School of Food Science, Henan Institute of Science and Technology, Xinxiang 453000, China.
Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor, 13736, Egypt.
Food Chem. 2025 Jan 15;463(Pt 4):141453. doi: 10.1016/j.foodchem.2024.141453. Epub 2024 Sep 27.
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.
柿果衍生果胶（PP）是一种多功能的膳食多糖，具有重要的工业和生物学意义，展现出多种功能和促进健康的益处。本综述探讨了 PP 在采后和加工过程中的变化，详细介绍了结构改变和提取技术，以获得最佳特性。PP 的关键功能属性，如乳化、流变学、抗氧化能力、免疫调节和肠道微生物群调节，突显了其在食品、医疗保健、制药和化妆品领域的潜在应用。本文还探讨了通过与多酚的协同相互作用来增强 PP 功能特性的方法。提出了推进 PP 研究的战略路线图，将提取方法、结构特征和功能特性联系起来，以针对食品科学和技术中的特定应用定制 PP。总的来说，柿果衍生果胶是一种有价值的食品源生物活性成分，具有多种功能，有望推动创新，推进多个领域的营养科学发展。
