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Chañi-Paucar LO, Chagua-Rodríguez P, Cuadrado-Campó WJ, Lobato Calderón GR, Maceda Santivañez JC, Figueiredo Angolini CF, Meireles MAA. Tumbo, an Andean fruit: Uses, nutrition, processing, and biomolecules. Heliyon 2024; 10:e30327. [PMID: 38707414 PMCID: PMC11066424 DOI: 10.1016/j.heliyon.2024.e30327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 03/28/2024] [Accepted: 04/23/2024] [Indexed: 05/07/2024] Open
Abstract
Tumbo fruit has potential for industrialization due to its nutritional and functional properties, but scientific knowledge of this species is still limited compared to other species of the same genus, Passiflora. This review compiles the latest scientific advances on Tumbo, which cover the food technological aspects of Tumbo fruit, its uses and its potential as a source of bioactives for different industries, especially food, pharmaceutical, and cosmetics. The products (nectar, jellies, jams, wines, others) and by-products of the processing of the Tumbo fruit have various nutritional, sensory, and composition attributes for developing new food and non-food products. The potential applications of the fruit and its derivatives are broad, such as cosmetics, drugs, functional foods, and additives; these applications are due to its technological properties and its content of bioactive molecules. The Tumbo biorefinery presents an important perspective, especially for its bioactivity of high biological value for different industries.
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Affiliation(s)
- Larry Oscar Chañi-Paucar
- Grupo de Investigación en Ingeniería de Alimentos y Agroindustria (GIIAA), Universidad Nacional Autónoma Altoandina de Tarma (UNAAT), La Florida-Cochayoc Highway, Huancucro, 2092, Zip code: 12651, Junin, Peru
| | - Perfecto Chagua-Rodríguez
- Grupo de Investigación en Ingeniería de Alimentos y Agroindustria (GIIAA), Universidad Nacional Autónoma Altoandina de Tarma (UNAAT), La Florida-Cochayoc Highway, Huancucro, 2092, Zip code: 12651, Junin, Peru
| | - Walter Javier Cuadrado-Campó
- Grupo de Investigación en Ingeniería de Alimentos y Agroindustria (GIIAA), Universidad Nacional Autónoma Altoandina de Tarma (UNAAT), La Florida-Cochayoc Highway, Huancucro, 2092, Zip code: 12651, Junin, Peru
| | | | - Julio Cesar Maceda Santivañez
- Mass Spectrometry and Chemical Ecology Laboratory (MS-CELL), Center for Natural and Human Sciences, Federal University of ABC, UFABC, Av. dos Estados 5001-Bangú, Santo André, São Paulo State, Brazil
| | - Célio Fernando Figueiredo Angolini
- Mass Spectrometry and Chemical Ecology Laboratory (MS-CELL), Center for Natural and Human Sciences, Federal University of ABC, UFABC, Av. dos Estados 5001-Bangú, Santo André, São Paulo State, Brazil
| | - Maria Angela A Meireles
- Grupo de Investigación en Ingeniería de Alimentos y Agroindustria (GIIAA), Universidad Nacional Autónoma Altoandina de Tarma (UNAAT), La Florida-Cochayoc Highway, Huancucro, 2092, Zip code: 12651, Junin, Peru
- School of Food Engineering, University of Campinas (UNICAMP), R. Monteiro Lobato 80, Campinas, 13083-862, SP, Brazil
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