Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects

Abstract

Peels and seeds are the primary by-products of the passion fruit agroindustry. This study was designed to evaluate the potential of passion fruit peel and seeds flour (PFF) as a source of fiber and minerals to enhance the functional properties of drinkable yogurt. Proximate composition, mineral content, technological (pH, viscosity, color, and syneresis), and microbiological analyses (lactic acid bacteria, as well as yeast and mold counts), acceptance test, descriptive sensory analysis, and shelf life assessments were analyzed. Drinkable yogurts fortified with PFF showed higher fiber levels (both soluble and insoluble) and mineral content (potassium, magnesium, and manganese). Incorporation of PFF increased the viscosity and promoted changes in the color parameters of yogurts. During storage, the pH and the number of viable lactic acid bacteria decreased while the syneresis and yeast and mold counts increased. The shelf life of drinkable yogurts was estimated to be 21 days. Regarding sensorial aspects, drinkable yogurt fortified with 2% of PFF was considered the most viable product for market exploitation. The present contribution indicates that the use of passion fruit by-products in the development of drinkable yogurts is a viable alternative which can be explored for nutritional, technological, and sensory purposes by the food industry.

Opinion on the Hurdles and Potential Health Benefits in Value-Added Use of Plant Food Processing By-Products as Sources of Phenolic Compounds

“…Thus, it is frequently recommended to consume whole foods and eat certain fruits with their peels. These peels and other processing by-products are not only rich sources of dietary fibre and minerals [ 33 , 34 , 35 , 36 ], but are also important sources of phenolic compounds [ 25 , 37 , 38 ]. Various phenolic compounds, such as phenolic acids and flavonoids, are present in many seeds, particularly in their hulls or seed coats [ 39 ].…”

“…Although peanut skin is used as an example here, the same concept may be extended to different plant food by-products, especially those generated from processing of certain fruits, nuts, grains, seeds, and other non-perishable food, for which storage conditions may not be adequately considered by the producers and the industry. According to Toledo et al [ 36 ], the addition of passion fruit peel and seed flour increased the growth of yeast and mold in a food model system. Brazil nut skin and hard shell, by-products of the cracking and shelling process, have also been regarded as potential sources of bioactive compounds [ 80 ], but their safety requires attention.…”

Date palm wood as a new source of phenolic antioxidants and in preparation of smoked salmon

“…Several studies have demonstrated that color, an important parameter influencing consumers' decision, should be investigated in novel food products, as well as during food processing and long-term storage (da Silva et al, 2014;de Toledo et al, 2018;Selani et al, 2016). Therefore, the color of fillets subjected to smoking was measured for three different parts of the salmon, namely, outside and middle portion as well as the skin (Table 3) Furthermore, such minor differences, with exception of the lightness (outside portion), disappeared during storage.…”

Mycotoxin Contamination of Beverages Obtained from Tropical Crops

“…Several tropical and subtropical fruit pulps are used for the production of fermented dairy beverages in Latin America, e.g., guava, soursop (Annona muricata L.), mango, umbu (Spondias tuberosa Arruda), strawberry and peach [99]. More examples of by-product repurposing include beverages prepared with passion fruit [100], i.e., fermented milk, and drinkable yogurts using peel [101][102][103], and peel and seed flour [104]. Later on, it will be evident that fruits can be a source of mycotoxin contamination which may very well reach final products [6].…”