Plant Foods for Human Nutrition最新文献

{"title":"Valorization of Pitaya (Selenicereus monacanthus) Peels: Proof of Concept for Food Formulation.","authors":"Karina Zanella Lodi, Ana Clara Fernandes Lima Rotini, Bárbara Richetti, Carina Cassini, Raquel Bridi, Catia Santos Branco","doi":"10.1007/s11130-026-01507-y","DOIUrl":"10.1007/s11130-026-01507-y","url":null,"abstract":"<p><p>Cacti by-products are rich in bioactive compounds, yet they remain largely underexplored in foods. This study investigated the nutritional and functional potential of red pitaya (Selenicereus monacanthus) peel flour in an innovative chocolate truffle composition. The phenolic composition, antioxidant activity, in vitro bioaccessibility, and intestinal permeability of flour were evaluated. It showed a significant content of bioactive flavonoids, with isorhamnetin, rutin, myricetin, quercetin, and luteolin as major identified compounds. In vitro passive permeability of polyphenol from flour was moderate (P_app = 5.24 ± 0.85 × 10^- 6 cm/s). Chocolate truffles made with pitaya peel flour (BPF) showed an 86% increase in fiber, a 23% increase in ash content, a 27% reduction in lipids, and a 30% decrease in carbohydrates compared to those without addition. Adding peel flour increased the food's antioxidant activity (3.5-fold) and phenolic composition (2.6-fold) compared to the control. Under simulated digestion, polyphenols' bioaccessibility in BPF was higher in the ileum, and antioxidant activity was higher in the duodenal stage, compared to the gastric stage. Data indicates that pitaya peel flour is a promising input for developing foods.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13171682/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147932370","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Technological Optimisation of Gluten-Free Bread Through the Incorporation of Endocarp-Seed and Epicarp-Mesocarp Flours from Neltuma affinis Pods and Different Levels of Dough Hydration.","authors":"Nancy N Esposito, Carolina E Genevois","doi":"10.1007/s11130-026-01504-1","DOIUrl":"10.1007/s11130-026-01504-1","url":null,"abstract":"<p><p>Gluten-free baked goods often exhibit technological deficiencies, characterised by reduced volume, dry and brittle crumb, cracked crusts, and shorter shelf-life. To overcome these limitations, the addition of novel raw materials combined with conventional flours and starches, has been proposed to improve technological and nutritional characteristics of gluten-free bread (GFB). The aim of this study was to evaluate the effect of adding different levels of endocarp-seed (ESF; 0-20 g·100 g^-1) and epicarp-mesocarp (EMF; 0-20 g·100 g^-1) flours from Neltuma affinis pods, together with varying levels of dough hydration (WH; 70-160 mL·100 g^-1), on the fermentation behaviour and technological quality of GFB. A Box-Behnken experimental design and surface response methodology were applied. The results showed that the inclusion of ESF improved the fermentation time, crumb porosity and colour intensity; whereas EMF imparted a reddish colour to the formulations. Additionally, WH had a strong impact, increasing fermentation time, crumb moisture, weight loss and bread specific volume; thereby contributing to moister, softer, and more aerated crumbs. The optimal formulation to minimise firmness and lightness, and maximise bread specific volume, chroma and crumb porosity included 20 g·100 g⁻¹ ESF, 2 g·100 g⁻¹ EMF, and 126 mL·100 g⁻¹ WH. These findings highlight that different anatomical fractions from Neltuma affinis pods exert distinct effects on physicochemical characteristics of GFB, being ESF the most favourable among the fractions evaluated. Therefore, these flours represent an innovative alternative for the food industry, promoting both the valorisation and sustainable utilisation of this underutilised native species.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147942586","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Phenolics and Antioxidant Capacity of Basil (Ocimum basilicum L.) Genotypes Across Locations and Developmental Stages.","authors":"Adem Zorlu, İsa Telci, Mahfuz Elmastaş, Oya Kaçar, Zehra Aytaç, Nusret Genç, Ömer Kayır","doi":"10.1007/s11130-026-01512-1","DOIUrl":"10.1007/s11130-026-01512-1","url":null,"abstract":"<p><p>Basil (Ocimum basilicum L.) is a globally consumed herb whose hydroxycinnamic acid esters and flavonoids contribute to dietary antioxidant intake. This study aimed to characterise the phenolic composition, antioxidant capacity, and developmental-stage variability of twelve Turkish basil genotypes grown across three ecologically contrasting sites. Twelve genotypes were evaluated in a two-year field experiment (Year 1 and Year 2) at three ecologically contrasting locations in Türkiye: Bursa, Eskişehir, and Tokat. Agronomic performance, nine-compound HPLC-TOF phenolic profiles (Year 1), total phenolic content (TPC), and antioxidant capacity (ABTS, DPPH, and FRAP) were measured. The effects of developmental stage on the phenolic composition of plants from Bursa (Year 1) were characterised. Location was the dominant source of variation in phenolic quality. Plants from Tokat ranked highest for individual phenolic concentrations (Year 1 HPLC-TOF data) and for all three antioxidant assays (two-year means). Rosmarinic acid varied 4.4-fold (59.0-261.8 mg 100 g⁻¹ DW; Year 1), with the highest values recorded for genotypes R-3k, R-19, R-15, and R-4 from Tokat. ABTS antioxidant capacity was 113% higher in plants from Tokat than in those from Bursa (two-year means: 483 vs. 227 µmol TE g⁻¹ DW). Analysis of rosmarinic acid in plants from Bursa showed an irregular, stage-dependent pattern, whereas TPC remained broadly stable across developmental stages (vegetative to full flowering: +3.9%). The genotype × stage interaction accounted for 44-50% of the total variance. PCA explained 89.3% of the variance across two components, with Tokat combinations separating clearly from those of the other sites. Under the tested field conditions, genotypes R-23 and R-4 emerged as strong candidates for phenolic-acid-targeted cultivation, while Y-15 recorded the highest two-year mean TPC at Tokat.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13171659/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147932323","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Beyond Taste: Unpacking Consumer Perceptions of Plant-Based Cheese Alternatives in Uruguay Through Sensory, Information, and Expectation Analysis.","authors":"Cinu Varghese, Celina Sosa, Julieta Maique, Ana Curutchet, Patricia Arcia","doi":"10.1007/s11130-026-01503-2","DOIUrl":"10.1007/s11130-026-01503-2","url":null,"abstract":"<p><p>Plant-based cheese alternatives (PBCAs) are considered sustainable substitutes for dairy-based cheese (DB); however, their consumer acceptance remains limited, particularly in dairy-dominant cultural contexts such as Uruguay, where specific consumer insights are scarce. This study investigated the influence of sensory experience, product information, and conceptual expectations on consumer perceptions of commercially available mozzarella-style PBCAs in Uruguay. Three sessions were conducted: blind and informed tastings (n = 110) and an expectation survey with a separate participant group (n = 236). Liking, purchase intention, and conceptual associations were evaluated using hedonic scales, CATA questions, and cluster analyses. Dairy-based cheese consistently achieved the highest liking and purchase intention scores. Positive sensory drivers for acceptance included a smooth mouthfeel, creaminess, and shiny appearance, whereas artificial flavors and strong aftertastes reduced acceptance. One PBCA showed an acceptable texture but lacked flavor. Crucially, providing product information did not enhance PBCA acceptance, underscoring the importance of sensory experiences. Cluster analysis revealed two consumer segments: \"high purchase intention group\" (n = 176), who are younger, and associate PBCAs with sustainability and health; and \"low purchase intention group\" (n = 60), who were older and perceived PBCAs as artificial and unappealing. PBCAs hold potential among sustainability-oriented consumers, but improving flavor authenticity and sensory quality is crucial. Addressing these sensory barriers and strategically positioning products around health and environmental benefits are crucial for broadening overall acceptance and facilitating sustainable dietary shifts in the population.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147875227","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Neuroprotective Potential of Encapsulated Pomegranate Peel Polyphenols in Doxorubicin- Induced Neurotoxicity.","authors":"Sanjay Kulle Gowda, Dongala Venkataramanamma, Ravendra Pratap Singh, Asha Martin","doi":"10.1007/s11130-026-01508-x","DOIUrl":"10.1007/s11130-026-01508-x","url":null,"abstract":"<p><p>This study evaluated the neuroprotective effects of pomegranate peel polyphenols (PPEP) and their nanoparticles in a rodent model of DOX-induced neurotoxicity. Polysorbate 80- coated PPEP poly (lactic-co-glycolic acid) nanoparticles (PLGA-NP) were synthesized by the double emulsification solvent evaporation technique. Successful encapsulation of PPEP was confirmed by Fourier Transform Infrared Spectroscopy (FTIR), X-ray Diffraction (XRD), and Differential Scanning Calorimetry (DSC) analyses. Neurotoxicity was induced in male Wistar rats by administering DOX (2.5 mg/kg bw) once every five days i.p. Treatment with PPEP and its nanoparticles (10 mg/kg bw equivalent polyphenols p.o) was performed for 60 days. At the end of the treatment, the Morris water maze test was performed to assess cognitive function, and rat brains were removed for further histopathological, biochemical, and molecular analyses. To understand the pathophysiology of DOX-induced neurodegeneration, oxidative stress, inflammatory, and apoptosis markers were assessed by ELISA and Western blotting. Treatment with an encapsulated pomegranate peel polyphenolic extract reduced oxidative stress as evidenced by increased catalase and superoxide dismutase levels and decreased malondialdehyde levels. Mechanistically, it alleviated inflammation by downregulating the expression of pro-inflammatory markers NF-kB (p65) and TNF-α; restored acetylcholine levels, and reduced apoptosis markers (caspase 3 and cytochrome c). Furthermore, histopathological findings supported the attenuation of DOX-induced pathologies in the hippocampus and cortex regions of the brain. Enhanced bioavailability and efficacy of polyphenols were observed for the encapsulated extract. Our results demonstrate the neuroprotective potential of free and encapsulated PPEP in DOX-induced neurotoxicity and highlight the effective valorization of pomegranate peel waste for health applications.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147932326","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rethinking Plant Proteins: Innovations in Nutrition, Processing, and Food Development.","authors":"Nishant Kumar, Nutan Kaushik, Pratibha, Rushali Jaiswal, Clara Mariana Gonçalves Lima, Anka Trajkovska Petkoska, Marek Kieliszek","doi":"10.1007/s11130-026-01509-w","DOIUrl":"10.1007/s11130-026-01509-w","url":null,"abstract":"<p><p>Plant-based proteins are novel nutrient sources that are widely available in nature and cost-effective to produce compared to animal proteins, while contributing to lower greenhouse gas emissions and reducing risks to both environmental and human health. Thus, the present work comprehensively reviews plant-based proteins as an alternative to conventional / animal proteins. The review article highlights why plant proteins should be considered a novel nutrient source and an alternative to animal proteins. Various plant protein-derived sources and their corresponding extraction methods, along with their associated limitations, are reviewed. In addition, the review article highlights plant protein modification methods, interfacial behavior, protein structure, interactions, and functional properties. The effects of different physical and environmental conditions and factors on the functional and nutritional properties of plant proteins are also discussed. In addition, the challenges associated with plant proteins, such as allergenicity, consumer acceptance and perceptions, food safety, regulatory issues, and technological challenges, are also explored.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13161305/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147869249","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hass Avocado Bioactive Compounds Attenuating Oxidative Stress and Inflammation in Ischemia-reperfusion Injury: An Integrative Review.","authors":"Rebeca Escutia-Gutiérrez, Walter Ángel Trujillo-Rangel, Leonel García-Benavides, Marco Pérez-Cisneros, Adalberto Zamudio-Ojeda, Ana Sandoval-Rodríguez, Juan Armendáriz-Borunda, Maykel González-Torres, Santiago José Guevara-Martínez","doi":"10.1007/s11130-026-01482-4","DOIUrl":"10.1007/s11130-026-01482-4","url":null,"abstract":"<p><p>Ischemia-reperfusion injury (IRI) is a complex and clinically significant pathophysiological process that occurs when blood flow is restored to an organ following ischemia. While reperfusion is essential for tissue survival, it paradoxically exacerbates damage through mechanisms such as oxidative stress, inflammation, mitochondrial dysfunction, and endothelial injury. This phenomenon contributes significantly to morbidity and mortality in various clinical settings, including organ transplantation, myocardial infarction, stroke, and liver and kidney injuries. Despite increasing knowledge of the molecular pathways involved, effective treatment options remain limited. Recent scientific advances have highlighted the potential of natural bioactive compounds to reduce oxidative and inflammatory responses during IRI. Hass avocado (Persea americana Mill.) has garnered considerable attention as a rich source of phytochemicals with strong antioxidant and anti-inflammatory properties, including carotenoids, tocopherols, polyphenols, and monounsaturated fatty acids (MUFAs). These compounds may act synergistically to neutralize reactive oxygen species, inhibit proinflammatory mediators, and modulate key cellular pathways involved in IRI. This comprehensive review explores the current evidence regarding the protective effects of Hass avocado bioactive compounds against IRI. We examined their molecular mechanisms of action and discussed the therapeutic implications of incorporating these natural agents into clinical practice. To our knowledge, this is the first review specifically addressing the role of Hass avocado phytochemicals in reducing oxidative damage and inflammation in IRI, offering a novel perspective for future research and clinical application.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13156230/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147841348","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Controlled Enzymatic Hydrolysis as a Strategy to Enhance Functional and Bioactive Potential of Quinoa Protein.","authors":"Julio Rueda, F Javier Espejo-Carpio, Norma Samman, Manuel Lobo, Emilia M Guadix-Escobar","doi":"10.1007/s11130-026-01506-z","DOIUrl":"10.1007/s11130-026-01506-z","url":null,"abstract":"<p><p>Despite their nutritional superiority and consumers' growing demand, native quinoa proteins exhibit limited techno-functional properties due to their compact globular conformations and lower aqueous solubility, which restricts their application in functional food systems. To address these limitations, this study evaluates the impact of enzymatic hydrolysis using Alcalase on the techno-functional (solubility, emulsifying capacity) and bio-functional (antioxidant, antihypertensive) properties of protein derived from unprocessed, extruded, and germinated quinoa grains. Protein hydrolysates were prepared at 0 (non-hydrolysed protein), 2, 5, 10, and 20% degree of hydrolysis (DH). Results demonstrated that extrusion and germination pre-treatments nearly double the hydrolysis rate by increasing enzymatic susceptibility through structural modifications. Enzymatic hydrolysis markedly improved protein solubility at acidic pH (pH 4), and particularly in 2% DH samples, while germinated protein hydrolysates reached maximal solubility values of 44 at 10% DH. The emulsifying activity index peaked at 10% DH and pH 7, particularly in proteins from germinated grains (38.8 m²/g). Regarding bioactivity, the highest radical-scavenging activity was found in germinated hydrolysates at low DH (2-5%), whereas maximal angiotensin-converting enzyme inhibition occurred at 20% DH, specifically in germinated samples (IC50 = 0.97 mg protein/mL). These findings highlight not only the importance of traditional variables, such as the DH extent and protein source in the design of functional and bioactive peptides, but also introduce the structure-process-function perspective, highlighting extrusion and germination as effective strategies to formulate food-grade emulsifiers, antioxidants, or antihypertensive hydrolysate ingredients for specific applications in health-promoting and functional foods.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147856975","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Opuntia ficus-indica Flour Modulates Fecal Microbiota, Reduces Cerebral Oxidative Stress and Improves Cognitive Function in Elderly Rats.","authors":"Renally de Lima Moura, Diego Elias Pereira, Maria da Vitória Santos do Nascimento, Larissa Maria Gomes Dutra, Roberto Germano Costa, Marcelo Sobral da Silva, Josean Fechine Tavares, Yuri Mangueira do Nascimento, Vanessa Bordin Viera, Juliano Carlo Rufino Freitas, Wydemberg José de Araújo, Fábio Anderson Pereira da Silva, Valquiría Cardoso da Silva Ferreira, Ariosvaldo Nunes de Medeiros, Juliana Kessia Barbosa Soares","doi":"10.1007/s11130-026-01510-3","DOIUrl":"10.1007/s11130-026-01510-3","url":null,"abstract":"<p><p>This study aimed to investigate the effects of Opuntia ficus-indica flour (OFIF) consumption on fecal microbiota composition, cognitive function, and brain oxidative stress in RI elderly male rats. Animals were randomized into five groups: Adult Control (ACG) and Elderly Control (ECG), fed the AIN-93 M diet without OFIF; and three treated groups (OF5, OF10, OF15) receiving diets supplemented with 5%, 10%, or 15% OFIF, respectively. Memory performance was assessed using non-associative learning and novel object recognition tests, with recognition (DI) and discrimination (RI) indices. Brain fatty acid profile, protein carbonyls, and glutathione levels were measured, and fecal microbiota was analyzed by 16 S rRNA amplicon sequencing. The experimental groups showed reduced locomotion and number of crossings during the second exposure to the open field test. OF15 rats spent more time in the inner zone and achieved higher DI and RI scores in both short- and long-term evaluations. Regarding oxidative stress, OF15 exhibited elevated glutathione levels, while OF5 showed reduced protein carbonyls. Treated groups displayed increased brain concentrations of oleic, eicosenoic, arachidonic, and docosahexaenoic acids. Moreover, OF15 restored intestinal microbial diversity, evidenced by higher richness indices (Chao1 and Fisher) and enrichment of short-chain fatty acid-producing genera, including Faecalibaculum, Dorea, Prevotella, and Lachnospiraceae NK4A136. In conclusion, OFIF supplementation, particularly at 15%, modulated gut microbiota, improved memory performance, and enhanced antioxidant defenses in aged rats. These results highlight OFIF as a promising dietary strategy to modulate the gut-brain axis, supporting memory preservation, oxidative balance, and intestinal health during aging.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13152895/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147841365","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Turning Agricultural Waste into Value-Added Products: A Review of Passion Fruit (Passiflora edulis) Peel.","authors":"Zicong Hu, Qunhe Li, Yingqiang Li","doi":"10.1007/s11130-026-01499-9","DOIUrl":"10.1007/s11130-026-01499-9","url":null,"abstract":"<p><p>With the rapid development of the food processing industry, the large amount of fruit peel waste (accounting for about 50% of the fruit weight) generated from the processing of passion fruit has become a serious environmental and economic problem. This paper reviews current strategies for the valorization of passion fruit peel (PFP). The peel is rich in structural components such as pectin and dietary fiber, as well as bioactive compounds including polyphenols and anthocyanins, demonstrating significant resource potential. This review examines global production trends, waste generation metrics, and the physicochemical composition of PFP. A critical comparison is provided regarding the advantages and limitations of both traditional and emerging green extraction technologies. The prospects of its transformation applications in multiple fields such as food, bio-packaging, medicine and nutrition products, and animal feed are summarized. The aim is to provide a theoretical basis for the passion fruit industry to achieve zero-waste processing and full-chain value-added.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147778586","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}