Young persimmon fruit extract as a multifunctional natural additive in ice cream: Effects on physical properties, antioxidant functionality, and sensory acceptability

Young persimmon fruit extract (YPE), a tannin-rich fruit-thinning by-product, was added to ice cream at added soluble tannin content (STC) levels of 0.0-1.0%. YPE imparted a natural reddish-brown color and significantly enhanced antioxidant activity without substantially altering pH or Brix. Microstructural, particle size, viscosity, and overrun analyses indicated that tannin-milk protein interactions densified the matrix and reduced air incorporation, improving melting resistance: complete melting required 51-54 min at 0.1-0.5% (peaking at 0.3%) added STC and 75 min at 1.0% added STC, versus 42 min for the control. Hardness, adhesiveness, and gumminess increased with added STC. Overall acceptability was maintained up to 0.5% added STC but declined at 1.0%, indicating a practical range of 0.1-0.5%. Exploratory sandwich ELISA showed a modest, concentration-dependent reduction in detectable casein and β-lactoglobulin content (up to 26%). YPE is a promising clean-label, multifunctional additive for valorizing an agricultural by-product.