PEELS AND SEEDS: DIFFERENT APPLICATIONS OF MARACUJÁ - YELLOW (PASSIFLORA EDULIS F. FLAVICARPA DEG) WASTE IN THE FOOD BRANCH

Abstract

Brazil is among the countries that most produce passion fruit. The juice producing industry faces a major problem with the waste of solid residues, consisting of peels, seeds, pulp and organic compounds that could be used. The objective was to present the varied uses of residues (peels and seeds) from the processing of yellow passion fruit for the elaboration of by-products in the food industry. A search was conducted on the indexed databases available on scientific publishing platforms, in English and Portuguese. Using terms such as: “Passion fruit”, “Food application”, “By-products”. Passiflora edulis Sims f. flavicarpa Deg., popularly known as passion fruit, is the most widespread species because of its importance in the food raw material sector. It is used in the manufacture of drinks and sweets, in addition to being consumed fresh. Studies have shown the functional properties of passion fruit peel, especially those related to the content and type of fiber found in its composition. Passion fruit peel can be used for the preparation of new products as in the composition of morning coffee; in the enrichment of food products, especially with regard to content and fibers. They consist basically of carbohydrates, proteins and pectins, which allows the use of tables for the manufacture of sweets. The seeds represent about 6 to 12% of the total weight of the fruit and have high amounts of cellulose and lignin. It was concluded that the use presents the improvement of the population's health, reduction in the generation of residues and reduction of the environmental impact in the fruit processing.