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Peer-reviewedCC BYFood Production, Processing and Nutrition

Nutraceutical-rich oil from passion fruit by-products of beverage processing by green extraction

  • Donporn Wongwaiwech1
  • Nutthaporn Majai2
  • Suphannika Intanon3
  • Sudthida Kamchonemenukool2
  • Monthana Weerawatanakorn2
  1. 1Department of Agro-Industry, Rajamangala University of Technology Lanna Tak
  2. 2Department of Agro-Industry, Faculty of Agriculture, Natural Resources and Environment, Naresuan University
  3. 3Department of Agricultural Science, Faculty of Agriculture Natural Resources and Environment, Naresuan University
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Abstract

Processing passion fruit beverages generates substantial agro-industrial by-products that are rich in bioactive compounds. Valorizing these by-products through green extraction offers a sustainable route to transform them into high-value oils while supporting responsible food-waste reduction. The present study evaluated two sustainable compressed gas extraction alternatives, supercritical fluid carbon dioxide (SF-CO₂) and liquefied dimethyl ether (LDME), alongside conventional cold pressing and solvent extraction, focusing on the retention of nutraceutical compounds in the crude oils to identify the most effective recovery method. LDME gave the highest oil yield (27.36%), together with low acid and peroxide values and high total phenolic content and antioxidant activity (DPPH, FRAP and ABTS). The oils contained total tocopherols, phytosterols and policosanols ranging from 303.92 to 468.34 mg/kg, 370.02 to 673.67 mg/100 g, and 212.10 to 258.37 mg/100 g, respectively, and the LDME-extracted puree oil showed the highest carotenoid content. Principal component analysis revealed a strong association between the SF-CO2 and LDME methods and these bioactive compounds, indicating the potential of the resulting oils as sources of lipophilic nutraceuticals for functional-food applications. Graphical Abstract

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Cite

BibTeXRIS
BibTeX
@article{wongwaiwech2026nutraceuticalrich,
  title = {{Nutraceutical-rich oil from passion fruit by-products of beverage processing by green extraction}},
  author = {Donporn Wongwaiwech and Nutthaporn Majai and Suphannika Intanon and Sudthida Kamchonemenukool and Monthana Weerawatanakorn},
  journal = {Food Production, Processing and Nutrition},
  year = {2026},
  month = nov,
  doi = {10.1186/s43014-026-00443-3},
  url = {https://doi.org/10.1186/s43014-026-00443-3},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Nutraceutical-rich oil from passion fruit by-products of beverage processing by green extraction
AU  - Donporn Wongwaiwech
AU  - Nutthaporn Majai
AU  - Suphannika Intanon
AU  - Sudthida Kamchonemenukool
AU  - Monthana Weerawatanakorn
PY  - 2026
DA  - 2026/11/08
JO  - Food Production, Processing and Nutrition
DO  - 10.1186/s43014-026-00443-3
UR  - https://doi.org/10.1186/s43014-026-00443-3
AB  - Processing passion fruit beverages generates substantial agro-industrial by-products that are rich in bioactive compounds. Valorizing these by-products through green extraction offers a sustainable route to transform them into high-value oils while supporting responsible food-waste reduction. The present study evaluated two sustainable compressed gas extraction alternatives, supercritical fluid carbon dioxide (SF-CO₂) and liquefied dimethyl ether (LDME), alongside conventional cold pressing and solvent extraction, focusing on the retention of nutraceutical compounds in the crude oils to identify the most effective recovery method. LDME gave the highest oil yield (27.36%), together with low acid and peroxide values and high total phenolic content and antioxidant activity (DPPH, FRAP and ABTS). The oils contained total tocopherols, phytosterols and policosanols ranging from 303.92 to 468.34 mg/kg, 370.02 to 673.67 mg/100 g, and 212.10 to 258.37 mg/100 g, respectively, and the LDME-extracted puree oil showed the highest carotenoid content. Principal component analysis revealed a strong association between the SF-CO2 and LDME methods and these bioactive compounds, indicating the potential of the resulting oils as sources of lipophilic nutraceuticals for functional-food applications. Graphical Abstract
SN  - 2661-8974
ER  -