Valorization of Passion Fruit (Passiflora edulis) in Benin and Guinea: Syrup Production and Quality Evaluation

Background and Objective: Passion fruit (Passiflora edulis) is widely grown in tropical regions but remains under-exploited in Benin and Guinea, where it is mainly consumed fresh or processed into juice. This study aimed to identify suitable processing conditions for producing passion fruit syrup and to evaluate its quality in terms of physicochemical characteristics, sensory acceptability, preservation, and food safety.

Methods: Passion fruit juice was extracted, pasteurized, and mixed with sugar syrups prepared from 700 g (S700), 850 g (S850), or 1000 g (S1000) of sugar per litre of water. The pH, titratable acidity, density, total soluble solids (TSS), moisture, β-carotene, total sugars, and color were determined and compared with those of a commercial passion fruit syrup used as a control (ST). Sensory attributes were assessed by a consumer panel.

Results: The pH values of S700, S850, and S1000 ranged from 3.42 to 3.45, higher than that of ST (2.785). TSS values were 46.25, 64.5, and 75.5 °Brix, respectively, compared with 67.25 °Brix for ST. S1000 had the highest density (1.24 ± 0.016), β-carotene content (39.46 µg/100 g), and total sugar content (85.5 g/100 g), and was the only syrup with a TSS above 65 °Brix. Approximately 60–70% of panelists rated the color of S700, S850, and S1000 as pleasant, and S1000 was designated the best product by nearly 60% of panelists. No pathogenic contamination was detected after pasteurization, and the syrups remained stable for 6 months.

Conclusion: Good-quality passion fruit syrup can be produced from locally sourced fruits in Benin and Guinea, with S1000 being the most appreciated formulation. Further work is needed to optimize the production process and promote this value chain among local producers.