Development and characterization of innovative spicy persimmon sauces: Opportunities to reduce post-harvest losses
DOI:
https://doi.org/10.12957/demetra.2025.84653Abstract
The persimmon harvest period is short and intensive, which leads to considerable post-harvest losses. Innovative persimmon products with extended shelf life, such as sauces, are one strategy to reduce losses and align with potentially more sustainable approaches in the agricultural industry. This study aimed to develop and characterize the spicy persimmon sauce (S1) and the spicy persimmon sauce with nutmeg, clove and cinnamon (S2). The moisture content of S1 and S2 was 88.08±0.01 and 87.41±0.03%, respectively, with an equal pH of 4.2±0.12. The sauce formulations contained at least 18 and 6.3 g.100 g -1 carbohydrates and crude fiber, respectively. The sauces showed a reddish color and adequate microbiological quality with thermotolerant coliforms < 3 MPN. g-1, absence of Salmonella sp and yeast and mold< 10 CFU.g -1. The phenolic content was higher in S2 (358.94 μg GAE g-1) than in S1 (265.16 μg GAE g-1), while the flavonoid content was higher in S1 (729.6 μg RE g-1) than in S2 (568.68 μg RE g-1). The antioxidant activity by DPPH assay was greater in S2 (IC50: 1,944.88 μg. mL-1) than in S1 (IC50: 3,061.33 μg. mL-1), but the same in ABTS (IC50: 3,103.08± 413.89 μg. mL-1) for both sauces. S2 (31 compounds) has a richer volatile composition than S1 (19 compounds). Phenylpropanoids such as elemicin, for example, were detected in S2 samples only. The persimmon sauces presented in this study serve as input for an agroecological product development process with potential functional properties and social benefits.
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Copyright (c) 2025 Carollyne Maragoni-Santos, Isabelle Santana, Leilson de Oliveira Ribeiro, Bárbara Moraes Mora, Beatriz de Araújo Cassane Martins , Camila Fereirra, Laiz Letícia Silva Cardoso , Lorena Morais Santos , Liliane Siqueira de Oliveira , Eliane Przytyk Jung, Ricardo Felipe Alves Moreira , Ana Elizabeth Cavalcante Fai
This work is licensed under a Creative Commons Attribution 4.0 International License.
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