Evaluation of Persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) Industrial Residue as a Source for Value Added Products

Conesa, Claudia; Laguarda-Miró, N.; Fito, P.; Seguí, Lucía

doi:10.1007/s12649-019-00621-0

Cited by 32 publications

(23 citation statements)

References 44 publications

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“…To produce bioethanol, waste from persimmon could be used alone or mixed with the residual biomass of other food. The recent results presented by Conesa and colleagues could be valuable in order to develop integrated approaches for the valorization of persimmon residue [ 223 ] and expand the bioethanol production to other byproducts such as persimmon waste, helping in the transition to clean sources of energy production and accelerate environmental decarbonization.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2021

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Persimmon (Diospyros kaki L.) fruit’s phytochemical profile includes carotenoids, proanthocyanidins, and gallic acid among other phenolic compounds and vitamins. A huge antioxidant potential is present given this richness in antioxidant compounds. These bioactive compounds impact on health benefits. The intersection of nutrition and sustainability, the key idea behind the EAT-Lancet Commission, which could improve human health and decrease the global impact of food-related health conditions such as cancer, heart disease, diabetes, and obesity, bring the discussion regarding persimmon beyond the health effects from its consumption, but also on the valorization of a very perishable food that spoils quickly. A broad option of edible products with better storage stability or solutions that apply persimmon and its byproducts in the reinvention of old products or even creating new products, or with new and better packaging for the preservation of food products with postharvest technologies to preserve and extend the shelf-life of persimmon food products. Facing a global food crisis and the climate emergency, new and better day-to-day solutions are needed right now. Therefore, the use of persimmon waste has also been discussed as a good solution to produce biofuel, eco-friendly alternative reductants for fabric dyes, green plant growth regulator, biodegradable and edible films for vegetable packaging, antimicrobial activity against foodborne methicillin-resistant Staphylococcus aureus found in retail pork, anti-Helicobacter pylori agents from pedicel extracts, and persimmon pectin-based emulsifiers to prevent lipid peroxidation, among other solutions presented in the revised literature. It has become clear that the uses for persimmon go far beyond the kitchen table and the health impact consumption demonstrated over the years. The desired sustainable transition is already in progress, however, mechanistic studies and clinical trials are essential and scaling-up is fundamental to the future.

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Section: Introductionmentioning

confidence: 99%

“…Reintroducing value-added compounds or products obtained from food waste materials into the economic cycle is of capital importance for the present food industry, given not only the environmental cost and waste management expenses, but also the potential economic and social benefits of the valorization process [ 223 ].…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2021

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“…Present food transformation processes need not only to focus on proper waste management, but they also need to be rethought to contribute to circular economy through the valorization of by-products, which are reintroduced in the economic cycle [1]. Continuity of agricultural and rural activities requires the development of new processes for the valorization of food industrial residues in order to generate social and economic value [2,3].…”

Section: Introductionmentioning

confidence: 99%

Turning Agri-Food Cooperative Vegetable Residues into Functional Powdered Ingredients for the Food Industry

et al. 2020

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Current food transformation processes must face the food waste issue by developing valorization processes to reintroduce by-products in the economic cycle and contribute to circular economy, generating social and economic value, and ensuring permanence of agricultural and rural activities. In the present paper, the results of a collaboration project between a regional agri-food cooperative and university are summarized. The project aimed to revalorize a series of vegetable wastes (carrot, leek, celery, and cabbage) from the fresh and ready-to-eat lines of the cooperative, by producing functional powders to be used as functional food ingredients. Vegetables residues were successfully transformed into functional ingredients by hot air drying or freeze-drying, and variables such as storage conditions and grinding intensity prior to drying were considered. Twenty-five vegetable powders were obtained and characterized in terms of physicochemical and antioxidant properties. Results showed that drying (mainly hot air drying) allowed obtaining stable powders, with very low water activity values, and a significantly increased functionality. Vegetable waste powders could be used in the food industry as coloring and flavoring ingredients, or natural preservatives, or either be used to reformulate processed foods in order to improve their nutritional properties.

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“…Blueberry bagasse and persimmon wastes have also been proposed for similar purposes (Bas-Bellver et al, 2020a) due to their fiber content and bioactive compounds: anthocyanins in the case of blueberry and carotenoids for persimmon. Overproduction and growing industrialization of the latter generates huge amounts of discards and residues, for which its valorization is gaining importance in recent years (Conesa et al, 2020). Ajila et al (2010) obtained powders from mango peels and applied it to improve the antioxidant properties of macaroni preparations.…”

Section: Current Context Of Fruit and Vegetable Wastes As A Source For Food Ingredientsmentioning

confidence: 99%

Valorization of Vegetable Fresh-Processing Residues as Functional Powdered Ingredients. A Review on the Potential Impact of Pretreatments and Drying Methods on Bioactive Compounds and Their Bioaccessibility

Ramírez-Pulido

Bas-Bellver

Betoret

et al. 2021

Front. Sustain. Food Syst.

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Food waste is a worldwide concern as it represents a constant threat to the environment and a serious operational problem for the food industry. The by-products of fruits and vegetables being a valuable source of bioactive compounds have the potential to be reused and reintroduced in the agri-food chain. This circular approach contributes to a sustainable production system. In this context, a collaborative project with the primary sector for the integral valorization of the waste generated in the fresh-processing vegetable lines of an agricultural cooperative is currently being developed, particularly focused on cabbage, carrot, celery, and leek. The objective of this project is to transform vegetable wastes into functional powdered ingredients and be able to use them in food formulations in order to improve the nutritional profile of foods, contributing to the development of sustainable healthy diets. Through an exhaustive bibliographic review, this research studies the influence of pretreatments, drying and in vitro digestion on the bioactive compounds of vegetable residues, with the aim of identifying the appropriate production parameters to achieve an adequate functional and physicochemical profile of the final powders.

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Evaluation of Persimmon (Diospyros kaki Thunb. cv. Rojo Brillante) Industrial Residue as a Source for Value Added Products

Cited by 32 publications

References 44 publications

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

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

Turning Agri-Food Cooperative Vegetable Residues into Functional Powdered Ingredients for the Food Industry

Valorization of Vegetable Fresh-Processing Residues as Functional Powdered Ingredients. A Review on the Potential Impact of Pretreatments and Drying Methods on Bioactive Compounds and Their Bioaccessibility

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