Current Status of Loquat (<i>Eriobotrya Japonica</i>Lindl.): Bioactive Functions, Preservation Approaches, and Processed Products

Dhiman, Atul; Suhag, Rajat; Thakur, Dhruv; Gupta, Viresh; Prabhakar, Pramod K.

doi:10.1080/87559129.2020.1866007

Cited by 52 publications

(42 citation statements)

References 134 publications

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“… Lim et al (2012) had also reported that the total plate count of sun-dried beef jerky increased regardless of the addition of Citrus junos seib and Prunus mume extracts during storage. Several studies have noted that the fermented loquat leaf ethanol extract possesses antimicrobial activity and that the differences in the quantity of loquat LE can result in differences in their antimicrobial activity, which can consequently affect microbial growth on meat products with loquat LE ( Dhiman et al, 2021 ; Fu et al, 2019 ; Liu et al, 2016 ). Further studies would be required to test the changes in microbial growth in semi-dry structured jerky supplemented with various concentrations of LE during storage.…”

Section: Resultsmentioning

confidence: 99%

“…is a medicinal plant belonging to the Rosaceae family ( Fu et al, 2019 ). It is commercially cultivated in Korea, India, Italy, and many other countries, and loquat leaf can be harvested regardless of the season ( Dhiman et al, 2021 ). Pharmacological studies have shown that loquat leaf extract powders (LE) contain abundant polyphenols, including ellagic acid, chlorogenic acid, and neochlorogenic acid, which have anti-oxidant and anti-inflammatory effects ( Kim et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

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Effects of Loquat (Eriobotrya japonica Lindl.) Leaf Extract with or without Ascorbic Acid on the Quality Characteristics of Semi-Dried Restructured Jerky during Storage

Kim¹,

Kim²,

Kang³

et al. 2022

Food Sci Anim Resour

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Deterioration of jerky during storage is a major concern; this is usually combated with natural or synthetic antioxidants. This study aimed to evaluate the quality characteristics of semi-dried restructured jerky with and without loquat leaf extract (LE) powder and ascorbic acid (AA) during storage for 180 days. The jerkies were formulated with 0%, 0.15%, and 0.3% LE and/or 0.05% AA (Control, no antioxidant; AA, 0.05% AA; LE 0.15, 0.15% loquat LE; LE 0.15-AA, 0.15% loquat LE+0.05% AA; LE 0.3, 0.3% loquat LE; LE0.3-AA, 0.3% loquat LE+0.05% AA). LE is a phenolic compound, whose 1,1-diphenyl-2-picrylhydarzyl radical scavenging activity and metal chelating activity were found to be higher than AA. All antioxidant combinations having higher LE concentration and containing AA were effective in delaying protein and lipid oxidation compared to the control or AA. At the end of storage period, LE 0.15-AA and AA had higher CIE a* and lower shear force than the control. Therefore, the combination of 0.15% LE and 0.05% AA can result in reduced protein and lipid oxidation without any negative effect on the quality characteristics of semi-dried restructured jerky.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of Loquat (Eriobotrya japonica Lindl.) Leaf Extract with or without Ascorbic Acid on the Quality Characteristics of Semi-Dried Restructured Jerky during Storage

Kim¹,

Kim²,

Kang³

et al. 2022

Food Sci Anim Resour

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“…Te curves show non-Newtonian behavior with pseudoplastic fuid characteristics through AI base line. Table 5 shows the dependence of the parameters of Ostwald-De Waele model (n � fow behavior index and K � fow consistency index in Pa.s) for loquat compote at four (17,25,35, and 4) °C diferent temperatures in three replicates. As can be observed, the Ostwald-De Waele model fts well to the measured values, which is demonstrated by the values of the coefcient of determination R 2 (0.9654-0.9937).…”

Section: Rheological Proflementioning

confidence: 99%

“…Te soluble solid percentage of a good grade loquat fruit is above 12 percent, with an acidity of 0.3 to 0.6 percent. According to Dhiman et al [17], this pulp contains high levels of vitamin A, ascorbic acid, calcium, and active ingredients including kaempferol, ursolic acid, oleanolic acid, and quercetin, as well as pharmacological qualities such as anti-infammatory, antioxidant, and antidiabetic capabilities. According to Testa et al [6], loquat has a limited shelf life and is prone to a variety of physiological problems as well as postharvest decompensation.…”

Section: Introductionmentioning

confidence: 99%

Formulation, Characterization, and Determination of the Rheological Profile of Loquat Compote Mespilus Germánica L. through Sustenance Artificial Intelligence

Areche

Flores

Quispe-Solano

et al. 2023

Journal of Food Quality

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The theme of the presented study is to create a compote that is functional, inexpensive in cost, free of preservatives, and will have long shelf life, as well as to assess its rheological, sensory, and physicochemical properties. The objective was to construct a loquat compote (Mespilus germánica L.) using agar from cochayuyo (Chondracanthus chamissoi) for infants, determining its rheological profile with the addition of agar extracted from cochayuyo in three concentrations (0.10, 0.15, and 0.20) % w/w, respectively, with help of artificial intelligence (AI) pathway. Agar was withdrawn from the cochayuyo by alkaline treatment with 0.04 M NaOH, obtaining a yield of 1%. Consequently, each compote was subjected to a sensory attributes using a 5-point hedonic scale with 60 panelists (30 undergraduate students and 30 infants between 3 and 5 years of age using a graphic hedonic scale). The sensory analysis using AI as a base is applied to both adult and infant panelists determined that the compote that had as input agar from cochayuyo at a concentration of 15% had greater acceptability due to the fact that significance was reported ( p < 0.05 ) according to Friedman’s test. The compote with the highest acceptability was subjected to proximal chemical characterization, reporting the following: moisture (64%), protein (1.68%), fat (1.01%), fiber (2.35%), ash (1.34%), and carbohydrates (29.62%). Its physicochemical characterization was also determined, reporting the following: pH (4.32), soluble solids (16° Brix), and total acidity (0.23 g malic acid/100 g compote). Finally, A Brookfield RV-DVIII ULTRA viscometer with Spindles N° 5 and 6 was used to integrate AI data gathering and use it for rheological profile assessment. The loquat compote was found to have a non-Newtonian, pseudoplastic behavior that was adjusted to the Ostwald–De Waele model with an R2 = 0.987.

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“…Bioactive compounds such as phenolic compounds, carotenoids, and terpenoids found in loquat contribute health bene ts such as anti-cancer, anti-in ammatory, anti-diabetic, and anti-aging properties. The dietary ber content of loquat is 0.8-1.7 g/100 g frıit [20]. Because of these positive effects, its use can improve the nutritional value and taste of yogurt and increase yogurt consumption, and it can also be bene cial for intestinal health as its high ber content stimulates the growth of probiotic bacteria.…”

Section: Introductionmentioning

confidence: 99%

The effect of addition Eriobotrya japonica L. on probiotic yogurts physicochemical, microbiological, and sensory properties

Turgut

Diler

2022

Preprint

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This study aimed to investigate the effects of loquat (Eriobotrya japonica L.) marmalade (LM) supplementation in probiotic yogurt and the viability of Bifidobacteria ssp and its effect on the quality characteristics of yogurt were also investigated. For this purpose, four types of yogurt, including plain yogurt, yogurt with %5 LM, 10% LM, and 15% LM, were prepared. physicochemical properties, microbial growth, and textural and sensory properties were investigated on days 1, 7, 14, and 21 during storage. The addition of LM to yogurt significantly affected total dry matter, fat, pH, titratable acidity, syneresis, water-holding capacity values, and color parameters (L*, a*, b*) during storage time. The addition of LM caused an increase in L* values, while an increase in a* value. Yogurts containing % 10 and % 15 LM demonstrated lower syneresis than the control sample during storage. The viability of bifidobacteria in yogurt was not affected by the LM addition. The highest overall acceptance sensory score was observed in the yogurts containing 15% LM.

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Current Status of Loquat (Eriobotrya JaponicaLindl.): Bioactive Functions, Preservation Approaches, and Processed Products

Cited by 52 publications

References 134 publications

Effects of Loquat (Eriobotrya japonica Lindl.) Leaf Extract with or without Ascorbic Acid on the Quality Characteristics of Semi-Dried Restructured Jerky during Storage

Effects of Loquat (Eriobotrya japonica Lindl.) Leaf Extract with or without Ascorbic Acid on the Quality Characteristics of Semi-Dried Restructured Jerky during Storage

Formulation, Characterization, and Determination of the Rheological Profile of Loquat Compote Mespilus Germánica L. through Sustenance Artificial Intelligence

The effect of addition Eriobotrya japonica L. on probiotic yogurts physicochemical, microbiological, and sensory properties

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