Abstract
The effect of freeze- and spray-drying on physico-chemical characteristics, phenolics compounds and antioxidant activity of papaya pulp was investigated. The frozen pulp was freeze dried at − 62 °C during 48 h. Papaya pulp with 14% DE maltodextrin was also dried in a spray dryer. The organic acids, sugars, color, total soluble solids, pH, carotenoids, phenolic and flavonoid compounds, and antioxidant capacity values were determined. The changes in color, pH and lycopene were negligible. However, lower retention (86.5%) of vitamin C and sugars (glucose—79.7% and fructose—66.1%) was observed in spray dried products. Phenolic and flavonoid compounds were identified and quantified in dried papaya products by UHPLC-QqQ-MS/MS. Spray dried products presented a higher retention of phenolic and flavonoid compounds compared to the freeze dried products. Despite some variations in the parameters studied, the use of freeze- and spray-drying has proven viable options for the drying of papaya pulp.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Ajila CM, Naidu KA, Bhat SG, Rao UJSR (2007) Bioactive compounds and antioxidant potential of mango peel extract. Food Chem 105:982–988. https://doi.org/10.1016/j.foodchem.2007.04.052
Apintanapong M, Noomhorm A (2003) The use of spray drying to microencapsulate 2-acetyl-1-pyrroline, a major flavor component of aromatic rice. Int J Food Sci Technol 38:95–102. https://doi.org/10.1046/j.1365-2621.2003.00649.x
Arya SS, Natesan V, Parihar DB, Vijayaraghavan PK (1983) Stability of carotenoids in freeze-dried papaya (Carica papaya). J Food Technol 18:177–181. https://doi.org/10.1111/j.1365-2621.1983.tb00258.x
Borrmann D, Leite SGF, Leão MHMR (2011) Microencapsulation of passion fruit (Passiflora) juice in capsule. Int J Fruit Sci 11:376–385. https://doi.org/10.1080/15538362.2011.630299
Borrmann D, Pierucci APTR, Leite SGF, Leão MHMR (2013) Microencapsulation of passion fruit (Passiflora) juice with n-octenylsuccinate-derivatized starch using spray-drying. Food Bioprod Proc 91:23–27. https://doi.org/10.1016/j.fbp.2012.08.001
Calvache JN, Cueto M, Farroni A, Pla ME, Gerschenson LN (2016) Antioxidant characterization of new dietary fiber concentrates from papaya pulp and peel (Carica papaya L.). J Funct Foods 27:319–328. https://doi.org/10.1016/j.jff.2016.09.012
Chen BH, Peng HY, Chen HE (1995) Changes of carotenoids, color, and vitamin A contents during processing of carrot juice. J Agric Food Chem 43:1912–1918. https://doi.org/10.1021/jf00055a029
Chranioti C, Chranioti S, Tzia C (2016) Comparison of spray, freeze and oven drying as a means of reducing bitter aftertaste of steviol glycosides (derived from Stevia rebaudiana Bertoni plant)—evaluation of the final products. Food Chem 190:1151–1158. https://doi.org/10.1016/j.foodchem.2015.06.083
Dewanto V, Wu X, Adom KK, Liu RH (2002) Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem 50:3010–3014. https://doi.org/10.1021/jf0115589
Fijalkowska A, Nowacka M, Wiktor A, Sledz M, Witrowa-Rajchert D (2016) Ultrasound as a pretreatment method to improve drying kinetics and sensory properties of dried apple. J Food Process Eng 39:256–265. https://doi.org/10.1111/jfpe.12217
Gomes WF, Tiwari BK, Rodriguez O, Brito ES, Fernandes FAN, Rodrigues S (2017) Effect of ultrasound followed by high pressure processing on prebiotic cranberry juice. Food Chem 218:261–268. https://doi.org/10.1016/j.foodchem.2016.08.132
Gümüsay ÖA, Borazan AA, Ercal N, Demirkol O (2015) Drying effects on the antioxidant properties of tomatoes and ginger. Food Chem 173:156–162. https://doi.org/10.1016/j.foodchem.2014.09.162
Horszwald A, Julien H, Andlauer W (2013) Characterization of Aronia powders obtained by different drying processes. Food Chem 141:2858–2863. https://doi.org/10.1016/j.foodchem.2013.05.103
Kha TC, Nguyen MH, Roach PD (2010) Effects of spray drying conditions on the physicochemical and antioxidant properties of the gac (Momordica cochinchinensis) fruit aril powder. J Food Eng 98:385–392. https://doi.org/10.1016/j.jfoodeng.2010.01.016
Marques LG, Silveira AM, Freire JT (2006) Freeze-drying characteristics of tropical fruits. Drying Technol 24:457–463. https://doi.org/10.1080/07373930600611919
Miranda M, Vega-Gálvez A, López J, Parada G, Sanders M, Aranda M, Uribe E, Di Scala K (2010) Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.). Ind Crops Prod 32:258–263. https://doi.org/10.1016/j.indcrop.2010.04.019
Moo-Huchin VM, Moo-Huchin MI, Estrada-León RJ, Cuevas-Glory L, Estrada-Mota IA, Ortiz-Vásquez E, Betancur-Ancona D, Sauri-Duch E (2015) Antioxidant compounds, antioxidant activity and phenolic content in peel from three tropical fruits from Yucatan, Mexico. Food Chem 166:17–22. https://doi.org/10.1016/j.foodchem.2014.05.127
Morais DR, Rotta EM, Sargi SC, Schmidt EM, Bonafe EG, Eberlin MN, Sawaya ACHF, Visentainer JV (2015) Antioxidant activity, phenolics and UPLC–ESI(–)MS of extracts from different tropical fruits parts and processed peels. Food Res Int 77:392–399. https://doi.org/10.1016/j.foodres.2015.08.036
Moßhammer MR, Stintzing FC, Carle R (2006) Evaluation of different methods for the production of juice concentrates and fruit powders from cactus pear. Innov Food Sci Emerg Technol 7:275–287. https://doi.org/10.1016/j.ifset.2006.04.003
Nedovic V, Kalusevic A, Manojlovic V, Levic S, Bugarski B (2011) An overview of encapsulation technologies for food applications. Proc Food Sci 1:1806–1815. https://doi.org/10.1016/j.profoo.2011.09.265
Sancho LEG, Yahia EM, González-Aguilar GA (2011) Identification and quantification of phenols carotenoids, and vitamin C from papaya (Carica papaya L., cv. Maradol) fruit determined by HPLC-DAD-MS/MS-ESI. Food Res Int 44:1284–1291. https://doi.org/10.1016/j.foodres.2010.12.001
Santiago-Silva P, Labanca RA, Gloria MBA (2011) Functional potential of tropical fruits with respect to free bioactive amines. Food Res Int 44:1264–1268. https://doi.org/10.1016/j.foodres.2010.11.026
Santo EFE, Lima LKF, Torres APC, Oliveira G, Ponsano EHG (2013) Comparison between freeze and spray drying to obtain powder Rubrivivax gelatinosus biomass. Food Sci. Technol 33:47–51. https://doi.org/10.1590/S0101-20612013005000008
Silva LMR, Figueiredo EAT, Ricardo NMPS, Vieira IGP, Figueiredo RW, Brasil IM, Gomes CL (2014) Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil. Food Chem 143:398–404. https://doi.org/10.1016/j.foodchem.2013.08.001
Sousa PHM, Ramos AM, Maia GA, Brito ES, Garruti DS, Fonseca AVV (2010) Addition of Ginkgo biloba and Panax ginseng extracts to mixed tropical fruit nectars. Food Sci Technol 30:463–470. https://doi.org/10.1590/S0101-20612010000200025
Tan LW, Ibrahim MN, Kamil R, Taip FS (2011) Empirical modeling for spray drying process of sticky and non-sticky products. Proc Food Sci 1:690–697. https://doi.org/10.1016/j.profoo.2011.09.104
Thaipong K, Boonprakob U, Crosby K, Cisneros-Zevallosc L, Byrne DH (2006) Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J Food Comp Anal 19:669–675. https://doi.org/10.1016/j.jfca.2006.01.003
Tingarikari JMR, Gomes WF, Rodrigues S (2017) Efficient production of prebiotic gluco-oligosaccharides in orange juice using immobilized and co-immobilized dextransucrase. Appl Biochem Biotechnol 183:1–17. https://doi.org/10.1007/s12010-017-2496-2
Udomkun P, Nagle M, Mahayothee B, Nohr D, Koza A, Müller J (2015) Influence of air drying properties on non-enzymatic browning, major bio-active compounds and antioxidant capacity of osmotically pretreated papaya. Food Sci technol 60:914–922. https://doi.org/10.1016/j.lwt.2014.10.036
Valedez-Carmona L, Plazola-Jacinto CP, Hernández-Ortega M, Hernández-Navarro MD, Villarreal F, Necoechea-Mondragón H, Ortiz-Moreno A, Ceballos-Reyes G (2017) Effects of microwaves, hot air and freeze-drying on the phenolic compounds, antioxidant capacity, enzyme activity and microstructure of cacao pod husks (Theobroma cacao L.). Innov Food Sci Emerg Technol 41:378–386. https://doi.org/10.1016/j.ifset.2017.04.012
Vij T, Pasha Y (2015) A review on medicinal properties of Carica papaya Linn. Asian Pac J Trop Dis 5:1–6. https://doi.org/10.1016/S2222-1808(14)60617-4
Zhang L, Liu T, Xue Y, Liu C, Ru H, Dong M, Yu Z (2016) Effects of drying methods on the aroma components and quality of Capsella Bursa-pastoris L. J Food Process Eng 39:107–120. https://doi.org/10.1111/jfpe.12204
Acknowledgements
All authors gratefully acknowledge financial support received from CNPq, Brazil vide research project ‘National Institute of Science & Technology for Tropical Fruits’ (Process 57573781/2008-7) in developing this work. Authors acknowledge and thank CAPES (Ministry of Education, Brazil) and CNPq for their fellowships.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Gomes, W.F., França, F.R.M., Denadai, M. et al. Effect of freeze- and spray-drying on physico-chemical characteristics, phenolic compounds and antioxidant activity of papaya pulp. J Food Sci Technol 55, 2095–2102 (2018). https://doi.org/10.1007/s13197-018-3124-z
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-018-3124-z