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Journal articles on the topic 'Passion fruit industry'

Author: Grafiati

Published: 4 June 2021

Last updated: 27 July 2025

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1

Low, X. Y., and C. Y. Chong. "Extraction of bioactive compounds from passion fruit waste and their potential applications in the food industry: a scoping review." Food Research 8, Supplementary 4 (2024): 142–56. https://doi.org/10.26656/fr.2017.8(s4).7.

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Passion fruit is one of the tropical fruits widely consumed and used in the fruit processing industry, resulting in large amounts of waste which may cause negative impacts on the environment, economy, and society. The present review aimed to identify bioactive compounds that can be extracted from passion fruit wastes, the extraction methods and conditions to obtain maximum bioactive compounds and determine their applications in the food industry. Different studies have extracted bioactive compounds such as dietary fibre, phenolic compounds, seed oil, natural colourants, and enzymes from passio

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2

San, Anh Tram, and Le Minh Hung. "EFFECTS OF DIFFERENT MATURITY STAGES ON THE QUALITY OF PURPLE PASSION FRUIT." JOURNAL OF TECHNOLOGY & INNOVATION 1, no. 1 (2020): 30–32. http://dx.doi.org/10.26480/jtin.01.2021.30.32.

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Fruit colour development and shrivelling are one of the major concerns of Vietnamese passion fruit industry as it reduces the appearance and downgrades fruit quality. The effects of colour stages were determined in purple passion grown in Gia Lai province, Vietnam. Immediately after harvesting, fruits were transported to the laboratory in Ho Chi Minh City and stored at 20 ºC. Data showed that different maturity stages, viz., skin colour development stages of purple passion fruit significantly affected the quality including colour development and chemical properties.

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SIDEHABI, Sitti Wetenriajeng. "Design and Build of Control System Automatic Microcontroller for Passion Fruit Juice Extractor." Electrotehnica, Electronica, Automatica 73, no. 1 (2025): 96–102. https://doi.org/10.46904/eea.25.73.1.1108010.

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In fruit processing factories or industries, especially for purple passion fruit variety, the fruits are squeezed to extract passion fruit concentrate. However, the separation of seeds from the fruit pulp is currently done using a blender, resulting in a mixture of seeds and pulp. In the passion fruit syrup industry, seeds and fruit pulp are separated using a spinner machine. However, a few of the passion fruit squeezing spinner machines that have been designed are still operated manually by operators. This means there is potential for optimization and improvement by adding an automatic mechan

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Sidehabi, Sitti Wetenriajeng, Mutmainnah, and Saiful Ashar. "Controlling System of Automatic Microcontroller for Passion Fruit Juice Extractor." Inspiration: Jurnal Teknologi Informasi dan Komunikasi 13, no. 2 (2023): 110–21. http://dx.doi.org/10.35585/inspir.v13i2.62.

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The fruits are squeezed to extract their concentrate in fruit processing factories or industries, especially for the purple passion fruit variety. However, separating seeds from the fruit pulp uses a blender, resulting in a mixture of seeds and pulp. In this industry, seeds and fruit pulp are separated using a spinner machine and operated manually by operators. So, adding an automatic mechanism has the potential for optimization and improvement. This research aims to develop a passion fruit squeezing machine with maintenance and automation, upgrading the passion fruit filtering and squeezing s

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Muhtadi and Nadia Inayah. "Pemberdayaan Masyarakat Pada Home Industry Sirup Markisa di Desa Sukamantri Kabupaten Bogor." Jurnal Penyuluhan Pertanian 16, no. 1 (2022): 11–20. http://dx.doi.org/10.51852/jpp.v16i1.460.

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Community empowerment activities are carried out at the passion fruit syrup home industry located in Sukamantri Village, Bogor Regency. The purpose of this empowerment activity is to help the owner so that his business increases and the community becomes more productive by carrying out empowerment activities. There are 4 activities in the empowerment of passion fruit syrup, namely: 1) Seeing potential problems, 2) Planning activities, 3) Carrying out empowerment activities, 4) Program evaluation, 5) Analyzing supporting and inhibiting factors. The method used is a qualitative approach, with in

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6

Sidehabi, Sitti Wetenriajeng, Zainal Akbar, Julianti Habibuddin, and Muh Alamsyah Ramadhan. "Implementation of Passion Fruit Filling Machine based on Microcontroller and Electro-Pneumatics." Jurnal Otomasi Kontrol dan Instrumentasi 15, no. 2 (2023): 1–9. http://dx.doi.org/10.5614/joki.2023.15.2.1.

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Passion fruit has a distinctive sweet and sour taste, which is quite popular in Indonesia, especially in South Sulawesi. Passion fruit is processed into syrup, and dodol is one of the typical souvenirs popular with tourists. Processing passion fruit syrup in the Micro, Small, and Medium Enterprises (MSMEs) Industry still uses very simple equipment. Hence, the quality and quantity of the product produced are not optimal. Passion fruit cutting uses a knife with a low capacity for cutting and shrinkage results, so this research aims to design a passion fruit-filled shaver machine based on a micro

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7

Rodriguez Castillo, Nohra Cecilia, Xingbo Wu, María Isabel Chacón, Luz Marina Melgarejo, and Matthew Wohlgemuth Blair. "Genetic Diversity of Purple Passion Fruit, Passiflora edulis f. edulis, Based on Single-Nucleotide Polymorphism Markers Discovered through Genotyping by Sequencing." Diversity 13, no. 4 (2021): 144. http://dx.doi.org/10.3390/d13040144.

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Orphan crops, which include many of the tropical fruit species used in the juice industry, lack genomic resources and breeding efforts. Typical of this dilemma is the lack of commercial cultivars of purple passion fruit, Passiflora edulis f. edulis, and of information on the genetic resources of its substantial semiwild gene pool. In this study, we develop single-nucleotide polymorphism (SNP) markers for the species and show that the genetic diversity of this fruit crop has been reduced because of selection for cultivated genotypes compared to the semiwild landraces in its center of diversity.

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8

Rizwan, Hafiz Muhammad, Lin Zhimin, Wiwiek Harsonowati, et al. "Identification of Fungal Pathogens to Control Postharvest Passion Fruit (Passiflora edulis) Decays and Multi-Omics Comparative Pathway Analysis Reveals Purple Is More Resistant to Pathogens than a Yellow Cultivar." Journal of Fungi 7, no. 10 (2021): 879. http://dx.doi.org/10.3390/jof7100879.

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Production of passion fruit (Passiflora edulis) is restricted by postharvest decay, which limits the storage period. We isolated, identified, and characterized fungal pathogens causing decay in two passion fruit cultivars during two fruit seasons in China. Morphological characteristics and nucleotide sequences of ITS-rDNA regions identified eighteen isolates, which were pathogenic on yellow and purple fruit. Fusarium kyushuense, Fusarium concentricum, Colletotrichum truncatum, and Alternaria alternata were the most aggressive species. Visible inspections and comparative analysis of the disease

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9

Khairuddin, Nozieana, Sheena John, Suguna Selvakumaran, and Shiamala Devi Ramaiya. "Physico-Chemical Characteristics of Crosslinked-Biofilm Made From Passiflora edulis Waste." Malaysian Applied Biology 52, no. 5 (2023): 29–34. http://dx.doi.org/10.55230/mabjournal.v52i5.cp18.

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In numerous tropical countries, Passiflora Edulis which is also known as passion fruit is grown largely for domestic consumption in both the fresh and processed form. Generally, the sweeter purple passion fruit referred to as the granadilla is preferred for consumption as fresh fruit, while the yellow passion fruit is grown mainly to produce juice concentrate or single-strength juice, fruit preserves, and jams, and as a flavoring agent. Passion fruit peel was used to extract pectin to produce biofilm because of its gelling properties and chemical composition to avoid wastage in the juice indus

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10

Wu, Wenhua, Funing Ma, Xiaoyan Zhang, et al. "Research Progress on Viruses of Passiflora edulis." Biology 13, no. 10 (2024): 839. http://dx.doi.org/10.3390/biology13100839.

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Passiflora edulis, also known as passion fruit, is celebrated for its rich nutritional content, distinctive flavour, and significant medicinal benefits. At present, viral diseases pose a major challenge to the passion fruit industry, affecting both the production and quality of the fruit. These diseases impede the sustainable and healthy growth of the passion fruit sector. In recent years, with the expansion of P. edulis cultivation areas, virus mutations, and advances in virus detection technology, an increasing number of virus species infecting P. edulis have been discovered. To date, more t

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Wang, Huiling, Hongbin Chen, Yu Lin, et al. "Insights into the Isolation, Identification, and Biological Characterization Analysis of and Novel Control Strategies for Diaporthe passiflorae in Postharvest Passion Fruit." Journal of Fungi 9, no. 10 (2023): 1034. http://dx.doi.org/10.3390/jof9101034.

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Postharvest diseases seriously restrict developments in the passion fruit industry. In this study, we aimed to identify the postharvest pathogen affecting passion fruit, investigate its pathogenicity, and explore relevant control methods. The pathogen was isolated from rotting passion fruit and identified using morphological characteristics, ITS sequences, and phylogenetic tree analyses. Additionally, preliminary studies were conducted to assess the biological characteristics of the pathogen and evaluate the efficacy of various treatments for disease control. The fungus on the passion fruit ca

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Liu, Changhong, Weiren Lin, Yifeng Feng, Ziqing Guo, and Zewen Xie. "ATC-YOLOv5: Fruit Appearance Quality Classification Algorithm Based on the Improved YOLOv5 Model for Passion Fruits." Mathematics 11, no. 16 (2023): 3615. http://dx.doi.org/10.3390/math11163615.

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Passion fruit, renowned for its significant nutritional, medicinal, and economic value, is extensively cultivated in subtropical regions such as China, India, and Vietnam. In the production and processing industry, the quality grading of passion fruit plays a crucial role in the supply chain. However, the current process relies heavily on manual labor, resulting in inefficiency and high costs, which reflects the importance of expanding the application of fruit appearance quality classification mechanisms based on computer vision. Moreover, the existing passion fruit detection algorithms mainly

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Munizu, Musran, Syamsu Alam, Maat Pono, Muhammad Asdar, and Andi Harmoko Arifin. "Analysis of Supply Chain Strategy, Competitiveness, and Business Performance at Passion Fruit Processing Industry in Gowa Regency." BIO Web of Conferences 96 (2024): 07011. http://dx.doi.org/10.1051/bioconf/20249607011.

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Passion fruit products are one of the superior products processed by the agribusiness sector industry in Gowa Regency. In order for the passion fruit processing industry to continue to exist and be sustainable in the market, understanding supply chain strategy, competitiveness and business performance is very important for managers/owners. This study aims to explain and analyse the important elements of supply chain strategy, daylight and business performance. This study uses a quantitative approach, where primary data is obtained from 105 managers or owners through questionnaires on April to

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Honorato, Claucia, Rudã Fernandes Brandão Santos, Ângelo Raphael Alexandre da Silva, et al. "Fruit residues as diet ingredients for Symphysodon discus: nutrient digestibility." Semina: Ciências Agrárias 43, no. 4 (2022): 1875–82. http://dx.doi.org/10.5433/1679-0359.2022v43n4p1875.

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The selection of ingredients is an important aspect for diets formulation for fish in captivity. The use of fruit industry by-products can be an alternative for inclusion in diets for ornamental fish, as discus fish case, to improve health and reduction of production costs, further to reducing the environmental impacts of fruits industries residues. The objective the studies was to evaluate the bioavailability of fruit industry by-products in the diet for discus fish by coefficients of digestibility. The digestibility of three by-products: pineapple by-product, mango by-product, and passion fr

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15

Pham, Thi Hoan. "Mozzarella production with an addition of passion fruit (Passiflora edulis) juice." Journal of Technical Education Science, no. 73 (December 28, 2022): 34–45. http://dx.doi.org/10.54644/jte.73.2022.1304.

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This research aimed to evaluate the effect of passion fruit juice on the mozzarella properties, determine suitable temperature and rennet concentration for casein coagulation and evaluate some quality properties of mozzarella products. The analytical results showed that the passion fruit mozzarella (PM) made with 3% (v:v) passion fruit juice (PJ), rennet concentration of 0.025% (v:v) at coagulation temperature of 37 ℃ had the cheese yield efficiency of 9.47%, total solid content of 55.86% and cheese solid yield of 45.94%. Furthermore, the protein, lipid and dry matter contents of the PM sample

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16

Correa, Kamila Leal, Fernanda Brito de Carvalho-Guimarães, Erika Silva Mourão, et al. "Physicochemical and Nutritional Properties of Vegetable Oils from Brazil Diversity and Their Applications in the Food Industry." Foods 13, no. 10 (2024): 1565. http://dx.doi.org/10.3390/foods13101565.

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In this study, the oils of açaí, passion fruit, pequi, and guava were submitted to physicochemical analysis to investigate their potential application in the food industry. Gas chromatography associated with mass spectroscopy showed that oleic and linoleic acids are mainly responsible for the nutritional quality of açaí, passion fruit, pequi, and guava oils, which exhibited 46.71%, 38.11%, 43.78%, and 35.69% of the former fatty acid, and 18.93%, 47.64%, 20.90%, and 44.72% of the latter, respectively. The atherogenicity index of the oils varied from 0.11 to 0.65, while the thrombogenicity index

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Srisetyawanie Bandaso, Althon K. Pongtuluran, Agustinus Mantong, Jens Batara Marewa, Randi Tangdialla, and Ade Lisa Matasik. "Pendampingan Penyusunan Anggaran Produksi Pada UMKM Mitra Markisa Toraja Kecamatan Rantetayo Kabupaten Tana Toraja." Panggung Kebaikan : Jurnal Pengabdian Sosial 1, no. 3 (2024): 126–35. https://doi.org/10.62951/panggungkebaikan.v1i3.583.

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Mitra Toraja Markisa is a family business in Rantetayo sub-district which produces passion fruit into a drink that is rich in benefits. Production at Mitra Markisa Toraja has several obstacles that often affect the production process, including the limited passion fruit as the raw material in making the product, resulting in the expected production target sometimes not being achieved. This limitation of raw materials is caused by several things such as the failure of the passion fruit harvest due to plant pests or other things, the type of passion fruit needed sometimes experiences a decrease

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18

Cavalcanti-Mata, Mario Eduardo R. M., Maria Elita Martins Duarte, Francisco de Assis Mendes, et al. "Residue from Passion Fruit Processing Industry: Application of Mathematical Drying Models for Seeds." Processes 12, no. 8 (2024): 1752. http://dx.doi.org/10.3390/pr12081752.

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The objective of this research was to study the drying kinetics of passion fruit seeds, a byproduct of the industrial processing of passion fruit with the potential to elaborate food products such as oil and flour. After drying, the seeds were directed for cold press oil extraction, and the quantification of fatty acids was performed. Following the oil extraction, the residues underwent a grinding process to produce flour, which was characterized in terms of its nutritional aspects. The drying process was conducted using an experimental forced convection dryer with controlled temperatures of 4

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Lima, Wanessa Dayane Leite, Shênia Santos Monteiro, and Matheus Augusto de Bittencourt Pasquali. "Study of Fermentation Strategies by Lactobacillus gasseri for the Production of Probiotic Food Using Passion Fruit Juice Combined with Green Tea as Raw Material." Foods 11, no. 10 (2022): 1471. http://dx.doi.org/10.3390/foods11101471.

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Foods fermented by Lactobacillus with probiotic properties convey health benefits to consumers, in addition to fulfilling the basic function of nourishing. This work aimed to evaluate the growth characteristics of L. gasseri in passion fruit juice and passion fruit added with green tea. Fermentation under evaluation of different pH (3.5–7.5), temperature (30–44 °C), and with the addition of green tea (7.5–15%), took place for 48 h. The results showed that a pH of 7.5 and temperature of 44 °C showed higher cell production, and it was also verified that the addition of 15% of green tea induced t

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Krambeck, Karolline, Ana Oliveira, Delfim Santos, et al. "Identification and Quantification of Stilbenes (Piceatannol and Resveratrol) in Passiflora edulis By-Products." Pharmaceuticals 13, no. 4 (2020): 73. http://dx.doi.org/10.3390/ph13040073.

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Recently, studies on the by-products from the food industry, such as passion fruit seeds, have significantly increased, as these can have an added value, due to their properties, such as potential antioxidant activity. This study was conducted to determine the presence of piceatannol and resveratrol in various extracts of passion fruit (Passiflora edulis) seeds from Madeira Island and a commercial passion fruit oil was used as reference. The commercial oil and the extracts that were obtained by traditional Soxhlet method with ethanol and acetone did not reveal the presence of the two stilbenes

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Xu, Yi, Weidong Zhou, Funing Ma, et al. "Characterization of the Passion Fruit (Passiflora edulis Sim) bHLH Family in Fruit Development and Abiotic Stress and Functional Analysis of PebHLH56 in Cold Stress." Horticulturae 9, no. 2 (2023): 272. http://dx.doi.org/10.3390/horticulturae9020272.

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Abiotic stress is the focus of research on passion fruit characters because of its damage to the industry. Basic helix-loop-helix (bHLH) is one of the Transcription factors (TFs) which can act in an anti-abiotic stress role through diverse biological processes. However, no systemic analysis of the passion fruit bHLH (PebHLH) family was reported. In this study, 117 PebHLH members were identified from the genome of passion fruit, related to plant stress resistance and development by prediction of protein interaction. Furthermore, the transcriptome sequencing results showed that the PebHLHs respo

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Riyan Riski Sarandi, Yusro Alhusna, and Setiaty Pandia. "PEMBUATAN PEKTIN DARI KULIT MARKISA KUNING (Passiflora edulis flavicarpa) YANG DIMODIFIKASI." Jurnal Teknik Kimia USU 4, no. 4 (2015): 71–76. http://dx.doi.org/10.32734/jtk.v4i4.1516.

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Passion fruit (Passiflora edulis flavicarpa) peel, a waste from yellow passion fruit industry could be utilized to extract pectin. The objectives of this study were to extract and modify yellow passion fruit pectin from HMP (High Metoxyl Pectin) to LMP (Low Metoxyl Pectin) and compare characteristic both of them. This research was conducted in pectin extraction and then modify pH of pectin used natrium hydroxide and chloric acid. The result of this research showed that modified pectin succeded to decrease degree of esterification from HMP to become LMP. Modified pectin had a brighter color or

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Varpe, Tanmay Ghogare Prajwal Gholve Gayatri Gore Aarti Jondhale Tejal*. "Passiflora Edulis: Phytochemical Analysis and Pharmacological Aspects." International Journal of Pharmaceutical Sciences 3, no. 4 (2025): 1690–98. https://doi.org/10.5281/zenodo.15208911.

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The passion fruit, Passiflora edulis, has a variety of pharmacological properties. The rationale for this plant's use as a home remedy is its therapeutic qualities. Among Passiflora edulis, the Passifloraceae is the largest family. Passion Fruits are utilized as a variety of items. The entire plant, including the fruits, has many medicinal properties, including anti-inflammatory, anti-tumor, anti-tumor, analgesic, and antioxidant properties. Numerous useful chemical constituents are also present, including volatile oil, flavonoids, lipids, triterpenoids, aldehydes, ketones, tridecanone, palmit

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Kodrat, Kimberly Febrina, Sukaria Sinulingga, Humala Napitupulu, and Rika Ampuh Hadiguna. "Passion fruit agro-industry supply chain performance assessment in North Sumatra." IOP Conference Series: Materials Science and Engineering 725 (January 21, 2020): 012079. http://dx.doi.org/10.1088/1757-899x/725/1/012079.

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Song, Ya, Yunxin Shi, Yuting Liu, et al. "Physicochemical Properties of Soluble Dietary Fiber from Passion Fruit Peel Based on Various Extraction Methods." Agriculture 15, no. 1 (2024): 44. https://doi.org/10.3390/agriculture15010044.

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In response to the significant waste of bioresources from passion fruit peels in the current market, aiming to enhance the economic benefits of soluble dietary fiber (SDF) derived from passion fruit peels in the food industry, this study extracted the SDF from passion fruit peels using six different methods and assessed how these methods affected its physicochemical properties. The results indicated that the acid-assisted extraction method (AAE-1) was the most effective at protein removal among the six methods, and the SDF derived from this method had the highest extraction yield (17.05%), cat

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Freitas, Cariny Maria Polesca de, Ricardo David Martins, Manoela Maciel dos Santos Dias, Jane Sélia dos Reis Coimbra, and Rita de Cássia Superbi de Sousa. "PASSION FRUIT BY-PRODUCT: PROCESS DESIGN OF PECTIN PRODUCTION." International Journal of Research -GRANTHAALAYAH 8, no. 10 (2020): 58–69. http://dx.doi.org/10.29121/granthaalayah.v8.i10.2020.1688.

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This work aimed to dimension a processing line for the extraction of pectin from passion fruit peels to the scale-up of an industrial pulp and juice processing plant. Taking into account that a medium-sized industry in Brazil processes 3,000 tons of passion fruit annually, the production of pectin was 23,934.24 kg·year-1, under the extraction conditions of 80 °C, 52.5 min, and 0.0002 mol·L-1 of citric acid. The process includes unit operations such as solid-liquid extraction, filtration, drying, and grinding of the pectin. The calculations of mass balance, energy balance, and the dimensioning

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Barbieri, Jéssica Cintia, та Fernanda Vitória Leimann. "Extraction of passion fruit seed oil and microencapsulation in poly(ε-caprolactone)." Revista Brasileira de Pesquisa em Alimentos 5, № 2 (2014): 1. http://dx.doi.org/10.14685/rebrapa.v5i2.151.

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<p><em>The processing of passion fruit juice generates a large amount of by-products, which are seeds and shells, which are usually discarded becoming an industrial waste problem. It represents significant waste amounts, turning it a scientific and technological interesting resource to add value. The passion fruit seed oil has a wide range of application in industry, but it presents a high content of unsaturated fatty acids, being susceptible to oxidative rancidity. An alternative to avoid the exposure of the oil to atmospheric air, that leads to its oxidation, and increase its sta

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Nadja, R. A., J. Langkong, A. Amrullah, et al. "Development strategy of passion fruit agro-industry: evidence from South Sulawesi, Indonesia." IOP Conference Series: Earth and Environmental Science 343 (November 6, 2019): 012107. http://dx.doi.org/10.1088/1755-1315/343/1/012107.

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Ferreira de Souza, Silvio J., Henry A. Váquiro, Harvey A. Villa-Vélez, Tiago C. Polachini, and Javier Telis-Romero. "Physical, Thermal and Water-Sorption Properties of Passion Fruit Seeds." International Journal of Food Engineering 10, no. 4 (2014): 785–98. http://dx.doi.org/10.1515/ijfe-2014-0138.

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Abstract Passion fruit seeds are an important by-product of the juice industry. In this study, physical, thermal and water-sorption properties of passion fruit (Passiflora edulis Sims f. flavicarpa Degener) seeds were determined. The knowledge of such properties is useful to design equipment or operations for storage or processing purposes. The physical properties of bulk density, particle density and bulk porosity, and the thermal properties of conductivity, diffusivity and specific heat were determined between water and mass fractions of 0.126 and 0.493. The thermal properties were determine

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Chen, Ge, Yi Xu, Jie Gui, et al. "Characterization of Dof Transcription Factors and the Heat-Tolerant Function of PeDof-11 in Passion Fruit (Passiflora edulis)." International Journal of Molecular Sciences 24, no. 15 (2023): 12091. http://dx.doi.org/10.3390/ijms241512091.

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Abiotic stress is the focus of passion fruit research since it harms the industry, in which high temperature is an important influencing factor. Dof transcription factors (TFs) act as essential regulators in stress conditions. TFs can protect against abiotic stress via a variety of biological processes. There is yet to be published a systematic study of the Dof (PeDof) family of passion fruit. This study discovered 13 PeDof family members by using high-quality genomes, and the members of this characterization were identified by bioinformatics. Transcriptome sequencing and qRT-PCR were used to

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Liu, Zhaohan, Xiaonan Wang, Qianwen Li, et al. "Physiological Functions of the By-Products of Passion Fruit: Processing, Characteristics and Their Applications in Food Product Development." Foods 14, no. 9 (2025): 1643. https://doi.org/10.3390/foods14091643.

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The by-products of passion fruit are typically discarded during processing, contributing to resource waste and environmental harm. These residues are rich in dietary fiber and polyphenols, compounds linked to health benefits, including blood sugar regulation, improved lipid profiles, gut microbiome balance, and weight management. Beyond their nutritional value, these by-products possess dual functional roles in food systems: their bioactive components act as natural fortifiers and health-promoting agents. Recent studies indicate they can enhance food quality by improving water retention and te

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Ramadhani, Putri Aulia, M. Zul Mazwan, and Wahid Muhammad Shodiq. "Mapping of Leading Fruit Commodities in Malang District." Journal of Agribusiness Management and Development 5, no. 1 (2024): 40–45. http://dx.doi.org/10.22146/jamadev.v5i1.11963.

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Indonesia's economic development process is significantly influenced by the agricultural sector. The horticulture subsector is a promising industry that significantly contributes to economic development. Fruit commodities have become increasingly essential in the horticulture subsector and are in high demand by the community. This implies that the classification of a commodity as either basic or superior within the fruit sector is mostly determined by its fruit production. Conversely, commodities with lower fruit production are classified as non-base or non-primed within the sector. The object

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Spoladore, Sabrina Fortini, Camila Andressa Bissaro, Tatiane Francielli Vieira, Marcos Vieira da Silva, Charles Windson Isidoro Haminiuk, and Bogdan Demczuk Jr. "Mathematical modeling of drying passion fruit peel and influence of temperature on color, phenolic compounds and antioxidant activity." Revista Brasileira de Pesquisa em Alimentos 5, no. 2 (2014): 17. http://dx.doi.org/10.14685/rebrapa.v5i2.163.

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<p><em>The passion fruit peel is a byproduct from juice industry and when it is not discarded or used as fertilizer or feed, can serve as raw material for industry pectin or other&nbsp; functional ingredients, due to its high fiber content and minerals. The objective of this study was to evaluate the influence of drying temperature on the characteristics of color, phenolic compounds and antioxidant activity of passion fruit peel. We also analyzed the ability of some mathematical models in representing the drying. The product reached constant humidity at 240 minutes for drying a

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Hizani, Muhammad Haikal, Nadiawati Alias, Syamil Choo Shaiful Bahri, and Khairul Anuar Apendi. "Optimization and Characterization of Biocellulose Production from Bacteria Isolated from Passion Fruits." Journal Of Agrobiotechnology 12, no. 1S (2021): 21–30. http://dx.doi.org/10.37231/jab.2021.12.1s.267.

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Biocellulose is a strong polymer consisting of nanofibrillar structures that produce a large surface area and a microporous structure. This organic polymer is greatly in demand in various industries, such as the paper industry, biomedical industry and cosmetics industry. In this study, biocellulose production from two bacteria known as endophytic bacterium SV845 (M02) and Pantoea ananatis IADCAMBID (M03) isolated from passion fruit was selected. Three different media formulations (Media 1, Media 2, and Media 3) were used in order to optimize the biocellulose production where each media contain

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SANTOS, MARCIO RAMATIZ LIMA, Wesley Rodrigues Vieira, Filipe Beserra da Silva, et al. "USE OF PASSION FRUIT PEEL FLOUR IN THE MANUFACTURING OF LOAF BREAD." Científic@ - Multidisciplinary Journal 11, no. 1 (2024): 1–9. http://dx.doi.org/10.37951/2358-260x.2024v11i1.7246.

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Brazil is the largest worldwide Passiflora fruit producer producing a peel waste with large potential of use. The objective of this work was to evaluate the effect of different Passiflora peel flour (PPF) concentrations in addition to loaf bread. The experiment was carried out in the Agro Industry Sector of IF Goiano Ceres from August to November of 2019. The experimental design was totally randomized with four treatments with different concentrations of Passiflora peel flour (0%, 5%, 10% and 15%) and three repetitions. Physicochemical (pH, titratable acidity, humidity, ash), microbiological a

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Lo, Hui-Ping, Long-Yi Lou, and Tzu-Bin Huang. "Establishment of Integrated Propagation System on Grafting Plantlets of Passion Fruit (Passiflora edulis)." HortScience 58, no. 2 (2023): 170–77. http://dx.doi.org/10.21273/hortsci16797-22.

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As a result of virus disease, producers have to renew passion fruit plantlets every year to ensure yield and fruit quality in Taiwan. Currently, the entire procedure—from the preparation of rootstock seeds to having plantlets ready for planting—may take ∼3 months. The shortage of grafted plantlets in internal and foreign markets is a continuous challenge for the industry. The objective of this study is to improve the production mode to establish a rapid production system of grafted plantlets. The results show that the germination rate and time of rootstock seeds improved remarkably at 30 °C. T

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Zanetti, Leonardo Henrique, Laura Granero, Patrícia Aparecida Da Luz, et al. "Chemical, Physical And Oxidative Characteristics Of Broilers Meat Supplemented With Passion Fruit Seed Oil." International Journal for Innovation Education and Research 9, no. 12 (2021): 69–83. http://dx.doi.org/10.31686/ijier.vol9.iss12.3555.

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Residues that could be discarded and transformed in high biological value protein is a measure of environmental preservation combined with the sustainability of animal production. This study evaluated the effects of the addition of passion fruit seed oil (PFSO) on broiler diet under the resistance of skin, physical-chemical characteristic, fatty acid profile and lipid oxidation (under storage) of breast meat obtained from these animals. There was improvement in the condition of skin rupture and meat tenderness; apart from that, oxidative reactions decreased, as PFSO was added to the diet (P&lt

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Munizu, Musran, Syamsu Alam, Maat Pono, Nurdjanah Hamid, and Slamet Riyadi. "Analysis of Supply Chain Integration, Innovation Capability, and Competitiveness of Coffee Processing Industry." BIO Web of Conferences 96 (2024): 07010. http://dx.doi.org/10.1051/bioconf/20249607010.

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Coffee is one of the leading products in the plantation sector in South Sulawesi Province, apart from cocoa and passion fruit. A number of previous studies have found that the sustainability of the coffee processing industry is largely determined by the supply chain system, innovation capabilities and business competitiveness. This study aims to identify and analyse a number of indicators that form the variables of supply chain integration, innovation capability and business competitiveness. Apart from that, to explain and analyse the indicators that provide the greatest contribution in formin

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Koko, Casimir Anauma, Benjamin Kan Kouamé, Massé Diomandé, et al. "Effets Des Technologies Membranaires Sur Les Caracteristiques Physicochimiques Des Extraits De Fruits De La Passion (Passiflora Edulis)." European Scientific Journal, ESJ 14, no. 33 (2018): 281. http://dx.doi.org/10.19044/esj.2018.v14n33p281.

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The passion fruit or grenadilla is usually consumed in the form of juice and its pleasant intensive aroma and flavor make it an attractive element for the food industry. The objective of the present work is to determine the effects of membrane technologies such as tangential microfiltration and reverse osmosis on the physicochemical characteristics of passion fruit extracts. The characteristics of the various extracts were determined according to conventional methods. In addition, statistical methods were applied to the data collected in order to determine the effects of membrane technologies.

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Bussolo de Souza, Carlota, Melliana Jonathan, Susana Marta Isay Saad, Henk A. Schols, and Koen Venema. "Characterization and in vitro digestibility of by-products from Brazilian food industry: Cassava bagasse, orange bagasse and passion fruit peel." Bioactive Carbohydrates and Dietary Fibre 16 (October 2018): 90–99. http://dx.doi.org/10.1016/j.bcdf.2018.08.001.

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Razola-Díaz, María del Carmen, Eduardo Jesús Guerra-Hernández, Belén García-Villanova, and Vito Verardo. "New Insight on Phenolic Composition and Evaluation of the Vitamin C and Nutritional Value of Smoothies Sold on the Spanish Market." Molecules 27, no. 23 (2022): 8229. http://dx.doi.org/10.3390/molecules27238229.

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Fruits and vegetables are a source of a wide range of nutrients, including bioactive compounds. These compounds have great biological activity and have been linked to the prevention of chronic non-communicable diseases. Currently, the food industry is developing new products to introduce these compounds, whereby smoothies are becoming more popular among consumers. The aim of this study was to evaluate the nutritional quality and the polyphenol and vitamin C content of smoothies available on the Spanish market. An evaluation of the nutritional information and ingredients was carried out. The ph

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Real, Ana, Raquel Galante, Rogério Medeiros, et al. "Starch-based edible protective coating obtained from sweet potato waste." MET Management Review 10, no. 01 (2023): 16–23. http://dx.doi.org/10.34047/mmr.2020.10102.

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There is a need for sustainable solutions to increase shelf time and ensure food safety. The use of edible protective coatings in the food industry is and simple and innovative alternative, even more, when the coating is combined with active agents that confer additional functional attributes. Natural polymers such as polysaccharides are very interesting given their edibility, biodegradability, and easy access, among other aspects. Starch is one of the most widely used polysaccharides mainly due to its low cost and simplicity of processing technologies. In this work, sweet potato wastes were u

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Ana Luna E. Bonina and Maricel Herrera. "DEVELOPMENT OF LAMBANOG (COCONUT VODKA) BASED CONCOCTION AS AUTHENTIC COCKTAIL DRINK IN THE PROVINCE OF THE PHILIPPINES." Journal of Tourism Destination and Attraction 10, no. 2 (2022): 147–60. http://dx.doi.org/10.35814/tourism.v10i2.4286.

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The purpose of the study is to develop Quezon’s authentic cocktail drink to promote the local product in Quezon Province using lambanog based and local ingredients in selected municipalities of 1st and 2nd districts in Quezon province specifically Mauban, Pagbilao, Sampaloc, Tayabas, Infanta, Sariaya and Lucena City. This is a Research and Development type of study which focuses on developing products that would contribute to the industry of the province. Owners, managers, and bartenders were the respondents of the study.  The methodology used in the study was Research and Developm

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Grisi, Cristiani Viegas Brandão, Flávia Cosmo Guedes da Silva, Rita de Cassia Andrade Silva, Rene Pinto da Silva, Fábio Anderson Pereira da Silva, and Angela Maria Tribuzy de Magalhães Cordeiro. "Novel Active Films with Semolina and Jatoba (Hymenaea courbaril L.): Preparation, Properties, and Sustainability Aspects." Foods 14, no. 13 (2025): 2391. https://doi.org/10.3390/foods14132391.

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The aim of this study was to develop and characterize antioxidant-active films for potential food packaging applications. The films were produced by casting aqueous solutions containing semolina flour (6% w/w), pectin extracted from passion fruit (1% w/w), inverted sugar (1% w/w), and sucrose (1% w/w), incorporating hydroalcoholic extracts from jatoba stem bark (X1) and pods (X2) at concentrations ranging from 0 to 1% (w/w). The films were characterized in terms of their functional, physical, chemical, structural, and degradation properties. The formulation that showed the best performance, re

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Kodrat, Kimberly Febrina, Sukaria Sinulingga, Humala Napitupulu, and Rika Ampuh Hadiguna. "Supply Chain Performance Measurement Model of Passion Fruit Agro-Industry for Sustainable Micro, Small, and Medium Enterprises with System Dynamics in North Sumatra Province." International Journal on Advanced Science, Engineering and Information Technology 9, no. 6 (2019): 1885. http://dx.doi.org/10.18517/ijaseit.9.6.9076.

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Bastidas, José Villarroel, Washington Andrés Badillo Melo, and Josué Briones-Bitar. "Sustainability of the Cocoa Industry: Cocoa Waste Mucilage Use to Produce Fermented Beverages. Case Study in Los Ríos Province." International Journal of Sustainable Development and Planning 17, no. 4 (2022): 1147–52. http://dx.doi.org/10.18280/ijsdp.170412.

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Los Ríos province is eminently agricultural since the main activity of its population is the product cultivation such as cocoa, coffee, soy, passion fruit and others. Two cacao varieties are cultivated: the Nacional (delicate aroma) and the CCN51. The increase in cocoa production in the Los Ríos province has generated a large amount of waste (mucilage). Much of the cocoa mucilage is eliminated in the drainage systems, discarding a product with a high content of sugars and beneficial yeasts for fermentation processes. Due to this, the work aims to analyse the use of cocoa mucilage CCN-51 or Nac

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Ferreira, Sara M., Sandra M. Gomes, and Lúcia Santos. "A Novel Approach in Skin Care: By-Product Extracts as Natural UV Filters and an Alternative to Synthetic Ones." Molecules 28, no. 5 (2023): 2037. http://dx.doi.org/10.3390/molecules28052037.

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The cosmetic industry has been focusing on replacing synthetic ingredients with natural ones, taking advantage of their bioactive compounds. This work assessed the biological properties of onion peel (OP) and passion fruit peel (PFP) extracts in topical formulations as an alternative to synthetic antioxidants and UV filters. The extracts were characterized regarding their antioxidant capacity, antibacterial capacity and sun protection factor (SPF) value. Results revealed that the OP extract exhibited better results, which can result from the high concentrations of quercetin, as identified and

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Van Rooyen, Rianco, Jeanne Brand, and Wessel Du Toit. "Varietal thiols levels and sensory effects in South African Colombard wines." OENO One 57, no. 1 (2023): 33–40. http://dx.doi.org/10.20870/oeno-one.2023.57.1.7121.

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The levels of varietal thiols and the role these compounds play in Colombard wine have not been investigated in detail. This study assessed the levels of the varietal thiols 4-methyl-4-sulfanylpentan-2-one (4MSP), 3-sulfanylhexyl acetate (3SHA) and 3-sulfanylhexan-1-ol (3SH) and their sensory effects in 24 young South African Colombard wines. Levels of 3SHA and 3SH were, in general, in line with those previously reported in South African Chenin blanc and Sauvignon blanc wines. Levels of 4MSP were, in general, found at a narrower range than those reported for Sauvignon blanc wines. Twelve of th

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de Oliveira, Julia M. C., Evandro L. de Souza, Kaíque Y. G. de Lima, et al. "Physicochemical Parameters, Phytochemical Profile and Antioxidant Properties of a New Beverage Formulated with Xique-Xique (Pilosocereus gounellei) Cladode Juice." Foods 10, no. 9 (2021): 1970. http://dx.doi.org/10.3390/foods10091970.

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This study elaborated different formulations with xique-xique (Pilosocereus gounellei) cladode, passion fruit and lime juice and sugar cane syrup. The formulated beverages were subjected to physical and physicochemical analysis, determination of total carotenoid, total flavonoid and total phenolic compound contents, as well as of their antioxidant activity (ABTS and FRAP method), organic acid, sugar and phenolic compound profile during 21 days of refrigeration storage (4 °C). Significant variations were found among formulated beverages for most of the measured parameters during storage. Bevera

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Castro, Thiago Luis Aguayo de, Juliano Santos da Rosa, Maria do Socorro Mascarenhas, and Claudia Andrea Lima Cardoso. "Potenciais Fotoprotetor e Antioxidante de Blends de Chás." Ensaios e Ciência C Biológicas Agrárias e da Saúde 27, no. 2 (2023): 237–42. http://dx.doi.org/10.17921/1415-6938.2023v27n2p237-242.

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As plantas produzem compostos fenólicos de interesse da indústria cosmética devido ao seu potencial antioxidante e fotoprotetor. Uma boa fonte destes compostos são os chás, os quais podem ser preparados com uma ou mais plantas. Neste sentido, foram analisados os teores de compostos fenólicos, flavonoides, bem como os potenciais antioxidante e fotoprotetor de 25 chás (cavalinha, hibisco, chá-verde, boldo-do-chile, hortelã, camomila, gengibre, guaraná, canela. erva-mate, erva-doce, romã, chá-preto, anis-estrelado, chá branco, laranja, maçã, maracujá, melissa, pimenta-caiena, açafrão, mel, alfava

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