Papaya Slices Research Articles

Investigating the Impact of Microwave Drying on Papaya Slice Quality and Drying Attributes

Impact of microwave power and thickness of papaya slices were studied on the product quality and drying attributes of dehydrated papaya slices. Power (20, 40, 60 and 80W), thickness (3, 6 and 9mm), Moisture content, Vitamin’C’ and Iron content were determined and found i.e.M.c 24.23 to 13.25% w.b., Vitamin ‘C’ 45.55 – 45.38 mg/100g, Iron content 4 - 3.98 mg/100g. The quality and sensory attributes were determined, and it was found that the sample with the thickness of 3mm with 60W power was found highest score in overall acceptability with minimum loss of vitamin C and iron content. Drying rate, Rehydration Ratio, Ash Content were determined and found i.e., Drying Rate 0.0002 – 0.00025 g/s, Rehydration Ratio 1.85 – 1.08, Ash Content 1.80 – 1.02 %. In color parameters the product achieved dark color [L-22.48]at higher microwave power before acceptable dehydration. Where, as the sample dehydrated at slice thickness 3mm and microwave power 60 W scored acceptable color and sensory score as well as L (39.46), a (8.45) &b (15.23. The samples processed at 60 W microwaves drying had higher porosity than fresh samples analyzed by using SEM.Based on the criteria for thin-layer drying kinetics, the results reveal that, in comparison to the Henderson and Pabis, Lewis and Page model, the Singh and Wang model achieved the best values for the coefficient of determination (R2), chi-square (χ2), and reduced root-mean-square error approximation (0.01341).

Changes in the firmness and other quality parameters of fresh-cut ‘Maradol’ papaya treated with additives and 1-methylcyclopropene

This study aimed to evaluate the effect of 1-methylcyclopropene (1-MCP) applied as pre-cutting, post-cutting, and double application (before and after cutting) on the changes in the firmness and quality parameters of fresh-cut ripe ‘Maradol’ papaya. Four treatments (T1 T4) were used. T1 (Control treatment): Fresh-cut ‘Maradol’ papaya slices (Control treatment or T1) dipped in 1% CaCl2 for 2 min, then sprayed with 0.1% iso-ascorbic acid and 0.05% sorbic acid. One part of the T1 slices were treated with 1000 nL/L of 1-MCP for 12 h at 10 °C (T2). T3: Fresh-cut papaya slices treated with the same additives from the whole papaya treated 1000 nL/L of 1-MCP for 12 h at 20°C. T4: Fresh-cut papaya with additives treated with 1-MCP before and after cutting. All slices were packed in polypropylene trays with a perforated cover and stored at 4 ºC. T3 and T4 slices exhibited lower firmness loss and decreased activity of pectin methylesterase, polygalacturonase, and beta-galactosidase compared to T1 and T2 slices. Moreover, T3 and T4 slices had low translucency and microbial load, complying with the European Union limit (3 log CFU/g). No significant variations in acidity, pH, and total soluble solids were noted between treatments, but higher color values were obtained in T3 and T4 slices. To the best of our knowledge, this is the first study where the combining effects of additives and 1-MCP application before and after cutting extended the shelf-life of fresh-cut ‘Maradol’ papaya for up to 13 days at 4 °C, twice the duration reported by others. Keywords: Carica papaya, Postharvest, Translucency, Quality, Shelf-life

Effect of Optimized Chitosan Coating Obtained by Lactic Fermentation Chemical Treatment of Shrimp Waste on the Post-Harvest Behavior of Fresh-Cut Papaya (Carica papaya L.)

Chitosan is a biopolymer obtained from shrimp waste mainly by a polluting chemical method. In this work, a less polluting biological-chemical method to obtain chitosan from this waste has been optimized; this method used a successive lactic fermentation and chemical process. Additionally, in this work, the effect of chitosan coating on the post-harvest behavior of fresh-cut papaya was studied as a practical application. A rotatable central composite design (CCRD) with two variables (fermentation time and total soluble solids of the fermentation medium) was used to optimize the chitosan extraction. The optimized conditions for chitosan extraction were 108 h and 8.74 °Brix. The optimized chitosan showed a high deacetylation degree of 83%, acceptable process yield of 2.03%, a low ash content of 0.23% and a molecular weight of 107.5 kDa. In addition, optimized chitosan decreased the loss of color and acidity, as well as the growth of microorganisms; it also increased the pH of minimally processed papaya slices without a statistically significant difference with that of commercial chitosan. Based on these results, optimized chitosan could be applied to other fruits as a coating to maintain their quality characteristics and inhibit microbial growth during the storage of fresh-cut fruits.

Optimization of Drying Parameters for Total Phenolic Content of Papaya Using Response Surface Methodology.

An optimum condition of the drying process can minimize nutrient losses and maximize the shelf life of food products. Thus, this study is aimed at developing an optimized system for the process conditions to determine the total phenolic content (TPC) of oven-dried papaya slices. The response surface method and central composite design were used to design the experiment, and it was found that the drying conditions had a significant impact on the total phenolic content of papaya slices. TPC was determined in relation to their interactions with the independent variables that include time, temperature, sample thickness, and stage of ripeness. The optimum drying conditions are those with the maximum content of TPC. In order to fit the experimental data, a quadratic polynomial model is created for the output variable, and an analysis of variance is carried out to determine whether or not the model is compatible to determine the optimal drying conditions. Time (10 h), temperature (62.02°C), thickness (9.75 mm) and stages (ripe) were found to be the optimal drying conditions. It was found that temperature had more effect on the amount of TPC than other factors. The numerical findings showed a good agreement with experimental data, with R 2 = 0.9237. It is hoped that the findings will make a contribution to the process of drying food.

Ultrasound-assisted osmotic dehydration, followed by convective drying of papaya: effect on physicochemical and functional quality parameters

Papaya is a rich source of nutrients, antioxidants, and vitamins; however, it is highly perishable and hence needs to be preserved using suitable unit operations. Drying is an economical method of papaya treatment, but results in the loss of essential nutrients and also degrades its pigments, color, and texture. Therefore, this work aims to utilize ultrasound and osmotic dehydration as pretreatment strategies to preserve the rich composition of papaya during conventional hot air drying. The dried papaya slices were evaluated for moisture content, water activity, total phenolic content, β-carotene, color, antioxidant activity, microstructure, and texture. Results showed that sample pretreatment with 33 kHz ultrasound frequency and dehydrated with 35°Brix osmotic solution resulted in lower moisture content (< 12% w.b.) and water activity (< 0.41), high phenolic content (88.5 mg GAE/mL), high β-carotene content (184.54 mg/g) and antioxidant capacity (48.3%), and preserved color after drying. The texture (hardness) of the pretreated samples was also more desirable from an industrial standpoint, which was further validated using SEM micrographs that showed a more porous structure. The study concludes that pretreatment of papaya slices with ultrasound and osmotic dehydration is recommended before drying.

Performance evaluation, morphological properties and drying kinetics of untreated Carica Papaya using solar hybrid dryer integrated with heat storage material

In developing country like India, renewable energy plays a vital role in extending technology for the farmers to enhance the agricultural productivity. The aim of the present work is to demonstrate the impact of heat storage material (HSM) in solar drying of untreated Carica Papaya slices using evacuated tube collector (ETC) based photovoltaic thermal (PVT) hybrid solar dryer. The performance of the solar dryer with gravel rock bed as HSM is compared with the solar dryer without HSM and natural sun drying. The initial moisture content of papaya slices is found to be 83 % (wb). The safe moisture content was attained in 5 h using solar dryer integrated with HSM, whereas, it took 6 h and 11 h in solar dryer without HSM and sun drying respectively. The inclusion of HSM increases the drying potential thereby reducing the drying period substantially. According to the statistical analysis of the results, Midilli et al. model was found to be the most suitable model to describe the drying kinetics of papaya slices in solar dryer with HSM, solar dryer without HSM and sun drying. The effective moisture diffusivity is found to be 2.58346 × 10−8 m2/s, 4.7366 × 10−8 m2/s and 6.15303 × 10−8 m2/s for sun drying and solar drying without HSM and solar drying with HSM respectively. The activation energy of untreated papaya slices is accounted to be 37.7441 kJ/mol using the Arrhenius equation. The findings proved that the solar dried papaya in dryer with HSM is observed to be better preserved without losing size, shape, colour, appearance, texture, flavour and quality than the solar dried papaya in dryer without HSM and the sun-dried papaya. The economic evaluation of ETC based PVT hybrid solar dryer with HSM reveals that the payback period is 2 years which is very low as compared to the life span of 25 years.

Impact of pretreatments with ethanol and freezing on drying slice papaya: drying performance and kinetic of ultrasound-assisted extraction of phenolics compounds.

Pretreatments of drying can represent an alternative to minimize the negative aspect process on the dry samples. Thus, the influence of ethanol (ET) and freezing (FG) as drying pretreatments was analyzed for slices of papaya. The slices (5 mm) were submitted for drying kinetics (60 °C and 1.5m s-1 ). Drying kinetics experimental data were fitted using Page's model and a diffusive model with boundary condition of types I and III. Also the thermophysical properties (thermal conductivity and specific heat) were determined and finally, the kinetics of ultrasound-assisted (40 kHz and 132 W) extraction of total phenolic compounds (TPCs) were realized. The combined method (ET + FG) was more efficient in reducing the drying time of papaya slices (48%) and the model 2 simulating the boundary condition of the third type (type III) showed the best fit to the experimental data. Effective diffusivity and convective coefficient were higher for ET + FG, where the maximum reduction in water content was 91% compared to fresh slices. The pretreatments did not influence the thermal conductivity, however, they were significant in the specific heat and in the extraction of TPCs, being higher in the time of 180 min. It was confirmed in the results presented that the combined pretreatment ET + FG is the most viable for drying papaya slices. Furthermore, it was found to be the most efficient in minimizing the loss of TPCs. Therefore, this pretreatment has great potential for application in the development of high value-added foods. © 2022 Society of Chemical Industry.

Drying quality and energy consumption efficient improvements in hot air drying of papaya slices by step-down relative humidity based on heat and mass transfer characteristics and 3D simulation

Convective hot air drying technology is widely used for fruits and vegetables drying process due to its simplicity in usage, small investment, and convenience in operation. However, it is generally considered energy-intensive process with lower drying efficiency and quality because of unprecise control of drying process. In order to solve these problems, step-down relative humidity (RH) hot air drying technology was applied for papaya drying to improve drying efficiency and quality and reduce energy consumption. The effect of constant RH (20%, 30%, 40%, and 50%) and step-down RH of 50% with different holding times (10, 30, 60, and 90 min) and then decrease to 20% on heat and mass transfer process, drying quality, and energy consumption was examined. Results showed that decreasing RH contributed to improvement in the drying rate (DR). Compared to constant RH of 20%, the drying time under initial RH of 50% for 30 min followed by 20% RH shortened by 21.4%. Additionally, under this RH control strategy, the rehydration ratio (RR) and energy consumption achieved their maximum (7.71 ± 0.06) and minimum value (0.015 ± 0.001 kJ/g), respectively. During initial drying stage, high RH improved convective heat transfer coefficient (ht ) values and material temperature increased quickly. Furthermore, high RH contributed to maintaining pore structure formation, which benefited moisture diffusion. When RH was reduced, low RH enhanced convective mass transfer coefficient (hm ) significantly, resulting in rapid diffusion of internal moisture at high temperature, as well as rapid moisture evaporation from the surface. Therefore, step-down RH hot air drying was verified to improve drying of papaya slices, making it energy efficient process. The findings in current work indicate step-down relative humidity strategy is a promising technique to enhance hot air drying process, quality, and energy efficiency of papaya slices.

Drying characteristics and quality optimization of papaya crisp slices based on microwave vacuum drying

In order to improve the drying quality and obtain a crispy texture of papaya slices, microwave vacuum drying (MVD) was studied in this research. The effects of different slice thickness (3, 6, 9, 12 mm), microwave power density (6, 8, 10, 12 W/g), drying temperature (50, 55, 60, 65, 70°C), and vacuum degree in relative pressure (−75, −80, −85, −90 kPa) on the drying characteristics and comprehensive quality of papaya slice were discussed. The Box–Behnken central combination experiments were designed and the response surface optimization analysis was carried out. According to the results of the response surface experiments, the impact factors during papaya slices drying on the comprehensive score were ranked from largest to smallest as follows: microwave power density, vacuum degree, and drying temperature. The fragility and hardness of papaya slices showed an upward trend with the increase of thickness. The optimum technologic parameters were set at the microwave power density of 10 W/g, vacuum degree of −90 kPa, drying temperature of 54.58°C, and slice thickness of 6 mm. The comprehensive score F can be up to the maximum value of 8.80 with the deviation from the verification test of 4.4%, and the papaya slices with obvious pore structure and remarkable crispness were obtained. Novelty impact statement Microwave vacuum drying technology combines the advantages of microwave drying and vacuum drying, which has remarkable drying efficiency through internal heating and promotes the slices to form a crispy texture. In this work, the influence of different factors on the fragility and hardness quality of papaya chips were explored firstly. Increasing drying temperature has no significant influence on the fragility and hardness value. Meanwhile, the hardness value went up while the fragility fluctuated slightly as the power density was added. The variation trend of papaya porosity microstructure gradually expanded with the increase of vacuum degree. The results provided theoretical support for the application of microwave vacuum drying technology in papaya crisp chips.

Probiotic coating applied to papaya slices for high quality snack production by convective drying

Incorporation of probiotic bacteria in food is a challenge for the industry, given the sensitivity of probiotic cultures to process conditions. The objective of this study was to coat papaya slices with probiotic filmogenic solution to obtain dehydrated probiotic papaya slices. The probiotic filmogenic solution was applied as an edible coating on papaya slices before drying operation at temperatures of 50, 60, and 70°C. The Page model showed the best fit for all kinetics (R² > 0.9988). The use of filmogenic solution to incorporate the probiotic in papaya slices showed satisfactory results, with a reduction of 1.30 LogCFU g−1 at the end of drying at 70°C, reduced shrinkage, resulting in greater conservation of their structure and compounds phenolics. The thermodynamic properties indicate that the coated papaya slices need more energy to start the diffusion process and have a darker color and firmer texture profile. Novelty impact statement The difference of this study is the evaluation of the potential use of a filmogenic solution based on gelatin and inulin in the incorporation of probiotic in dried fruit. In addition, the use of edible coating as a pretreatment for drying fruits gives interesting technological characteristics to the dried product, increasing its nutritional value.

PHYSICOCHEMICAL, SENSORIAL AND MICROBIOLOGICAL ANALYSIS OF MINIMALLY PROCESSED FRUITS OF PAPAYA AND PINEAPPLE

The current study intended to discover the storage/shelf life of papaya and pineapple, minimally processed fruits, based on their physicochemical, sensorial, and microbiological analysis. They were stored at low temperature at 4?C for 8 days. Methods: The papaya slices were dipped into 1000ppm citric acid solution and a solution of 150ppm ascorbic acid and 1000ppm citric acid. On other hand, pineapple slices were dipped into a solution of 1% sodium chloride and 1% calcium chloride and another solution of 150ppm ascorbic acid and 1000ppm citric acid. Both fruit samples were immersed into the respective solutions for around 2-3minutes. Results: From the results of treatments, it was revealed that the combination of 150ppm ascorbic acid and 1000ppm citric acid solution, in both the samples showed the best outcomes. Conclusion: It ultimately concludes that after this treatment the minimally processed papaya and pineapple can be stored effectively and safely in good conditions for 8 days at low temperature.

Effects of hot water and calcium lactate treatments on fresh-cut quality of papaya

Purpose: Papaya is one of the most common fruits which has been produced in southern part of Iran for fresh consumption. Demand for fresh-cut products has increased due to the changes in consumer attitudes. However, fresh-cut papaya is prone to softening during storage. This study carried out to determine effects of calcium lactate and hot water treatments (HWT) for maintaining fresh-cut papaya quality. Research method: After preparing fresh cut cubes of papayas, the pieces were dipped in calcium lactate (CaL) or combined with HWT. Physico-chemical parameters including calcium concentration (Ca), firmness and soluble solids concentration, catalase and peroxidaseactivities, pectin methyl esterase (PME) and polygalacturonase activities (PG),total phenolic content and radical scavenging activities, and microbial growth were measured during 9 days of storage at 5 ◦C. Findings: At the end of storage, CaL treatment combined with HWT increased calcium (Ca) concentration, catalase activity, total phenolic content and radical scavenging activities (DPPH) of papaya slices, but decreased peroxidase, PG and PME activities compared to the control. In addition, these treatments reduced microbial growth compared to the control. Limitations: No limitations were encountered. Originality/Value: Both HWT with CaL showed potential for increasing markeabitity on fresh cut papaya with their generally recognized as safe status for consumers.

Comparative study of dehydrated papaya (Vasconcellea pubescens) by different drying methods: quality attributes and effects on cells viability

The effect of different drying methods on sugar content and amino acid content, color and non-enzymatic browning of Chilean papaya (Vasconcellea pubescens) slices was investigated. The obtained fruit extracts were tested in cell viability assays on human endothelial ECV-304 cells. Drying techniques included freeze-, vacuum-, solar-, convective- and infrared-drying. Consistently, infrared-dried papaya had a lower sugar content and a higher non-enzymatic browning intensity than papaya dehydrated by the other methods. All dried samples were lighter in color with a lower yellow intensity compared to fresh papaya. The amino acid lysine was the most abundant in the infrared-dried sample. On the other side, the methods that employed vacuum, increased their cellular viability. Based on these results, operational parameters during drying processes should be considered to preserve, on one hand, product quality attributes, while, on the other hand, increasing cell viability.

Ultrasonic and osmotic pretreatments followed by convective and vacuum drying of papaya slices

Papaya fruit is highly nutritive, but very fragile, and thus has a limited shelf life. Drying is essential to preserve it for longer durations. In this work, osmotic dehydration (OD) with and without ultrasound (US) was applied to papaya slices as a pretreatment in conjugation with vacuum (VD) and convective air drying (AD). Drying was carried out in a novel dryer. Moisture content, drying time, water activity, total color change, total phenolic content, radical scavenging activity, texture, and Fourier-transform infrared (FTIR) spectrums were evaluated for fresh and dried papaya slices. It was observed that US-assisted osmotic dehydration (USOD) followed by VD had the lowest drying time with highest retention of phenols and antioxidants as compared to other drying techniques. Higher phenols and antioxidants in US-pretreated samples were attributed to the release of trapped intra-cellular polyphenols by cavitation. However, the color characteristics and texture of OD pretreatment followed by convective AD slices were found to be better. Color retention could be due to carotenoid preservation, which would be degraded in other treatments, whereas lower brittleness was associated with lower pectin. Infrared spectroscopy confirmed the retention of phytochemicals and antioxidants in dried papaya slices that were subjected to pretreatment. Pretreatment before drying enhances the end product quality of dried papaya slices. The results of this study highlight that USOD-VD is effective for nutrition preservation while OD-AD is suitable for preserving physical characteristics. © 2020 Society of Chemical Industry.

Effect of starch edible coating on drying characteristics and antioxidant properties of papaya

The aim of the study was to investigate the effect of potato starch coating on the drying efficiency and quality of papaya. The potato starch with different concentration of 1%, 2% and 3% and calcium gluconate salt of 0.5% w/w were applied as an edible coating before drying. The effect of coating on the retention of bioactive compounds and physical properties of papaya during hot air drying at various temperature of 50 °C, 60 °C and 70 °C were investigated. The rehydration ratio and shrinkage percentage of the edible coated dried papaya slices were reduced whereas the moisture content, water activity and hardness were increased with the increasing of the concentration of edible coating. The edible coating retains the color loss during drying. The drying behavior of all the coated samples was best described by Midilli-Kucuk model, whereas the control samples followed the Page model with higher R2 and lower RMSE values. The retention percentage of antioxidants were increased by increasing the concentration of the potato starch coating, but the higher air-drying temperature reduced the antioxidants significantly (p ≤ 0.05).

Effect of tray drying on the moisture kinetic and drying rate of osmo-dried papaya slices

Effect of tray drying on the moisture kinetic and drying rate of osmo-dried papaya slices

Effect of drying methods and pretreatments on dehydration and rehydration characteristics of osmo-dried papaya slices

Effect of drying methods and pretreatments on dehydration and rehydration characteristics of osmo-dried papaya slices

Chemical and bioactive characterization of papaya (Vasconcellea pubescens) under different drying technologies: evaluation of antioxidant and antidiabetic potential

Chilean papaya slices were dried using different technologies to evaluate the effect of the different technologies on drying kinetics, bioactive compounds and biological activities. Five techniques were used: freeze drying (FD), vacuum drying (VD), solar drying (SD), convective drying (CD) and infrared drying (IRD). Fresh and dried samples were evaluated in terms of proximate composition, phenolic profiles, total phenolic and flavonoid contents, β-carotene, vitamin C, and antioxidant and α-glucosidase activities. CD-papaya showed lower processing time, requiring 270 min to reach the dynamic equilibrium condition, while SD-papaya required 870 min. The five drying technologies were found to have variable effects on proximate composition. VD-samples showed the lowest loss of individual phenolic compounds, total phenolic content and vitamin C while IRD- and CD-samples showed lower total flavonoids (42%) and β-carotene (32%) loss after processing, respectively. With respect to biological activities, all samples possessed enzymatic activity in a dose-dependent manner (0–2.0 mg ml−1), being IRD-sample the most effective in inhibiting α-glucosidase (IC50 = 13 mg ml−1). Also, the highest antioxidant capacity measured by DPPH and ORAC was obtained for the papaya samples dried using a vacuum drier.

Digital image analysis and fractal metrics as potential tools to monitor colour changes in fresh-cut papaya (Carica papaya L.)

ABSTRACTQuality changes induced in fresh papaya slices after cutting were evaluated using digital image analysis of colour and fractal metrics besides structural changes. Radial slices of papaya (65% and 85% ripe) were exposed to a controlled environment to simulate extreme conditions on a salad bar. Colour variation and mechanical-structural changes depended on surface dehydration, exposure time, and ripening stage. Relationship between fractal dimension, lacunarity, and time showed evidence of patterns associated with non-homogeneous colour changes related to structural variations. Fractal metrics had potential to reflect noticeable colour changes that would be useful for monitoring shelf stability of minimally processed papaya.

Effect of Rehydration Ratio and Rehydration Coefficient on Osmotic Dehydreted Papaya Slices

Effect of Rehydration Ratio and Rehydration Coefficient on Osmotic Dehydreted Papaya Slices