A presente invenção se refere a um processo de extração da pectina da casca de maracujá (Passiflora edulis sp.) utilizando a extração com água subcrítica (SWE) e soluções aquosas pressurizadas de solventes eutéticos profundos (DESs) sob condições otimizadas. A presente invenção possui aplicação nas indústrias alimentícias, cosméticas e farmacêuticas como espessante, agente gelificante, substituto de gorduras, substituto de gelatina, emulsificante, estabilizante ou ingrediente nutracêutico. | The present invention relates to a process for extracting pectin from passion fruit peel (Passiflora edulis sp.) using subcritical water extraction (SWE) and pressurized aqueous solutions of deep eutectic solvents (DESs) under optimized conditions. The present invention has applications in the food, cosmetic and pharmaceutical industries as a thickener, gelling agent, fat substitute, gelatin substitute, emulsifier, stabilizer or nutraceutical ingredient. | La presente invención se refiere a un proceso para extraer pectina de la cáscara de maracuyá (Passiflora edulis sp.) utilizando extracción con agua subcrítica (SWE) y soluciones acuosas presurizadas de solventes eutécticos profundos (DES) en condiciones optimizadas. La presente invención tiene aplicación en las industrias alimentaria, cosmética y farmacéutica como espesante, agente gelificante, sustituto de grasas, sustituto de gelatina, emulsionante, estabilizador o ingrediente nutracéutico. | Peer reviewed | A1 Solicitud de patente con informe sobre el estado de la técnica

The search for plant-based superfoods has shown that many regional populations already have these foods in their diet, with significant potential for production and marketing. This critical review intends to show the history, diversity, characteristics, and uses, emphasizing their significance in traditional diets and potential in the food industry of Peruvian fava beans. As a valuable plant-based protein source, fava beans offer essential micronutrients and have diverse culinary applications. Innovative food industry applications include plant-based meat alternatives, fortified gluten-free products, and a natural color, protein, and fiber source in extruded foods. Key studies have highlighted the successful incorporation of fava beans into various food products, improving their nutritional properties, though some studies also point to limitations in their sensory acceptance. Further research is needed to understand the bioactive components, health effects, and techno-functional characteristics of beans. Challenges facing cultivating and consuming fava beans in Peru include adapting to climate change, enhancing productivity and quality, and promoting consumption and added value. Addressing these challenges involves developing climate-resilient varieties, optimizing agricultural practices, and providing access to resources and financing. In conclusion, this review highlights the promising prospects of Peruvian fava beans as a sustainable, nutritionally rich, and versatile ingredient in the food industry. By harnessing their potential and overcoming challenges, Peruvian fava beans can transition from an ancient crop to a modern superfood, inspiring a global shift towards sustainable and nutritionally balanced diets, aiding the fight against malnutrition, and enriching culinary traditions worldwide. | The authors are grateful to the Brazilian National Council for Scientific and Technological Development (CNPq), for the Doctoral scholarship to R. Salvador-Reyes (no. 141263/2019-9), and M.T.P.S. Clerici (no. 312786/2020-4). The authors also acknowledge the Coordination for the Improvement of Higher Education Personnel (CAPES) – Finance code 001 for the support of the postgraduate program of food technology of UNICAMP and CAPES/PRINT 41/2017 (no. 88887.694968/2022-00) for the financing of the Sandwich Doctorate of the first author. | Peer reviewed