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

Abstract

Agroindustrial disposal generates tons of passion fruit albedo during pulp and juice processing. The reduction of this environmental pollution potential and its use involves research such as this one, which aims to determine the bioactive compounds in the passion fruit albedo (Passiflora edulis), its technological, functional potential and its morphological structures, aiming at food application. The methodologies applied followed internationally accepted and recommended guidelines. The results showed that the albedo flour obtained a yield of 9.76%, and from this, a semifine powder flour was prepared (75.8%), with 4.95% moisture, 40.72% reducing sugars, water activity of 0.37, pH of 5.29, total titratable acidity of 0.99 and total soluble solids of 1.5 °Brix. In addition, the presence of bioactive compounds such as polyphenols (18.88 mg AGE/100 g), flavonoids (13.51 mg/100 g), anthocyanins (1.74 mg/100 g) and chlorophyll b (69.65 mg/100 g) was evidenced, highlighting a considerable amount of vitamin C (377.36 mg/100 g) and pectin concentration (40.5%). In addition, the presence of bioactive compounds such as polyphenols (18.88 mg AGE/100 g), flavonoids (13.51 mg/100 g), anthocyanins (1.74 mg/100 g) and chlorophyll b (69.65 mg/100 g) was evidenced, highlighting a considerable amount of vitamin C (377.36 mg/100 g) and pectin concentration (40.5%).

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

“…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).…”

Development and Characterization of Yellow Passion Fruit Peel Flour (Passiflora edulis f. flavicarpa)

“…The same results were observed by Canteri et al [ 34 ], who used infrared spectroscopy to determine the composition of various fruits and vegetables. The low-intensity broad peak at the 3230 cm −1 band corresponds to the elongation of –OH groups found in D-glucose units [ 15 , 35 ]. The peak found at the 1075 cm −1 band, associated with v(C-O), v(C-C) of xyloglucan and phosphate, is positively correlated with phenolic compounds and non-cellulosic glucose [ 34 , 36 ].…”

“…Coelho et al [ 14 ] evaluated the technological properties of PFPF, such as its capacity to be used as a thickener, stabilizer, emulsifier, and gelling agent. Rosario et al [ 15 ] also assessed the technological and functional potential of PFPF but not covering a substantial identification and quantification of the product’s bioactive compounds. On the other hand, Cazarin et al [ 16 ] evaluated PFPF centesimal composition and antioxidant capacity.…”

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

“…The industrial processing of citrus fruits to produce juices is one of the primary sources for obtaining pectin, and several agroindustrial residues are being investigated as potential extractive sources. The peel and albedo of remaining fruits are ~50% of the total fruit, with 25 to 30% (dry weight of citrus peel) composed of pectin (134,(188)(189)(190). Other alternatives sources can be used to obtain pectins, such as sugar beet and sunflower seed head (191), tomato waste (192), cocoa husks (193), grapefruit peel, pomegranate peel, passion fruit peel, mango peel, banana peel, and kiwi fruit pomace (194)(195)(196)(197)(198)(199).…”