Bioproducts from Passiflora cincinnata Seeds: The Brazilian Caatinga Passion Fruit.

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dc.contributorCAROLINA CRUZEIRO REIS, UFRJ; SUELY PEREIRA FREITAS, UFRJ; CAROLLINE MARGOT ALBANEZ LORENTINO, Instituto Nacional de Tecnologia; THAYSSA DA SILVA FERREIRA FAGUNDES, Jardim Botânico; VIRGINIA MARTINS DA MATTA, CTAA; ANDRE LUIS SOUZA DOS SANTOS,, UFRJ; DAVYSON L. L. T. MOREIRA, Fundação Oswaldo Cruz; CLAUDETE NORIE KUNIGAMI; ELIANE PRZYTYK JUNG, Instituto Nacional de Tecnologia; LEILSON DE OLIVEIRA RIBEIRO, Instituto Nacional de Tecnologia.
dc.creatorREIS, C. C.
dc.creatorFREITAS, S. P.
dc.creatorLORENTINO, C. M. A.
dc.creatorFAGUNDES, T. DA S. F.
dc.creatorMATTA, V. M. da
dc.creatorSANTOS, A. L. S. DOS
dc.creatorMOREIRA, D. L. L. T.
dc.creatorKUNIGAMI, C. N.
dc.creatorJUNG, E. P.
dc.creatorRIBEIRO, L. DE O.
dc.date2024-01-17T10:33:55Z
dc.date2024-01-17T10:33:55Z
dc.date2023-12-31
dc.date2023
dc.date.accessioned2026-06-30T23:10:32Z
dc.descriptionThe present work aimed to obtain bioproducts from Passiflora cincinnata seeds, the Brazilian Caatinga passion fruit, as well as to determine their physical, chemical and biological properties. The seeds were pressed in a continuous press to obtain the oil, which showed an oxidative stability of 5.37 h and a fatty profile rich in linoleic acid. The defatted seeds were evaluated for the recovery of antioxidant compounds by a central rotation experimental design, varying temperature (32–74 °C), ethanol (13–97%) and solid–liquid ratio (1:10–1:60 m/v). The best operational condition (74 °C, 58% ethanol, 1:48) yielded an extract composed mainly of lignans, which showed antioxidant capacity and antimicrobial activity against Gram-positive and Gram-negative bacteria. The microencapsulation of linoleic acid-rich oil through spray drying has proven to be an effective method for protecting the oil. Furthermore, the addition of the antioxidant extract to the formulation increased the oxidative stability of the product to 30% (6.97 h), compared to microencapsulated oil without the addition of the antioxidant extract (5.27 h). The microparticles also exhibited favorable technological characteristics, such as low hygroscopicity and high water solubility. Thus, it was possible to obtain three bioproducts from the Brazilian Caatinga passion fruit seeds: the oil rich in linoleic acid (an essential fatty acid), antioxidant extract from the defatted seeds and the oil microparticles added from the antioxidant extract.
dc.identifierFoods, v. 12, n. 13, e2525, 2023.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1160369
dc.identifierhttps://doi.org/10.3390/foods12132525
dc.identifier.urihttp://hdl.handle.net/123456789/375805
dc.languageeng
dc.rightsopenAccess
dc.subjectSpray dryer
dc.subjectMicroparticle
dc.subjectAntibacterial activity
dc.subjectMaracujá da Caatinga
dc.subjectAntimicrobiana
dc.subjectÓleo Vegetal
dc.subjectAntioxidante
dc.subjectExtrato
dc.subjectExtrato Vegetal
dc.subjectTecnologia de Alimento
dc.subjectSecagem
dc.subjectFood technology
dc.subjectVegetable oil
dc.subjectAntioxidants
dc.subjectExtracts
dc.titleBioproducts from Passiflora cincinnata Seeds: The Brazilian Caatinga Passion Fruit.
dc.typeArtigo de periódico

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