| Title |
Persimmon (Diospyros Kaki L.): Chemical Properties, Bioactive Compounds and Potential Use in the Development of New Products - A Review |
| ID_Doc |
6806 |
| Authors |
Matheus, JRV; de Andrade, CJ; Miyahira, RF; Fai, AEC |
| Title |
Persimmon (Diospyros Kaki L.): Chemical Properties, Bioactive Compounds and Potential Use in the Development of New Products - A Review |
| Year |
2022 |
| Published |
Food Reviews International, 38, 4 |
| DOI |
10.1080/87559129.2020.1733597 |
| 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. |
| Author Keywords |
Persimmon fruit; chemical composition; bioactive components; maturation process |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:000519311100001 |
| WoS Category |
Food Science & Technology; Nutrition & Dietetics |
| Research Area |
Food Science & Technology; Nutrition & Dietetics |
| PDF |
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