Passion Fruit By-product Research Articles

Structural Characterization of Activated Carbon Prepared from Passion Fruit By-Product for Removal of Cholesterol and Toxic Compound in Liquid Food

This study aimed to determine the structural characteristics and adsorption capacities of a novel activated carbon prepared from passion fruit by-product. Passion fruit peel was carbonized and structurally modified using phosphoric acid-potassium hydroxide reagent before carbon activation. Industrial-activated carbon was used as a control sample. The surface functional groups and adsorption capacities of the activated carbon samples were determined. The results showed that the chemical-modified activated carbon had anhydride and carboxylic acid as the main functional groups on the carbon surface, together with several conformations of the hydroxyl group. These hydroxyl confirmations were in alkoxy and carboxylate forms but not phenoxy. The peel-based activated carbon had a smoother carbon surface with multiple micropores, whereas the carbon surface of industrial activated carbon was rough with multiple meso- and macropores. The methylene blue adsorption capacity (0.1 mg/mL methylene blue) of the peel-based activated carbon (99.97±0.01%) was comparable to the industrial activated carbon (100.00±0.01%). But the peel-based activated carbon had better cholesterol and albumin adsorption capacities than the industrial activated carbon. Since activated carbon prepared from the fruit peel has better adsorption capacities of cholesterol and other chemicals in liquid foods, it can replace the wood-based activated carbon in food and pharmaceutical applications.

Elephant grass silage with addition of regional by-products

This study examines the effect of adding coffee husks (CH), cacao by-product (CBP) and passion fruit by-product (PBP) (fresh-matter basis) in the silage of elephant grass cv. Napier on nutritional characteristics. The experiment was laid out in a completely randomized design with a 3 × 4 factorial arrangement represented by three additives (CH, CBP or PBP) and four inclusion levels (0, 12, 24 or 36%). Four replicates were used per treatment. The material was ensiled in experimental mini-silos that were opened 60 days later for chemical analysis of the produced silages. The dry matter content of the silages with CH and PBP included at levels greater than 25% was adequate. The silage with PBP inclusion showed the highest crude protein levels and the best results for in vitro dry matter digestibility. In the silage containing CH, the neutral detergent fiber content decreased linearly with increasing inclusion of the husks. The silage with CBP showed the lowest dry matter and crude protein levels and the highest pH. In conclusion, the inclusion of up to 36% PBP in the ensiling of elephant grass is recommended, as the resulting material has potential for use in ruminant feeding at times of forage scarcity.

Fruit residues as diet ingredients for Symphysodon discus: nutrient digestibility

The selection of ingredients is an important aspect for diets formulation for fish in captivity. The use of fruit industry by-products can be an alternative for inclusion in diets for ornamental fish, as discus fish case, to improve health and reduction of production costs, further to reducing the environmental impacts of fruits industries residues. The objective the studies was to evaluate the bioavailability of fruit industry by-products in the diet for discus fish by coefficients of digestibility. The digestibility of three by-products: pineapple by-product, mango by-product, and passion fruit by-product were evaluated. Thirty-two discus fish (106 ± 26.6 g) were distributed in 4 tanks for feeding and fecal collection, constituting an experimental design in Latin square (4 diets test- x 4 periods of fecal collection x 4 replicates). The three by-products had digestibility coefficients above 80%, 70%, and 69% for dry matter, protein, and fat, respectively, being possible to use them as a source of these nutrients in diets for the discus fish. However, it was observed that the mango and passion fruit by-product had the lowest energy digestibility coefficient, with bioavailabilities less than 50% of utilization. The co-products of the fruit processing industry tested in this work have nutritional conditions to be used as food for root discs. The use of these co-products as food for ornamental fish can be an alternative use and value.

Structural Characterization Of Activated Carbon Prepared From Passion Fruit By-Product For Removal of Cholesterol and Toxic Compound in Liquid Food

Structural Characterization Of Activated Carbon Prepared From Passion Fruit By-Product For Removal of Cholesterol and Toxic Compound in Liquid Food

Perfil metabólico de ovinos alimentados com silagem de subproduto de maracujá

RESUMO: O trabalho teve como objetivo avaliar o perfil metabólico em ovinos sem padrão de raça definido, consumindo dietas compostas de silagem de subprodutos de maracujá em substituição ao feno de Tífton. O trabalho foi realizado no Campus de Engenharias e Ciências Agrárias da Universidade Federal de Alagoas, utilizando-se 28 ovinos, com peso corporal médio de 25 kg. Com período experimental de 60 dias sendo 15 para adaptação do ambiente e manejo, e 45 dias para coleta de dados. A dieta tinha como volumoso feno de Tífton (Cynodon ssp.) e silagem de subproduto (cascas) de maracujá (Passiflora edulins), e como concentrado, farelo de soja (Glycine max), farelo de milho (Zea mays) e sal mineral, fornecidos ad libitum. Os tratamentos foram constituídos de níveis de resíduo de maracujá em substituição ao feno de Tífton (0, 20, 40 e 60%) em dietas cuja proporção foi 60% de volumoso e 40% de concentrado. Os animais foram alojados em baias individuais, identificadas, providas de comedouro e bebedouro. Foram pesados no início e fim do período experimental. A coleta de urina spot, bem como o sangue, foi efetuada quatro horas após o fornecimento da alimentação. O delineamento utilizado foi o inteiramente casualizado, os dados foram interpretados por meio de análise de variância e regressão por meio do programa estatístico SAS (2001). Para o consumo de matéria seca e os pesos corporais foram observados comportamento linear crescente. O volume urinário também apresentou o mesmo comportamento. O perfil metabólico dos ovinos apresentou um comportamento linear crescente, bem como a síntese de proteína microbiana para os níveis de substituição. A substituição do feno de Tífton pela silagem do resíduo de maracujá apresenta melhores perfis metabólicos e proteína microbiana em ovinos confinados.
 PALAVRAS-CHAVE: Cordeiros, Ruminantes, Metabolismo.

Digestibility of diets with passion fruit by-product estimated through external and internal markers in dairy heifers

This study examined the influence of the external markers chromium oxide (CO), titanium dioxide (TD), isolated, purified and enriched lignin (LIPE®) and isolated, purified, enriched lignin in nanoparticles (NANOLIPE®) as well as the internal markers indigestible dry matter (iDM), indigestible neutral detergent fiber (iNDF) and indigestible acid detergent fiber (iADF) in diets with inclusion of passion fruit by-product for dairy heifers on the estimation of fecal output and nutrient digestibility. Sixteen Holstein × Zebu crossbred heifers at an average live weight of 363 ± 28 kg were randomly distributed in a completely randomized design where they received diets in which Tifton 85 (Cynodon sp.) hay was replaced with passion fruit by-product (0, 12, 24 and 36%, as-fed basis). The CO, LIPE®, NANOLIPE® and iNDF markers did not differ from the total collection method (p > 0.05) in the estimation of fecal output and nutrient digestibility. The TD and iDM markers overestimated, while iADF underestimated fecal output. Under the presented conditions, we recommend using the CO, LIPE®, NANOLIPE® and iNDF markers to estimate fecal output and nutrient digestibility in diets with inclusion of passion fruit by-product for dairy heifers.

Probiotic low-fat fermented goat milk with passion fruit by-product: In vitro effect on obese individuals’ microbiota and on metabolites production

This study aimed to evaluate the impact of a two-week treatment period with probiotic low-fat fermented goat milk by Lactobacillus casei Lc-1, supplemented with passion fruit by-product (1%), on the modulation of gut microbiota from obese individuals using the Simulator of Human Intestinal Microbial Ecosystem (SHIME) system. The effects were carried out through the study of gut microbiota composition, using 16S rRNA next generation sequencing, quantification of short-chain fatty acids (SCFA) and ammonium ions. The microbiota composition changed across three vessels representing the colon regions, because of fermented milk treatment. Fermented goat milk administration caused a reduction of bacteria belonging to genera Prevotella, Megamonas and Succinivibrio, which can produce SCFA, and an increase of Lactobacillus and Bifidobacterium genera in all simulated colon regions. There was no effect on SCFA and on ammonium ions concentration during treatment period. Fermented milk shifted the obese donors’ microbiota without changing metabolites production. It happens, possibly, due to a balance in abundances among bacterial genera that can produce or not SCFA, and among bacterial genera with high or low proteolytic activity. Our outcomes help to clarify the effects of the ingestion of a probiotic low-fat fermented goat milk product on colon microbiota composition.

Integrated supercritical extraction and supercritical adsorption processes from passion fruit by-product: experimental and economic analyses

In this study, we evaluated the integration of supercritical extraction and supercritical adsorption processes (SESA) from passion fruit by-product (PFBP) for obtaining an extract containing tocol with a selective class of compounds. Extraction was performed at 40 °C, pressures of 25 and 35 MPa, and CO2 mass flow rate of 1.02 × 10-4 kg/s. The supercritical adsorption column was filled with zeolites and operated next to the extractor at 40, 50, and 60 °C. The maximum content of tocols in the extract with selective class of compounds was obtained at the extractor pressure of 35 MPa and adsorption column temperature of 40 °C. We performed an economic analysis by testing 12 scenarios in terms of cost of manufacturing (COM) for two units with 1-L and 50-L extractor and an equivalent adsorber. We found that COM values range from 35 to 54 USD per kilogram of extract in a pilot scale plant of 50 L.

Passion fruit by-product as a substitute for Tifton 85 hay in diets for dairy heifers

This study was undertaken to examine the intake, nutrient digestibility, protein and energy balance and feeding behavior of dairy heifers fed diets in which Tifton 85 bermuda grass (Cynodon sp) hay was substituted by a passion fruit (Passiflora edulis) by-product. Sixteen Holstein × Zebu crossbred heifers with an average weight of 363.00 ± 27.7 kg were assigned to four treatments represented by diets in which levels of a passion fruit by-product (0, 12, 24 and 36%; dry matter basis) were added as a substitute for Tifton 85 bermuda grass. The intakes of crude protein and ether extract (P > 0.05) rose as the by-product was added to the diets. Nitrogen intake, absorbed nitrogen and urinary nitrogen also increased with the inclusion of the by-product. Passion fruit by-product can be included in diets for dairy heifers up to the level of 36%.

Influence of passion fruit by-product and fructooligosaccharides on the viability of Streptococcus thermophilus TH-4 and Lactobacillus rhamnosus LGG in folate bio-enriched fermented soy products and their effect on probiotic survival and folate bio-accessibility under in vitro simulated gastrointestinal conditions

This study aimed to evaluate the influence of passion fruit by-product (PFBP) and fructooligosaccharides (FOS) on the viability of Streptococcus thermophilus TH-4 and Lactobacillus rhamnosus LGG in folate bio-enriched fermented soy products and their effect on probiotic survival and folate bio-accessibility under in vitro simulated gastrointestinal conditions during storage of the products at 4 °C for up to 28 days (at days 1, 14, and 28). Kinetic parameters and folate contents before and after fermentation were also evaluated. Four different bio-enriched soy products in which the two microorganisms were used in co-cultures were studied and PFBP and/or FOS were added at 1 g/100 g, except for the control product. No differences (p < 0.05) between the fermented soy products (FSP) were observed for the maximum acidification rate (Vmax) and the time to reach the Vmax (Tmax) or pH 5.5 (Tf), indicating that the use of PFBP and/or FOS did not affect the fermentation kinetic parameters. Only Lb. rhamnosus LGG retained the desired viability (>8 log CFU/mL) during storage, whereas St. thermophilus TH-4 populations decreased by day 14 reaching counts between 6.4 and 5.5 log CFU/mL by day 28. The folate content of all FSP increased after fermentation and the simultaneous presence of PFBP and FOS stimulated the co-culture to increase folate production. Folate content in all FSP decreased during storage. Lb. rhamnosus LGG was recovered at the end of the simulated digestion, but PFBP and/or FOS did not affect recovery. The folate content increased during the gastrointestinal assay for all FSP, especially for FSP without supplementation, suggesting an in vitro increase of folate bio-accessibility. Therefore, the bio-enriched probiotic FSP presented a great potential as an innovative functional food by delivering probiotic microorganisms and providing 14% of the recommended daily folate intake. The folate content of the FSP might be increased during gastrointestinal stress conditions, which could contribute to increase the folate bio-accessibility in the gut.

Passion fruit by-product and fructooligosaccharides stimulate the growth and folate production by starter and probiotic cultures in fermented soymilk

Two starter cultures (Streptococcus (St.) thermophilus ST-M6 and TA-40) and five probiotic strains (St. thermophilus TH-4, Lactobacillus (Lb.) acidophilus LA-5, Lb. rhamnosus LGG, Lb. fermentum PCC, and Lb. reuteri RC-14) were used to ferment different soymilk formulations supplemented with passion fruit by-product and/or fructo-oligosaccharides (FOS) with the aim of increasing folate concentrations. Growth and folate production of individual strains were evaluated and the results used to select co-cultures. Both St. thermophilus ST-M6 and TH-4 were the best folate producers and were able to increase the folate content of all soymilk formulations when used alone or in co-culture with lactobacilli strains, especially in the presence of both passion fruit by-product and FOS. Thus, passion fruit by-product and FOS could be used as dietary ingredients to stimulate the folate production by selected bacterial strains during the fermentation of soymilk. It was also shown that vitamin production by microorganisms is strain-dependent and may also be influenced by nutritional and environmental conditions.

The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms

The ability of different fruit by-products, okara, and amaranth flour, to support the growth of probiotic and non-probiotic strains was evaluated. The tests were conducted with three commercial starter cultures (Streptococcus thermophilus), ten probiotic strains (seven Lactobacillus spp. and three Bifidobacterium spp. strains), and two harmful bacteria representative of the intestinal microbiota (Escherichia coli and Clostridium perfringens). In vitro fermentability assays were performed using a modified MRS broth supplemented with different fruits (acerola, orange, passion fruit, and mango), and soy (okara) by-products or amaranth flour. Orange and passion-fruit by-products were the substrates that most promoted the growth of bacterial populations, including pathogenic strains. On the other hand, the acerola by-product was the substrate that showed the highest selectivity for beneficial bacteria, since the E. coli and Cl. perfringens populations were lower in the presence of this fruit by-product. Although the passion fruit by-product, okara, and amaranth stimulated the probiotic strains, the growth of the pathogenic strains studied was higher compared to other substrates. Different growth profiles were verified for each substrate when the different strains were compared. Although pure culture models do not reflect bacterial interaction in the host, this study reinforces the fact that the ability to metabolize different substrates is strain-dependent, and acerola, mango, and orange by-products are the substrates with the greatest potential to be used as prebiotic ingredients.

Performance and digestibility of steers fed by-product of fresh passion fruit or sorghum silage, with and without concentrate supplementation

The objective of this study was to evaluate the nutritive value of passion fruit by-product for cattle, contrasting the results with those found with sorghum silage. Four treatments were then constituted, comprising the combinations of the two roughages and the two levels of supplementation (with or without), in a completely randomized design with four animals per treatment. The considered variables included: feed intake, digestibility coefficients of the diets, and live weight gain of the animals. The experimental period lasted 70 days, preceded by a standardization period of 30 days. Chromium oxide was utilized to estimate the fecal output, in the digestibility trial. Treatments were compared by means of three orthogonal contrasts: between the two roughages and between the two concentrate levels within each roughage. Animals fed passion fruit by-product showed higher feed intake (total, per 100 kg of live weight (TLW), and per unit metabolic size) and had higher TLW gain than those fed sorghum silage (1.304 kg vs. 0.134 kg). The coefficients of apparent digestibility of dry matter (DM), organic matter (OM), and crude protein (CP) and the digestibility coefficient of neutral detergent fiber from passion fruit by-product were high, and much higher than those from sorghum silage. The concentrate supplement did not improve the TLW gain of animals fed passion fruit by-product and had a limiting effect on the digestibility coefficients of the diet. The concentrate supplement had a positive associative effect on intake and digestibility coefficients of DM, OM, and CP from sorghum silage. The by-product of fresh passion fruit is an excellent food for growing cattle as it provides high intake levels and weight gains, even when supplied as the only feed.

Effects of passion fruit (Passiflora edulis) byproduct intake in antioxidant status of Wistar rats tissues

Passion fruit (Passiflora edulis) is a native species from Brazil explored in fruit culture. Peels are byproducts of juice industrial processing and are usually discarded. They are source of fibers and other bioactive substances, which may have antioxidant role and to protect cells against oxidative stress. This study aimed to evaluate the antioxidant status of P. edulis peel flour in vivo. The male Wistar rats (77 days old) were divided in Peel and Control groups (n = 4). Control group was fed with standard diet (AIN-93M) and Peel group, received a diet in which fifty percent of the cellulose content was replaced by fiber from PPF. After 15 days, the animals were anaesthetized and sacrificed. Peel group consumed greater amount of diet without alterations in body weight of animals. The experimental group showed no differences in serum antioxidant status (FRAP and TBARS assays) (P > 0.05), but they presented lower antioxidant potential according to ORAC assay (P < 0.05). In the kidneys of Peel group, a reduction in lipid peroxidation by TBARS assay (P < 0.05) was observed. In addition, the liver of the animals fed with PPF showed high TBARS levels, increased glutathione reductase activity (GR), decreased glutathione peroxidased activity (GPx) and superoxide dismutase activity (SOD).

Influence of cofermentation by amylolytic Lactobacillus strains and probiotic bacteria on the fermentation process, viscosity and microstructure of gruels made of rice, soy milk and passion fruit fiber

Gruels tailored to school-age children and made of soy milk and rice flour with or without total dietary fiber from passion fruit by-product were fermented by amylolytic lactic acid bacteria strains (Lactobacillus fermentum Ogi E1 and Lactobacillus plantarum A6), by commercial probiotic bacteria strains (Lactobacillus acidophilus L10, Lactobacillus casei L26 and Bifidobacterium animalis subsp. lactis B94) and by co-cultures made of one amylolytic and one probiotic strain. The influence of ingredient composition and bacterial cultures on kinetics of acidification, α-amylase activity of the bacteria, apparent viscosity and microstructure of the fermented products was investigated. During fermentation of the gruels, α-amylase activity was determined through the Ceralpha method and apparent viscosity, flux behavior and thixotropy were determined in a rotational viscometer. Rheological data were fitted to Power Law model. The combination of amylolytic and probiotic bacteria strains reduced the fermentation time of the gruels as well as increased the α-amylase activity. The addition of passion fruit fiber exerted less influence on the apparent viscosity of the fermented products than the composition of the bacterial cultures. Scanning electron microscopy provided evidence of exopolysaccharide production by amylolytic bacteria strains in the food matrices tested. The co-cultures made of amylolytic and probiotic bacteria strains are suitable to reduce the fermentation time of a soy milk/rice matrix and to obtain a final product with pH and viscosity similar to yoghurt.

Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts

The effect of the addition of passion fruit peel powder (PFPP) on the fermentation kinetics and texture parameters, post-acidification and bacteria counts of probiotic yoghurts made with two milk types were evaluated during 28 days of storage at 4 °C. Milks were fermented by Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (CY340), and one strain of probiotic bacteria: Lactobacillus acidophilus (L10 and NCFM), Bifidobacterium animalis subsp. lactis (Bl04 and HN019). The addition of PFPP reduced significantly fermentation time of skim milk co-fermented by the strains L10, NCFM and HN019. At the end of 28-day shelf-life, counts of B. lactis Bl04 were about 1 Log CFU mL–1 higher in whole yoghurt fermented with PFPP regarding its control but, in general, the addition of PFPP had less influence on counts than the milk type itself. The titratable acidity in yoghurts with PFPP was significantly higher than in their respective controls, and in skim yoghurts higher than in the whole ones. The PFPP increased firmness, consistency (except for the NCFM strain of L. acidophilus) and cohesiveness of all skim yoghurts. The results point out the suitability of using passion fruit by-product in the formulation of both skim and whole probiotic yoghurts.

Lemon juice improves the extractability and quality characteristics of pectin from yellow passion fruit by-product as compared with commercial citric acid extractant

An environment-friendly procedure, allowing the extraction of safe pectin products with good functional properties from yellow passion fruit by-product, was developed using two natural acid extractants, namely, pure lemon juice and citric acid solvent. The results show that both of them solubilise, from cell wall material, pectins characterised by high galacturonic acid content (64–78% w/w), degree of esterification (52–73), viscosity-average molecular weight (70–95 kDa) and capable of forming gels in the presence of high soluble solids (sucrose) content and acid. However, compared to pure citric acid solvents, lemon natural juice and its concentrate isolate, under similar extraction conditions, pectins of superior quality characteristics, i.e., higher galacturonic acid content, degree of esterification, viscosity-average molecular weight and gelling power.

Valor nutritivo de silagens de capim-elefante enriquecidas com subproduto do processamento do maracujá

Esta pesquisa foi realizada com o objetivo de avaliar o valor nutritivo de silagens de capim-elefante contendo níveis crescentes de subproduto desidratado de maracujá (SDM). Foram testados cinco níveis de adição de SDM (0,0; 3,5; 7,0; 10,5 e 14,0%) na dieta de 20 ovinos machos, não-castrados, segundo delineamento experimental inteiramente casualizado, com cinco tratamentos (níveis de adição) e quatro repetições. Foram estimados os consumos de MS (CMS), PB (CPB), FDN (CFDN) e FDA (CFDA), as digestibilidades aparentes da MS (DAMS), PB (DAPB), FDN (DAFDN), FDA (DAFDA) e hemicelulose (DAHEM), além dos valores de nutrientes digestíveis totais (NDT) e do balanço de nitrogênio (BN). Com a inclusão de SDM na ensilagem do capim-elefante, ocorreram elevações nos CMS e CPB, sem, no entanto, alterar os valores de CFDN e CFDA. As DAMS, DAPB e os valores de NDT e BN elevaram com a adição de SDM, mas as DAFDN, DAFDA e DAHEM não foram alteradas. A adição de SDM na ensilagem de capim-elefante é uma prática recomendável, pois o uso dessas silagens aumentou o consumo e a digestibilidade dos nutrientes e elevou a densidade energética da dieta.

Consumo e digestibilidade de subprodutos do processamento de frutas em ovinos

Esta pesquisa foi realizada objetivando-se avaliar o valor nutritivo de subprodutos do processamento de frutas. Foram estudados subprodutos de abacaxi, acerola, goiaba, maracujá e melão, utilizando-se 20 ovinos machos castrados, com peso médio de 34,5 kg. Adotou-se o delineamento experimental inteiramente casualizado, com cinco tratamentos (subprodutos) e quatro repetições. Os consumos de matéria seca (CMS) dos subprodutos de goiaba, maracujá e melão foram semelhantes, porém superiores ao CMS do subproduto de acerola. Os maiores consumos de proteína bruta (CPB) foram observados com maracujá e melão (g/animal/dia, g/UTM), enquanto acerola apresentou menor CPB. O subproduto de goiaba apresentou maior consumo de fibra em detergente neutro (CFDN) e fibra em detergente ácido (CFDA)e o de maracujá, maior coeficiente de digestibilidade aparente da matéria seca (DMS). Os subprodutos de acerola e goiaba apresentaram DMS inferior aos demais. Os coeficientes de digestibilidade aparente da proteína bruta dos subprodutos de maracujá e melão foram superiores aos demais subprodutos. Quanto aos coeficientes de digestibilidade da fibra em detergente neutro (DFDN) e da fibra em detergente ácido (DFDA), os subprodutos de acerola e goiaba mostraram-se inferiores, enquanto o subproduto de maracujá apresentou DFDA e DFDN superiores aos demais subprodutos. Não foram observadas diferenças para o balanço de nitrogênio entre os subprodutos estudados. Os resultados comprovaram que os subprodutos de abacaxi, maracujá e melão podem ser utilizados na alimentação de ruminantes, enquanto os subprodutos de acerola e goiaba apresentaram baixos coeficientes de digestibilidade, limitando sua utilização para ruminantes.