Research Progress on the Nutritional Components, Bioactivity, Health Effects, and Food Applications of Passion Fruit Peel (PFP)

Ba, Liangjie; Luo, Chenglin; Li, Xue; Cao, Sen; Luo, Donglan

doi:10.3390/foods14193397

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Research Progress on the Nutritional Components, Bioactivity, Health Effects, and Food Applications of Passion Fruit Peel (PFP)

by

Liangjie Ba

^1,†

,

Chenglin Luo

^1,†,

Xue Li

¹,

Sen Cao

¹

and

Donglan Luo

^2,*

¹

School of Food Science and Engineering, Guiyang University, Guiyang 550005, China

²

College of Biological and Environmental Engineering, Guiyang University, Guiyang 550005, China

^*

Author to whom correspondence should be addressed.

^†

These authors contributed equally to this work.

Foods 2025, 14(19), 3397; https://doi.org/10.3390/foods14193397

Submission received: 28 August 2025 / Revised: 26 September 2025 / Accepted: 29 September 2025 / Published: 30 September 2025

(This article belongs to the Section Food Nutrition)

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Abstract

Passion fruit peel (PFP) is a common byproduct of industrial passion fruit processing, yet it serves as a valuable source of diverse bioactive compounds and nutrients. However, limited attention has been paid in the literature to the nutritional properties and practical applications of PFP. This review summarizes methods for extracting bioactive substances from PFP, examines their potential health benefits, and explores their prospects for utilization in the food industry. Recent studies have quantified various bioactive components, such as flavonoids, vitamins, and dietary fiber (DF), while reporting the corresponding extraction yields or concentrations. Furthermore, these compounds exhibit significant potential in promoting human health, including antioxidant, anti-inflammatory, and gut health-improving effects. The analysis also highlights the bioavailability of bioactive constituents in PFP. Consequently, PFP presents a promising yet underexplored area for scientific research, though substantial challenges remain in optimizing its utilization, enhancing extraction efficiency, and advancing innovative applications.

Keywords: application; bioactivity; nutritional information; food industry; passion fruit peel

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MDPI and ACS Style

Ba, L.; Luo, C.; Li, X.; Cao, S.; Luo, D. Research Progress on the Nutritional Components, Bioactivity, Health Effects, and Food Applications of Passion Fruit Peel (PFP). Foods 2025, 14, 3397. https://doi.org/10.3390/foods14193397

AMA Style

Ba L, Luo C, Li X, Cao S, Luo D. Research Progress on the Nutritional Components, Bioactivity, Health Effects, and Food Applications of Passion Fruit Peel (PFP). Foods. 2025; 14(19):3397. https://doi.org/10.3390/foods14193397

Chicago/Turabian Style

Ba, Liangjie, Chenglin Luo, Xue Li, Sen Cao, and Donglan Luo. 2025. "Research Progress on the Nutritional Components, Bioactivity, Health Effects, and Food Applications of Passion Fruit Peel (PFP)" Foods 14, no. 19: 3397. https://doi.org/10.3390/foods14193397

APA Style

Ba, L., Luo, C., Li, X., Cao, S., & Luo, D. (2025). Research Progress on the Nutritional Components, Bioactivity, Health Effects, and Food Applications of Passion Fruit Peel (PFP). Foods, 14(19), 3397. https://doi.org/10.3390/foods14193397

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

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Research Progress on the Nutritional Components, Bioactivity, Health Effects, and Food Applications of Passion Fruit Peel (PFP)

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