Utilisation of Diospyros kaki L. (persimmon) as a functional ingredient to produce functional foods: a review

Abstract

Purpose This study aims to discuss the nutritional value and potential nutraceutical properties of Diospyros kaki L. (DKL); to encapsulate recent studies conducted across the world to develop functional foods using different parts of Persimmon fruit to emphasise on the need for further research on Persimmon fruit. Design/methodology/approach The methodology of the study involved surveying primary and secondary information generated in the respective field of interest. The papers found most suited for the research problem and objective of the study were selected. The perspectives taken by different studies and researchers were synthesised to generate a solution to the research problems and to bridge the research gaps in the field. Findings As a result of the global rise in the prevalence of metabolic disorders, researchers are aimed at identifying nutrient rich foods and techniques to develop functional foods for the population. Researchers have recognised the role of fresh fruits and vegetables, whole grains and probiotics, are now interested in leveraging these foods by incorporating them in conventional foods, such as breads, jams, pastas and yoghurts as functional ingredients. One such food that has gained the interests of various researchers is DKL. Owing to its rich macro-and micro-nutrient, as well as phytochemical content various studies have been conducted to explore the possibility of using it as a functional ingredient to develop a range of foods. Research limitations/implications A limited studies are available that have investigated the effect of the functional foods developed using different parts of Persimmon fruit on different ailments. Originality/value This study collected the data/information from recently published research in the field of health and medicinal benefits of Persimmon fruits and its utilisation to develop functional food.

Reformulation of Persimmon Value-Added Model: Product Downstream Development Strategy for Farmers in East Java, Indonesia

“…In addition, persimmons contain various nutrients such as vitamins and minerals, antioxidants such as β-carotene, β-cryptoxanthin, lutein, zeaxanthin and lycopene, as well as provitamin A [12,13]. In addition, persimmons can also be processed into various types of food and drinks, including sweets, juices, cake mixes, and jams [14][15][16]. The coarse dregs can be processed into organic fertilizers and pesticides [17].…”

Use of mandarin and persimmon fruits in water kefir fermentation

“…Bioactive components are abundant in fresh fruits (Kaur et al, 2023 ; Rodríguez et al, 2021 ). Mandarin and persimmon, in particular, contain phenolic substances ranging from 100 to 457 mg/L (Kaur et al, 2022 ; Saini et al, 2022 ). The identification of flavonoids with anticarcinogenic effects in studies has increased the demand for fruits containing antioxidants and carotenoids.…”

“…Persimmon ( Diospyros kaki ) is rich in nutrients and bioactive components such as proteins, sugar, vitamin A, vitamin B 6 , vitamin B 12 , vitamin D, vitamin C, vitamin E, calcium, potassium, polyphenols, flavonoids, and carotenoids (Pachisia, 2020 ). The need for continuous use of the rich nutrient‐dense persimmon fruit throughout the year while accounting for post‐harvest and transportation losses, adding value to the food production chain, and contributing to food sustainability is also crucial for the economy (Kaur et al, 2022 ). Fermentation of fruit‐added water with water kefir grains could be an alternative added‐value preservation technique (Hur et al, 2014 ).…”

Physico-chemical and sensory characterization of camel milk yogurt enriched with persimmon (Diospyros kaki) fruit

“…Technol. Aliment.,22(3),[267][268][269][270][271][272][273][274][275][276][277][278] The persimmon fruit has garnered unique interest as a valuable functional ingredient due to its sensory appeal, excellent nutritional profile, and potential industrial use (Kaur et al, 2022). Persimmon is a valuable tropical fruit, owing to its richness in macro-and micro-nutrients and low-fat content (Barea-Álvarez et al, 2016).…”