Chemical, physico-chemical, technological, antibacterial and antioxidant properties of dietary fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products

Abstract

The aims of this study were to ascertain (i) the chemical composition (ii) the physico-chemical properties, (iii) the technological properties, (iv) the total phenol and flavonoid content, (v) the antioxidant properties and (vi) the antibacterial properties of dietary fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products (pulp and seeds or albedo) to determine its suitability for use as a natural food ingredient. The proximate composition and the total, insoluble and soluble fiber content were determined. The water holding (WHC), oil holding (OHC) and swelling (SWC) capacities were also determined, as well as the total phenolic and total flavonoid content. For the antioxidant activity, three different test systems were used (DPPH, FIC and FRAP) while the antibacterial activity was determined using the microdilution method.The dietary fiber content of passion fruit seeds and pulp (PFSP) was 53.51g/100g, while the fiber content in passion fruit albedo (PFA) was 71.79g/100g. Both types of fiber showed good technological properties. Phenol and flavonoid recovery was dependent on the fiber type and the solvent system used, DMSO being a more efficient solvent in this respect than methanol or water. All the samples analyzed showed good antioxidant and antibacterial capacities.