactive compounds and potential use in the development of new products–a review. Food Reviews International, 00, 1–18. doi:10.1080/87559129.2020.1733597
- Matheus, J. R. V., Nogueira, T. B. D. B., Pereira, A. P. A., Correia, T. R., Sousa, A. M. F., Pastore, G. M., Fai, A. E. C. (2021). Antibacterial films made with persimmon (Diospyros kaki L.), pectin, and glycerol: An experimental design approach. Journal of Food Science, 86(10), 4539–4553. doi:10.1111/1750-3841.15886
- Milczarek, R. R., Vilches, A. M., Olsen, C. W., Breksa, A. P., Mackey, B. E., & Brandl, M. T. (2020a). Physical, microbial, and chemical quality of hot-air-dried persimmon (Diospyros kaki) chips during storage. Journal of Food Quality, 2020, 1–15. 2020. doi:10.1155/2020/7413689
- Milczarek, R., Woods, D., I. Lafond S, R., Smith J, L., Sedej, I., Olsen C, W., Preece J, E. (2020b). Texture of hot-air-dried persimmon (Diospyros kaki) chips: Instrumental, sensory, and consumer input for product development. Foods, 9(10), 1434. doi:10.3390/foods9101434
- Milczarek, R. R., Woods, R. D., LaFond, S. I., Breksa, A. P., Preece, J. E., Smith, J. L., … Vilches, A. M. (2018). Synthesis of descriptive sensory attributes and hedonic rankings of dried persimmon (Diospyros kaki sp.). Food Science and Nutrition, 6(1), 124–136. doi:10.1002/fsn3.537
- Mirzaei, D., Pedram Nia, A., & Jalali, M. (2021). Effect of inulin and date syrup from Kaluteh variety on the qualitative and microbial properties of prebiotic ketchup. Journal of Food Science and Technology, 58(11), 4127–4138. doi:10.1007/s13197-020-04877-6
- Moreira, L. N. (2016). Técnica dietética. Rio de Janeiro, RJ: SESES. Accessed March 17, 2022. https://www.ibb.unesp.br/Home/ensino/departamentos/educacao/laboratorios/legislacaosanitaria/tecnica_dietetica.pdf
- Nasir, M. U., Hussain, S., Qureshi, T. M., Nadeem, M., & Din, A. (2014). Characterization and storage stability of tomato ketchup supplemented with date pulp. International Journal of Applied Agricultural Sciences, 6(1), 57–65.
- Oliveira, E. N. A. D., Santos, D. D. C., Rocha, A. P. T., Gomes, J. P., & Silva, W. P. D. (2014). Estabilidade de geleias convencionais de umbu-cajá durante o armazenamento em condições ambientais. Revista Brasileira de Engenharia Agrícola e Ambiental, 18(3), 329–337. doi:10.1590/S1415-43662014000300013
- Park, J. J., Olawuyi, I. F., & Lee, W. Y. (2021). Influence of thermo-sonication and ascorbic acid treatment on microbial inactivation and shelf-life extension of soft persimmon (Diospyros kaki T.) juice. Food and Bioprocess Technology, 14(3), 429–440. doi:10.1007/s11947-021-02580-8
- Pérez-Burillo, S., Oliveras, M. J., Quesada, J., Rufián-Henares, J. A., & Pastoriza, S. (2018). Relationship between composition and bioactivity of persimmon and kiwifruit. Food Research International, 105, 461–472. doi:10.1016/j.foodres.2017.11.022
- Pyo, Y. H., Jin, Y. J., & Hwang, J. Y. (2014). Comparison of the effects of blending and juicing on the phytochemicals contents and antioxidant capacity of typical Korean kernel fruit juices. Preventive Nutrition and Food Science, 19(2), 108–114. doi:10.3746/pnf.2014.19.2.108
- Randhawa, K., Wilden, R., & Hohberger, J. (2016). A bibliometric review of open innovation: Setting a research agenda. Journal of Product Innovation Management, 33(6), 750–772. doi:10.1111/jpim.12312
- Raupp, D. D. S., Ayub, R. A., Do Amaral, M. C. M., Dabul, A. N. G., Sima, C., & da Silva, L. C. P. (2008). Passas de caqui “Fuyu”: Processamento e aceitabilidade. Acta Scientiarum - Agronomy, 30(1), 97–102. doi:10.4025/actasciagron.v30i1.1139
- Ren, M., Wang, X., Tian, C., Li, X., Zhang, B., Song, X., & Zhang, J. (2017). Characterization of organic acids and phenolic compounds of cereal vinegars and fruit vinegars in China. Journal of Food Processing and Preservation, 41(3), 1–8. doi:10.1111/jfpp.12937
- Sakanaka, S., & Ishihara, Y. (2008). Comparison of antioxidant properties of persimmon vinegar and some other commercial vinegars in radical-scavenging assays and on lipid oxidation in tuna homogenates. Food Chemistry, 107(2), 739–744. doi:10.1016/j.foodchem.2007.08.080
- Sharma, S., Mahant, K., Sharma, S., & Thakur, A. D. (2017). Effect of nitrogen source and citric acid addition on wine preparation from Japanese persimmon. Journal of the Institute of Brewing, 123(1), 144–150. doi:10.1002/jib.405
- Singleton, V. L., Orthofer, R., & Lamuela-Raventós, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent, 152–178. doi:10.1016/S0076-6879(99)99017-1
- TACO. (2011). Tabela Brasileira de Composição de Alimentos – TACO 4a edição revisada e ampliada. Campinas, São Paulo: NEPA - UNICAMP.
- TBCA. (2020). Tabela Brasileira de Composição de Alimentos. Accessed March 17, 2022. http://www.fcf.usp.br/tbca
- Torbica, A., Belović, M., Mastilović, J., Kevrešan, Ž., Pestorić, M., Škrobot, D., & Dapčević Hadnađev, T. (2016). Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace. Food and Bioproducts Processing, 98, 299–309. doi:10.1016/j.fbp.2016.02.007
- Tsurunaga, Y. (2018). Formation of a protein-tannin complex to remove astringency during processing of Western-style persimmon jelly. Acta Horticulturae, 1195, 177–182. doi:10.17660/ActaHortic.2018.1195.28
- Tsurunaga, Y., Takahashi, T., & Nagata, Y. (2021). Production of persimmon and mandarin peel pastes and their uses in food. Food Science and Nutrition, 9(3), 1712–1719. doi:10.1002/fsn3.2146
- Ubeda, C., Hidalgo, C., Torija, M. J., Mas, A., Troncoso, A. M., & Morales, M. L. (2011). Evaluation of antioxidant activity and total phenols index in persimmon vinegars produced by different processes. LWT - Food Science and Technology, 44(7), 1591–1596. doi:10.1016/j.lwt.2011.03.001
- Yaqub, S., Farooq, U., Shafi, A., Akram, K., Murtaza, M. A., Kausar, T., & Siddique, F. (2016). Chemistry and functionality of bioactive compounds present in persimmon. Journal of Chemistry, 2016, 1–13. doi:10.1155/2016/3424025
- Zhu, J. C., Niu, Y. W., Feng, T., Liu, S. J., Cheng, H. X., Xu, N., … Xiao, Z. B. (2014). Evaluation of the formation of volatiles and sensory characteristics of persimmon (Diospyros kaki L.f.) fruit wines using different commercial yeast strains of Saccharomyces cerevisiae. Natural Product Research, 28(21), 1887–1893. doi:10.1080/14786419.2014.955492
- Zou, B., Wu, J., Yu, Y., Xiao, G., & Xu, Y. (2017). Evolution of the antioxidant capacity and phenolic contents of persimmon during fermentation. Food Science and Biotechnology, 26(3), 563–571. doi:10.1007/s10068-017-0099-x