Agroindustrial potential of passion fruit epicarp as active food ingredient

Abstract

The physicochemical, technological, microbiological and antioxidant properties of the passion fruit epicarp (EM, Passiflora edulis f.flavicarpa) were evaluated. The results showed a high dietary fiber content both soluble and insoluble (26.62 and 44.84 g / 100 g d.b. respectively) and high protein content (11.87 g / 100 g b.s.). In order to evaluate the potential use of passion fruit epicarp as an input to enrich food products, the emulsifying capacity (97%), swelling capacity (28.63 g / g d.b.), oil holding capacity (4.06 g / g d.b.), solubility (0.71 g / g d.b.) and the content of total carotenoids (3.86 mg β-carotenes / 100 g) were determined. Additionally, two techniques (DPPH and ABTS) with values of antioxidant activity of 33% (IC50 ≥ 250 μg / ml) and 2.09 μm / g d.b. were used to determine antioxidant activity. of EM respectively. The results of this study showed the potential use of the passion fruit epicarp as a functional ingredient in the food industry.