Wild passion fruit flour quality: Effect of cultivation system and harvest time

Liqueur is an alcoholic beverage composed of a mixture of water, alcohol, sugar and substances that add flavour and aroma. Wild passion fruit is a product with good agricultural and nutritional characteristics, and is a low-cost, regional fruit that could be used to elaborate new products. The goal of this study was to develop passion fruit (Passiflora cincinnata Mast.) liqueurs and evaluate their chemical, physical and sensory characteristics. 5 formulations were prepared with defined pulp and syrup concentrations (F1, F2, F3, F4 and F5). The following physicochemical parameters were evaluated: alcohol degree (ºGL), density, pH, total titratable acidity, total soluble solids (TSS), reducing and non-reducing sugars and colour parameters. A sensory acceptance test was applied. The formulations F4 and F5, produced with 640g pulp/70ºBrix syrup and 500g pulp/55ºBrix syrup, respectively, showed the highest acceptance scores, probably due to their acid pH, high acidity and soluble solids values. In general, the beverages developed were considered feasible, aimed at aggregating value to a regional fruit and increasing family incomes. The high sensory acceptance indicated market potential for this aggregated value product.

The aim of this study was to develop sweets added with flour from wild passion fruit peel and evaluate their physicochemical and sensory quality. The sweets were prepared using formulations of 0%, 10%, 15%, 20%, and 25% of passion fruit peel flour and concentrated until reaching 55 °Brix, except for the 0% formulation, which was concentrated until 65 °Brix. Physicochemical analyses of moisture, pH, titratable acidity, and ash, texture, color, and sensory evaluation were conducted. The results indicated that the sweets had appropriate values for moisture, pH, titratable acidity, and ash. Texture analysis revealed that the sweets had texture values ranging from 1.0 to 5.0 N, with formulations containing added flour being firmer. Regarding color, the Lab* parameter showed that the sweets resulted in shades of white, slightly green, and yellowish depending on the addition of flour. Sensory analysis demonstrated that all sweets were well-accepted, achieving scores above 6.0 points. It was concluded that the sweets exhibited texture and color characteristics typical of passion fruit sweets and good sensory acceptability, thus representing a viable option to add greater value to the product.

Intake, digestibility, performance, and carcass traits of rams provided with dehydrated passion fruit (Passiflora edulis f. flavicarpa) peel, as a substitute of Tifton 85 (Cynodon spp.)

Bio-based coagulant agents are increasingly regarded as a viable partial substitute for synthetic coagulant compounds, primarily due to environmental concerns. Pectin, being biodegradable, non-toxic, and applicable for the treatment of various types of wastewaters, has shown potential as an effective chemical in the coagulation-flocculation process. In this study, fruit peels, including grapefruit (GF), orange (OC), dragon fruit (DF), passion fruit (PF), and apple (AP) peels, were collected from local markets and used as raw materials for the extraction of pectin, which was then combined with poly aluminum chlorohydrate (PAC) in the water treatment process. The optimal conditions, namely, the material/solvent ratio, pH, and extraction time, were investigated to evaluate the pectin content extracted from each type of fruit peel. The results showed that the highest pectin content was extracted from passion fruit (12.2%), followed by grapefruit (10.4%), orange (10.2%), dragon fruit (8.6%), and the lowest from apple (6.3%) peels. However, the degree of esterification was observed to have the opposite tendency, which meant apple, dragon fruit and orange peels contained high-methoxyl pectin, compared to grapefruit and passion fruit peels, which had low-methoxyl pectin. In the water treatment experiment, the chemical oxygen demand (COD) gradually improved when poly aluminum chlorohydrate was combined with pectin at a concentration of 15 mg/L. The enhancement in removal efficiency reached 30% for dragon fruit, approximately 50% for grapefruit and orange, 58.2% for passion fruit, and up to 82.3% for apple peels. Regarding turbidity reduction, pectin derived from orange, passion fruit, and apple peels, in similar amounts, achieved removal efficiencies of 58.1%, 67.6%, and 83.8%, respectively. These findings indicated that pectin is a promising natural co-coagulant and deserves further investigation for its application in wastewater treatment.

Wild edible fruits are rich sources of dietary fibers, macronutrients, vitamins and minerals having a potential to provide healthy and balanced diet. Such edible fruits obtained from the wild occupy a significant place among the indigenous community and found to play an important role in supplementing the diet of rural people. Studies have shown that wild fruits contain several bioactive compounds including anthocyanins and flavonoids and elicit various activities such as free radical scavenging, antioxidant, anti-inflammatory, antimicrobial, and anticancer. The wild edible plants and fruits occupy a significant place in the life and traditional practices of the indigenous people living in Northeast India. Wild fruits have been reported to be utilized in traditional medicine for curing various ailments including gastrointestinal disorders, dermatological and respiratory problems, cardiovascular compliance, bone diseases, allergy and malaria. These fruits were also reported to contain highly nutritious components including vitamins, minerals and healthy fibers. This chapter will discuss the description and traditional practices on the utilization of wild fruits from Northeast India.

Effect of Different Cultivation Systems on the Accumulation of Nutrients and Phytochemicals in Ligularia fischeri

BackgroundWild edible fruits found in Tanzania's miombo woods are an indispensable source of food and medicine. Unfortunately, with the rapid expansion of human activities and urbanisation in the Tabora rural, Uyui and Sikonge districts of Western Tanzania, some wild fruits are disappearing due to the loss of plant diversity. The objectives of this study wereL: to document the knowledge related to wild edible fruits; to quantify the use and cultural significance, and to determine their threats.MethodsThe ethnobotanical study was conducted from June 2022 to February 2023 involving 244 local informants. The study used field visits, the collection of plant parts, and semi-structured interviews with locals for its data collection. Descriptive statistics and correlation test were used to analyse the knowledge related to wild fruits. Frequency citation (f) and use reports (UR) were computed to understand the diversity and cultural significance (CI).ResultsThe study documented 27 wild edible fruit species used for food and medicine. The life form constituted deciduous shrubs or trees (64%), shrub trees (21%) and evergreen or deciduous trees (15%). About (56%) of wild edible fruits were collected from June to August after the rainy season, (33%) were harvested between December and May during the rainy season, and (11%) were gathered from September and November before the rainy season. Household size and sex of the respondents were significantly correlated to the knowledge of wild edible fruits. Higher utilisation frequency (f) was recorded for Vitex mombassae Vatke (f = 0.84), Strychnos spinosa Lam. (f = 0.82), Vitex payos (Lour.) Merr. (f = 0.56), Phyllogeiton discolor (Klotzsch) Herzog. (f = 0.45), Vangueria infausta Burchell (f = 0.45), Tamarindus indica L. (f = 0.38), Parinari curatellifolia (f = 0.25), Landolphia parvifolia K.Schum. (f = 0.22) and Microcos conocarpa Burret (f = 0.22) fruits species. Additionally, Phyllogeiton discolor (Klotzsch) Herzog. (UR = 56), Vitex mombassae Vatke (UR = 56), Tamarindus indica L. (UR = 37), Strychnos spinosa Lam. (UR = 14) and Friesodielsia obovata (Benth.) Verdc. (UR = 11), have higher use reports (UR) and considered culturally important. Wild fruits were used to cure diabetes, gastrointestinal, reproductive, and respiratory infections ailments.Discussion and conclusionMultiple uses as well as the related knowledge of wild fruits have been documented. Friesodielsia obovata, Grewia flavescens Juss and Thespesia garckeana F.Hoffm. are the medicinal fruit species reported for the first time. Harvesting of wood plants, charcoal activities, crop cultivation, grazing expansion, and environmental change, have had an impact on the diversity of wild edible fruit plants. Over the past three decades, the use of wild fruits has been impacted by the loss of plant diversity due to decline of cultural norms on the forests management. Given the variety of uses for wild fruits, promoting markets for native fruits, sensitising the locals about the cultural importance and innovation on processing techniques are necessary to spur conservation efforts.

The peel of passion fruit has interesting properties, mainly as a source of dietary fiber, but there are few studies concerning the use of this portion of the fruit. This work aimed to evaluate the use of passion fruit peel to obtain flour through the characterization of the physicochemical properties of the peel of fresh passion fruit and subjected to drying process. Subsequently, the samples underwent weight loss process and scanning electron microscopy (SEM). We evaluated the moisture content, dry matter, crude protein and ash, lipids, water activity, instrumental color parameters, absorption rate in milk, the solubility rate in milk, absorption rate in milk drink, rate solubility milk drink, the mathematical modeling of mass loss and scanning electron microscopy to passion fruit peel flour. The quantification of chemical and physical characteristics indicated that the flour may have potential for use in dairy beverages. The considerable concentration of fiber, especially insoluble fiber which obtained value of 23.70%, supposes that this flour can be studied for use in enrichment of food products. Fiber analysis confirmed the presence of this material and SEM showed that the starch can be degraded by drying and lipid extraction. The peel of the passion fruit can be reused by flour production which indicates that fruit has potential for products enrichment.   Key words: Passion fruit, prebiotic, solubility, color, drying. &nbsp

Eco-friendly simultaneous extraction of pectins and phenolics from passion fruit (Passiflora edulis Sims) peel: Process optimization, physicochemical properties, and antioxidant activity

Stem base rot (SBR) disease caused by Phytophthora capsici Leonian is associated with significant yield loss. Meanwhile, wild passion fruit (Passiflora foetida L.) interacts with bacteria that have potential to control SBR disease. Therefore, this research aimed to examine potential of endophytic bacteria from wild passion fruit to control SBR disease in pepper plant and the role as growth promoters. A total of 12 endophytic bacteria isolates were tested for potential to promote growth and biocontrol, focusing on the ability to produce the phytohormone IAA, dissolve phosphate, fix nitrogen, as well as produce cellulase and protease enzymes. The three best isolates were then tested on pepper cuttings (Var. Malonan I). The results showed that the highest disease severity was found in control at 40.74% (moderately susceptible), followed by isolate KSA 01 at 37.03%, and SIB 01 at 33.33% (resistant). Disease severity in isolate KPA 03 was significantly lower at 7.41% (very resistant). The highest disease incidence occurred in control and KSA 03 at 44.44%, while the lowest occurred in KPA 03 and SIB 02 at 33.33%. Isolate KPA 03 produced the highest plant height increase (39.87 cm) and the highest number of leaves (5.78), although it was not significantly different from isolate SIB 02. This research showed that endophytic bacteria from wild passion fruit could effectively control SBR disease and improve pepper plant growth.

Life cycle evaluation of microalgae biofuels production: Effect of cultivation system on energy, carbon emission and cost balance analysis

BACKGROUND: Antiaging cosmetics are cosmetics that can prevent or correct the signs of premature aging. Passion fruit (Passiflora sp.) peel is an agricultural waste contains polyphenol compounds and flavonoids which are a source of natural antioxidants to prevent premature aging. The passion fruit peel extract formulated into gel preparations which can increase the economic value of the passion fruit peel waste. OBJECTIVE: The objective of the study was to test the antiaging activity of gel preparations containing ethanolic extracts of purple, red, and yellow passion fruit on experimental animal skins with several parameters (wrinkle, melanin, pore, moisture, and elasticity). METHODS: Gel was made by adding passion fruit peel extract with several concentrations (0.05%, 0.10%, 0.15%, 0.20%, and 0.25%) in gel base. The blank used is a gel base without extracts. Measurement of wrinkle, black pigment (melanin), pore size, moisture content, and elasticity was performed using a skin analyzer. The use of gel is done 2 times a day for 28 days. RESULTS: Gel with purple, red, and yellow passion fruit peel extract can be formulated into gel preparations. The higher concentration of passion fruit peel extract shows a higher antiaging activity. Gel preparations with purple, red, and yellow passion fruit peel extract, respectively, show the recovery of wrinkle 16.16%, 8.73%, and 6.49%; recovery of melanin 20.11%, 10.75%, and 8.06%; recovery of pore 18.78%, 10.15%, and 7.69%; recovery of moisture 32.74%, 17.70%, and 13.04%; and recovery of elasticity 30.08%, 16.13%, and 12.30%. CONCLUSIONS: The highest antiaging activity was given by gel preparations containing purple passion fruit peel extract and the lowest antiaging activity was given by gel preparations with yellow passion fruit peel extracts.

The passion (Passiflora edulis Sims) fruit peel is rich in phenolics and other bioactive compounds and has great potential as a natural food preservative. The present study investigated the value-adding potential of passion fruit peel waste generated on an organic farm. The effect of carriers in encapsulating the peel extract to develop a polyphenolic-rich powder was investigated. The passion fruit peel extracts were prepared using 70% ethanol (1:10 w/v), and encapsulated using waxy starch (WS), gum arabic (GA), and maltodextrin (MT) before freeze-drying. The effects of carriers on the passion fruit peel powder (PFPP) production yield, physicochemical, rheological, phytochemical, and antioxidant properties were investigated. GA-and MT-encapsulated powders had better physical, phytochemical, and antioxidant properties, including yield, total soluble solids, solubility, bulk density, total phenolic content, and ferric reducing antioxidant powder. A total of 18 metabolites, including phenolic acids (10), flavonoids (6), and stilbenes (2), were tentatively identified in all the PFPP samples, with WS exhibiting a higher concentration of the compounds compared to GA and MT. Our results indicated that no single carrier was associated with all the quality attributes; therefore, better results could be produced by compositing these carriers. Nonetheless, our results highlight the potential of passion fruit peels as a source of polyphenols and functional ingredient in formulating natural food additives.

The encroachment of urbanization over the rural environment and deterioration of large areas of wilderness in the Middle East make many people weaned away from appreciation of wild plant food resources. The studies on wild edible fruits are deemed essential and open the possibility for its use as source of nutritional and pharmaceutical materials. Fruits of three species Arbutus pavarii, Ficus palmata and Nitraria retusa were analyzed for evaluation of their nutritive values and antioxidant capacities. The protein, carbohydrate and lipid content of the fruits may exceed or coincide the reported values of other wild and cultivated edible fruits. The energy content reached 790 kcal/ 100 g fresh weight. The mineral composition reaches high quantities of K, Ca, Mg, Na and other essential elements including P, Fe, Zn and Cu. The total antioxidant phenolic compounds content ranged from 10.31 to 16.46 mg/g with major constituents of tannins, anthocyanins and carotenoids. Vitamin C content varied between 25.33 to 85.00 mg/ 100 g fresh weight. The antioxidant activity and DPPH free radical scavenging demonstrated concentration dependent increase. Considering the quality rather than quantity, the nutritional value and pharmaceutical potential of the study wild fruits may outweigh the traditionally cultivated fruits. Key words: Macronutrients, minerals, energy, phenolics, scavenging activity.

Our health, well-being, and development are intrinsically linked to the preservation of biodiversity. This situation has driven the establishment of numerous treaties, international agreements, and regulatory frameworks that address sustainable food systems from multiple perspectives, including agriculture, food security, biodiversity, and environmental sustainability. The objective of this study is to review the potential of wild edible fruits in terms of sustainability and implications for human health. Specifically, this work examines the contribution of these fruits to promoting biodiversity, and their support for sustainable food systems as well as their beneficial role in human health. Additionally, it considers the evolution of relevant international treaties related to the preservation of wild fruits. An in-depth review of international treaties related to the conservation of wild fruits was conducted by consulting information available on official websites of international organizations such as the United Nations and the Food and Agriculture Organization of the United Nations (FAO), among others. Next, a review of the sustainability and health benefits of edible wild fruits was performed. Results showed that although numerous studies have demonstrated the health benefits of wild edible fruits, there is still a lack of scientific evidence showing that the use of these species could have positive effects not only on human health and well-being but also on the environment and biodiversity. Thus, integrating these fruits into sustainable practices could play a key role in supporting future food security and the well-being of communities.