Karaca Çelik Kezban Esen, Irkin Reyhan, Çarıkçı Sema, Sipahi Simge, Yakar Selinay, Yaman Cem, Öneş Ece
Department of Nutrition and Dietetics, Faculty of Health Sciences, Izmir Demokrasi University, Izmir 35140, Türkiye.
Department of Environmental Protection Technologies, Vocational School, Izmir Demokrasi University, Izmir 35140, Turkey.
Foods. 2025 May 23;14(11):1857. doi: 10.3390/foods14111857.
Passion fruit () is consumed worldwide, and its processing generates a substantial amount of waste, particularly from the seeds and peels. This study investigated the potential of valorizing passion fruit seeds by adding them to high-fiber snack bars. Seed-enriched snack bars were evaluated for their sensory qualities, antioxidant activities, and nutritional compositions. Seed addition markedly increased the dietary fiber content (from 4.17% to 5.66%), fat content (from 15.02% to 19.63%), and antioxidant activity (e.g., 83.38% vs. 82.47% DPPH inhibition at 50 ppm) compared to the control. This was mainly due to the presence of piceatannol, a potent bioactive molecule. The overall phenolic content decreased from 90.11 to 65.37 mg GAE/100 g, suggesting intricate matrix interactions. The control bars exhibited a higher overall acceptability score, whereas the seed bars remained within the acceptable sensory range and required only minor texture adjustments. Microbiological analyses confirmed that both formulations retained their safety for 7 days at +4 °C, with appropriate levels of yeast and total viable count and no mold growth. These results suggest that passion fruit seeds have the potential to be used as a sustainable functional food ingredient. Further research is warranted to improve the sensory qualities and shelf-life stability.
百香果在全球范围内都有消费，其加工过程会产生大量废弃物，尤其是种子和果皮。本研究调查了将百香果种子添加到高纤维零食棒中进行增值利用的潜力。对富含种子的零食棒进行了感官品质、抗氧化活性和营养成分评估。与对照组相比，添加种子显著提高了膳食纤维含量（从4.17%提高到5.66%）、脂肪含量（从15.02%提高到19.63%）和抗氧化活性（例如，在50 ppm时DPPH抑制率为83.38%，而对照组为82.47%）。这主要是由于存在一种强效生物活性分子——白皮杉醇。总酚含量从90.11降至65.37 mg GAE/100 g，表明存在复杂的基质相互作用。对照组零食棒的总体可接受性得分更高，而含种子的零食棒仍在可接受的感官范围内，只需对质地进行轻微调整。微生物分析证实，两种配方在4℃下7天内均保持安全，酵母和总活菌数处于适当水平，且无霉菌生长。这些结果表明，百香果种子有潜力用作可持续的功能性食品成分。有必要进一步开展研究以改善其感官品质和保质期稳定性。
