From physicochemical characteristics variability to purple passion fruit (Passiflora edulis f. edulis) powders nutritional value: on the path of zero-waste

abstract

BACKGROUNDPurple passion fruit (Passiflora edulis f. edulis) is a highly appreciated fruit typically consumed in fresh or processed into various food products. The peel and seeds, which are by-products of fruit processing, are rich in nutrients and bioactive compounds with potential to be valorised into food applications. However, raw material variability is often a major obstacle to successfully achieve such valorisation. The present study aimed to contribute to a zero-waste valorisation strategy of purple passion fruit by evaluating its temporal variability and provide a comprehensive insight into the nutritional value of fruit fraction powders.RESULTSFruit analysis demonstrated similar characteristics between three consecutive harvests because variation observed on maturity parameters, fruit mass and dimensions, fractions fresh weight, moisture, total phenolic compounds and antioxidant activity was not significant. This was attained despite variable weather conditions, as long as irrigation was provided during fruit development to avoid water stress. The development and subsequent analysis of the nutritional value of minimum processed powders of the fruit (peel, pulp and seeds) revealed that they can be used as a source of several macronutrients, essential minerals and vitamins. A single serving (10 g) of these fruit powders provide enough fiber (peel and seeds) and vitamin C (peel and pulp) to sustain nutritional claims.CONCLUSIONThe present study provides valuable insights into the maintenance of physicochemical properties of all fruit fractions across three consecutive harvests. The nutritional characterization of fruit fractions also contributes to move towards a zero-waste value chain in passion fruit processing through whole fruit usage. (c) 2024 Society of Chemical Industry.

keywords

TOTAL PHENOLIC CONTENT; PEEL EXTRACT; ANTIOXIDANT ACTIVITY; CHEMICAL-COMPOSITION; BLOOD-PRESSURE; QUALITY; ACID; FOOD; TEMPERATURE; PROFILE

subject category

Agriculture; Chemistry; Food Science & Technology

authors

Fonseca, AMA; Silvestre, AJD; Rocha, SM

Groups

G4 - Renewable Materials and Circular Economy

Projects

Collaboratory for Emerging Technologies, CoLab (EMERGING TECHNOLOGIES)

CICECO - Aveiro Institute of Materials (UIDB/50011/2020)

CICECO - Aveiro Institute of Materials (UIDP/50011/2020)

Associated Laboratory CICECO-Aveiro Institute of Materials (LA/P/0006/2020)

acknowledgements

This work received financial support from PT national funds (FCT/MECI, Fundac & atilde;o para a Ciencia e Tecnologia and Ministerio da Educac & atilde;o, Ciencia e Inovac & atilde;o) through the project Laboratorio Associado para a Quimica Verde - Tecnologias e Processos Limpos [10.54499/LA/P/0008/2020, 10.54499/UIDP/50006/2020 & 10.54499/UIDB/50006/2020] and the project CICECO - Aveiro Institute of Materials, UIDB/50011/2020, UIDP/50011/2020 & LA/P/0006/2020, financed by national funds through the FCT/MECI (PID-DAC). Alexandre M.A. Fonseca thanks FCT (Fundac & atilde;o para a Ciencia e Tecnologia) and ESF (European Social Fund) through POCH (Programa Operacional Capital Humano) for his PhD grant [SFRH/BD/146391/2019]. We also thank IPMA (Instituto Portugues do Mar e da Atmosfera, I.P.) for providing the weather data used in the present study.