review · Food Chemistry
Persimmons offer considerable nutritional and medicinal value due to their diverse phytochemical and nutrient profile, yet consumer acceptance remains hindered by their distinctive astringent flavour. Addressing this issue requires focused attention on post-harvest handling and manufacturing processes. Recent analysis collates advances in persimmon utilisation, covering emerging preservation technologies, techniques for identifying and removing astringency, and methods to detect functional elements. It also reviews the fruit's health-promoting properties and the development of modern processed persimmon goods. By consolidating strategies to overcome post-harvest hurdles and capitalise on bioactive properties, this work outlines pathways to increase persimmon consumption and support the creation of targeted food formulations.
Persimmons contain valuable health-promoting compounds, but post-harvest quality issues and astringency limit their wider consumption. Reviewing modern preservation and de-astringency technologies helps researchers and processors identify ways to make the fruit more palatable, reduce post-harvest losses, and transform an underused agricultural resource into value-added food products.
This work points towards applications in the agri-food and functional food industries, specifically for food processors seeking to eliminate astringency, extend fruit shelf life, and formulate novel functional foods. Because the abstract describes a comprehensive review rather than specific experimental data, the readiness of individual techniques varies, representing an overview of early-stage research through to established processing methods.
AI-generated from the published abstract. Always read the original work before citing.
Persimmons are widely acknowledged as a valuable source of both medicinal and nutritional components, providing a diverse spectrum of nutrients and phytochemicals. Despite these benefits, biases against persimmons persists due to their characteristic astringent flavor that sets them apart from other fruits. Although several studies have explored various aspects of persimmons, a comprehensive review that addresses post-harvest challenges, processing innovations, and potential applications is notably absent in the literature. This review aims to fill this gap by discussing a range of topics, including emerging preservation technologies, methods for detecting and eliminating astringency, identification of functional elements, health-promoting prospects, and advancements in processed persimmon products. The primary objective is to enhance the utilization of persimmons and promote the development of diverse, customized products, thereby fostering the emergence of functional and futuristic foods.
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DOI: 10.1016/j.foodchem.2024.140344
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