Valorization of Persimmon (Diospyros kaki L.) By-Products under Circular Economy Conditions

Abstract

Persimmon (Diospyros kaki L.) is a widely cultivated subtropical fruit rich in nutrients and bioactive compounds with demonstrated antimicrobial, anticancer, antidiabetic, antithrombotic, and anti-inflammatory activities. However, its production, processing, and commercialization generate substantial amounts of by-products that are rarely recovered or properly managed, resulting in environmentally harmful disposal practices. Owing to their high content of bioactive constituents, these by-products represent an underutilized source of high-value compounds for the food and nutraceutical industries. This study assessed the potential of industrial persimmon by-products as raw materials for the development of value-added products and examined low-waste and zero-waste processing technologies suitable for their recovery. In Georgia, persimmon by-products remain largely unexploited and are typically discarded, contributing to the contamination of water, soil, and air and posing significant ecological risks.Through experimental research, innovative technological processes were developed to ensure the efficient utilization of persimmon raw materials and by-products. These processes enable the conversion of processing residues into biologically active, nutrient-rich additives with enhanced nutritional and functional value. The outcomes of this study support the valorization of persimmon by-products, contributing to the sustainability of the agri-food sector and fostering the advancement of circular economy practices.