Physiological Functions of the By-Products of Passion Fruit: Processing, Characteristics and Their Applications in Food Product Development

Physiological Functions of the By-Products of Passion Fruit: Processing, Characteristics and Their Applications in Food Product Development

The by-products of passion fruit are typically discarded during processing, contributing to resource waste and environmental harm. These residues are rich in dietary fiber and polyphenols, compounds linked to health benefits, including blood sugar regulation, improved lipid profiles, gut microbiome...

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Bibliographic Details
Main Authors: Zhaohan Liu, Xiaonan Wang, Qianwen Li, Xiaojing Kang, Yan Li, Chunmiao Gong, Yang Liu, Han Chen
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
passion fruit
dietary fiber
polyphenols
functional properties
intestinal flora
foods
Online Access:https://www.mdpi.com/2304-8158/14/9/1643
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