Orange passion fruit (Passiflora caerulea L.) as a new raw material for acetic fermentation: evaluation of organic acids and phenolic profile, in vitro digestion, and biological activities.

Bruna Rafaela da Silva Monteiro Wanderley Natália Duarte de Lima Carolina Turnes Pasini Deolindo Rafaela Ansiliero Aniela Pinto Kempka Liziane Schittler Moroni Francisca Jamila Correia Louredo Luciano Valdemiro Gonzaga Ana Carolina Oliveira Costa Renata Dias De Mello Castanho Amboni Ana Carolina Moura de Sena Aquino Carlise Beddin Fritzen-Freire

Published in: Journal of the science of food and agriculture (2024)

Orange passion fruit has proved to be a promising raw material for the development of fermented beverages. Therefore, this study provides an unprecedented perspective on the use and valorization of orange passion fruit, contributing significantly to the advancement of knowledge about fermented products and the associated nutritional and functional possibilities. © 2024 Society of Chemical Industry.

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