Persimmon By-Products: Bioactive Phytochemicals, Sustainable Valorization and Potential Food and Health Applications

Persimmon (Diospyros kaki L.) has gained increasing attention as a functional fruit due to its rich bioactive phytochemicals; however, a substantial proportion of its biomass, including peels, seeds, leaves, and calyx, remains underutilized. This review comprehensively examines the phytochemical composition, biological activities, and potential applications of persimmon by-products, with particular emphasis on their role in sustainable food systems and value-added product development. A comprehensive review of the literature was conducted across major databases, including Scopus, Web of Science, PubMed, and ScienceDirect, covering studies published between 2000 and 2025. The findings indicate that persimmon by-products are rich sources of phenolic acids (e.g., gallic, caffeic, and ferulic acids), flavonoids (e.g., quercetin and catechin derivatives), carotenoids, tannins, dietary fibre, and bioactive lipids. These compounds exhibit diverse biological activities, including antioxidant, anti-inflammatory, antidiabetic, hypolipidemic, and antimicrobial effects, with the available evidence being primarily derived from in vitro and in vivo studies. Additionally, recent research highlights their potential applications in food products, food supplements, nutraceutical research, and other health-related products. Despite these promising findings, limitations related to variability in extraction methods, lack of standardized assays, and limited clinical validation remain significant challenges. Overall, this review provides a comprehensive synthesis of current knowledge and identifies key research gaps to support the future evaluation and responsible utilization of persimmon by-products in food and health-related applications.