A critical review of persimmon-derived pectin: Innovations in extraction, structural characterization, biological potentials, and health-promoting effects.

Persimmon-derived pectin (PP) is a versatile dietary polysaccharide with considerable industrial and biological significance, demonstrating a range of functionalities and health-promoting benefits. This review explores the changes in PP during postharvest and processing, detailing structural alterations and extraction techniques for optimal characteristics. Key functional attributes of PP-such as emulsification, rheology, antioxidant capacity, immunomodulation, and gut microbiota regulation-highlight its potential applications in food, healthcare, pharmaceuticals, and cosmetics. The review also explores methods to enhance the functional properties of PP through synergistic interactions with polyphenols. A strategic roadmap for advancing PP research is proposed, connecting extraction methods, structural characteristics, and functional properties to tailor PP for specific applications in food science and technology. Overall, persimmon-derived pectin is positioned as a valuable food-derived bioactive ingredient with diverse capabilities, poised to drive innovation and advance nutritional science across multiple sectors.