LAQV-REQUIMTE & Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal; CICECO & Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
School of Food Engineering, Food Science and Nutrition Department, University of Campinas, Monteiro Lobato Street 80, 13083-862 Campinas, São Paulo, Brazil.
Food Res Int. 2022 Oct;160:111665. doi: 10.1016/j.foodres.2022.111665. Epub 2022 Jul 9.
Passiflora is a highly diverse genus where taxonomic lack of consensus remains. This may be the reason why numerous studies do not specify to the infraspecific level the plant material used or lack consistency in the nomenclature of botanical formae of Passiflora edulis. Ultimately, this may contribute to inaccurate chemical composition and health effects attributed to different Passiflora edulis species and formae. Hence, this review aims to overcome these challenges by exploring the phytochemical profile, specific nutritional value and potential health benefits of purple passion fruit (PPF). PPF is often consumed fresh for its pulp (including seeds) or juice, either directly or added to food dishes. It is also used industrially to produce a wide range of products, where peels and seeds are abundant by-products, most often discarded or used in low-value applications. Herein, in a perspective of integral valorisation of the fruit, the potential use of all PPF fractions (peel, pulp and seeds) is discussed as a source of important macro and micronutrients, adequate to integrate a balanced and healthy diet. In addition, the phytochemical profile of such fractions is also discussed along with the associated in vitro biological activities (antioxidant, anti-inflammatory, antibacterial and antifungal) and in vivo beneficial effects in the management of several diseases (asthma, hypertension, osteoarthritis, diabetes and pulmonary fibrosis). In summary, this review gathers the current knowledge on the nutritional and phytochemical composition of PPF and highlights the potential of using all fractions as a source of ingredients in food formulations that promote health and well-being. At the same time, it also contributes to defining sustainable strategies for an integrated valorisation of this natural product.
西番莲是一个高度多样化的属，分类共识仍然缺乏。这可能是为什么许多研究没有在种下水平上指定所用植物材料或缺乏西番莲食用植物形式的命名法一致性的原因。最终，这可能导致不同的西番莲食用物种和形式的化学成分和健康影响不准确。因此，本综述旨在通过探索紫西番莲（PPF）的植物化学特征、特定营养价值和潜在健康益处来克服这些挑战。PPF 通常因其果肉（包括种子）或果汁而被新鲜食用，直接食用或添加到食物菜肴中。它也被工业用于生产各种产品，果皮和种子是丰富的副产品，通常被丢弃或用于低价值的应用。在此，从水果综合利用的角度出发，讨论了所有 PPF 部分（果皮、果肉和种子）的潜在用途，作为重要宏量和微量营养素的来源，足以整合均衡和健康的饮食。此外，还讨论了这些部分的植物化学特征以及相关的体外生物活性（抗氧化、抗炎、抗菌和抗真菌）和在管理几种疾病（哮喘、高血压、骨关节炎、糖尿病和肺纤维化）方面的体内有益作用。总之，本综述汇集了关于 PPF 的营养和植物化学组成的最新知识，并强调了使用所有部分作为促进健康和福祉的食品配方成分的潜力。同时，它还有助于为该天然产物的综合利用制定可持续战略。
