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<p>Fruit peels, often discarded as waste, can be repurposed as high-value-added coproducts. This study provides a comprehensive evaluation of how drying temperature (50, 60, 70, and 80&#xa0;°C) affects the recovery of bioactive compounds and nutritional quality from yellow passion fruit (YP) and sweet passion fruit (SP) peels, aiming to promote their valorization as functional food ingredients. The influence of temperature and variety was statistically significant (<i>p</i> &lt; 0.05) across all evaluated parameters. SP powders exhibited higher moisture (7.27–12.98%), ash (7.14–7.16%), and carbohydrate content (85.86–96.12%), while YP powders showed higher protein levels (9.26–9.40%). Titratable acidity was greater in SP (3.62–3.68% citric acid), and both total and reducing sugars increased with temperature, with higher levels in SP (37.79–40.11% and 31.48–33.10%, respectively). Color parameters varied by variety and drying conditions. Drying at 80&#xa0;°C enhanced the concentration of total phenolics and tannins, with the highest TPC in SP (1309.22&#xa0;mg GAE/100&#xa0;g) and TT in YP (1303.08&#xa0;mg/100&#xa0;g). Conversely, flavonoid and anthocyanin contents declined with increasing temperature, with maximum values in SP dried at 50&#xa0;°C (9.68 and 18.96&#xa0;mg/100&#xa0;g, respectively). Antioxidant activity (ABTS, DPPH, and FRAP) significantly decreased after drying (<i>p</i> &lt; 0.05). HPLC analysis revealed a predominance of flavanols in SP (catechin, epigallocatechin gallate, and epicatechin gallate) and phenolic acids (chlorogenic, caftaric, caffeic acids) and flavonols (myricetin, rutin) in YP. By mapping the thermal sensitivity and retention of bioactives, this work highlights the potential of passion fruit peel powders as sustainable sources of antioxidants and functional compounds, supporting their application in clean-label formulations and circular economy strategies within the food industry.</p>

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Thermal Processing as a Key to Valorizing Yellow and Sweet Passion Fruit Peels: Impact of Temperature on Nutritional Attributes, Bioactive Retention, and Antioxidant Capacity

  • 期刊论文

  • 发表日期：

    2025年7月21日

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  • Thalis Leandro Bezerra de Lima,
  • Rossana Maria Feitosa de Figueirêdo,
  • Alexandre José de Melo Queiroz,
  • Francislaine Suelia dos Santos,
  • João Paulo de Lima Ferreira,
  • Yaroslávia Ferreira Paiva,
  • Newton Carlos Santos,
  • Marta Suely Madruga,
  • Dyego da Costa Santos,
  • Josivanda Palmeira Gomes,
  • Ana Júlia de Brito Araújo Carvalho,
  • Marcos dos Santos Lima

摘要

Fruit peels, often discarded as waste, can be repurposed as high-value-added coproducts. This study provides a comprehensive evaluation of how drying temperature (50, 60, 70, and 80 °C) affects the recovery of bioactive compounds and nutritional quality from yellow passion fruit (YP) and sweet passion fruit (SP) peels, aiming to promote their valorization as functional food ingredients. The influence of temperature and variety was statistically significant (p < 0.05) across all evaluated parameters. SP powders exhibited higher moisture (7.27–12.98%), ash (7.14–7.16%), and carbohydrate content (85.86–96.12%), while YP powders showed higher protein levels (9.26–9.40%). Titratable acidity was greater in SP (3.62–3.68% citric acid), and both total and reducing sugars increased with temperature, with higher levels in SP (37.79–40.11% and 31.48–33.10%, respectively). Color parameters varied by variety and drying conditions. Drying at 80 °C enhanced the concentration of total phenolics and tannins, with the highest TPC in SP (1309.22 mg GAE/100 g) and TT in YP (1303.08 mg/100 g). Conversely, flavonoid and anthocyanin contents declined with increasing temperature, with maximum values in SP dried at 50 °C (9.68 and 18.96 mg/100 g, respectively). Antioxidant activity (ABTS, DPPH, and FRAP) significantly decreased after drying (p < 0.05). HPLC analysis revealed a predominance of flavanols in SP (catechin, epigallocatechin gallate, and epicatechin gallate) and phenolic acids (chlorogenic, caftaric, caffeic acids) and flavonols (myricetin, rutin) in YP. By mapping the thermal sensitivity and retention of bioactives, this work highlights the potential of passion fruit peel powders as sustainable sources of antioxidants and functional compounds, supporting their application in clean-label formulations and circular economy strategies within the food industry.