Passion Fruit Residues Research Articles

Full utilization of the yellow passion fruit peel: Chemical characterization and valorization to reduce biomass waste

The yellow passion fruit is a well-known fruit worldwide and Brazil is one of its largest producers, mainly of the juice generated from the pulp. This production feeds thousands of people every year and contributes to a significant portion of the country's economic movement. Regarding this production, large amounts of waste are generated from the disposal of passion fruit peels, which causes serious environmental problems. The objective of the present study was to chemically characterize the yellow passion fruit peel before (flour) and after (residue) pectin extraction. Acid extraction of pectin, acid hydrolysis of flour and analysis by high-performance liquid chromatography (HPLC) were carried out to obtain the chemical content of the yellow passion fruit peel. The results showed that the mass balance of yellow passion fruit flour is close to 100% and has significant amounts of cellulose and hemicellulose (around 50% and 20% respectively), which can be used for several purposes. Furthermore, the residue generated (after pectin extraction) also presents cellulose (13%) and hemicellulose (1%), confirming the excellent nutritional value of the whole biomass. Additionally, the amount of pectin found in the present work places the yellow passion fruit as an important source of this polysaccharide and directs it to the industrial use of compounds that require a gelling structure in the composition of the product. Therefore, the present study represents an important starting point for the use of the chemical content of yellow passion fruit residues to produce several compounds of industrial interest, as well as the minimization of the environmental damage that occurs with the disposal of the peels.

Supercritical impregnation of polyphenols from passion fruit residue in corn starch aerogels: Effect of operational parameters

Supercritical impregnation of polyphenols from passion fruit residue in corn starch aerogels: Effect of operational parameters

Ingestive behavior of dairy heifers receiving passion fruit peel silage in natura with passion fruit peel dehydrated as an additive

The objective was to evaluate the ingestive behavior of dairy heifers confined and fed with passion fruit pell silage in natura with inclusion levels of dehydrated and concentrated passion fruit peel. The treatments consisted of 6 different silages, being: passion fruit silages with 0, 7, 14, 21, 28 and 35% inclusion of dehydrated passion fruit peel. Six dairy heifers distributed in a Latin square (6x6) were used. The data were submitted to the normality test (Shapiro-Wilk test), analysis of variance, polynomial contrasts and regressions, in SAS at 5% significance. No differences were observed for feeding, idle and water intake times, in addition to the number and time of chewing per bolus and the feeding efficiencies of dry matter and neutral detergent fiber. Rumination time and number of chewed boluses showed linear reductions. The rumination efficiencies showed increasing linear values according to the increase in the level of inclusion of the additive. The use of passion fruit residue silage with up to 35% inclusion of dehydrated passion fruit peel did not interfere negatively in the behavior of the animals, presenting itself as a good option in the feeding of dairy heifers.

Pectinases Secretion by Saccharomyces cerevisiae: Optimization in Solid-State Fermentation and Identification by a Shotgun Proteomics Approach.

A sequential design strategy was applied to optimize the secretion of pectinases by a Saccharomyces cerevisiae strain, from Brazilian sugarcane liquor vat, on passion fruit residue flour (PFRF), through solid-state fermentation (SSF). A factorial design was performed to determine the influence variables and two rotational central composite designs were executed. The validated experimental result was of 7.1 U mL−1 using 50% PFRF (w/w), pH 5, 30 °C for 24 h, under static SSF. Polygalacturonase, pectin methyl esterase, pectin–lyase and pectate–lyase activities were 3.5; 0.08; 3.1 and 0.8 U mL−1, respectively. Shotgun proteomics analysis of the crude extract enabled the identification of two pectin–lyases, one pectate–lyase and a glucosidase. The crude enzymatic extract maintained at least 80% of its original activity at pH values and temperatures ranging from 2 to 8 and 30 to 80 °C, respectively, over 60 min incubation. Results revealed that PFRF might be a cost-effective and eco-friendly substrate to produce pectinases. Statistical optimization led to fermentation conditions wherein pectin active proteins predominated. To the extent of our knowledge, this is the first study reporting the synthesis of pectate lyase by S. cerevisiae.

Oxidative and storage stability in beef burgers from the use of bioactive compounds from the agro-industrial residues of passion fruit (Passiflora edulis)

This work aims to evaluate the effect of extracts obtained from passion fruit residues on the oxidative, microbiological, and physicochemical quality of beef burgers during storage. Four types of treatments were considered, including control (without addition of antioxidants), BHT (100 mg kg−1 of butylated hydroxytoluene), AE (1000 mg kg−1 of aqueous extract), and EE (500 mg kg−1 of ethanolic extract). The ethanolic and aqueous extracts showed a concentration of total phenolics of 39.94 ± 1.52 mg GAE.g−1 and 11.91 ± 0.39 mg GAE.g−1, respectively. Extracts have also shown antioxidant and antimicrobial in vitro activity. Under the conditions tested, AE and EE have prevented lipid oxidation in beef burgers similar to BHT. As well as inhibiting the growth of mesophilic and psychrophilic microorganisms. The discoloration process was minimized up to the 9th day of storage with just AE. Therefore, agro-industrial passion fruit residues are sources of natural additives, with antimicrobial and antioxidant properties, which can be used by the meat industry to improve the oxidative and microbiological stability of beef burgers during storage.

Digestibility, ingestive behavior, and nitrogen balance in goat kids fed a diet containing dehydrated passion fruit residue

The objective was to determine the optimal dehydrated passion fruit pulp replacing ground corn in diets for goat kids. We used 24 crossbred castrated goat kids with initial body weight of 26.6±0.3 kg. The experimental period was 23 days, with 15 days of adjustment and acclimatization (mostly to the installation and diet). Kids were distributed in a randomized experimental design with four treatments of 0, 80, 160, or 240 g/kg of dehydrated passion fruit residue as a supplementary inclusion [...]

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.

Fruit Waste as Natural Pectin Source for Jam Production in Rural Communities

A study was carried out to elaborate and monitor the shelf life of a pineapple jam with ingredients using, as “gelatinizing agent”, the pectin extracted from passion fruit residues from a rural community of Amazonas State, Brazil. The product was always maintained at a temperature of 25 °C and studied for 4 months, with the results showing physical-chemical and microbiological stability. We concluded that passion fruit residue can be used in pineapple jam production while still meeting legal standards for commercialization, reducing environmental waste, and being an alternative source of income in rural communities.

Alimentos alternativos utilizados para codornas de corte: revisão

Na coturnicultura a nutrição é o fator que mais onera os custos de produção, deste modo, estudos com a utilização alimentos alternativos ao milho e farelo de soja, tem crescido consideravelmente em todo o Brasil, devido ao grande potencial de produção agroindustrial do pais que gera inúmeros coprodutos ou subprodutos que possuem qualidade nutricional suficiente para serem colocados nas rações sem interferir no desempenho ou na qualidade do produto final, possibilitando reduzir o potencial poluidor destes coprodutos quando descartados de forma inadequada. Neste contexto, objetiva-se com está revisão abordar alguns alimentos alternativos que são utilizados na alimentação de codornas de corte, assim como seus efeitos sobre o desempenho nas diferentes fases de criação destas aves e também seus efeitos sobre a qualidade do produto final. Para a realizar esta revisão foi feita análise de trabalhos científicos que utilizaram alimentos alternativos em rações de codornas de corte, evidenciando os seus efeitos. Podendo concluir que diversos alimentos alternativos como resíduo de acerola, bagaço de licuri, farelo de goiaba, farelo de crambe, resíduo do maracujá, farelo da castanha do caju, casca de soja e o farelo da palma forrageira podem ser utilizados na alimentação de codornas de corte, auxiliando na redução dos custos da dieta sem influência sobre as características zootécnicas.

Bioactive Compounds and Pectin from Residues of the Passion Fruit Processing: Extraction Using Green Technology and Characterization

The objective of the study was to extract (using pressurized liquid extraction (PLE)) and characterize the bioactive compounds and pectin from the residue of the passion fruit processing. The extract of the passion fruit peel was obtained with ethanol (99.5%) in different temperature (80-100 oC), flow rate (0.5-1 mL/min) and pressure (50-100 bar) conditions (23 factorial design). The highest yield (32.13%) was obtained employing 50 bar, 80 oC and 0.5 mL/min. The lipid fraction of the extract was composed of palmitic acid, linoleic acid and oleic acid. From the residual pie (after the obtention of the extract), pectin extraction was carried out with water as extraction solvent, in pressurized (50-100 oC, 50-100 bar, 0.5-1 mL/min, 23 factorial design) and non-pressurized (50-100 oC, 0.5-1 mL/min, 22 factorial design) processes. With the pressurized system, the highest yield (27.67%) was obtained using 50 bar, 100 °C, and 0.5 mL/min, resulting in esterification percentage of 89.32%. With the non-pressurized system, the highest yield (20.77%) was obtained using 75 oC and 0.75 mL/min, resulting in esterification percentage of 86.54%. The pectin showed high purity, confirmed by 1H NMR analysis and absence of contaminant signals. Through gel permeation chromatography (GPC) analysis, it was possible to verify that pectin with different mean molar mass (¯Mw) and Polydispersity Index (PI) can be obtained, depending on the process parameters. The oil of the passion fruit seed was extracted under different conditions of temperature (40-80 oC), pressure (50-100 bar) and flow rate (0.5-1 mL/min) using ethanol as extraction solvent and rotating composite central design (CCRD). The best condition (50 bar, 80 oC and 0.5 mL/min) showed 25.8% yield. The concentration of piceatannol present in the oil (0.05-1.3 µg/mL) was higher than that found in commercial oil samples obtained by conventional methods (not detected). It can be concluded that the passion fruit residue can be used to obtain bioactive compounds and pectin. PLE proved to be efficient and very promising, because it is a green methodology and resulted in products with high quality (pectin with high purity and oils with higher concentration of piceatannol).

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.

CARACTERIZACIÓN PARCIAL E INMOBILIZACIÓN DE CARBOXI-METIL-CELULOSA DE Aspergillus niger PRODUCIDAS POR FERMENTACIÓN EN ESTADO SÓLIDO

The solid state fermentation is used in the bioprocess production of compounds of industrial applications. The objective of this paper is to characterize and immobilize carboxymethylcellulase enzymes produced by solid-state fermentation of the processing food wastes of acerola (Malpighia glabra), guava (Psidium guajava), cassava (Manihot esculenta), and passion fruit (Passiflora edulis) using the Aspergillus niger. Enzyme activities were determined at different temperatures (40-90°C) and pHs (4.0-8.0). The enzymes were immobilized by adsorption onto silica gel and celite 545 supports. One could observe that the optimal carboxymethylcellulases temperatures of the crude enzymatic extracts from A. niger using acerola, guava, cassava and passion fruit residues ranged from 40-60°C and that the optimal pHs varied between 5.0-6.0. One it was found that the carboxymethylcellulases in these extracts presented high immobilization yields (85%, 93%, 46%, 34%) on silica gel and (91%, 87% 129%, 38%) celite, respectively. The results are promising since it uses inexpensive solid supports and is a simple technique, thus providing optimal conditions for enzymatic recycling.

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.

Impact of freeze‐drying on bioactive compounds of yellow passion fruit residues

AbstractFruit production and processing result in a large amount of residues, which are usually discarded or underused. Passion fruit residues are source of fibers and other bioactive substances, which are antioxidant, protect cells against oxidative stress, and have pharmaceutical and food properties. This paper investigates the effects of freeze‐drying on bioactive compounds of yellow passion fruit residues (Passiflora edulis f. flavicarpa). It was analyzed the following compounds: Pectin, total phenolics, total flavonoids, citric acid, and ascorbic acid, and also the effect of freezing techniques (in freezer or liquid nitrogen) on moisture removal and product quality. The results indicated the best freeze‐drying conditions for yellow passion fruit residues considering the preservation of the main compounds.Practical applicationConcerning processed fruits, the yellow passion fruit (Passiflora edulis f. flavicarpa) has had great importance due to the quality of its juice and its great amount of minerals and vitamins. However, the processing of this fruit results in a substantial amount of residues, which may represent 65–70% of the fruit weight. These residues are usually discarded, causing environmental impact and loss of raw material and energy. Yellow passion fruit residues contain high levels of bioactive compounds, such as pectin, vitamins, minerals, polyphenolic antioxidants, and dietary fibers. This study investigated the freeze‐drying of passion fruit residues. It was analyzed the effect of operating conditions on bioactive compounds content in the samples and determined the most suitable process conditions.

PHYTOCHEMICAL ANALYSIS AND ANTIOXIDANT ACTIVITY OF THE HYDROETHANOLIC EXTRACT OF Passiflora edulis f. flavicarpa RESIDUES

Most fruit residues are known for being rich in bioactive phytochemicals such as polyphenols (natural antioxidants), responsible for major health benefits when consumed regularly due to their role in the prevention of degenerative diseases. The objective of this study was to determine the phytochemical composition (condensed tannins, total flavonoids, and total phenolic content) and evaluate the antioxidant capacity (DPPH and ABTS assays) of the flour prepared from yellow passion fruit residues, composed of epicarp and mesocarp, generated by fruit pulp processing industries. Passion fruit residues were subjected to heat treatment in an oven with renewal and air circulation and processed into flour. The phytochemical composition results revealed the following: condensed tannins, 0.31 mg.100g -1 ; total flavonoids, 23.87 mg.100g -1 ; and total phenolic content, 24.87 mg.100g -1 . The DPPH assay showed that the yellow passion fruit residue flour has significant antioxidant activity, and there was a positive correlation between antioxidant activity and the total phenolic content according to the ABTS assay and the DPPH radical scavenging method. Passion fruit residue flour is a source of natural antioxidants with potential to be used in the food industry as an ingredient in the development of food products with functional claims.

Physicochemical and sensory evaluation of cakes made with passion fruit and orange residues

ABSTRACTThe objectives of this study were to evaluate the possibility of adding passion fruit and orange residues in cakes, as well as to analyze their addition on the physicochemical and sensory characteristics. Four formulations were made: the standard cake (WF), wheat flour + 20% passion fruit flour (WF + PFF), wheat flour + 12.5% orange flour (WF + OF), and wheat flour + 10% passion fruit flour associated with 6.25% orange flour (WF + OF + PFF). Chemical, physical, and sensory analysis was evaluated. The samples WF + PFF and WF + OF + PFF showed large amount of dietary fiber. In sensorial, the sample WF + OF was the most promising one.

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.

Odor potency, aroma profile and volatiles composition of cold pressed oil from industrial passion fruit residues

In Brazil, the industrial exploitation of passion fruit generates agro-industrial waste potentially dangerous to the environment. Thus, the objective of the present research was to explore the use of the waste produced during passion fruit processing (Passiflora edulis f. flavicarpa) for the manufacture of aromatic oil. The waste was dried, ground, cold pressed, and centrifuged. The oil was characterized for its moisture content, density, acidity, and for its refractive, iodine, and saponification indexes. The volatile compounds present in the headspace of the oil were isolated using the SPME technique and identified by GC-MS. Trained panelists evaluated the odoriferous strength of the oil as compared to fresh passion fruit pulp using the magnitude estimation scale, and quantitative descriptive analysis. Forty-nine volatile compounds were identified in the oil, the esters representing the major compounds with approximately 60% of the total area of the chromatogram, followed by the alcohols (15.5%), and terpenes (9.5%). Ethyl butanoate, ethyl hexanoate, and hexyl acetate were the major compounds found in the oil. The oil possessed high odoriferous strength, from two to three times superior to that of the pulp, an aroma profile similar to that of fresh passion fruit and good potential for use in the manufacture of aromatizing products.

Total phenolic content and free radical scavenging activities of methanolic extract powders of tropical fruit residues

Abstract Methanolic extract powders of acerola, passion fruit and pineapple industrial residues, including pulp, seeds and peel, altogether (except for acerola) devoid of seeds, were screened for antioxidant capacity. The total phenolic contents (TPCs) of the extract powders were compared with their radical-scavenging activities (RSA) against both DPPH • and superoxide anion ( O 2 • - ) radicals, and their protective effect against liposome peroxidation, triggered by peroxyl radical. Lipid peroxidation was followed by the fluorescence decay of the probe, 4,4-difluoro-5-(4-phenyl-1,3-butadienyl)-4-bora-3a,4a-diaza-s-indacene-3-undecanoic acid (C11-BODIPY581/591). The TPCs of acerola, passion fruit and pineapple extract powders were (94.6 ± 7.4); (41.2 ± 4.2) and (9.1 ± 1.3) mg of gallic acid equivalents g−1 of dry extract, respectively. Acerola showed the best RSA- DPPH • scores, whereas passion fruit was more protective on the RSA- O 2 • - system. Together with the protective effects against lipid peroxidation (rate of BODIPY decay), which were similar for acerola and passion fruit extracts, these data suggest that the methanolic extracts of acerola and passion fruit residues may be useful as antioxidant supplements, particularly the acerola extract, due to its high phenolic content.

Utilização do resíduo de maracujá e silagens de híbridos de milho, na terminação de bovinos de corte em confinamento

This experiment was developed at Unesp/Campus de Jaboticabal. Twenty seven crossbreed bull (Aberdeen Angus X Nelore), with ± 15 months of age and average 400kg of live weight, were used to evaluate the passion fruit residue silage (PRS), hybrid corn silage without grains (HCS) and corn silage (CSG) at feedlot as roughage plus corn ground and peanut meal. This evaluation was based on dry matter intake, live weight gain and feed conversion. All the rations were formulated to obtain ratio of 50:50 (roughage:concentrate). The three rations were distributed in a completely randomized design with nine replications. The treatments CSG and HCS differed (P 0.05). Between periods, the dry matter intake differed (P 0.05) for treatments passion fruit residue silage (57.0%), hybrid corn silage (56.14%) and corn silage (56.63%) The results of this experiment showed that the residue of passion fruit is an source roughage alternative for beef cattle feeding.