Bioactive, technological-functional potential and morphological structures of passion fruit albedo (Passiflora edulis)

ROSÁRIO, Rosely Carvalho do; Soares, Stephanie Dias; Martins, Mayara Galvão; Nascimento, Francisco das Chagas Alves do; SILVA, José Otávio Carrera; Teixeira‐Costa, Barbara Elisabeth; Figueira, Marcela de Souza; Santos, Orquídea Vasconcelos dos

doi:10.1590/fst.22222

Cited by 3 publications

(1 citation statement)

References 58 publications

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“…Pulp flours from the Haden and Keitt cultivars had higher levels of ascorbic acid than their respective peel flours (Table 3). The levels of ascorbic acid in mango peel flour were higher than those reported by Sogi et al (2013) in dried mango peel powder (68.49 to 84.74 mg/100 g d.b), and lower than that reported by Rosário et al (2022) in passion fruit albedo flour (377.36 mg/100g).…”

Section: Total Carotenoids Ascorbic Acid and Antioxidant Activitycontrasting

confidence: 66%

Nutritional and technological properties of pulp and peel flours from different mango cultivars

Izidoro

Leonel

et al. 2023

Food Sci. Technol

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Global mango production generates significant agricultural and industrial waste, including non-standard fruits and peels. Herein, flours obtained from the immature fruits of four mango cultivars (Haden, Keitt, Parwin, and Tommy Atkins) were characterized for their physicochemical properties with the goal of valorization as an ingredient in functional food products. Regardless of cultivar, the peel flours represented excellent sources of fiber, with notable calcium, magnesium, manganese, carotenoids, and antioxidant contents as well as high percentage of large particles and good water retention capacity. Pulp flours exhibit high starch content, light color, and fine granulometry. The mango cultivars strongly interfered with the differentiation of the mango peel and pulp flours. The results presented herein show that understanding the characteristics of flours obtained by processing different parts of the fruits of various cultivars can produce composite mango flours with different nutritional and technological properties, expanding their possible uses in food products and driving sustainable agricultural production in terms of efficient crop waste management.

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Section: Total Carotenoids Ascorbic Acid and Antioxidant Activitycontrasting

confidence: 66%

Nutritional and technological properties of pulp and peel flours from different mango cultivars

Izidoro

Leonel

et al. 2023

Food Sci. Technol

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Plant-derived polyphenolic compounds: nanodelivery through polysaccharide-based systems to improve the biological properties

Rosales,

da Silva,

Bernardes

et al. 2023

Critical Reviews in Food Science and Nutrition

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Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles

Rosales

Fabi

2023

Front. Nutr.

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In the last decades, evidence has indicated the beneficial properties of dietary polyphenols. In vitro and in vivo studies support that the regular intake of these compounds may be a strategy to reduce the risks of some chronic non-communicable diseases. Despite their beneficial properties, they are poorly bioavailable compounds. Thus, the main objective of this review is to explore how nanotechnology improves human health while reducing environmental impacts with the sustainable use of vegetable residues, from extraction to the development of functional foods and supplements. This extensive literature review discusses different studies based on the application of nanotechnology to stabilize polyphenolic compounds and maintain their physical–chemical stability. Food industries commonly generate a significant amount of solid waste. Exploring the bioactive compounds of solid waste has been considered a sustainable strategy in line with emerging global sustainability needs. Nanotechnology can be an efficient tool to overcome the challenge of molecular instability, especially using polysaccharides such as pectin as assembling material. Complex polysaccharides are biomaterials that can be extracted from citrus and apple peels (from the juice industries) and constitute promising wall material stabilizing chemically sensitive compounds. Pectin is an excellent biomaterial to form nanostructures, as it has low toxicity, is biocompatible, and is resistant to human enzymes. The potential extraction of polyphenols and polysaccharides from residues and their inclusion in food supplements may be a possible application to reduce environmental impacts and constitutes an approach for effectively including bioactive compounds in the human diet. Extracting polyphenolics from industrial waste and using nanotechnology may be feasible to add value to food by-products, reduce impacts on nature and preserve the properties of these compounds.

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Bioactive, technological-functional potential and morphological structures of passion fruit albedo (Passiflora edulis)

Cited by 3 publications

References 58 publications

Nutritional and technological properties of pulp and peel flours from different mango cultivars

Nutritional and technological properties of pulp and peel flours from different mango cultivars

Plant-derived polyphenolic compounds: nanodelivery through polysaccharide-based systems to improve the biological properties

Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles

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