Valorisation of Passion Fruit Rind for the Development of Eco-Friendly Edible Coatings

Abstract

Valorising agro-industrial by-products is an essential strategy for promoting sustainability and addressing waste management challenges. Yellow passion fruit (Passiflora edulis f. flavicarpa), predominantly grown for its pulp, produces significant residual biomass in the form of pomace and peels. These by-products, rich in compounds such as dietary fibre, pectin, and polyphenols, offer diverse functional properties suitable for various innovative applications. This review explores the potential of passion fruit residues, focusing on their use in biodegradable edible coatings. Edible coatings derived from passion fruit waste present a sustainable and eco-friendly alternative to synthetic packaging. The high pectin and fibre content in these residues enables the development of edible films and coatings with excellent mechanical properties and preservation capabilities, thereby enhancing the shelf life of food and reducing dependency on plastic materials. This approach not only minimises waste but also meets the growing demand for sustainable and health-oriented food options. By converting fruit processing waste into value-added edible coatings, this strategy aligns with circular economy principles and supports the reduction of plastic dependency in food packaging. While the functional benefits are promising, further research is needed to optimise extraction methods, improve coating formulations, and assess consumer acceptance for large-scale applications. This review underscores the potential of passion fruit by-products as sustainable materials for edible coating development, contributing to waste valorisation and environmentally conscious food preservation strategies.