Physico‐chemical properties, rheology and degree of esterification of passion fruit (Passiflora edulis f. flavicarpa) peel flour

BACKGROUND The peel of yellow passion fruit is as an agro‐industrial waste of great environmental impact, representing more than 50% of the total weight of the fruit. For this reason, and also considering its importance as a source of functional components such as pectin, this organic waste is increasingly attracting the attention of researchers. The aim of this study was to investigate the physico‐chemical composition and physical properties of this material, which may be of interest to the food industry. RESULTS We obtained two samples of passion fruit peel flour applying different processes: flour without treatment (FWOT) and flour with treatment by maceration (FWT). It was found that the flour samples contain, respectively, 372.4 g kg−1 and 246.7 kg−1 of soluble fiber and, according to the FTIR analysis, this material corresponds to high and low methoxyl pectins, respectively. CONCLUSION The flour obtained by maceration (FWT) offers greater benefits for industrial use, with 60% fewer tannins and greater thermal stability. In addition, this sample does not reabsorb moisture as easily, although FWOT also shows potential for use in dietary products. Considering the pseudoplastic properties of the flours, the application of both samples could be expanded to many industrial sectors. © 2017 Society of Chemical Industry