Fruit Peel Powder Research Articles

Organic farming innovations: Cultivation of wheatgrass microgreens in soil enriched with fruit peels and antimicrobial assessment

ObjectiveThis study explores the viability of fruit peel-enriched soils as a sustainable growth medium, acting as a biofertilizer for wheatgrass microgreens. Additionally, the research seeks to evaluate the antimicrobial properties of fruit peels, typically considered agricultural waste, to determine their influence on plant growth parameters MethodsFruit peels from pomegranate, orange, and sweet lime were collected and processed into powder, and diluted with water to create enriched soil. Wheatgrass microgreens were cultivated in conventional potting soil and soil enriched with fruit peel powder. Growth parameters, including germination rates, shoot and root length, and total yield of wheatgrass microgreens, were monitored over a 15-day growth cycle. Antimicrobial analysis was conducted on selected fruit peels, assessing their impact on Staphylococcus aureus and Escherichia coli compared to a control (Rifampicin). ResultsThe results, analyzed through ANOVA and Tukey (post hoc) tests, indicate significant differences among fruit peel-enriched soils. Pomegranate peel emerged as a particularly effective enhancer of wheatgrass microgreen growth. Furthermore, the antimicrobial analysis revealed that pomegranate and sweet lime peels exhibited superior properties, with a notable zone of inhibition effects on Staphylococcus aureus and Escherichia coli compared to the control (Rifampicin). ConclusionThis study demonstrates the potential of fruit peels as effective biofertilizers to promote wheatgrass microgreen growth in sustainable agricultural practices. The multifaceted benefits include enhanced crop development and the discovery of natural antimicrobial agents, particularly in pomegranate and sweet lime peels. These findings support the broader adoption of environmentally conscious approaches in agriculture, emphasizing the value of utilizing agricultural waste for plant growth promotion and the development of natural alternatives to synthetic antimicrobial agents.

Antidiabetic Potential of Hylocereus Polyrhizus and Hylocereus Megalanthus Fruit Peel: An In vitro Study

ABSTRACT Background: Diabetes is a chronic metabolic condition affecting mainly carbohydrate metabolism. Dragon fruit is a commonly consumed fruit in Asia-pacific countries, with reported anti-diabetic potential. Objectives: The presents study explores the use of dragon fruit peel as an anti-diabetic supplement. Materials And Method: Fruit peels from two varieties (Red and Yellow) were evaluated for their ability to absorb glucose, inhibit glucose diffusion, and inhibit starch digestion using in vitro models. Result: Both red and yellow dragon fruit peel powder samples decreased starch digestion significantly compared to wheat bran and inhibited glucose diffusion, as indicated by the glucose dialysis retardation index (GDRI) values. Conclusion: The findings of the study indicate that both red and yellow dragon fruit peel possesses significant antidiabetic potential.

Effects of passion fruit peel powder concentration and baking temperature on the physicochemical, antioxidant, and sensory characteristics of the made biscuits

Effects of passion fruit peel powder concentration and baking temperature on the physicochemical, antioxidant, and sensory characteristics of the made biscuits

Effect of Ultrasound and Freeze‐Drying to Enhance the Extraction of Phenolic Compounds in Dragon Fruit Peels and Apply Them in Edible Starch‐Based Films

ABSTRACTIn this study, dragon fruit peels were subjected to different times (5, 10, 15, 20 and 25 min) of ultrasound pretreatment (4.870 W m−2/25°C) and then freeze‐drying (FD) (−56°C/48 h) to obtain powder particles, which underwent physical–chemical, functional and structural characterisation. Additionally, the extraction of total phenolic compound (TPC) was evaluated through ultrasound‐assisted kinetics and mechanical agitation. Finally, films based on black rice starch were developed with the addition (0.5, 1.5 and 2.5%) of dragon fruit peel powder particles, and their physical, barrier, antioxidant, structural and mechanical properties were evaluated. The results obtained showed that all particles had low water content (4.21%–6.58%) and high solubility (84.62%–88.73%) with a reduction in particle size (23.21–39.32 μm). In the extraction of TPC, the synergistic effect of the tested conditions increased efficiency, reaching 686.66 mg GAE/100 g for pretreated dragon fruit peel powder particles (25 min) in 180 min of extraction. Furthermore, the type ‘A’ crystallinity structure did not change significantly with pretreatment, but there was a reduction in peak area, reflecting on relative crystallinity, with a maximum decrease of 29.04%. The starch‐based films produced with 2.5% dragon fruit peel powder particles showed low solubility (28.72%) and low water vapour permeability (5.03 × 10−8 g mm s−1 m2 Pa), however, they contained higher levels of TPC (31.78 mg GAE/100 g film) and antioxidant activity (8.17 μmol TE/g film) that were easily migrated in aqueous medium. Furthermore, they also presented low values of tensile strength at break (3.41 MPa) and Young's modulus (4.18 MPa), as well as a high value of elongation at break (45.82%). Finally, our results highlight the potential of ultrasound as a pretreatment for FD of dragon fruit peels, paving the way for the development of rice starch‐based food packaging.

Thermo-Mechanical Properties of Particulate Banana Epoxy Composite with Fruit Waste (Dragon Fruit Peel) Micro Filler for Household Applications

This study evaluates the thermo-mechanical characteristics of eco-friendly composite made of particulate banana fiber (reinforcement), epoxy resin (matrix) and dragon fruit peel powder (micro filler). The composites were developed using compression moulding technique with 3 factors, 4 variations and Taguchi orthogonal array design (L16). The proposed filler characterization results revealed that the density was 0.97 g/cm3 and combination of C–O, Ca–O, and Ca–Co could improve mechanical strength. Composites with 5 mm fiber length, 40 wt.% fiber weight, and 15 wt.% filler weight have a maximum tensile strength of 25.58 MPa, flexural strength of 44.47 MPa, impact strength 180.33 J/m, and hardness of 82.50 SD. The best composite’s thermal, wear, water and fatigue studies were proposed to suit household applications. The proposed filler improves fiber-resin bonding, which increases thermal stability to 245 °C, wear resistance, decreases water absorption, and results in a fatigue life count of 121000 cycles. Thus, this study concluded that the increasing filler content and decreasing particulate size had an impact on the thermo-mechanical characteristics of banana-reinforced polymeric composites. As a result, an eco-friendly polymeric composite mixer coupler model was developed. Comparative structural and model analyses were performed using ANSYS R17.2. The analysis results confirmed that the proposed composite had higher natural frequencies of 2766.5 Hz and lower deformation values of 0.089293 mm. This proves the proposed eco-friendly composite is a suitable replacement for a synthetic mixer coupler.

Optimization of Culture Conditions and Characterization of Pectinase from Isolated Bacteria and Application in Juice Clarificationz`

Microbial pectinase has high demand in different industries. Pectinase producing bacteria were isolated and purified from soil samples and screened by primary and secondary screening for pectinase production. Out of the 13 bacterial samples, sample 4.1(S4.1) showed consistent enzyme activity. Optimum production of pectinase was high when incubated at 24-hour at 37°C with 2% substrate concentration maintaining pH6. Optimum pectinase activity was observed at temperature 37°C and pH 6. Cu++ was found as activator and Zn++, Ca++ as inhibitors of pectinases. The values for Km and Vmax were found to be 1.181mg/ml and 471.69µM/min respectively. Pectinase was efficiently partially purified by 90% acetone saturation. Specific enzyme activity for partially purified enzyme with acetone was 96870 U/mg and purification fold was 35.41. The utilization of low-cost agro-industrial wastes as substrates has been preferable in pectinase production. The sweet lemon and lemon fruit peel powder was observed good substrate for pectinase production. Furthermore, the yield and clarity of sweet lemon juice increased as the concentration of pectinase increased, indicating its potential use in juice processing. Experimental results suggest pectinases from S4.1 was of high value and can be utilized for fruit juice clarification.

Development of Fruit Bar Using Composite Fruit Peel Powder

The main objective of the present investigation was to prepare the composite fruit peel powder using dragon fruit albedo powder and pineapple fruit peel powder and to prepare fruit bars using this composite fruit peel powder of different compositions. The recipe for fruit bar was formulated and studied by keeping all the other ingredients same (sugar syrup (40%), almonds (10%), cashew (10%), dried dates (6%), peanut butter (3.5%) and salt (0.5%) except the varying percentage of rice flakes (5% & 20%) & composite fruit peel powder (25% & 10%). The fruit bars prepared with this composition were evaluated for sensory attributes and the nutritional analysis of most acceptable fruit bar was done. It was observed that the fruit bar sample having 7% dragon fruit albedo powder, 3% pineapple fruit peel powder & 20% rice flakes was most accepted by panel. Nutritional analysis reported that there was significant increase in protein, fibre and ash content of developed fruit peel bar by 9.51%, 22.4% and 34.64% respectively. Keywords: Fruit bar, dragon fruit, pineapple fruit, peel powder, nutritional attributes.

Development of Cookies Using Fruit Waste Peel Powder

The main objective of the investigation was to prepare peel powder from pineapple, banana & watermelon fruit and prepare cookies by using its different compositions. The recipe for cookies was formulated and studied by keeping all the other ingredients same except varying compositions of cornific and fruit peels powder. All ingredients were weighed according to different compositions, in which milk powder (4%), custard powder (4%), sugar flour (25%), ghee (23%), baking powder (0.5%), milk (4%) and salt (0.5%) were kept constant for all the compositions. Three compositions of fruit peel powder (pineapple, banana and watermelon) in 1:1:1 proportion were (9%), (15%) and (21%) respectively. The cookies were evaluated for sensory qualities and the most acceptable cookies were selected for nutritional analysis. Results of sensory evaluation showed that sample with pineapple, banana and watermelon peel powder as 9% in 1:1:1 proportion was most accepted. Nutritional analysis reported that cookies with cornific only contains energy (258 Kcal), protein (1.93 g), fat (16.21 g) and crude fiber (0.08 %) whereas most accepted sample contains energy (290 Kcal), protein (2.85 g), fat (19.11 g) and crude fiber (0.11 %). Keywords: Fruit peel, Sensory qualities, Statistical analysis, nutritional analysis

Enhancing Composite Material Fabrication through Optimization: Employing Fruit Peel or Shell Powder as Reinforcements using Taguchi-GRA-PCA Methodology

Enhancing Composite Material Fabrication through Optimization: Employing Fruit Peel or Shell Powder as Reinforcements using Taguchi-GRA-PCA Methodology

Effect of Red Dragon Fruit (Hylocereus polyrhizus) Peel Powder on Physical, Antioxidative, and Sensory Properties of Biscuits

ABSTRACT Red dragon fruit peel powder (RDPP) consists of precious phytochemicals, which could contribute greatly to the control of chronic illnesses and are still underexploited. The impacts of RDPP on the bioactive compounds, antioxidant, and sensorial properties of biscuits were investigated. The incorporation of RDPP at the amount of 1–5% caused the increase in a* value and decreases in b* and L* values of the biscuits. Moreover, higher cutting force and lower density were observed in the RDPP-enriched biscuits. The total phenolic, flavonoid, and betacyanin contents of the biscuits ranged from 0.0035 to 0.028 mg GAE/g, from 77.44 to 218.41 mg QE/g, and from 5.31 to 8.78 mg/100 g, respectively. The incorporation of RDPP in biscuits could increase the antioxidative activities. Increased appearance and overall likeness scores were recorded in the biscuits added with RDPP up to 4%. Thus, RDPP could be utilized as a nutraceutical constituent in the production of biscuit.

Soy and Dragon Fruit Functional Drink : The Potential to Reduce Cholesterol Total Levels in Hypercholesterolemic Sprague Dawley Rats

Hypercholesterolemia is a lipid metabolism disorder characterized by increased blood cholesterol levels. The alternative functional drinks that can reduce cholesterol levels are beverage ingredients that contain flavonoids, such as red dragon fruit and soybeans. Flavonoids can inhibit cholesterol synthesis by inhibiting the HMG-CoA reductase enzyme. Soybeans are also have a hypocholesterolemic effect because they contain isoflavones. This study aimed to determined the potential of soybean and dragon fruit peel powder on the cholesterol levels of hypercholesterolemic Sprague Dawley rats. This study was a true-experimental design with a pretest - posttest with control group. The samples were 27 male Sprague Dawley rats, weighing 150-250 grams and aged 2 -3 months. The samples were divided into a control group and a treatment group that was given soybeans dragon fruit peel powder drink at a dose of 12.8 ml/kgBB/day for 14 days. Total cholesterol levels were measured using the CHOD–PAP method. Data were analyzed using the One Way Anova test, Post Hoc or Man Whitney test and Paired T-test. The results showed that there was a significant difference in total cholesterol levels in mice before and after the intervention (p= 0.003). Giving soybeans dragon fruit peels powder drink can significantly reduce total cholesterol levels in the treatment group (P) by 18.45% (p= 0.044).

The impact of passion fruit peel powder on the physicochemical, sensory properties, and antioxidant activity of goat milk yoghurt

SummaryThere is significant economic potential in reusing passion fruit peel as an industrial by‐product, and there has been enthusiasm for creating new goat milk yoghurt (GMY) products. Consequently, a thorough investigation regarding the impact of passion fruit peel on fermented GMY is crucial for the advancement of new food products. This study aimed to assess the impact of passion fruit peel powder (PFPP) on the quality characteristics, sensory properties, and antioxidant activity of GMY during storage. Six GMY formulations were prepared by varying the amount of PFPP addition (0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%). The results revealed that several characteristics of GMY were positively affected by the addition of PFPP, including the acidity, rheology, and texture property of the samples. It was observed that GMY with 1.0% addition of PFPP exhibited improved taste, flavour, and colour. Additionally, the total phenols, flavonoids, anthocyanin, and antioxidant properties of GMY with PFPP were significantly increased across all levels. The results obtained from this study demonstrate that PFPP has the potential to be utilised in GMY to optimise the benefits of products with high antioxidant activity.

Fortification of Cookies with Pomegranate Peel and Grape Must Powder

Background: Cookies is one of the popular snacks preferred by all age group of people. Generally, cookies are made with refined wheat flour, sugar and fat which contain more of high calories and low dietary fibre leading to increased obesity rate. The consumers’ demand towards the nutritional needs in the desired food form can be satisfied with the cookies fortified with fruit or vegetable powders. Methods: The study was conducted to analyse the nutritional value and consumer acceptability of cookies fortified with pomegranate peel and grape must powder. The cookies prepared from maida served as control. The pomegranate peel and grape must were dehydrated, powdered and blended with wheat and pearl millet flour. Result: The results revealed that wheat flour cookies fortified with 5% grape must powder were highly acceptable with considerable increase in nutritional attributes. It can be concluded that use of fruit peel powder as one of the ingredients in cookies can be an alternate way to check food security and also provide an effective way for using fruit residues.

Engineering Biodegradable Sodium Alginate Films with Dragon Fruit Peel Powder and MgO Nanoparticles

This study investigated the effect of the addition of dragon fruit peel powder (DFP) and MgO nanoparticles on sodium alginate (SA) films. The control film (S1 film), DFP-enriched (S2 film), MgO nanoparticles-enhanced (S3 film), and a film combining both MgO nanoparticles and DFP (S4 film) were evaluated. The tensile strength increased by 252.43, 290.27, and 645.13% for the S2, S3 and S4 films, respectively. These enhancements were accompanied by a marked improvement in the UV-blocking property, thermal stability, antioxidant activity,2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity, opacity and thickness. The water vapor permeability and transparency were decreased to 3.45 × 10−10 g−1 Pa−1 S−1 and 1.82% for the S4 film. An environmental scanning electron microscope (ESEM) study revealed a notable increase in surface roughness with the incorporation of DFP. X-ray diffraction (XRD) analysis indicated that the MgO nanoparticles possessed a crystallographic structure that was compatible with the SA film matrix, with the S4 films exhibiting the highest crystallinity index (28.92%). The overall migration study showed that all SA films complied with the overall migration limit of 60 mg/kg of simulant for fatty food simulants. The biodegradability test revealed complete degradation of the S1, S3, and S4 films before 20 days while the S2 film exhibited a substantial mass loss of 84.99% within the same 20-day timeframe.

Characteristics of Hyloceregurt: Fermented Milk from Stems and Peel of Dragon Fruits

Background: Fruitghurt, the result of fruit or fruit by-product fermentation, is a functional food. Functional foods are foods that are rich in benefits. A formulation of hyloceregurt has been derived from the stem and peel of the dragon fruit (Hylocereus polyrhizus), with potential as an immunomodulatory agent. Objectives: This study is aimed at determining the quality of hyloceregurt. Material and Methods: Hyloceregurt formula variations are made from fermented stem powder, fruit peel powder, or dragon fruit peel juice. The test include physical characteristics, chemical analysis, microbiology analysis, and hedonic test. Results: Hyloceregurt formula from the stems of the plant and the peel of the dragon fruit has almost the same physical characteristics that include a distinctive smell, an acidic taste with a pH ranging from 3-5, and a thick liquid consistency. The color of the hyloceregurt follows the waste of the dragon fruit used (pink and green). The chemical characteristics of hyloceregurt have met the SNI standard, including fat content with a range of 3.1-3.6% and protein content with a range of 4.95–6.74% b/b. The microbiological characteristics of hyloceregurt indicate that the value of the total plate figure is in the range of 1.1-3.3 x 109 CFU/mL. Panelists on the hedonic test preferred three formulas: 1% hyloceregurt from the peel powder or fresh peel fruit juice, and dragon fruit plant stems based on smell, taste, color, and consistency. Conclusions: All formulas in 1% fruit or by-fruit were the most preferred formulas, and based on the best physical characteristic tests and chemical content analysis, met the requirements of SNI 2981 of 2009. However, microbiologically, they still did not meet the requirements of SNI 2981 of 2009, so further tests still need to be carried out.

Enhancing betacyanin stability: Comparison of dragon fruit (Hylocereus polyrhizus) pulp and peel powders through encapsulation technology during storage.

Betacyanin can be found in the peel or pulp of dragon fruit. As a natural pigment, betacyanin is unstable, so it requires encapsulation technology to maintain its quality. The stability of encapsulated betacyanin from dragon fruit peel compared to dragon fruit pulp has yet to be discovered. This study aims to compare the stability of encapsulated betacyanin (with maltodextrin and gum Arabic) from dragon fruit peel and pulp dried with vacuum drying. Dragon fruit peel extraction utilized a 50% aqueous ethanol solvent, while pulp juice extraction was performed. The ratio of dragon fruit extract to coating materials was set at 1:3 (solid/solid). Research shows that dragon fruit juice powder had higher stability and phytochemical concentrations than the ethanol extract of dragon fruit peel powder during 30 days of storage. Despite similar color stability (similar range value of ΔE), the color from dragon fruit juice powder more closely resembled the natural fruit, albeit with weaker antioxidant activity than the peel powder. Betacyanin concentration in juice powder was notably higher (82.56-156.82 μg/g) than in the ethanol extract of dragon fruit peel powder (52.51-75.12 μg/g). A combination of maltodextrin and Arabic gum (1:1) as coating materials demonstrated the highest concentrations of total phenolic and total betacyanin (81.15-95.87 mg/g and 121.91-156.82 μg/g, respectively) during the storage period. These findings contribute to our comprehension of betacyanin stability and functionality, facilitating precise applications in industrial processing environments based on their source attributes.

Red Dragon Fruit Peels: Effect of Two Species Ratio and Particle Size on Fibre Quality and Its Application in Reduced-Fat Alpaca-Based Sausages

This research aimed to assess the influence of red dragon fruit peels ratio (RDF-PR) from two species, Hylocereus hybridum (HH) and Hylocereus undatus (HU), and particle size (PS) on quality parameters of red dragon fruit peel powder (RDF-PP) and its further application in emulsified alpaca-based sausages as partial substitutes of pork-back fat. A three-level full factorial design (nine treatments) was employed to evaluate the effect of RDF-PR (HH(0%):HU(100%), HH(50%):HU(50%), and HH(100%):HU(0%)) and PS (499–297, 296–177, and <177 µm) on the dependent variables: L*, a*, b*, C, h°, water-holding capacity, oil-holding capacity, swelling capacity, pectin yield, degree of esterification (analysed through FT-IR), and crude fibre content. The data analysed through a response surface methodology showed that treatment one (T1) is the best with the optimised conditions at 100% HU RDF-PR and PS of <177 µm. The statistical validation of T1 exhibited the highest water-holding capacity (32.1 g/g peel), oil-holding capacity (2.20 g oil/g peel), and pectin yield (27.1%). A completely randomised design (four formulations) was then used to assess the effect of partial replacement of pork-back fat by T1 in emulsified alpaca-based sausages on the colourimetric, physicochemical, and texture properties (hardness, chewiness, cohesiveness, springiness, adhesiveness, and adhesive force). Likewise, a sensory hedonic scale was employed to evaluate the appearance, colour, odour, flavour, texture, and overall acceptability of sausages. The results revealed that 65.7% of pork-back fat content was successfully replaced compared with a control formulation. Additionally, F3 showed significantly (p < 0.05) better colourimetric, physicochemical, and textural characteristics, such as lower hardness (34.8 N) and chewiness (21.7 N) and higher redness (a* = 19.3) and C (22.9), compared to a control formulation. This research presents RDF-PP as a promising fat substitute for developing healthier, reduced-fat meat products using fibre-rich agroindustry by-products.

Effect of Drying Time on Physicochemical Characteristics of Dragon Fruit Peels Powder (Hylocereus polyrhizus)

The increasing production and demand of dragon fruit (Hylocereus polyrhizus) in Indonesia produces a high amount of dragon fruit peel waste that can pollute the environment. As an alternative, dragon fruit peel could be applied as a functional food ingredient due to its high fiber content and antioxidant capacity. This study contributed to analyzing the effect of drying time on the physical and chemical characteristics of dragon fruit peel powder. To optimize the functional properties, dragon fruit peel was developed into a powder that was prepared by using a food dehydrator at 60 °C with drying times of 4, 5, and 6 h. The results showed that the longer drying time led to lower moisture and protein content, which reached the lowest at 9.73% and 13.07% with a drying time of 6 h, respectively. Meanwhile, drying time (4-6 h) did not significantly affect the ash (13.74-14.57%), fat (22.46-23.46%), and crude fiber content (29.13-31.75%) of dragon fruit peel powder. The drying time can affect antioxidant activity significantly, while the highest antioxidant activity was found in 6 h drying time (IC50 0.03 gram/mL). The L* value was measured between 29.68-30.23, a* value 9.61-10.34, and b* value 15.20-16.53. The drying time of 4 h could maintain the color of dragon fruit peel and produce the highest yield product at 4.52%. In general, drying dragon fruit peel powder for 4 hours gave the best results for high fiber content and high yield. Drying it for 6 hours was suggested to increase its antioxidant activity.

In Vitro Antioxidant Activity, Flavonoid and Phenolic Contents of 70% Methanol Extract from Purple and Yellow Passion Fruit Peel

Peel of purple and yellow passion fruit has the potential to be an antioxidant. The flavonoid and total phenol compound groups are two examples of natural antioxidant compounds that can potentially be antioxidants. Many studies have used 70% methanol solvent to extract flavonoids and total phenolics from plants. The aim of this study is to analyze the potential of 70% methanol extract from the peel of purple and yellow passion fruit as an in vitro antioxidant using the DPPH method, total flavonoid, and phenolic levels. The passion fruit peel powder was macerated with 70% methanol for four days. The total flavonoid contents were determined using quercetin, and total phenols were determined using gallic acid. The 2.2-diphenyl-1-picrylhydrazyl (DPPH) was used for in vitro antioxidant activity by determining the percent inhibition of DPPH radicals. The flavonoid content in the 70% methanol extract of purple and yellow passion fruit peel is 1.2824 and 1.9775 mg QE/g extract, respectively. In contrast, the total phenolic content in 70% methanol extract of purple and yellow passion fruit peel is 15.8 and 3.6 mg GAE/g extract, respectively. The 70% methanol extract of purple passion fruit peel at a concentration of 80 mg/L resulted in a more significant percent inhibition of DPPH free radicals (72.80 %) than yellow passion fruit (64.91 %). In conclusion, the results suggest that 70 % methanol extract from purple and yellow passion fruit peel can decrease free radicals and be a natural antioxidant.Keyword: Antioxidant activity, Flavonoid, Methanol extract, Passion fruit peel, Total phenol

Optimizing Ultrasonic-Assisted and Microwave-Assisted Extraction Processes to Recover Phenolics and Flavonoids from Passion Fruit Peels.

This study optimized the ultrasonic-assisted extraction (UAE) and microwave-assisted extraction (MAE) processes to acquire phenolics and flavonoids from passion fruit peels using a mixture of ethanol, acetone, and water. An augmented simplex-centroid design was employed to find the suitable volume ratio among solvent ingredients to attain the highest extraction yield of phenolics and flavonoids. One-factor experiments were conducted to investigate the influence of UAE and MAE parameters on the recovery yield of phenolics and flavonoids before the two processes were optimized using Box-Behnken Design (BBD) models. The optimal UAE conditions for recovering phenolics and flavonoids from passion fruit peel powder (PFP) were 28 mL/g of liquid-to-solid ratio (LSR), 608 W of ultrasonic power, and 63 °C for 20 min to acquire total phenolic content (TPC) and total flavonoid content (TFC) at 39.38 mg of gallic acid equivalents per gram of dried basis (mg GAE/g db) and 25.79 mg of rutin equivalents per gram of dried basis (mg RE/g db), respectively. MAE conditions for attaining phenolics and flavonoids from PFP were 26 mL/g of LSR and 606 W of microwave power for 2 min to recover TPC and TFC at 17.74 mg GAE/g db and 8.11 mg RE/g db, respectively. The second-order kinetic model was employed to determine the UAE and MAE mechanism of TPC and TFC and the thermodynamic parameters of the extraction processes. The antioxidant activities of passion fruit peel extracts at optimal conditions were examined to compare the efficiency of UAE and MAE. This study establishes an effective approach for obtaining phenolics and flavonoids from passion fruit peels.