Abstract
Abstract The passion fruit peel flour, retrieved from the drying and milling of fruit-processing residues, is rich in fibers. In fact, it is an important food source, featuring many benefits for the human organism. Current study forwards a scientific and technological evaluation of the passion fruit peel flour development through bibliometric indicators. Data from scientific production were collected from Web of Science database and patent search was performed at different databases USPTO, WIPO, EPO and INPI. Bibliometric analysis addresses key sections focused on articles and patent applications, authors and inventors, relevant areas of interest, institutions and countries. The analysis of citations and analysis of social networks were also used as complementary indicators. The scientific and technological production of the passion fruit peel flour has occurred mostly in Brazil, particularly at universities. Since production is still fledging, greater investments are required to improve Science, Technology & Innovation (ST&I) indicators in the field.
Highlights
The passion fruit (Passiflora edulis), native to Brazil, is produced throughout the country due to its many qualities (Silva et al, 2014)
Technological prospection in Brazilian (INPI), US (USPTO), European (EPO) and World Intellectual Property Organization (WIPO) patent bases shows a low number of technologies (10 patent applications) related to passion fruit peel flour
Initial search results in databases provided from INPI (7), Figure 2
Summary
The passion fruit (Passiflora edulis), native to Brazil, is produced throughout the country due to its many qualities (Silva et al, 2014). The passion fruit peel is rich in bioactive compounds with nutritional and therapeutic value. It is the source of minerals and vitamins (Zeraik et al, 2010), phenolic compounds with antioxidant and anti-inflammatory activities, carotenoids (Zeraik et al, 2012; Rotili et al, 2013) and fibers (Cazarin et al, 2014). Flour from the peel has anti-diabetic and anti-obesity qualities due to a pectin-rich byproduct (Janebro et al, 2008)
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