Research Progress on the Nutritional Components, Bioactivity, Health Effects, and Food Applications of Passion Fruit Peel (PFP)
Liangjie Ba, Chenglin Luo, Xue Li, Sen Cao, Donglan Luo
Abstract
Passion fruit peel (PFP) is a common byproduct of industrial passion fruit processing, yet it serves as a valuable source of diverse bioactive compounds and nutrients. However, limited attention has been paid in the literature to the nutritional properties and practical applications of PFP. This review summarizes methods for extracting bioactive substances from PFP, examines their potential health benefits, and explores their prospects for utilization in the food industry. Recent studies have quantified various bioactive components, such as flavonoids, vitamins, and dietary fiber (DF), while reporting the corresponding extraction yields or concentrations. Furthermore, these compounds exhibit significant potential in promoting human health, including antioxidant, anti-inflammatory, and gut health-improving effects. The analysis also highlights the bioavailability of bioactive constituents in PFP. Consequently, PFP presents a promising yet underexplored area for scientific research, though substantial challenges remain in optimizing its utilization, enhancing extraction efficiency, and advancing innovative applications.