Green Technologies for Persimmon By-Products Revalorisation as Sustainable Sources of Dietary Fibre and Antioxidants for Functional Beverages Development

What if the waste from persimmon processing could become the secret ingredient in your next healthy drink? New green technologies are turning this by-product into a treasure trove of dietary fibre and antioxidants.

Persimmons are delicious, but their processing leaves behind mountains of by-products—rich in fibre-bound bioactive compounds that usually go to waste. Now, scientists are using green technologies like ultrasound and natural deep eutectic solvents (NADES) to unlock these hidden gems. These eco-friendly methods not only reduce waste but also extract valuable carotenoids and polyphenols more effectively than conventional techniques.

The treated persimmon pulp by-product (PPBP) and its dietary fibre (PPDF) still retain abundant fibre-bound bioactives, showing strong antioxidant activity and improved digestibility and fermentability. The main structural components are cellulose, hemicellulose, and pectin—a perfect recipe for functional foods.

When added to a dairy-based drink, PPDF won over more than 50% of tasters compared to a control, and scored just as high as commercial options. This means persimmon by-products could soon be a sustainable source of fibre and antioxidants in your favourite beverages, turning waste into wellness.

Key Points

• NADES and ultrasound boost extraction of bioactives from persimmon by-products.
• PPBP and PPDF retain fibre-bound antioxidants with strong activity.
• PPDF in drinks preferred by over 50% of tasters.