Dried persimmons: bioactive components, health aspects and current drying techniques

Abstract

Consumer demand for natural and naturally processed food products is increasing worldwide. From this point of view, fruits and vegetables and their products are one of the most important food groups. Persimmons and products manufactured with this fruit are attractive to many people due to their unique flavor and aroma. Thanks to its valuable components with high antioxidant characteristics, persimmon has many beneficial effects mainly on digestive and cardiovascular systems. Persimmon is rich in carbohydrates, carotenoids, phenolic compounds, such as condensed tannins, vitamins A and C, minerals, and dietary fiber. This climacteric fruit ripens and softens in a very short time resulting in a jelly-like flesh. In this state, it is very vulnerable to physical and microbiological deterioration and thus cannot be stored for a long period. Persimmon can be processed into jam, marmalade or can be preserved by canning or drying techniques. Dried persimmons can be an alternative to fresh persimmons when fresh fruit are not available. Carbohydrate, protein, dietary fiber and mineral contents of the fruit increase as a result of drying process and a low moisture product with high energy content is obtained. On the other hand, reductions in the contents of vitamins, especially vitamin C, can be observed during drying. Persimmons can be dried as whole fruit or slices. Conventional techniques such as sun or solar drying and hot air drying in a cabinet dryer are the most common methods used for dried persimmon production. Alternative techniques such as microwave and freeze-drying or osmotic dehydration are also employed in scientific research. In this study, the bioactive components of fresh and dried persimmons are compared and their potential health effects are evaluated. Moreover, current techniques used for persimmon drying are evaluated in terms of product quality control. © 2018 International Society for Horticultural Science. All Rights Reserved.