Revalorization of purple passion fruit peel: Compositional analysis, anthocyanin microwave-assisted extraction, and beverage application
Purple passion fruit (PPF), scientifically known as Passiflora edulis f. edulis, is widely cultivated in Colombia, with an reported production of 33,231.68 tons in 2020. Despite this substantial production, approximately 62 % of the fruit, primarily the peel, is discarded after pulp extraction. This...
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Elsevier
2025-06-01
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| Series: | Future Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833524002399 |
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| author | Olasky Gamarra-Castillo María Hernández-Carrión Andrea del Pilar Sánchez-Camargo |
| author_facet | Olasky Gamarra-Castillo María Hernández-Carrión Andrea del Pilar Sánchez-Camargo |
| author_sort | Olasky Gamarra-Castillo |
| collection | DOAJ |
| description | Purple passion fruit (PPF), scientifically known as Passiflora edulis f. edulis, is widely cultivated in Colombia, with an reported production of 33,231.68 tons in 2020. Despite this substantial production, approximately 62 % of the fruit, primarily the peel, is discarded after pulp extraction. This study aimed to explore the revalorization potential of PPF peels through comprehensive macronutrient and mineral analysis, revealing a dietary fiber content of 62.459 % w/w, along with essential minerals. The effect of drying as a pretreatment for enhancing anthocyanin extraction was also assessed. While the drying process slightly increased the levels of soluble phenolic compounds and antioxidant capacity, fresh peels demonstrated superior anthocyanin extraction yields (4.198 mg C3 G g-1 sample d.b.) and higher ascorbic acid content (1080.7 ± 140.62 mg 100 g-1 db.) compared to dried peels (0.156 mg C3 G g-1 sample d.b. and 109.63 mg 100 g-1 sample d.b., respectively). Focusing on the retention of anthocyanins in fresh PPF peel, microwave-assisted extraction (MAE) was optimized using water, 300 W power, achieving effective anthocyanin extraction in a short time (160 s), resulting in an anthocyanin content of 5.861 mg C3 G per g of extract and a recovery rate of 65.40 %. Incorporating these anthocyanin-enriched extracts into beverage models revealed promising potential for new product development, with xanthan gum identified as an effective copigment to enhance anthocyanin stability. The nutrient-rich PPF peel presents a valuable opportunity for sustainable food production, supporting the extraction of fiber, minerals, antioxidants, and anthocyanins, thus reducing waste from passion fruit processing and promoting food safety initiatives. |
| format | Article |
| id | doaj-art-751ae757e34c43adb39fd65c420d15ab |
| institution | Kabale University |
| issn | 2666-8335 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj-art-751ae757e34c43adb39fd65c420d15ab2025-01-02T04:11:54ZengElsevierFuture Foods2666-83352025-06-0111100536Revalorization of purple passion fruit peel: Compositional analysis, anthocyanin microwave-assisted extraction, and beverage applicationOlasky Gamarra-Castillo0María Hernández-Carrión1Andrea del Pilar Sánchez-Camargo2Grupo de Diseño de Productos y Procesos (GDPP), Department of Food and Chemical Engineering, Universidad de Los Andes, Carrera 1E No. 19 A 40, Building Mario Laserna, 111711, Bogotá D.C., ColombiaGrupo de Diseño de Productos y Procesos (GDPP), Department of Food and Chemical Engineering, Universidad de Los Andes, Carrera 1E No. 19 A 40, Building Mario Laserna, 111711, Bogotá D.C., ColombiaCorresponding author.; Grupo de Diseño de Productos y Procesos (GDPP), Department of Food and Chemical Engineering, Universidad de Los Andes, Carrera 1E No. 19 A 40, Building Mario Laserna, 111711, Bogotá D.C., ColombiaPurple passion fruit (PPF), scientifically known as Passiflora edulis f. edulis, is widely cultivated in Colombia, with an reported production of 33,231.68 tons in 2020. Despite this substantial production, approximately 62 % of the fruit, primarily the peel, is discarded after pulp extraction. This study aimed to explore the revalorization potential of PPF peels through comprehensive macronutrient and mineral analysis, revealing a dietary fiber content of 62.459 % w/w, along with essential minerals. The effect of drying as a pretreatment for enhancing anthocyanin extraction was also assessed. While the drying process slightly increased the levels of soluble phenolic compounds and antioxidant capacity, fresh peels demonstrated superior anthocyanin extraction yields (4.198 mg C3 G g-1 sample d.b.) and higher ascorbic acid content (1080.7 ± 140.62 mg 100 g-1 db.) compared to dried peels (0.156 mg C3 G g-1 sample d.b. and 109.63 mg 100 g-1 sample d.b., respectively). Focusing on the retention of anthocyanins in fresh PPF peel, microwave-assisted extraction (MAE) was optimized using water, 300 W power, achieving effective anthocyanin extraction in a short time (160 s), resulting in an anthocyanin content of 5.861 mg C3 G per g of extract and a recovery rate of 65.40 %. Incorporating these anthocyanin-enriched extracts into beverage models revealed promising potential for new product development, with xanthan gum identified as an effective copigment to enhance anthocyanin stability. The nutrient-rich PPF peel presents a valuable opportunity for sustainable food production, supporting the extraction of fiber, minerals, antioxidants, and anthocyanins, thus reducing waste from passion fruit processing and promoting food safety initiatives.http://www.sciencedirect.com/science/article/pii/S2666833524002399Purple passion fruit peelAnthocyaninMicrowave-assisted extraction (MAE)Stability |
| spellingShingle | Olasky Gamarra-Castillo María Hernández-Carrión Andrea del Pilar Sánchez-Camargo Revalorization of purple passion fruit peel: Compositional analysis, anthocyanin microwave-assisted extraction, and beverage application Future Foods Purple passion fruit peel Anthocyanin Microwave-assisted extraction (MAE) Stability |
| title | Revalorization of purple passion fruit peel: Compositional analysis, anthocyanin microwave-assisted extraction, and beverage application |
| title_full | Revalorization of purple passion fruit peel: Compositional analysis, anthocyanin microwave-assisted extraction, and beverage application |
| title_fullStr | Revalorization of purple passion fruit peel: Compositional analysis, anthocyanin microwave-assisted extraction, and beverage application |
| title_full_unstemmed | Revalorization of purple passion fruit peel: Compositional analysis, anthocyanin microwave-assisted extraction, and beverage application |
| title_short | Revalorization of purple passion fruit peel: Compositional analysis, anthocyanin microwave-assisted extraction, and beverage application |
| title_sort | revalorization of purple passion fruit peel compositional analysis anthocyanin microwave assisted extraction and beverage application |
| topic | Purple passion fruit peel Anthocyanin Microwave-assisted extraction (MAE) Stability |
| url | http://www.sciencedirect.com/science/article/pii/S2666833524002399 |
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