Tumbo, an Andean fruit: Uses, nutrition, processing, and biomolecules
Larry Oscar Chañi-Paucar,
Perfecto Chagua-Rodríguez,
Walter Javier Cuadrado-Campó,
Godofredo Román Lobato Calderón,
Julio Cesar Maceda Santivañez,
Célio Fernando Figueiredo Angolini,
Maria Angela A. Meireles
Affiliations
Larry Oscar Chañi-Paucar
Grupo de Investigación en Ingeniería de Alimentos y Agroindustria (GIIAA), Universidad Nacional Autónoma Altoandina de Tarma (UNAAT), La Florida-Cochayoc Highway, Huancucro, 2092, Zip code: 12651, Junin, Peru; Corresponding author
Perfecto Chagua-Rodríguez
Grupo de Investigación en Ingeniería de Alimentos y Agroindustria (GIIAA), Universidad Nacional Autónoma Altoandina de Tarma (UNAAT), La Florida-Cochayoc Highway, Huancucro, 2092, Zip code: 12651, Junin, Peru
Walter Javier Cuadrado-Campó
Grupo de Investigación en Ingeniería de Alimentos y Agroindustria (GIIAA), Universidad Nacional Autónoma Altoandina de Tarma (UNAAT), La Florida-Cochayoc Highway, Huancucro, 2092, Zip code: 12651, Junin, Peru
Godofredo Román Lobato Calderón
Universidad Católica Sedes Sapientiae (UCSS), Avenida Bermudez 617, Tarma, Junin, Peru
Julio Cesar Maceda Santivañez
Mass Spectrometry and Chemical Ecology Laboratory (MS-CELL), Center for Natural and Human Sciences, Federal University of ABC, UFABC, Av. dos Estados 5001–Bangú, Santo André, São Paulo State, Brazil
Célio Fernando Figueiredo Angolini
Mass Spectrometry and Chemical Ecology Laboratory (MS-CELL), Center for Natural and Human Sciences, Federal University of ABC, UFABC, Av. dos Estados 5001–Bangú, Santo André, São Paulo State, Brazil
Maria Angela A. Meireles
Grupo de Investigación en Ingeniería de Alimentos y Agroindustria (GIIAA), Universidad Nacional Autónoma Altoandina de Tarma (UNAAT), La Florida-Cochayoc Highway, Huancucro, 2092, Zip code: 12651, Junin, Peru; School of Food Engineering, University of Campinas (UNICAMP), R. Monteiro Lobato 80, Campinas, 13083-862, SP, Brazil; Corresponding authorGrupo de Investigación en Ingeniería de Alimentos y Agroindustria (GIIAA), Universidad Nacional Autónoma Altoandina de Tarma (UNAAT), La Florida-Cochayoc Highway, Huancucro 2092, Zip code: 12651, Junin, Peru
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.
