Effects of dehydration methods on quality characteristics of yellow passion fruit co‐products

Abstract

This study reinforces the importance of the adequate use of passion fruit co-products due to the high levels of bioactive compounds in this material. Microwave dehydration presented the best results, which indicates the potential use of this technique for a better exploitation of fruit co-products. Larger quantities of pectin were extracted from samples dehydrated through methodologies with long-time process and low temperatures, such as convective drying and freeze-drying. © 2017 Society of Chemical Industry.

Sustainable Production and In vitro Biodegradability of Edible Films from Yellow Passion Fruit Coproducts via Continuous Casting

“…It is also observed that there is no statistical difference between r-YPFs and o-YPFs regarding these contents ( p > 0.05). Such composition of YPF agrees with earlier reports. ,, …”

“…Such composition of YPF agrees with earlier reports. 2,8,29 The compositional data shown in Table 1 indicate that the proportions of rind in r-YPFs and o-YPFs are similar. Rind and pulp of YPFs were specifically used to obtain edible films by continuous casting.…”

“…Most YPF crops are intended for pulp extraction, which is processed into juices and other products in large-scale extraction plants, while the rinds and seeds have been regarded as processing wastes. A regular YPF fruit contains 26–40% pulp, while the rind and seeds correspond to the remaining 60–74%, − representing an amount of unexploited biomass that exceeds 500 000 tons year –1 .…”

Pectinases Secretion by Saccharomyces cerevisiae: Optimization in Solid-State Fermentation and Identification by a Shotgun Proteomics Approach

“…According to Mohandas et al [ 39 ] and Maidana et al [ 6 ], pectinase activity tends to be significantly higher when the microorganism grows in pectin added medium, in comparison to simple sugars. The passion fruit peel shows a pectin content of around 400 mg g −1 of dry matter [ 15 ], a high content in comparison to other food residues as reported by Müller-Maatsch et al [ 40 ]. Besides the pectin content, the passion fruit peel flour can reach amounts of ash, proteins, fat, and other carbohydrates of 7.5, 4.8, 0.9, and 23.4% w / w (dry basis) respectively, according to Duarte et al [ 13 ].…”

“…Over 40% of the production is destined to the juice industry and around 50% of the fruits total mass is discarded as peel, which may be dried, ground and marketed as a flour PFRF [ 13 , 14 ]. Passion fruit peel shows a pectin content of around 7 g 100 g −1 , considerably higher than apple, persimmon, beet pulp, orange, strawberry, tomato, and grape, of which agro-industrial residues contain between 0.2 and 4 g 100 g −1 of pectin [ 15 ].…”