Pulp, passion fruit

Later, the chemical characterisation of the volatiles from yellow passion fruit essence and from the juice of the fruit was done by GC-MS and GC-olfactom-etry (GC-O) [27]. Esters were the components found in the largest concentrations in passion fruit juice and essence extracted with methylene chloride. Analysis by GC-O yielded a total of 66 components which appeared to contribute to the aroma of passion fruit juice and its aqueous essence. Forty-eight compounds were identified in the pulp of Brazilian yellow passion fruits (Passiflora edulis f. flavicarpa) [48]. The predominant volatile compounds belonged to the classes of esters (59%), aldehydes (15%), ketones (11%), and alcohols (6%). 

From over 400 species of passion fmit, two became commercially important crops the purple passion fruit, Passiflora edulis, var. purpurea and the yellow passion fruit or maracuja, Passiflora edulis, var. flavicarpa. Both are well recognized by their delicious, acid, gelatinous, juicy pulp with its characteristic, exotic, sharp, green, fruity, sulphurous and floral, fruity note, whereas the yellow variety is fresher, greener with a stronger sulfury note. 

Laboissiere et al. (2007) showed that high-pressure processing (300 MPa, 5 min, 25°C) could be used to preserve yellow passion fruit pulp, yielding a ready-to-drink juice with improved sensory quality, free from cooked and artificial flavor attributes, as compared to commercial juices. High-pressure treatment did not cause any significant modifications in compounds responsible for aroma, flavor, and consistency. 

Based on scientific evidence of the health benefits provided by fimits and vegetable, the food industry is very active, introducing new products as alternatives for health-conscious consmners. This is quite pertinent in Latin America, where the population follows diets high in carbohydrates and saturated fats, with low content of finits and vegetables. Some studies were conducted in this way in order to introduce fruits and vegetables in diet. Solar et al. (2014), used passion fruit pulp (Passifloraedulis Sims.) to develop a texturized product... 

Contreras-Calderon et al. (2011) To determine the antioxidant capacity and total phenolic compounds of the pulp, peel and seeds of 24 species of fruits. The results for passion fruit peel showed that the content of phenolic compounds were 288 8.41 mg of gallic acid / 100 g of sample the antioxidant capacity was 36.7 0.07 pmolTrolox / g of sample. The results observed for passion fruit pulp were highest in comparison with the peel, but compared with banana and tomato peel the values were higher. 

This type of passion fruit (of the family Passifloraceae) grows wild in the hot, humid lowlands of the West Indies and northeastern South America. The fruits of this vine have an orange-yellow peel and a seedy, white pulp. They may be eaten fresh or made into confections, ice cream, ices, jams, jellies, juices, and sherbets. Its excellent flavor has made it popular throughout the tropical areas of the world. 

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