Utilisation of Diospyros kaki L. (persimmon) as a functional ingredient to produce functional foods: a review

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY
Naman Kaur, A. Kumari, A. Agarwal, M. Sabharwal, Saumya Dipti
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引用次数: 3

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.
柿子作为功能原料在功能性食品生产中的应用综述
目的探讨kaki Diospyros L. (DKL)的营养价值和潜在的营养保健特性;总结了最近在世界各地进行的利用柿子不同部位开发功能食品的研究,强调了对柿子进一步研究的必要性。设计/方法/方法研究的方法包括调查在各自感兴趣的领域中产生的第一手和第二手信息。选择了最适合研究问题和研究目标的论文。不同的研究和研究人员所采取的观点被综合起来,以产生一个解决研究问题的方案,并弥合该领域的研究差距。由于全球范围内代谢紊乱的患病率上升,研究人员致力于确定营养丰富的食物和开发功能食品的技术。研究人员已经认识到新鲜水果和蔬菜、全谷物和益生菌的作用,现在有兴趣通过将这些食物作为功能性成分加入面包、果酱、意大利面和酸奶等传统食品中来利用这些食物。其中一种食物已经引起了各种研究人员的兴趣,那就是DKL。由于其丰富的宏量和微量营养素以及植物化学成分,人们进行了各种研究,以探索将其作为功能性成分开发一系列食品的可能性。研究的局限性/意义利用柿子的不同部分开发的功能性食品对不同疾病的影响的研究有限。原创性/价值本研究收集了最近发表的关于柿子的保健和药用价值及其在功能性食品开发中的利用的研究数据/信息。
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来源期刊
Nutrition & Food Science
Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.80
自引率
8.30%
发文量
85
期刊介绍: Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs
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