02717naa a2200421 a 450000100080000000500110000800800410001902400470006010000160010724501110012326000090023452015370024365000170178065000130179765000200181065000180183065000170184865000120186565000200187765000180189765000120191565000270192765300270195465300190198165300260200065300180202665300160204470000190206070000240207970000260210370000200212970000250214970000250217470000200219970000160221970000220223577300380225721603692024-01-16       2023    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.3390/foods121325252DOI1 aREIS, C. C.  aBioproducts from Passiflora cincinnata SeedsbThe Brazilian Caatinga Passion Fruit.h[electronic resource]  c2023  aThe present work aimed to obtain bioproducts from Passiflora cincinnata seeds, the Brazilian Caatinga passion fruit, as well as to determine their physical, chemical and biological properties. The seeds were pressed in a continuous press to obtain the oil, which showed an oxidative stability of 5.37 h and a fatty profile rich in linoleic acid. The defatted seeds were evaluated for the recovery of antioxidant compounds by a central rotation experimental design, varying temperature (32–74 °C), ethanol (13–97%) and solid–liquid ratio (1:10–1:60 m/v). The best operational condition (74 °C, 58% ethanol, 1:48) yielded an extract composed mainly of lignans, which showed antioxidant capacity and antimicrobial activity against Gram-positive and Gram-negative bacteria. The microencapsulation of linoleic acid-rich oil through spray drying has proven to be an effective method for protecting the oil. Furthermore, the addition of the antioxidant extract to the formulation increased the oxidative stability of the product to 30% (6.97 h), compared to microencapsulated oil without the addition of the antioxidant extract (5.27 h). The microparticles also exhibited favorable technological characteristics, such as low hygroscopicity and high water solubility. Thus, it was possible to obtain three bioproducts from the Brazilian Caatinga passion fruit seeds: the oil rich in linoleic acid (an essential fatty acid), antioxidant extract from the defatted seeds and the oil microparticles added from the antioxidant extract.  aAntioxidants  aExtracts  aFood technology  aVegetable oil  aAntioxidante  aExtrato  aExtrato Vegetal  aÓleo Vegetal  aSecagem  aTecnologia de Alimento  aAntibacterial activity  aAntimicrobiana  aMaracujá da Caatinga  aMicroparticle  aSpray dryer1 aFREITAS, S. P.1 aLORENTINO, C. M. A.1 aFAGUNDES, T. DA S. F.1 aMATTA, V. M. da1 aSANTOS, A. L. S. DOS1 aMOREIRA, D. L. L. T.1 aKUNIGAMI, C. N.1 aJUNG, E. P.1 aRIBEIRO, L. DE O.  tFoodsgv. 12, n. 13, e2525, 2023.