Optimization of the production of dietary fiber concentrates from by - products of papaya (Carica papaya l. var. Formosa) with microwave assistance evaluation of its physicochemical and functional characteristics

Optimization of the production of dietary fiber concentrates from by - products of papaya (Carica papaya l. var. Formosa) with microwave assistance evaluation of its physicochemical and functional characteristics

A process involving an ethanol extraction step and microwave assisted dehydration was designed to produce dietary fiber concentrates (DFC) from papaya (Carica papaya L. var. Formosa) by-products. It was concluded that a 15 min extraction with 2.9 mL of ethanol/g of papaya pulp followed by drying performed at 40C, produced DFC with optimal values for functional properties (hydration properties, oil holding capacity, specific volume, water soluble fraction) as well as b* color parameter and content of phenolic compounds. The DFC obtained from papaya peel using the same conditions, showed a higher content of cell wall polysaccharides and higher glass transition temperature (38C) than the one obtained from pulp (8C) and the polyphenol content doubled the one of pulp. Both DFCs showed potential to be used for nutritional purposes as well as for technological applications as antioxidants and/or thickeners.

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Bibliographic Details
Main Authors: Nieto Calvache, Jhon E., Soria, Marcelo Abel, Escalada Pla, Marina F. de, Gerschenson, Lia N.
Format: Texto biblioteca
Language:eng
Subjects:ETHANOL, EXTRACTION, FOOD PRODUCTS, GLASS TRANSITION, OILS AND FATS, VALUE ENGINEERING, CELL WALL POLYSACCHARIDES, FUNCTIONAL ACTIVITIES, FUNCTIONAL CHARACTERISTICS, FUNCTIONAL PROPERTIES, HEALTH AND ENVIRONMENT, OIL HOLDING CAPACITIES, TECHNOLOGICAL APPLICATIONS, WATER SOLUBLE FRACTION, NUTRITION,
Online Access:http://ceiba.agro.uba.ar/cgi-bin/koha/opac-detail.pl?biblionumber=45539
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Summary:A process involving an ethanol extraction step and microwave assisted dehydration was designed to produce dietary fiber concentrates (DFC) from papaya (Carica papaya L. var. Formosa) by-products. It was concluded that a 15 min extraction with 2.9 mL of ethanol/g of papaya pulp followed by drying performed at 40C, produced DFC with optimal values for functional properties (hydration properties, oil holding capacity, specific volume, water soluble fraction) as well as b* color parameter and content of phenolic compounds. The DFC obtained from papaya peel using the same conditions, showed a higher content of cell wall polysaccharides and higher glass transition temperature (38C) than the one obtained from pulp (8C) and the polyphenol content doubled the one of pulp. Both DFCs showed potential to be used for nutritional purposes as well as for technological applications as antioxidants and/or thickeners.

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