Author:
Kaur Naman,Kumari Anjana,Agarwal Aparna,Sabharwal Manisha,Dipti Saumya
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.
Subject
Nutrition and Dietetics,Food Science
Reference71 articles.
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3. Physicochemical, functional, and sensory properties of yogurts containing persimmon;Turkish Journal of Agriculture and Forestry,2016
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5. Valorization of persimmon and blueberry byproducts to obtain functional powders: in vitro digestion and fermentation by gut microbiota;Journal of Agricultural and Food Chemistry,2020
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