From physicochemical characteristics variability to purple passion fruit (Passiflora edulis f. edulis) powders nutritional value: on the path of zero-waste

Purple passion fruit (Passiflora edulis f. edulis) is a highly appreciated fruit typically consumed in fresh or processed into various food products. The peel and seeds, which are by-products of fruit processing, are rich in nutrients and bioactive compounds with potential to be valorised into food applications. However, raw material variability is often a major obstacle to successfully achieve such valorisation. The present study aimed to contribute to a zero-waste valorisation strategy of purple passion fruit by evaluating its temporal variability and provide a comprehensive insight into the nutritional value of fruit fraction powders.