From Diospyros kaki L. (Persimmon) Phytochemical Profile and Health Impact to New Product Perspectives and Waste Valorization

The document discussed the phytochemical profile of persimmon (Diospyros kaki L.), highlighting its rich antioxidant compounds such as carotenoids, proanthocyanidins, and gallic acid, which contributed to significant health benefits. It emphasized the potential of persimmon in improving human health and reducing food-related health conditions like cancer, heart disease, diabetes, and obesity. Beyond consumption, the document explored the valorization of persimmon as a perishable food, suggesting its use in creating new products, enhancing storage stability, and extending shelf-life through postharvest technologies. Additionally, persimmon waste was proposed for various sustainable applications, including biofuel production, eco-friendly fabric dye reductants, biodegradable packaging, and antimicrobial agents. The document concluded that while the sustainable transition is underway, further mechanistic studies, clinical trials, and scaling-up efforts were necessary for future advancements.