Fonseca Alexandre M A, Silvestre Armando J D, Rocha Sílvia M
LAQV-REQUIMTE & Department of Chemistry, Campus Universitário Santiago, University of Aveiro, Aveiro, Portugal.
CICECO-Aveiro Institute of Materials & Department of Chemistry, Campus Universitário Santiago, University of Aveiro, Aveiro, Portugal.
J Sci Food Agric. 2025 Apr;105(6):3306-3316. doi: 10.1002/jsfa.14087. Epub 2024 Dec 21.
Purple 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.
Fruit 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.
The 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. © 2024 Society of Chemical Industry.
紫果西番莲（Passiflora edulis f. edulis）是一种备受青睐的水果，通常新鲜食用或加工成各种食品。果皮和种子是水果加工的副产品，富含营养物质和生物活性化合物，具有在食品应用中增值的潜力。然而，原材料的变异性往往是成功实现这种增值的主要障碍。本研究旨在通过评估紫果西番莲的时间变异性，为其零浪费增值策略做出贡献，并全面深入了解水果各部分粉末的营养价值。
果实分析表明，连续三次收获的果实具有相似的特征，因为在成熟参数、果实重量和尺寸、各部分鲜重、水分、总酚化合物和抗氧化活性方面观察到的差异不显著。尽管天气条件多变，但只要在果实发育期间提供灌溉以避免水分胁迫，就能实现这一点。对果实（果皮、果肉和种子）最少加工粉末的营养价值进行的开发和后续分析表明，它们可作为多种常量营养素、必需矿物质和维生素的来源。一份（10克）这些水果粉末提供的纤维（果皮和种子）和维生素C（果皮和果肉）足以满足营养宣称。
本研究为连续三次收获的所有果实部分的物理化学性质的维持提供了有价值的见解。果实各部分的营养特性也有助于通过全果利用在西番莲加工中走向零浪费价值链。©2024化学工业协会。
