Brazilian native passion fruit (Passiflora tenuifila Killip) is a rich source of proanthocyanidins, carotenoids, and dietary fiber

Santos, José Thiago do Carmo; Petry, Fabiane C.; Tobaruela, Eric de Castro; Mercadante, Adriana Zerlotti; Glória, Maria Beatriz Abreu; Costa, Ana Maria; Lajolo, Franco Maria; Hassimotto, Neuza Mariko Aymoto

doi:10.1016/j.foodres.2021.110521

Cited by 20 publications

(26 citation statements)

References 45 publications

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“…The Cerrado fruits contain a large amount of sugar and mineral salts (de Souza et al ., 2020; Santos et al ., 2021), promoting a natural selection of osmotolerant microorganisms. In this sense, as the studied yeasts inhabit substrates with high sugar concentrations, all isolates were osmotolerant.…”

Section: Discussionmentioning

confidence: 99%

“…The Cerrado native fruits have a crucial role in feeding the population from the central Brazil region, and they are gaining acceptance, being used as juices, sweets, ice cream, and candies in Brazil (de Souza et al ., 2020; Santos et al ., 2021). Brazilian Cerrado fruits have a ‘ sui generis ’ flavour along with a large amount of sugar, minerals, vitamin B complex, proteins, fatty acids, and carotenoids.…”

Section: Introductionmentioning

confidence: 99%

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Performance of wild Saccharomyces and Non‐Saccharomyces yeasts as starter cultures in dough fermentation and bread making

Condessa

Silva

et al. 2022

Int J of Food Sci Tech

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Summary The use of wild Saccharomyces and non‐Saccharomyces yeasts might result in bread with different and attractive sensory characteristics. This study aimed to evaluate the performance of Saccharomyces and non‐Saccharomyces yeasts as starter culture in dough fermentation to bread making and the physicochemical parameters and aromatic profile of bread. All 26 wild yeasts strains isolated from Brazilian Cerrado fruit and tree bark were osmotolerant, and 19.4% were able to ferment maltose. Candida tropicalis ART101.3 and Saccharomyces cerevisiae SC5952 had the best growth capacity under high concentrations of glucose and maltose. Also, they were resistant to lyophilisation. Kinetic parameters of bioreactor cultivations showed high cell growth and lower generation time with 10 g L−1 maltose. Bread produced with C. tropicalis ART101.3 and the control bread had similar physicochemical properties and acceptance of consumers. Bread with S. cerevisiae SC5951 had a lower specific volume and a different colour than control bread; however, the consumers found no significant difference. More than 70% of the consumers demonstrated purchase intention of bread produced with both wild yeasts. The present study shows the potential of native Cerrado yeasts to be used and exploited in industrial processes and contributes to the diversification of bread starter cultures.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Performance of wild Saccharomyces and Non‐Saccharomyces yeasts as starter cultures in dough fermentation and bread making

Condessa

Silva

et al. 2022

Int J of Food Sci Tech

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“…Passion fruit (Passiflora ssp. ), native to Brazil, is widely cultivated for its high nutritional and medicinal values [20]. The genus Colletotrichum has destructive pathogens causing anthracnose diseases of plants.…”

Section: Discussionmentioning

confidence: 99%

Evidences of Colletotrichum fructicola Causing Anthracnose on Passiflora edulis Sims in China

Fei

Long

et al. 2021

Pathogens

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Passion fruit (Passiflora edulis) is a tropical and subtropical plant that is widely cultivated in China due to its high nutritional value, unique flavor and medicinal properties. In August 2020, typical anthracnose symptoms with light brown and water-soaked lesions on Passiflora edulis Sims were observed, which result in severe economic losses. The incidence of this disease was approximately 30%. The pathogens from the infected fruit were isolated and purified by the method of tissue isolation. Morphological observations showed that the colony of isolate BXG-2 was gray to celadon and grew in concentric circles. The orange conidia appeared in the center after 14 days of incubation. The pathogenicity was verified by Koch’s postulates. The internal transcribed spacer (ITS), chitin synthase (CHS-1), actin (ACT), and glyceraldehyde-3-phosphate dehydrogenase (GAPDH) were amplified by relevant PCR programs. The multi-gene (ITS, GAPDH, ACT, CHS-1) phylogeny analysis confirmed that isolate BXG-2 belongs to Colletotrichum fructicola. The inhibitory effect of six synthetic fungicides on the mycelial growth of the pathogen was investigated, among which difenoconazole 10% WG showed the best inhibitory effect against C. fructicola with an EC50 value of 0.5579 mg·L−1. This is the first report of anthracnose on Passiflora edulis Sims caused by Colletotrichum fructicola in China.

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Section: Introductionmentioning

confidence: 99%

“…Passion fruit is rich in nutrients and has a unique aroma over 10 kinds of fruits (Silva et al, 2015). It is rich in sugar, minerals, organic acids, vitamins, protein, dietary fiber, pectin, and essential amino acids (Santos et al, 2021). It is a natural juice concentrate and natural flavor (Shaw et al, 2001), and is known as the “king of fruit juice.” At present, the research on passion fruit at home and abroad mainly focuses on the extraction and analysis of volatile components, pharmacological efficacy (de Souza et al, 2012), and the processing of juice, jam, dried fruit, fruit wine (Oliveira et al, 2020), etc.…”

Section: Introductionmentioning

confidence: 99%

Elucidation of aroma compounds in passion fruit ( Passiflora alata Ait) using a molecular sensory approach

Luo

Wang

Zhuang³

et al. 2022

Journal of Food Biochemistry

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In this experiment, Guangxi passion fruit was used as the raw material for natural aroma extraction using the spinning cone column (Spinning Cone Column, SCC) technique. In combination with the semi-quantitative method, the aroma characteristics of the raw pulp (raw whole-fruit puree, PU) before SCC processing, residue (Residue, RS) and extract (Extract, EX) after SCC processing, and passion fruit juice (Juice, JU) were evaluated for their aroma characteristics using headspace gas chromatography-mass spectrometry (HS-SPME-GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS), electronic nose, and sensory evaluation. As a result, a total of 110 aroma substances were detected in four samples, and 33, 38, 73, and 28 aroma components were detected from PU, RS, EX, and JU, respectively. There are 50 compounds in EX with concentrations greater than 10 μg/kg, and 19 of them had OAV values greater than 1, including β-Ionone and linalool, which contributed significantly to the aroma.The aroma profiles and characteristics were further analyzed for JU and EX using the e-nose sensor, and it was found that both showed similar aroma profiles. The sensory evaluation results were also in general agreement with the results obtained from the electronic nose, with EX having mainly "floral", "fruity," and "sweet" aromas.The results demonstrated that the spinning cone column technique can increase the fresh and natural fruity aroma of passion fruit in the extract, which has the effect of enriching the aroma and improving the aftertaste. This study will make a foundation for passion fruit SCC extract application in drinks. Practical applicationsCompared with traditional extraction technology, spinning cone column technology has the advantages of high mass transfer efficiency, short extraction time, a wide range of temperature control, and the most complete extracted flavor substances, which greatly reduces the damage degree of heat-sensitive flavor substances and condense aroma. It is widely used in beverages, wine, dairy products, fruit and vegetable, spice essential oil, and other industries. Passion fruit flavor prepared by SCC technology has the advantages of high purity and high concentration, which can be used in solid drinks, baked food, convenience food, tobacco, perfume, and other products.Besides, GC-IMS is an efficient and rapid new analytical technique, which has been

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Brazilian native passion fruit (Passiflora tenuifila Killip) is a rich source of proanthocyanidins, carotenoids, and dietary fiber

Cited by 20 publications

References 45 publications

Performance of wild Saccharomyces and Non‐Saccharomyces yeasts as starter cultures in dough fermentation and bread making

Performance of wild Saccharomyces and Non‐Saccharomyces yeasts as starter cultures in dough fermentation and bread making

Evidences of Colletotrichum fructicola Causing Anthracnose on Passiflora edulis Sims in China

Elucidation of aroma compounds in passion fruit ( Passiflora alata Ait) using a molecular sensory approach

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