Processing Effect of Drying Methods on the Nutrient Retentions, Sensorial Quality, and Shelf-Life Stability of Papaya (Carica Papaya L.)
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Date
2021-03-06
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Addis Ababa University
Abstract
Dietary guidelines show that more frequent consumption of fruits can prevent nutrient
deficiencies and promote health. However, the perishability and unaffordability of fruits had
led to very low levels of fruit consumption in low and middle-income countries (LMICs).
Despite papaya fruit is one the best nutritious fruit, it is classified as a highly perishable/ low
shelf-stable fruit. Therefore, to improve the shelf stability, and accessible, affordable papaya
fruit, drying technologies are playing an irreplaceable role. The present study aimed to
evaluate the retention of nutrients and bioactive compounds of papaya fruit (Carica papaya
L) with/without ascorbic acid pretreatment, drying under different drying techniques, shelf
stability of dried papaya products, and also estimate the vitamin A intakes for vulnerable
populations. Yellow ripped papaya fruits (n=14), with and without ascorbic acid pretreatment
were dried using i) solar drying: open-air, tray driers, and glass house; ii)
refractance-window drying; iii) oven-drying, and iv) freeze-drying (control). The
concentration of total carotenoid, polyphenols (TP), flavonoids (TF), and B-carotene were
determined using spectrophotometry and high-performance liquid chromatography (HPLC).
The fresh fruit had high moisture content (87%) and an acidic pH. The dried papaya had a
water activity of 0.5-0.6. The highest TPC, TFC, total carotenoids, and carotene was found in
freeze-dried papaya samples, followed by refractance-window, and solar-glass house
(P<0.05). The highest retention in total carotenoids (81.5%), lycopene (78.8), and β-carotene
(61.9%), relative to freeze-drying was for the refractance-window; 25 g of dried-papaya
could contribute to 38% of the retinal equivalent’s requirement for young children. Whereas
highest retentions of Vitamin C (47.86), bioactive compounds; total phenolic (35.5), and total
flavonoid (72.75) was for the oven and refractance window dryer. Ascorbic acid
pretreatment increased the retention of total carotenoids, β-carotenes, TP, and TFC (P< 0.05).
The sensory attributes of dried papaya did not show a significant difference (p < 0.05), as
well dried papaya can be stored for up to six months brought without a significant change of
microbial load, and served as an eatable product. Refractance-window and solar-glass house
drying can improve diets and constitute a promising food systems’ intervention that can
increase year-round availability, accessibility, and affordability of vitamin A-rich fruits like
papaya.
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Keywords
Solar Drying, Vitamin A, Refractance Window, Beta-Carotene, Polyphenol