Preservation Of Food Products Research Articles

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Technological developments in the food preservation process are increasingly advanced, including the use of coconut shell smoke into liquid smoke which is used as a natural food preservative. The use of liquid smoke as a preservative in powder form is more efficient in the process of preserving food products. One of the preserved food ingredients is beef. The purpose of this study was to determine the manufacturing process and characteristics of smoked powder and to analyze the effect of using smoked powder on the quality of beef. This research was compiled based on a completely randomized design (CRD), making powdered liquid smoke with 4 variations consisting of 2 factors, namely maltodextrin (25 and 50 grams) and chitosan (25 and 50 grams) with 3 replications. Research data were analyzed using the ANOVA test, Kruskal-Wallis test, and Mann-Whitney test. Variables measured: characteristics of liquid smoke powder (weight, pH, total acid, moisture content, and color), Total Plate Count (TPC) on the beef and beef organoleptic test (color, smell, and texture). The results showed that from the characteristics of the liquid smoke powder, a good variation of powder was found, namely variation 1, with a ratio of 50:25 grams of encapsulation usage. The results of the total bacteria count (TPC) showed that with the addition of smoked powder variation 1 (50:25), the growth of bacteria in beef was two times slower than without the addition of smoked powder. The results of organoleptic test of beef with the addition of smoked powder are redder in color, the texture is harder and the smell is less pungent than without the addition of smoked powder, the color is pale red, the texture is soft and the smell is pungent.

Cold plasma technology – An overview of basics and Principle

Thermal processing can produce non-enzymatic browning, protein denaturation, flavor alterations, and vitamin loss in food products. A cold plasma treatment, which is non-thermal, is the greatest option for preserving food products, keeping bioactive ingredients, and prolonging shelf life. It is used for brief treatment durations at moderate temperatures. The review's goal is to discuss cold plasma procedures, parameters, and processes for microbial and enzyme inactivation. It also discusses the numerous uses in the dairy business as well as their impact on quality factors. The cold plasma technique shows an excellent performance in the elimination of spoilage microorganisms and maintaining the quality characteristics of food products.

Encapsulation of olive leaf antioxidants in microbeads: Application of alginate and chitosan as wall materials

Edible microcapsule technology has been declared as a newly developed technology in 21st century by some certain authorities in order to preserve food products. Encapsulation of the bioactive materials in edible coatings is a blessing that can eliminate many undesirable situations that might arise when it is used as additive. In this study, olive leaf extract has been evaluated as active material to prepare microcapsules by using alginate as coating. Ionic gelation was used to produce microbeads. The experimental design of the encapsulation system, the effects of the process parameters, the modeling of the experimental data and the optimization of the conditions were carried out with Box-Behnken design of response surface method (Box-Behnken-RSM). Box-Behnken-RSM produced 17 experimental runs. Calcium chloride (2–15%, w/v) and sodium alginate concentrations (1–2%, w/v), and hardening time (15–45 min) were selected as independent variables, while encapsulation efficiency (EE) of the capsules in terms of total phenolic content (TPC) and oleuropein concentration were responses. Impact of chitosan as coating layer was also investigated with three different ratios of chitosan (0.4%, 0.7%, 1% w/v). Accelerated oxidation test was employed to measure the stability of the microcapsules against oxidation by means of Rancimat method. Encapsulation of the olive leaf extract in alginate microbeads was satisfying with >70% and >90% efficiencies with respect to TPC and oleuropein under optimum conditions (2.34% calcium chloride concentration and 2% sodium alginate for 26 min of hardening time).

USE OF POLYMER PACKAGING FOR VARIOUS FOOD PRODUCTS WITH LONG-TERM STORAGE

In the food industry, for thermal preservation of food products, various types of consumer polymer packaging can be used: rigid, semi-rigid, soft, and others. In order for plastic (polymer) packaging to be used for heat sterilization and guarantee long shelf life of food products, it must contain the necessary heat-resistant barrier layer, which will ensure the resistance of the container to high temperatures. Each polymeric material has certain indicators of heat resistance. In the work, we used such types of consumer packaging for food packaging, such as a combined metal can with a polymer lid, С-PET containers. The purpose of the study is to develop the conditions for canning, sterilization modes of food products in the range for new types of consumer polymer for specific thermal equipment. When using various types of containers for thermal sterilization and prevention of physical defects of canned food, it is necessary to take into account such technological features as the sealing strength or depressurization pressure, the sealing method, the presence or absence of a stiffness relief on the lid, the product packaging temperature and other factors. The standard membrane-compensation method was used to measure the sealing strength or the pressure of depressurization of the container, which occurs during sterilization due to thermal expansion of the product. The development of sterilization modes for canned food was carried out in accordance with the approved regulations, which includes an analytical calculation of the mode that ensures the production of industrially sterile canned food, laboratory testing of the selected mode and its production verification. The mode calculation method is based on the data on the heat resistance of the microorganism strain of the test culture, which should guarantee the industrial sterility of canned food. In the work, studies were carried out, as a result of which data were obtained on an important technological parameter of the packaging strength of sealing, without the values of which it is impossible to carry out high-quality thermal sterilization of the product. Scientifically based parameters, hightemperature sterilization regimes for meat, fish, and vegetable products in modern polymer types of consumer packaging have also been developed, which will allow enterprises to produce canned high-quality food products that are safe to use, with high nutritional value.

Development of polymeric insulating foams for low‐temperature thermal energy storage applications

AbstractRefrigeration plays an important role in several sectors in 21st‐century life, such as food, air conditioning, healthcare, industry, and energy. In food industry it plays a vital role for reducing the post‐harvest losses and in the preservation of food products. In this paper different amounts of a microencapsulated paraffin having a melting temperature of −10°C were used as phase change material (PCM) for the preparation of multifunctional rigid polyurethane foams (PUF) for refrigeration applications. The processability issues, the microstructural and thermo‐mechanical properties of the resulting panels were comprehensively investigated. Morphological analysis evidenced a tendency of the incorporated PCM to damage the original closed cell structure of the PUF, and a fully open‐cell microstructure was obtained for PCM contents higher than 20 wt%. Differential scanning calorimetry (DSC) evidenced a proportional correlation between the PCM concentration while the thermal energy storage efficiency of the prepared panels was also confirmed by monitoring the trend of the inner temperature in cubic specimens subjected to programmed heating and cooling ramps. Concerning the mechanical response, flexural tests evidenced that the stiffness of the foams was not substantially influenced by the PCM content, while a heavy drop of the failure properties was detected.

Natural Polyphenols for the Preservation of Meat and Dairy Products.

Food spoilage makes foods undesirable and unacceptable for human use. The preservation of food is essential for human survival, and different techniques were initially used to limit the growth of spoiling microbes, e.g., drying, heating, salting, or fermentation. Water activity, temperature, redox potential, preservatives, and competitive microorganisms are the most important approaches used in the preservation of food products. Preservative agents are generally classified into antimicrobial, antioxidant, and anti-browning agents. On the other hand, artificial preservatives (sorbate, sulfite, or nitrite) may cause serious health hazards such as hypersensitivity, asthma, neurological damage, hyperactivity, and cancer. Thus, consumers prefer natural food preservatives to synthetic ones, as they are considered safer. Polyphenols have potential uses as biopreservatives in the food industry, because their antimicrobial and antioxidant activities can increase the storage life of food products. The antioxidant capacity of polyphenols is mainly due to the inhibition of free radical formation. Moreover, the antimicrobial activity of plants and herbs is mainly attributed to the presence of phenolic compounds. Thus, incorporation of botanical extracts rich in polyphenols in perishable foods can be considered since no pure polyphenolic compounds are authorized as food preservatives. However, individual polyphenols can be screened in this regard. In conclusion, this review highlights the use of phenolic compounds or botanical extracts rich in polyphenols as preservative agents with special reference to meat and dairy products.

Antimicrobial Activity of Films and Coatings Containing Lactoperoxidase System: A Review.

The production of safe and healthy foodstuffs is considered as one of the most important challenges in the food industry, and achieving this important goal is impossible without using various processes and preservatives. However, recently, there has been a growing concern about the use of chemical preservatives and attention has been focused on minimal process and/or free of chemical preservatives in food products. Therefore, researchers and food manufacturers have been induced to utilize natural-based preservatives such as antimicrobial enzymes in their production. Lactoperoxidase, as an example of antimicrobial enzymes, is the second most abundant natural enzyme in the milk and due to its wide range of antibacterial activities, it could be potentially applied as a natural preservative in various food products. On the other hand, due to the diffusion of lactoperoxidase into the whole food matrix and its interaction and/or neutralization with food components, the direct use of lactoperoxidase in food can sometimes be restricted. In this regard, lactoperoxidase can be used as a part of packaging material, especially edible and coating, to keep its antimicrobial properties to extend food shelf-life and food safety maintenance. Therefore, this study aims to review various antimicrobial enzymes and introduce lactoperoxidase as a natural antimicrobial enzyme, its antimicrobial properties, and its functionality in combination with an edible film to extend the shelf-life of food products.

Effects of the combination of some essential oils with methylparaben and sodium metabisulfite against pathogenic foodborne bacteria

In this work, the antimicrobial and antioxidant activity of some essential oils (EOs) and their synergistic effects with synthetic preservatives against foodborne pathogenic bacteria were evaluated. Nine EOs were screened against Bacillus cereus, Staphylococcus aureus, Escherichia coli, and Salmonella enterica serotype Typhi, and six of these were associated with methylparaben (MTP) and sodium metabisulfite (MTBS). Essential oils of cinnamon and oregano showed potential antibacterial activity. The combinations of cinnamon + MTP, coriander + MTP, and oregano + MTP, showed synergism against S. enterica ser. Typhi, E. coli, and S. aureus, respectively. Clove oils exhibited higher radical scavenging activity against DPPH. Moreover, clove leaves + MTP presented a synergistic antimicrobial interaction against E. coli and S. enterica ser. Typhi. These findings showed a reduction in the minimal inhibitory concentration (MIC) of the synthetic preservative with a low concentration of EOs, highlighting an alternative source as preservatives in embedded foods and derivatives for the food industry. Novelty impact statement The use of essential oils in combination with the synthetic preservative methylparaben (MTP) promoted synergistic antimicrobial effects against foodborne bacteria. The clove leaf oil showed synergism with MTP against Gram-negative bacteria (FICI = 0.49) and high antioxidant activity (IC50 = 8.06 μg/ml), and this can be used as an alternative source for delaying the oxidative process and for the preservation of food products.

Potential risk of Bacillus cereus in spices in Turkey

Spices are widely used all over the world in food preparation to give taste, smell and color as well as to preserve food products. Bacillus cereus is a common contaminant in spices which can cause food poisoning due to its toxins. This study focused on determining the presence of B. cereus as well as the toxin profiles of the strains. A total of 203 packaged and unpackaged spice samples were collected during the study. B. cereus prevalence was determined as 31.5%. Also, B. thuringiensis was identified in five samples (2.5%). The prevalence of B. cereus in non-irradiated spices (41.5%) was found significantly higher than the irradiated ones (20.7%) (p < 0.05). Moreover, the isolates were examined for nine toxin genes, and entFM (94%) was found as the most abundant gene, followed by cytK (60%) and hblD (60%) genes. No cesB gene was found in isolates. Among the strains only a B. thurgiensis isolate was found to have eight toxin genes. The results show that B. cereus is a potential public health risk in spices. Considering the possibility of contamination of foods by B. cereus via spices, effective decontamination methods should be applied and precautions should be taken to control growing of B. cereus and forming toxins during food preparation and pre-serving stages. • Prevalence of B. cereus in spices was 31.5%. • B. thuringiensis was identified in 5 of 203 (2.5%) spice samples. • EntFM (94%), cytK (60%) and hblD (60%) were the most abundant toxin genes. • No cesB gene was found in isolates (0/89). • The contamination in non-irradiated spices was significantly higher (p < 0.05).

DETERMINATION OF POTASSIUM SORBATE AND SODIUM BENZOATE IN NON-ALCOHOLIC DRINKS WITH PIEZOSENSORS BASED ON MOLECULAR-IMPRINTED POLYMERS

Preservatives such as potassium sorbate and sodium benzoate are commonly used in the food industry. It is necessary to control the content of preservatives in food products, because exceeding the permissible limit of the concentration can affect human health. To determine the contents of potassium sorbate and sodium benzoate in non-alcoholic drinks, a piezoelectric sensor based on molecularly imprinted polymers (MIPs) was used. Molecularly imprinted polymers were synthesized by copolymer of dianhydride 1,2,4,5-benzenetetracarboxylic acid with 4,4'-diaminodiphenyl oxide in N,N-dimethylformamide in the presence of a template by the non-covalent imprinting method. To assess the selectivity and ability to recognize target molecules, the values of the imprinting factor and the selectivity coefficient of the sensors were calculated. Based on the data obtained, it was found that molecularly imprinted polymers with imprints of potassium sorbate and sodium benzoate had better selectivity and ability to recognize target potassium sorbate and sodium benzoate molecules than polymers without imprints. In this study, the ranges of determined concentrations (5-500 mg/l) and detection limits of potassium sorbate (1.6 mg/l) and sodium benzoate (2 mg/l) were experimentally established. The results of the determination of potassium sorbate and sodium benzoate in non-alcoholic drinks by piezosensors were compared with the spectrophotometric method. It had been established that the difference in the determination results did not exceed 10%. Thus, the possibility of using piezosensor based on molecularly imprinted polymers with imprints of potassium sorbate and sodium benzoate for their determination in non-alcoholic drinks has been established.

Antibacterial efficacy of lactic acid bacteria and bacteriocin isolated from Dadih’s against Staphylococcus aureus

Bacteriocin, a peptide produced by lactic acid bacteria (LAB) widely used as a natural and safe preservative in food products. This work aimed to evaluate the characterization of bacteriocin from dadih’s LAB and to study its antimicrobial activity against Staphylococcus aureus. Supernatant from 12 LBA strains could inhibit S. aureus growth with different inhibition zones. Only nine strains showed inhibition zones of > 3.5 mm and were further evaluated for their antibacterial compounds. Three strains had antimicrobial activity derived from organic acids, especially lactic acid, and six strains had antimicrobial compounds in the form of bacteriocin. Bacteriocin strain R-55 showed the highest activity against S. aureus, with an average inhibition zone of 8.43 mm. The molecular weight of the purified isolated bacteriocin from the R-55 strain was 14.4 kDa. Bacteriocin obtained from St. faecalis subsp. liquefaciens R-55 is a promising natural preservative to prevent the growth of S. aureus as foodborne pathogens.

Waste product utilization: preparation of candy from orange (Citrus sinensis) peel

The work influences the utilization of the by-product – orange (Citrus sinensis) peel in the preparation of orange peel candy which reveals that it has the potential to become part of the food processing industries and reduce the adverse effect on the environment. Candy is a sweet product which is the oldest form of preservation of food products. Five types of orange peel candy samples are prepared – Sample 1(100% sugar); Sample 2(85% sugar: 15% honey); Sample 3(50% sugar: 50% honey); Sample 4 (85% sugar: 15% molasses) and Sample 5(50% sugar: 50% molasses). All the prepared samples were formed to be ‘moderately good’ and the formulated orange peel candies are considered acceptable and can be utilized for industrial purposes for an economically viable product.

A Case-study: Temperature Distribution and Heat Penetration in Steam-air Retort, Using Glass Jars and Retort Pouches

Abstract Retort thermal sterilization of canned food is a technology, which allows preserving food products by applying heat on packaged food in retorts (autoclaves) at temperatures up to 121 °C. The thermodynamics of the processes in the retort are influenced by the product stacking method in the basket and packaging material. The aims of this study were: 1) to analyse and compare temperature distribution (TD) and the slowest to heat location in the steam-air retort stacked with glass jars and with retort pouches; 2) to analyse and compare commercial product heat penetration (HP) characteristics in glass jars and retort pouches. Temperature measurements were performed with wireless thermocouples. The come-up time (heating phase) required to achieve in the retort temperature uniformity criteria of ±0.5 °C, is 28 min when the retort is stacked with glass jars, and 24 min when the retort is stacked with retort pouches. Total calculated process time (holding phase), necessary to achieve the sterilization value (F0 of 3 min), for sample in glass jars was 67 min, but in retort pouches – 62 min. The overall sterilization process time difference between two considered packaging types was 9 min, which is significant amount of time in the context of commercial processing. The study clearly shows the necessity to perform the Temperature Distribution and Heat Penetration study, as each packaging material, stacking method and product will affect sterilization process thermodynamics and, therefore, the overall process time and consequently - the safety of food product.

Mixtures of Scutellaria baicalensis and Glycyrrhiza L. Extracts as Antibacterial and Antiviral Agents in Active Coatings

The aim of this study was to develop active packaging materials covered in active coatings (offering antibacterial and antiviral properties) that contain selected plant extracts. In addition, the synergistic effect of the active substances in these extracts was also analysed. The results of the study demonstrated that Scutellaria baicalensis and Glycyrrhiza L. extracts (two of six analysed plant extracts) were the most active agents against selected Gram-positive and Gram-negative bacterial strains. Additionally, the synergistic effect of S. baicalensis and Glycyrrhiza L. extracts was noted, meaning that the effect of these two plant extract mixtures on Bacillus subtilis, Staphylococcus aureus, Escherichia coli and Pseudomonas syringae growth was higher than the activity of individual pure extracts. Mixtures of the extracts were introduced into the coating carrier. A polyethylene (PE) foil was then coated with active layers containing mixtures of S. baicalensis and Glycyrrhiza L. extracts as antimicrobial agents. The results of this research showed that all of the active coatings had a bacteriolytic effect on B. subtilis and a bacteriostatic effect on S. aureus cells. The coatings were found to be inactive against E. coli and P. syringae cells. This means that the coatings could be used as internal coatings to preserve food products against Gram-positive bacteria that may be responsible for food spoilage. The results of this study also demonstrated that the coatings were highly active against phage phi 6 phage particles, used as SARS-CoV-2 surrogate. This means that the coatings could be used as external coatings to limit the spread of SARS-CoV-2 and pathogenic Gram-positive bacteria via human hands.

Polyvinyl alcohol -nanocomposite films incorporated with clay nanoparticles and lipopeptides as active food wraps against food spoilage microbes

In the study, the effectiveness of lipopeptide containing nanocomposite film has been investigated for food packaging applications against the spoilage organisms and foodborne pathogens. Here, polyvinyl alcohol (PVOH) films incorporated with clay nanoparticles (C) and lipopeptides (L) were prepared by solvent casting. The prepared films were further characterized by Fourier transform-infrared spectroscopy, universal testing machine, and scanning electron microscopy. From the results, the lipopeptides and clay nanoparticles incorporated PVOH nanocomposite film (PNF) was found to have enhanced mechanical and barrier properties when compared with the neat PVOH film. The thickness, tensile strength, Young’s modulus, elongation at break, and water absorption capacity of the PNF film were 0.170 ± 0.008 mm, 34.4 ± 1.8 MPa, 1.4 ± 0.3 GPa, 82 ± 2 %, and 94.92 %, respectively. The PNF film developed in the study was found to inhibit the growth of foodborne pathogen Salmonella typhimurium and also the spoilage causing Pythium myriotylum. From the results, the films engineered with the lipopeptides and clay nanoparticles can be considered to have application as active food packaging wraps for the protection and preservation of food products.

Isolation and purification of bioactive peptides from yogurt whey: Application as a natural preservative in a model food system

The aim of this study was to isolate and purify bioactive peptides from yogurt whey and use these peptides in a food model system. Yogurt whey protein was hydrolyzed by pepsin and trypsin, then the hydrolysates were passed through ultrafiltration membranes and the filtrate with the highest antimicrobial and anti-oxidant activity was fractionated using RP-HPLC. The hydrolysate fraction with the highest anti-oxidant and antibacterial activity was obtained from trypsin with a molecular weight of 5–10 kDa. The peptide fractions of this hydrolysate were isolated using RP-HPLC, and it was shown that the second fraction had the highest antioxidant and antimicrobial activity. SDS-PAGE analysis relieved that the molecular weight of this fraction was 5 kDa. This peptide which was added to Iranian fermented dairy drink showed a good antibacterial effect and had no negative effect on overall acceptability. Therefore, this peptide can be used as a natural preservative in food products. Practical applications In this study, bioactive peptides were isolated and purified from yogurt whey. Low molecular weight (5 kDa) bioactive peptide prepared with trypsin had the highest antioxidant and antimicrobial activity. Therefore, it is recommended to use these peptides as therapeutic peptides to prevent and treat oxidative stress-related diseases. This bioactive peptide can also be used as a natural alternative to synthetic preservatives in food industries.

The Future Trend Natural Preservatives in the Food System: Essential Oils

Essential oils mainly used in food industry for food preservation are a main source of many bioactive compounds, which have antioxidant property, antimicrobial activity and also flavoring agents. Natural preservatives used in food products are suitable to be used for food preservation in order to extend the shelf-life and maintain the quality of foods. In this preservative application, more alternative approaches is required in order to meet consumer demands, establish food quality and preserve food products from environmental factors and maintain safety of foods due to increasing consumer awareness for healthy food products. This study presents an overview of essential oils and use of essential oils in the preservation of food products and also the most recent researches on essential oils incorporate into the food system.

Effect of pH on the Antimicrobial Activity and Peptide Population of Pepsin Hydrolysates Derived from Bovine and Porcine Hemoglobins

Slaughterhouse blood is considered a valuable by-product of the meat industry that is mainly derived from the slaughter of cattle and pigs. Its cruor fraction is mainly constituted of hemoglobin, which has been widely described as an important source of several antimicrobial peptides that can be released by hydrolysis with pepsin. Despite the high sequence similarity between bovine (Hb-B) and porcine (Hb-P) hemoglobins, the release of antimicrobial peptides may be affected by varying hydrolysis conditions. This study presents, for the first time, the impact of pH (pH 2, 3, 4, and 5) on the antimicrobial peptide population of hydrolysates derived from the main hemoglobin sources by using pepsin (bovine and porcine). In the same way, their antibacterial, antifungal, and antiyeast activities are compared, as well as their type of mechanism of action (static or cidal effect). These characteristics have not been described previously in the literature. A total of 29 peptides from Hb-B and 35 peptides for Hb-P with potential antimicrobial peptides were identified by reversed-phase ultrahigh-performance liquid chromatography with tandem mass spectrometry (RP-UPLC–MS/MS) and bioinformatics tools. Similarities in the peptide population between Hb-B and Hb-P hydrolysates were observed by PCA, mainly in the enzymatic hydrolysis at pH 2 and pH 3. Both bovine and porcine hydrolysates produced at pH 2 and pH 3 showed antibacterial activity against L. ivanovii (MIC = 0.62–1.25 mg·mL–1) and antiyeast activity against R. mucilaginosa (0.31–1.25 mg·mL–1). Conversely, only antifungal activity against M. racemosus in the porcine hydrolysate at pH 3 was observed (1.25 mg·mL–1). This study confirms the similarities of Hb-B and Hb-P in terms of peptide profiles and antimicrobial activity, which indicates they are suitable sources of antimicrobial peptides with antibacterial, antifungal, and antiyeast activities that could be employed in the preservation of food products.

Physicochemical stability of antilisterial proteins from P. polymyxa Kp10 as potential food biopreservative

AbstractListeria monocytogenes has continuously become a significant threat to consumers worldwide. The use of chemical‐derived preservatives that are commonly associated with safety and nutritional issues has prompted the use of natural‐based preservatives as a better alternative. Many bacterial strains including Paenibacillus polymyxa Kp10 have been reported to produce various antimicrobial proteins and compounds that are considered more natural. However, their stability in various physicochemical conditions should be examined before being applied in various types of food. In this study, the stability of four previously identified antilisterial proteins in P. polymyxa Kp10 upon exposure to several physicochemical conditions was examined. More than 80% residual antilisterial activity is conserved upon heat and proteinase K treatment. But, sensitivity to 24 h trypsin digestion has been observed. P1 and P2 proteins (histone‐like DNA binding proteins HU) were sensitive to alkaline pH (pH 10‐12) as compared with other proteins. More than 70% and 97% residual antilisterial activity were recovered after incubation in raw beef homogenates and simulated meat gravy model, respectively. However, the antilisterial activity of most proteins was highly compromised in chicken and salmon meat homogenates, and UHT cow milk. Inoculation of these proteins into Listeria‐contaminated simulated meat gravy showed that all proteins exerted a bactericidal action against L. monocytogenes. P1 and P2 shared almost similar antilisterial activity rates, while P4 was the most potent antilisterial protein. The findings in this study could provide important preliminary data for future applications of these proteins as preservative in food products especially beef‐based meat products.

From Diospyros kaki L. (Persimmon) Phytochemical Profile and Health Impact to New Product Perspectives and Waste Valorization.

Persimmon (Diospyros kaki L.) fruit’s phytochemical profile includes carotenoids, proanthocyanidins, and gallic acid among other phenolic compounds and vitamins. A huge antioxidant potential is present given this richness in antioxidant compounds. These bioactive compounds impact on health benefits. The intersection of nutrition and sustainability, the key idea behind the EAT-Lancet Commission, which could improve human health and decrease the global impact of food-related health conditions such as cancer, heart disease, diabetes, and obesity, bring the discussion regarding persimmon beyond the health effects from its consumption, but also on the valorization of a very perishable food that spoils quickly. A broad option of edible products with better storage stability or solutions that apply persimmon and its byproducts in the reinvention of old products or even creating new products, or with new and better packaging for the preservation of food products with postharvest technologies to preserve and extend the shelf-life of persimmon food products. Facing a global food crisis and the climate emergency, new and better day-to-day solutions are needed right now. Therefore, the use of persimmon waste has also been discussed as a good solution to produce biofuel, eco-friendly alternative reductants for fabric dyes, green plant growth regulator, biodegradable and edible films for vegetable packaging, antimicrobial activity against foodborne methicillin-resistant Staphylococcus aureus found in retail pork, anti-Helicobacter pylori agents from pedicel extracts, and persimmon pectin-based emulsifiers to prevent lipid peroxidation, among other solutions presented in the revised literature. It has become clear that the uses for persimmon go far beyond the kitchen table and the health impact consumption demonstrated over the years. The desired sustainable transition is already in progress, however, mechanistic studies and clinical trials are essential and scaling-up is fundamental to the future.