Tumbo, an Andean fruit: Uses, nutrition, processing, and biomolecules

Chañi-Paucar L.O.; Chagua-Rodríguez P.; Cuadrado-Campó W.J.; Lobato Calderón G.R.; Maceda Santivañez J.C.; Figueiredo Angolini C.F.; Meireles M.A.A. · Heliyon (2024) · DOI: 10.1016/j.heliyon.2024.e30327

Resumen

Tumbo fruit has potential for industrialization due to its nutritional and functional properties, but scientific knowledge of this species is still limited compared to other species of the same genus, Passiflora. This review compiles the latest scientific advances on Tumbo, which cover the food technological aspects of Tumbo fruit, its uses and its potential as a source of bioactives for different industries, especially food, pharmaceutical, and cosmetics. The products (nectar, jellies, jams, wines, others) and by-products of the processing of the Tumbo fruit have various nutritional, sensory, and composition attributes for developing new food and non-food products. The potential applications of the fruit and its derivatives are broad, such as cosmetics, drugs, functional foods, and additives; these applications are due to its technological properties and its content of bioactive molecules. The Tumbo biorefinery presents an important perspective, especially for its bioactivity of high biological value for different industries.

Instituciones: Universidad Católica Sedes Sapientiae; Universidad Nacional Autónoma Altoandina de Tarma