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Información tecnológica

versión On-line ISSN 0718-0764

Resumen

MOLINA-HERNANDEZ, Junior B.; MARTINEZ-CORREA, Hugo A.  y  ANDRADE-MAHECHA, Margarita M.. Agroindustrial Potential of Passion Fruit Epicarp as Active Food Ingredient. Inf. tecnol. [online]. 2019, vol.30, n.2, pp.245-256. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642019000200245.

The physicochemical, technological, microbiological and antioxidant properties of the passion fruit epicarp (EM, Passiflora edulis f.flavicarpa) were evaluated. The results showed a high dietary fiber content both soluble and insoluble (26.62 and 44.84 g / 100 g d.b. respectively) and high protein content (11.87 g / 100 g b.s.). In order to evaluate the potential use of passion fruit epicarp as an input to enrich food products, the emulsifying capacity (97%), swelling capacity (28.63 g / g d.b.), oil holding capacity (4.06 g / g d.b.), solubility (0.71 g / g d.b.) and the content of total carotenoids (3.86 mg β-carotenes / 100 g) were determined. Additionally, two techniques (DPPH and ABTS) with values ​​of antioxidant activity of 33% (IC50 ≥ 250 μg / ml) and 2.09 μm / g d.b. were used to determine antioxidant activity. of EM respectively. The results of this study showed the potential use of the passion fruit epicarp as a functional ingredient in the food industry.

Palabras clave : passion fruit epicarp; total dietary fiber; antioxidant capacity, functional ingredient.

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