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Jia Y, Wang Z, Liang X, Tu C, Khalifa I, Wang C, Zhu Y, Chen H, Hu L, Li C. Unlocking the potential of persimmons: A comprehensive review on emerging technologies for post-harvest challenges, processing innovations, and prospective applications. Food Chem 2024; 459:140344. [PMID: 38991450 DOI: 10.1016/j.foodchem.2024.140344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 06/17/2024] [Accepted: 07/03/2024] [Indexed: 07/13/2024]
Abstract
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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Affiliation(s)
- Yangyang Jia
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Zhen Wang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China
| | - Xinhong Liang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China
| | - Cunjian Tu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor, 13736, Egypt; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates
| | - Chuang Wang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China
| | - Yingheng Zhu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China
| | - Haoyu Chen
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China
| | - Lanlan Hu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China.
| | - Chunmei Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
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Bie N, Han L, Wang Y, Wang X, Wang C. A polysaccharide from Grifola frondosa fruit body induces HT-29 cells apoptosis by PI3K/AKT-MAPKs and NF-κB-pathway. Int J Biol Macromol 2020; 147:79-88. [DOI: 10.1016/j.ijbiomac.2020.01.062] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 12/21/2019] [Accepted: 01/06/2020] [Indexed: 11/16/2022]
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Relationship between composition and bioactivity of persimmon and kiwifruit. Food Res Int 2018; 105:461-472. [PMID: 29433237 DOI: 10.1016/j.foodres.2017.11.022] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2017] [Revised: 11/07/2017] [Accepted: 11/19/2017] [Indexed: 12/11/2022]
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