Benefits and risks of using passion fruit peel (Passiflora edulis) as an ingredient in food production

Abstract

The production of yellow passion fruit has increased in Brazil, and the inadequate disposal of peels has resulted in environment issue, and also a loss of fibers-rich ingredients. Its use contributes to increase the farmer income. This review analyzes the studies which have been performed on the use of passion fruit peel, considering the nutritional aspects, and to propose safe alternatives for employing this residue. Several investigators have assessed the dietary fiber contents in passion fruit peel which ranged from 35 to 90 %, and the in vivo tests in mice and humans have identified the benefits of its consumption. Owing to this concern, it has strengthen the development of products enriched with dietary fiber as an ingredient in the formulation. A long time ago, the cyanogenic glycosides have been identified in passion fruit, except in the seeds. The toxic effects of foods containing cyanogenic compounds have been observed in African countries, where the cassava without adequate treatment has commonly been consumed. The thermoplastic extrusion procedure has been considered as a useful tool for reducing toxic components, and its use will be important for processing peels and to reduce cyanogens to the acceptable levels in accordance with the food regulation.