Passion Fruit - Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging - page 320

The use of osmotic evaporation combined with microfil-
tration to prepare concentrated passion fruit juice of inter-
mediate concentration degree with high flavor quality was
considered feasible although there was a significant loss of
volatile components. Also, the flavor of the reconstituted
concentrate was significantly different from that of the ini-
tial juice, as judged by an untrained sensory panel (Shaw
et al., 2001). Using this process, the juice was concentrated
threefold to 43.5 ◦ Brix.

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Chassagne

D, Crouzet J, Bayonove CL, Brillouet

-D-
glucopyranosides as aroma precursors from passion fruit.
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da clarificac¸˜ao de suco de maracuj´a pela combinac¸˜ao dos
processos de microfiltrac¸˜ao e enzim´atico. B. CEPPA 22:
311-24.
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WASTE UTILIZATION
In the extraction of juice from the passion fruit, about two-
thirds of the bulk is waste, of which 90% is rind and about
10% is seeds (Pruthi, 1963). This material is rich in carbo-
hydrates and has moderate amount of protein. Passion fruit
rind has been found satisfactory as a feedstuff supplement
for dairy in Hawaii. In Brazil, the passion fruit rind is used
as a component of feed for cattle and hogs.
Other possible uses of some products, such as pectin
from the rind (Yapo, 2009; Yapo and Koffi, 2006) and oil
and fiber (Chau and Huang, 2004) from the seeds, have not
yet reached the industrial scale.

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α

-ionol:
A natural precursor of isomeric edulans in purple pas-
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