Development and Characterization of Yellow Passion Fruit Peel Flour (Passiflora edulis f. flavicarpa)

In this study, the peels of the yellow passion fruit (Passiflora edulis f. flavicarpa) were used to develop a flour that was evaluated in terms of its physicochemical, microscopic, colorimetric, and granulometric characteristics, its total phenolic compound and carotenoid contents, and its antioxidant capacity. Fourier Transform Infrared (FTIR) spectroscopy measurements were employed to investigate the constituent functional groups, compounds' chemical profiles were assessed by Paper Spray Mass Spectrometry (PS-MS), and the compound's chemical profiles were evaluated by Ultra-Performance Liquid Chromatography (UPLC). This flour presented a light color, heterogeneous granulometry, high carbohydrate, carotenoid, and total phenolic compound contents with high antioxidant capacity. Scanning Electron Microscopy (SEM) showed a particulate flour, which is supposed to contribute to its compactness. FTIR demonstrated the presence of functional groups corresponding to cellulose, hemicellulose, and lignin, constituents of insoluble dietary fiber. The PS-MS analysis suggested the presence of 22 substances, covering diverse component classes such as organic, fatty, and phenolic acids, flavonoids, sugars, quinones, phenylpropanoid glycerides terpenes, and amino acids. This research demonstrated the potential of using Passion Fruit Peel Flour (PFPF) as an ingredient for food products. The advantages of using PFPF comprise the reduction of agro-industrial waste, contribution to the development of a sustainable food system, and increment of food products' functional profile. Moreover, its high content of several bioactive compounds can benefit consumers' health.

Automated summary

In this study, yellow passion fruit peel flour was developed and evaluated for its characteristics, including physicochemical, microscopic, colorimetric, and granulometric properties, as well as its content of phenolic compounds and carotenoids, and antioxidant capacity. The analysis revealed that the flour had a light color, heterogeneous granulometry, and high content of carbohydrates, carotenoids, and phenolic compounds with strong antioxidant capacity. The presence of various beneficial compounds was identified through analytical techniques. The findings highlight the potential of yellow passion fruit peel flour as a food ingredient, offering advantages such as waste reduction, contribution to sustainability, and enhancement of functional properties in food products. Its high content of bioactive compounds also provides health benefits to consumers.