Characterization and volatile profile of passion fruit spirit

Passion fruit (Passiflora edulis Sims) by-products as a source of bioactive compounds for non-communicable disease prevention: extraction methods and mechanisms of action: a systematic review

Introduction

The review titled Passion fruit by-products as a source of bioactive compounds for non-communicable disease prevention: extraction methods and mechanisms provide valuable insights into the health benefits and industrial applications of passion fruit waste. Passion fruits are a tropical and subtropical vine species, which produces edible fruits. Many food product types can be made from passion fruits. However, during passion fruit processing, large amounts of waste are released in to the environment. This review focuses on extraction methods of bioactive compounds from passion fruit by-products such as leaves, peels, seeds, and bagasse.

Methods

This comprehensive review focuses on the bioactive compounds present in passion fruit by-products, emphasis on their mechanisms of action on non-communicable diseases. It also provides a detailed analysis of the extraction methods used to obtain these bioactive compounds, their potential industrial applications, and the factors that affect extraction efficiency.

Results

This review encourages further research and innovation in utilization of passion fruit waste as a source of bioactive compounds for non- communicable disease prevention and their mechanisms of action. This can advance the circular economy. It also highlights the importance of sustainable and green extraction methods, which have gained attention due to environmental concerns.

Discussion

Unlike previous reviews, this comprehensive article explores the potential health benefits of multiple passion fruit waste products. It also examines the possible applications of these extracts for industrial goods such as food additives, colorants, nutraceuticals, natural antioxidants, and antimicrobial agents. Overall, it contributes new information emphasizing the potential of passion fruit by-products as a source of bioactive, and the findings have implications for the scientific community and industry, promoting a deeper understanding of the health benefits and sustainable practices associated with passion fruit waste utilization.

Elucidation of aroma compounds in passion fruit (Passiflora alata Ait) using a molecular sensory approach

In this experiment, Guangxi passion fruit was used as the raw material for natural aroma extraction using the spinning cone column (Spinning Cone Column, SCC) technique. In combination with the semi-quantitative method, the aroma characteristics of the raw pulp (raw whole-fruit puree, PU) before SCC processing, residue (Residue, RS) and extract (Extract, EX) after SCC processing, and passion fruit juice (Juice, JU) were evaluated for their aroma characteristics using headspace gas chromatography-mass spectrometry (HS-SPME-GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS), electronic nose, and sensory evaluation. As a result, a total of 110 aroma substances were detected in four samples, and 33, 38, 73, and 28 aroma components were detected from PU, RS, EX, and JU, respectively. There are 50 compounds in EX with concentrations greater than 10 μg/kg, and 19 of them had OAV values greater than 1, including β-Ionone and linalool, which contributed significantly to the aroma. The aroma profiles and characteristics were further analyzed for JU and EX using the e-nose sensor, and it was found that both showed similar aroma profiles. The sensory evaluation results were also in general agreement with the results obtained from the electronic nose, with EX having mainly "floral", "fruity," and "sweet" aromas. The results demonstrated that the spinning cone column technique can increase the fresh and natural fruity aroma of passion fruit in the extract, which has the effect of enriching the aroma and improving the aftertaste. This study will make a foundation for passion fruit SCC extract application in drinks. PRACTICAL APPLICATIONS: Compared with traditional extraction technology, spinning cone column technology has the advantages of high mass transfer efficiency, short extraction time, a wide range of temperature control, and the most complete extracted flavor substances, which greatly reduces the damage degree of heat-sensitive flavor substances and condense aroma. It is widely used in beverages, wine, dairy products, fruit and vegetable, spice essential oil, and other industries. Passion fruit flavor prepared by SCC technology has the advantages of high purity and high concentration, which can be used in solid drinks, baked food, convenience food, tobacco, perfume, and other products. Besides, GC-IMS is an efficient and rapid new analytical technique, which has been widely used in the flavor analysis of volatile organic compounds in food and traditional Chinese medicine samples.

Methanol in Grape Derived, Fruit and Honey Spirits: A Critical Review on Source, Quality Control, and Legal Limits

Spirits are alcoholic beverages commonly consumed in European countries. Their raw materials are diverse and include fruits, cereals, honey, sugar cane, or grape pomace. The main aim of this work is to present and discuss the source, quality control, and legal limits of methanol in spirits produced using fruit and honey spirits. The impact of the raw material, alcoholic fermentation, and the distillation process and aging process on the characteristics and quality of the final distilled beverage are discussed. In addition, a critical view of the legal aspects related to the volatile composition of these distillates, the origin and presence of methanol, and the techniques used for quantification are also described. The methanol levels found in the different types of spirits are those expected based on the specific raw materials of each and, almost in all studies, respect the legal limits.