Liu Zhaohan, Wang Xiaonan, Li Qianwen, Kang Xiaojing, Li Yan, Gong Chunmiao, Liu Yang, Chen Han
Food Laboratory of Zhongyuan, Luohe 462333, China.
FLZ-Sunjock Dairy Co. Joint Laboratory, Luohe 462000, China.
Foods. 2025 May 7;14(9):1643. doi: 10.3390/foods14091643.
The by-products of passion fruit are typically discarded during processing, contributing to resource waste and environmental harm. These residues are rich in dietary fiber and polyphenols, compounds linked to health benefits, including blood sugar regulation, improved lipid profiles, gut microbiome balance, and weight management. Beyond their nutritional value, these by-products possess dual functional roles in food systems: their bioactive components act as natural fortifiers and health-promoting agents. Recent studies indicate they can enhance food quality by improving water retention and texture while serving as prebiotics to promote beneficial gut bacteria growth. This dual functionality supports both food innovation and metabolic health, particularly in reducing post-meal blood sugar spikes. To advance research and industry applications, this review synthesizes recent findings on the nutritional properties of passion fruit by-products and their use in food products such as dairy, pasta, and meat. The analysis aims to guide the sustainable utilization of these underrated resources and expand their role in functional food development.
百香果的副产品在加工过程中通常被丢弃，造成资源浪费和环境危害。这些残渣富含膳食纤维和多酚，这些化合物对健康有益，包括调节血糖、改善血脂状况、平衡肠道微生物群和控制体重。除了营养价值外，这些副产品在食品系统中还具有双重功能作用：它们的生物活性成分可作为天然强化剂和健康促进剂。最近的研究表明，它们可以通过改善保水性和质地来提高食品质量，同时作为益生元促进有益肠道细菌的生长。这种双重功能既支持食品创新，又有助于代谢健康，特别是在减少餐后血糖峰值方面。为了推动研究和工业应用，本综述综合了关于百香果副产品营养特性及其在乳制品、面食和肉类等食品中的应用的最新研究结果。该分析旨在指导对这些被低估资源的可持续利用，并扩大它们在功能性食品开发中的作用。
