Passion Fruit By-products Research Articles

Passion fruit (Passiflora edulis Sims) by-products as a source of bioactive compounds for non-communicable disease prevention: extraction methods and mechanisms of action: a systematic review.

The review titled Passion fruit by-products as a source of bioactive compounds for non-communicable disease prevention: extraction methods and mechanisms provide valuable insights into the health benefits and industrial applications of passion fruit waste. Passion fruits are a tropical and subtropical vine species, which produces edible fruits. Many food product types can be made from passion fruits. However, during passion fruit processing, large amounts of waste are released in to the environment. This review focuses on extraction methods of bioactive compounds from passion fruit by-products such as leaves, peels, seeds, and bagasse. This comprehensive review focuses on the bioactive compounds present in passion fruit by-products, emphasis on their mechanisms of action on non-communicable diseases. It also provides a detailed analysis of the extraction methods used to obtain these bioactive compounds, their potential industrial applications, and the factors that affect extraction efficiency. This review encourages further research and innovation in utilization of passion fruit waste as a source of bioactive compounds for non- communicable disease prevention and their mechanisms of action. This can advance the circular economy. It also highlights the importance of sustainable and green extraction methods, which have gained attention due to environmental concerns. Unlike previous reviews, this comprehensive article explores the potential health benefits of multiple passion fruit waste products. It also examines the possible applications of these extracts for industrial goods such as food additives, colorants, nutraceuticals, natural antioxidants, and antimicrobial agents. Overall, it contributes new information emphasizing the potential of passion fruit by-products as a source of bioactive, and the findings have implications for the scientific community and industry, promoting a deeper understanding of the health benefits and sustainable practices associated with passion fruit waste utilization.

Passion fruit by-products (Passiflora edulis f. flavicarpa) as a potential fat replacer in ice cream.

In recent years, people have become interested in consuming low-fat foods as this reduces the risk of obesity and cardiovascular disease. For this reason, this study optimized the incorporation of passion fruit epicarp (PFE) as a partial fat substitute in dairy ice cream. For this purpose, a central composite rotational design 22 was performed and 5 response variables were optimized, of which 4 variables were maximized (percentage overrun, hardness, adhesiveness, and color coordinates L*, a*, b*), while the melting rate was minimized as a function of two factors (% PFE and % fat). The stability of three types of ice cream was then evaluated: experimental ice cream (3% milk fat and 0.97% PFE), commercial ice cream (4% milk fat and 2% vegetable fat) and control ice cream (3% milk fat without PFE added), according to their physicochemical and sensory properties during 57 days of storage (-22 °C, 85% relative humidity). The results showed that it was possible to reduce the milk fat by up to 25% by adding PFE (0.97%), which significantly reduced the melting rate and resulted in higher hardness (N), adhesiveness and increased yellowness compared to the commercial samples. The optical microscopy analysis also showed that PFE keeps the air bubbles immobile due to the increased viscosity in the serum phase during the 57-day storage.

Concentration of stigmasterol, β-sitosterol and squalene from passion fruit (Passiflora edulis Sims.) by-products by supercritical CO2 adsorption in zeolite 13-X

Phytosterols and squalene, widely applied in pharmaceutical and food industries, were extracted and concentrated from passion fruit by-products (PFBP). A supercritical extraction using CO2 (SFE) was performed for PFBP, and the obtained extract underwent supercritical fractionation (SFA) (inlet at 35 MPa, 50–70 ℃) in a column packed with zeolite 13-X (5–15 g). The extraction and fractionation yields were measured, whereas the composition of the PFBP extract and their fractions was assessed by gas chromatography-mass spectrometry (GC-MS). Fractionated extract recovered presented different trends depending on temperature and zeolite mass combinations, and the highest recovery (approximately 95%) was achieved at 50 ºC with 15 g of adsorbent. At the same SFA conditions, the concentration of squalene, β-sitosterol and stigmasterol was twice that obtained in PFBP extract. Finally, SFA proved to be a clean and effective technique to concentrate squalene and phytosterols from PFBP, which should be extended to other food residues.

Maracuyá (Passiflora edulis): Composición nutricional, compuestos bioactivos, aprovechamiento de subproductos, biocontrol y fertilización orgánica en el cultivo

Passion fruit (Passiflora edulis) is a tropical fruit appreciated for its attractiveness and nutritional value. The yellow variety (Passiflora edulis f. flavicarpa) and the purple variety (Passiflora edulis f. edulis) are the best-known species, both rich in carbohydrates, proteins, lipids and bioactive compounds. Despite their potential, passion fruit by-products, such as seeds and peel, are underutilized, despite being sources of phenolic compounds and carotenoids. The leaves are considered insignificant, yet they contain nutrients and medicinal effects beneficial to health. Nevertheless, these by-products have diverse uses and applications. In this sense, this work seeks to document research on passion fruit and its by-products, emphasizing their composition and possible uses in agroindustrial products. In addition to propose pest biocontrol strategies to preserve the quality of the crop and the implementation of organic fertilizers in crops, promoting sustainable agricultural practices. In this sense, it is urgent not only to diversify the agroindustry and develop new products, but also to contribute to the reduction of environmental impact and promote sustainable agricultural practices. The integrated use of passion fruit emerges as a key strategy for moving towards more efficient and sustainable production.

Integrated supercritical CO2 extraction and fractionation of passion fruit (Passiflora edulis Sims) by-products

Phytochemicals extracted from natural sources are widely studied for many applications, including the prevention of diseases and functional foods. In this context, passion fruit by-products (PFBP) can play an important role in obtaining these compounds. This work aimed to concentrate PFBP extracts from supercritical fluid extraction (SFE) (fixed at 40 °C and 35 MPa) in δ-tocotrienol, β/γ-tocotrienol, squalene, and carotenoids using a homemade fractionation system with two separator vessels. Integrated extraction and fractionation (SFE-SFF) were performed at 17−25 MPa and 50−80 °C. An economic evaluation simulated a pilot-scale process, resulting in a cost of US$ 277–384/kg extract for the most concentrated fraction (F2). Two SFE-SFF conditions were able to concentrate squalene in about 5.2 times in the last fraction of the process (F3). In contrast, the proposed integrated process did not seem promising to concentrate carotenoids, thus other fractionation methods should be investigated.

Intake, digestibility, microbial protein production, and nitrogen balance of lambs fed with sorghum silage partially replaced with dehydrated fruit by-products.

The objective of this study was to evaluate intake, digestibility, microbial protein production, and nitrogen balance of lambs fed with different dehydrated fruit residues replacing sorghum silage. The experiment was conducted using 25 mixed-breed male lambs (20.64 ± 4.20kg) with an average age of 8months. Treatments consisted of sorghum silage and 75% (DM basis) replacement of sorghum silage for dehydrated pineapple, banana, mango, or passion fruit by-products. The experiment was conducted in a completely randomized design with five treatments and five repetitions. Results were subjected to one-way analysis of variance and means were compared using the Tukey test at 5% of probability. Daily nutrient intake did not differ (P > 0.05) between the different treatments evaluated regardless of how it was expressed (kg/day or % body weight [BW]), except for NDFap (% BW) that was higher (P < 0.05) in the diet with passion fruit residue than in diets with banana and mango residues. The digestibility of ethereal extract was higher (P < 0.05) for diets with sorghum silage, pineapple, and passion fruit compared to the diet with banana residue. The digestibility of neutral detergent fiber corrected for ashes and protein was higher (P < 0.05) on animals receiving sorghum silage than diets with mango and passion fruit residues. No difference (P > 0.05) was observed for purine derivative excretion, microbial efficiency, nitrogen intake, nitrogen loss (urine and feces), and nitrogen balance between diets. In conclusion, dehydrated fruit by-products (pineapple, banana, mango, and passion fruit) are good options for partial replacement of sorghum silage (75%) and potentially reduce feeding costs.

Guava, orange and passion fruit by-products: Characterization and its impacts on kinetics of acidification and properties of probiotic fermented products

This study aimed at characterizing guava, orange and passion fruit by-products and investigating the effect of adding these fruit by-products to probiotic fermented goat milk and cereal-based fermented products. Fruit by-products showed total fiber content, phenolic compounds and antioxidant activity varying from, respectively, 58.20–89.80%, 253.14–420.89 mg GAE/100 g, and 11.38–17.37 μmol TE/g. Most carotenoids were represented by β-carotene, which ranged from 7.91 to 56.07 μg/g. The presence of fruit by-products did not affect the fermentation time of fermented oat beverage and fermented goat milk; however, a significant increase (ranging from 0.28 to 0.91 h) in fermentation time of fermented rice beverages was observed after the addition of by-products. Fruit by-products also resulted in an increase in acidification throughout storage; however, they did not affect the counts of probiotic bacteria. A decrease in probiotic survival during in vitro gastrointestinal simulation was observed in all treatments. Nonetheless, the presence of orange and passion fruit by-products enhanced the resistance of the probiotics to simulated gastrointestinal conditions and resulted in population 2 log CFU/mL higher than the control treatment. Fruit by-products can be considered relevant sources of bioactive compounds useful in raising the functional attributes of probiotic fermented products.

Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects

Peels and seeds are the primary by-products of the passion fruit agroindustry. This study was designed to evaluate the potential of passion fruit peel and seeds flour (PFF) as a source of fiber and minerals to enhance the functional properties of drinkable yogurt. Proximate composition, mineral content, technological (pH, viscosity, color, and syneresis), and microbiological analyses (lactic acid bacteria, as well as yeast and mold counts), acceptance test, descriptive sensory analysis, and shelf life assessments were analyzed. Drinkable yogurts fortified with PFF showed higher fiber levels (both soluble and insoluble) and mineral content (potassium, magnesium, and manganese). Incorporation of PFF increased the viscosity and promoted changes in the color parameters of yogurts. During storage, the pH and the number of viable lactic acid bacteria decreased while the syneresis and yeast and mold counts increased. The shelf life of drinkable yogurts was estimated to be 21 days. Regarding sensorial aspects, drinkable yogurt fortified with 2% of PFF was considered the most viable product for market exploitation. The present contribution indicates that the use of passion fruit by-products in the development of drinkable yogurts is a viable alternative which can be explored for nutritional, technological, and sensory purposes by the food industry.

Nanoencapsulation of passion fruit by-products extracts for enhanced antimicrobial activity

Large amounts of passion fruit residues are underutilized by juice industries that can potentially be a source of bioactive compounds including antimicrobials. Co-precipitation with biodegradable polymers, including poly (dl-lactide-co-glycolide) (PLGA), may be used to enhance these compounds bioactivities and provide controlled release. This study aimed to produce PLGA particles of passion fruit by-products (seed and cake) extracts with different PLGA lactide to glycolide (50:50 and 65:35) ratios using the emulsion/solvent evaporation method (ESE). Characterization analyses indicated extracts encapsulation, controlled release and spherical shape for most treatments. Particle sizes ranged from 355 to 470nm and entrapment efficiencies (EE) from 23.8 to 79%. The Gompertz model for bacterial growth fitted well the extracts release data. Results suggest that PLGA 65:35 is more suitable to both extracts encapsulation. Although, for the cake extract, EE was significantly lower than the seed extract. The ESE encapsulation using both PLGAs notably enhanced both extracts antimicrobial activities.

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.

Supercritical fluid and pressurized liquid extractions of phytonutrients from passion fruit by-products: Economic evaluation of sequential multi-stage and single-stage processes

This work presents the economic evaluation of two processes to obtain: i) four extract fractions from passion fruit bagasse by sequential multi-stage process comprising three steps of supercritical fluid extraction (SFE) and one step of pressurized liquid extraction (PLE); ii) one extract from passion fruit rinds by single-stage PLE process. The economic simulation and sensitivity study were performed for plants containing two extraction vessels of 1, 5, 50 and 500L. The scale-up led to a decrease in the cost of manufacturing (COM). COMs of extracts from sequential multi-stage and single-stage processes decreased from US$ 220.51/kg to US$ 26.33/kg and US$ 71.03/kg to US$ 11.96/kg, respectively, when the system capacity increased from 2×1L to 2×500L. Itemized costs related to materials, facilities, labor and utilities are also presented. Both processes are economically promising, especially when the extracts are produced in large scale and sold by the current market price.

Valorization of passion fruit (Passiflora edulis sp.) by-products: Sustainable recovery and biological activities

Large amounts of passion fruit residues are underused by juice industries. Part of the fruit seeds are used for oil production, and the discharged seed cake, the residue from the seed cold pressing, still contains fatty acids and phenolic compounds of interest. This study aimed to apply a sustainable recovery extraction for the valorization of two juice by-products, the passion fruit seed and the seed cake. Different extraction methods were compared in terms of process global yield, and total phenolic content (TPC), antioxidant and antimicrobial activities of the recovered extracts. The methods used were: supercritical fluid extraction (SFE) with CO2 (SC-CO2), conducted at 40°C and 50°C and pressures from 150 to 300bar, and the low pressure extractions (LPE) – cold maceration (MAC) and ultrasonic assisted extraction (UE) – with different solvents. The best yields were obtained by SFE at 250bar/40°C for the seed (27±1%) and by MAC with EtOH–H2O (1⧸1, v⧸v) for the seed cake (6±1%). Cake extracts obtained by EtOH–H2O presented the best TPC values, antioxidant performance and antibacterial activity against Escherichia coli and Listeria innocua. Therefore, considering the use of green recovery methods to obtain high valuable products from a waste material, the present work presents a sustainable opportunity to aggregate value from passion fruit residues by means of sequential extractions, in order to obtain oil and extract with promising antioxidant and antimicrobial activities.

Trends for the Application of Passion Fruit Industrial By-products: A Review on the Chemical Composition and Extraction Techniques of Phytochemicals

This work presents a review on the composition and extraction techniques for recovering phytochemicals from passion fruit by-products. The review approaches on the characteristics of each phytochemical and its benefits to human health. It was observed that the by-products of passion fruit contain a range of interesting substances, and for their recovery the application of environmentally friendly extraction techniques, such as supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE), are suggested as single or sequential procedures. The future perspectives of this review encourage the application of these techniques to a complete recovery of passion fruit by-products.

Subprodutos do maracujá em dietas para frangos de corte

A trial was performed using two hundred male Cobb broilers to evaluate the performance, carcass characteristics and cholesterol levels in the tissue and serum, when fed diets based on corn and soybean meal supplemented with different levels of passion fruit seed and peel. The following treatments were evaluated: blank treatment, 4% of peel, 8% of peel, 4% of seed and 8% of seed. A completely randomized experimental design was used with a 2 x 2 factorial scheme with an additional treatment, four repetitions and ten birds per experimental unit. A model of orthogonal contrast was used, with two levels of supplementation and two kinds of byproducts. The birds were raised with the experimental diets from 22 to 42 days of age; they were then slaughtered for collection of data. The use of passion fruit by-products modified the cholesterol levels without affecting the majority of the performance characteristics of the broilers. The seeds and peel of passion fruit reduced the cholesterol contents in the breast and leg.

Composição em ácidos graxos dos tecidos de frangos de corte alimentados com subprodutos de maracujá

A composição em ácidos graxos de tecidos de frangos de corte foi avaliada utilizando-se 200 pintos machos Cobb criados a partir dos 22 dias de idade com rações experimentais compostas de milho e farelo de soja suplementadas com 4 ou 8% de casca de maracujá e 4 ou 8% de semente de maracujá. O delineamento experimental utilizado foi o inteiramente casualizado em modelo fatorial 2 × 2 com um tratamento adicional (controle, 0% de subproduto de maracujá), com quatro repetições e dez aves por unidade experimental. Foram utilizados contrastes ortogonais com dois níveis de suplementação e dois tipos de subproduto. As aves foram abatidas aos 42 dias de idade para análises da composição em ácidos graxos. A utilização de semente de maracujá reduziu o conteúdo de ácidos palmítico C16:0, esteárico C18:0 e docosahexaenóico C22:6 do peito. Na perna, os subprodutos de maracujá aumentaram o teor de ácido linoléico C18:2, linolênico C18:3 e palmítico C16:0 e reduziram o de C18:0, ácido esteárico.

Passion Fruit By-Products, Nutritive Values and Utility of Passion Fruit By-Products

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTPassion Fruit By-Products, Nutritive Values and Utility of Passion Fruit By-ProductsK. K. Otagaki and Hiromu MatsumotoCite this: J. Agric. Food Chem. 1958, 6, 1, 54–57Publication Date (Print):January 1, 1958Publication History Published online1 May 2002Published inissue 1 January 1958https://doi.org/10.1021/jf60083a011RIGHTS & PERMISSIONSArticle Views339Altmetric-Citations12LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (1 MB) Get e-Alerts Get e-Alerts