Persimmon (Diospyros Kaki L.): Chemical Properties, Bioactive Compounds and Potential Use in the Development of New Products – A Review. Issue 4 (19th May 2022)

• Record Type: Journal Article
• Authors: Matheus, Julia Rabelo Vaz; Andrade, Cristiano José de; Miyahira, Roberta Fontanive; Fai, Ana Elizabeth Cavalcante
• Is Part Of: Food reviews international. Volume 38:Issue 4(2022)
• Page Start: 384
• Page End: 401
• Publication Date: 2022-05-19
• Subjects: Persimmon fruit -- chemical composition -- bioactive components -- maturation process; 641
• DOI: 10.1080/87559129.2020.1733597
• Languages: English
• ISSNs: 8755-9129

Abstract

ABSTRACT: Persimmon is a good source of nutrients, especially carbohydrates, dietary fibers, vitamins, minerals, carotenoids, and phenolic compounds, among other bioactive phytochemicals. It is climacteric and respiration rates and ethylene gas production regulate its maturation. Persimmon is generally classified into astringent and non-astringent types. Strategies concerning new methods of using it through technological and biotechnological processes are important to reduce postharvest losses and are in line with the idea of circular economy. Therefore, we aimed to compile an up-to-date and brief review of persimmon´s chemical composition, bioactive compounds, and its potential use in the development of new products.