The aim of this study was to determine the chemical characteristics of passion fruit seeds and their oil for possible use in human food and reduction of organic waste from fruit industrialization. Passion fruit seeds were analyzed for moisture, lipids, proteins, ash, fibers, titratable acidity, pH, soluble solids and antioxidant activity. The oil was characterized for parameters such as acid value, saponification, iodine and peroxide. The content of oil extracted demonstrates that it has good potential for industrial utilization. According to analyses, the oil has characteristics similar to conventional edible oils such as soybean, and may be a new source of human consumption. Passion fruit seeds have high nutritional value, proving to be a promising product, mainly because it contains significant amounts of proteinase. Therefore, passion fruit seeds and their oil should be used as raw material in the food, chemical and pharmaceutical industry, as they have beneficial features.

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The peel of passion fruit has interesting properties, mainly as a source of dietary fiber, but there are few studies concerning the use of this portion of the fruit. This work aimed to evaluate the use of passion fruit peel to obtain flour through the characterization of the physicochemical properties of the peel of fresh passion fruit and subjected to drying process. Subsequently, the samples underwent weight loss process and scanning electron microscopy (SEM). We evaluated the moisture content, dry matter, crude protein and ash, lipids, water activity, instrumental color parameters, absorption rate in milk, the solubility rate in milk, absorption rate in milk drink, rate solubility milk drink, the mathematical modeling of mass loss and scanning electron microscopy to passion fruit peel flour. The quantification of chemical and physical characteristics indicated that the flour may have potential for use in dairy beverages. The considerable concentration of fiber, especially insoluble fiber which obtained value of 23.70%, supposes that this flour can be studied for use in enrichment of food products. Fiber analysis confirmed the presence of this material and SEM showed that the starch can be degraded by drying and lipid extraction. The peel of the passion fruit can be reused by flour production which indicates that fruit has potential for products enrichment.

The objective of this study was to evaluate the storage potential of mangaba fruits coated with pectin biofilm stored in biochemical oxygen demand (BOD) (22 ± 1°C) under modified atmosphere. Scanning electron microscopy (SEM) was used to analyze the physical and chemical changes, vitamin C content, soluble solid, titratable acidity and turgor pressure, and colour and physical structure of the fruits during storage. The physico-chemical and colour analyses of the fruit were done with four treatment groups: control and pectin solutions of 4, 6 and 8% (w / v) at three day intervals for two weeks. The pectin solution and BOD were effective for the conservation of soluble solids of mangaba. However, the levels of acidity, vitamin C and turgor pressure showed that the fruits got ripe during the study and were kept until the sixth day of the test compared to control fruits. The best results were determined for the mangaba coated with 6 to 8% pectin.

The mangaba (Hancornia speciosa Gomes) is a typical fruit of the Brazilian cerrado and caatinga. It has excellent nutritional composition but there are no studies reporting the fruit characteristics and its industrial use. The aim of this study was to analyze the physical and physicochemical characteristics of mangaba fruit in three different maturity stages. Fruit weight, volume, length, titratable acidity, vitamin C, soluble solids and color at 1/3 ripe, 2/3 ripe and ripe maturity stages were analyzed. Physical characteristics showed great potential for industrialization due to the size and weight of fruits. High vitamin C levels and low acidity indexes were obtained, which are of interest for use of fruits in jams, jellies and liquors. However, soluble solids content was lower for ripe fruits, which indicates low sugar contents. Thus, the fruit has potential for consumption in the natural form and for processing and can be incorporated into many food products.