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Volume 8
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Article

Rheological Behavior of Passion Fruit (Passiflora edulis) Peel Extract

by
Carlos Arrieta-Durango
,
Luis Henao-Rivas
and
Ricardo Andrade-Pizarro
*
Department of Food Engineering, University of Córdoba, Montería 14071, Colombia
*
Author to whom correspondence should be addressed.
Gels 2022, 8(9), 566; https://doi.org/10.3390/gels8090566
Submission received: 13 July 2022 / Revised: 23 August 2022 / Accepted: 26 August 2022 / Published: 7 September 2022
(This article belongs to the Special Issue Recent Advances in Food Colloids)
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Abstract

In this work, the rheological behavior of passion fruit peel extract was determined at different temperatures (5–40 °C) and peel content in the extract (40–55% w/w). The extract was obtained after blanching the passion fruit peels at 95 °C for 5 min, then they were crushed to reduce their size, water was added, and finally, they were subjected to liquefaction and subsequent filtration. Rheological measurements were made using a rheometer with a plate and plate geometry. Extract samples were adequately described by the power-law model exhibiting pseudoplastic behavior, without the presence of thixotropy. The temperature did not influence the flow behavior index, but the consistency coefficient did. The dynamic study (the temperature sweep test) showed that passion fruit peel extract exhibits a more elastic than viscous behavior, typical of a gel.
Keywords: rheology; pseudoplastic; apparent viscosity; elastic behavior rheology; pseudoplastic; apparent viscosity; elastic behavior

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MDPI and ACS Style

Arrieta-Durango, C.; Henao-Rivas, L.; Andrade-Pizarro, R. Rheological Behavior of Passion Fruit (Passiflora edulis) Peel Extract. Gels 2022, 8, 566. https://doi.org/10.3390/gels8090566

AMA Style

Arrieta-Durango C, Henao-Rivas L, Andrade-Pizarro R. Rheological Behavior of Passion Fruit (Passiflora edulis) Peel Extract. Gels. 2022; 8(9):566. https://doi.org/10.3390/gels8090566

Chicago/Turabian Style

Arrieta-Durango, Carlos, Luis Henao-Rivas, and Ricardo Andrade-Pizarro. 2022. "Rheological Behavior of Passion Fruit (Passiflora edulis) Peel Extract" Gels 8, no. 9: 566. https://doi.org/10.3390/gels8090566

APA Style

Arrieta-Durango, C., Henao-Rivas, L., & Andrade-Pizarro, R. (2022). Rheological Behavior of Passion Fruit (Passiflora edulis) Peel Extract. Gels, 8(9), 566. https://doi.org/10.3390/gels8090566

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