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VOL. 1, ISSUE 3 (2025)
Persimmon (Diospyros kaki): Nutritional value and processed products — A review
Authors
Dr. Sonal R Zanwar
Abstract
Persimmon (primarily Diospyros kaki) is a seasonal fruit valued
for its pleasant flavor, striking orange color and diverse bioactive
composition. It provides carbohydrates, dietary fiber, vitamins (notably
provitamin A/carotenoids and vitamin C), minerals (K, Ca), and phenolic
compounds (tannins, proanthocyanidins, flavonoids). These constituents underlie
a range of proposed health benefits (antioxidant, cardioprotective,
anti-inflammatory, anti-diabetic). The fruit is processed into many products —
dried persimmon, puree/pulp, concentrates, powders (spray- or freeze-dried),
jams/spreads, beverages (juices, milk drinks), fermented products and
value-added ingredients from peel/by-products. This review summarizes its
nutritional composition, bioactive profile, key processing approaches
(including deastringency methods), typical value-added products, and
research/industry trends and challenges.
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Pages:86-88
How to cite this article:
Dr. Sonal R Zanwar "Persimmon (<i>Diospyros kaki</i>): Nutritional value and processed products — A review". International Journal of Research in All Subject, Vol 1, Issue 3, 2025, Pages 86-88
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