In Vitro and In Vivo Digestion of Persimmon and Derived Products: A Review

Abstract

The link between nutrition and health has focused on the strategy of diet-based programs to deal with various physiological threats, such as cardiovascular disease, oxidative stress, and diabetes. Therefore, the consumption of fruits and vegetables as a safeguard for human health is increasingly important. Among fruits, the intake of persimmon is of great interest because several studies have associated its consumption with health benefits due to its high content of bioactive compounds, fiber, minerals, and vitamins. However, during digestion, some changes take place in persimmon nutritional compounds that condition their subsequent use by the human body. In vitro studies indicate different rates of recovery and bioaccessibility depending on the bioactive compound and the matrix in which they are found. In vivo studies show that the pharmacological application of persimmon or its functional components, such as proanthocyanidins, can help to prevent hyperlipidemia and hyperglycemia. Thus, persimmon and persimmon derived products have the potential to be a fruit recommended for diet therapy. This review aims to compile an updated review of the benefits of persimmon and its derived products, focusing on the in vitro and in vivo digestibility of the main nutrients and bioactive compounds.

Consumer value of subtropical persimmon and prospects for production expansion

“…World research of the last period was mainly aimed at determining the biophysiological functions of persimmons. It included studies of antioxidant, hypolipidemic, atherosclerosis prevention, antitumor, and antiviral activity [55,56]. In the conditions of food shortage, recycling waste (skin, seeds, unused pulp) has become urgent to facilitate their consumption.…”

“…In the conditions of food shortage, recycling waste (skin, seeds, unused pulp) has become urgent to facilitate their consumption. It also helps to solve logistical and economic problems [57,58,59,60]. Recycling of waste (by-products) meets the goal of sustainable development, which is provided by the UN's 2030 Agenda for sustainable development [61].…”

“…Astringent persimmons are sold in traditional countries such as China, Korea, and Japan [62]. Persimmon powder has been used in recipes for pork liver pate and pastes [63,64,65], persimmon ice cream and dairy products [66,67], vinegar [68 ], wine [69] and persimmon spice [58,59,60].…”

Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon ‘Rojo Brillante’ Flour

“…Persimmon is a delicious fruit with a high content of fiber, minerals, vitamins, phenolic compounds, and carotenoids, with a wide range of biological activities and beneficial effects against diseases such as oxidative stress, cancer, hypertension, diabetes mellitus, and atherosclerosis [ 17 , 18 , 19 ]. The carotenoids are responsible for color and antioxidant capacity [ 20 , 21 ].…”

“…The astringent varieties, such as ‘Rojo Brillante’, need to pass through a de-astringency treatment to be consumed; otherwise, they will be discarded for consumption and will become part of agri-food industry losses [ 20 ]. Moreover, the high volumes of production of ‘Rojo Brillante’ persimmon, the short commercial season of this cultivar (between mid-October and the end of December), the strict quality control to which the fruit is subjected, and the inefficiency of de-astringency treatment in advanced ripening stages produce extra surpluses [ 19 ].…”