Sustainable, functional food design: Characterizing and utilizing passion fruit by-product extract in anthocyanin-enriched delivery systems

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY Future Foods Pub Date : 2025-03-11 DOI:10.1016/j.fufo.2025.100599
Sopida Sakulrang , Mutasem Razem , Nima Mohammadi , Daniel Granato
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Abstract

This study evaluated various conditions, including ethanol concentration (60 to 80 %) and ultrasonic power (300 to 500 W), to determine the optimal ultrasound-assisted extraction (UAE) parameters for anthocyanins from purple passion fruit (Passiflora edulis f. edulis) peel. The results identified that UAE at 500 W for 10 min using 80 % ethanol was the most effective condition, yielding 6.47 mg GAE/g of total phenolic content and 0.28 mg CYE/g of total anthocyanins. The extract demonstrated a significant 62 % inhibition of reactive oxygen species generation in human red blood cells and exhibited cupric-ion-reducing antioxidant capacity (27.45 mg AAE/g). In a gummy model, adding the optimal extract followed by in vitro digestion simulation increased the bioaccessibility of anthocyanins by 112 % and the total phenolic content by 163 %. The extract also enhanced the ferric-reducing antioxidant power (FRAP) with a bioaccessibility of 128 %, while the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity decreased after digestion (bioaccessibility of 84 %). However, gummies made with sucrose and artificial red pigment achieved a higher acceptability index (76 %) than those with passion fruit peel extract (66 %). In conclusion, we identified the optimal extraction conditions for producing a food-grade and sustainable extract rich in anthocyanins. This extract can be utilized as a natural coloring and antioxidant in functional food applications.

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来源期刊
Future Foods
Future Foods Agricultural and Biological Sciences-Food Science
CiteScore
8.60
自引率
0.00%
发文量
97
审稿时长
15 weeks
期刊介绍: Future Foods is a specialized journal that is dedicated to tackling the challenges posed by climate change and the need for sustainability in the realm of food production. The journal recognizes the imperative to transform current food manufacturing and consumption practices to meet the dietary needs of a burgeoning global population while simultaneously curbing environmental degradation. The mission of Future Foods is to disseminate research that aligns with the goal of fostering the development of innovative technologies and alternative food sources to establish more sustainable food systems. The journal is committed to publishing high-quality, peer-reviewed articles that contribute to the advancement of sustainable food practices. Abstracting and indexing: Scopus Directory of Open Access Journals (DOAJ) Emerging Sources Citation Index (ESCI) SCImago Journal Rank (SJR) SNIP
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