Optimization of the Production of Dietary Fiber Concentrates from By-Products of Papaya (Carica papayaL. Var. Formosa) with Microwave Assistance. Evaluation of Its Physicochemical and Functional Characteristics

Papaya dietary fiber concentrates for providing functionality to muffin formulations

BACKGROUND

Papaya leftovers are a good source of dietary fiber (DF) and antioxidants. They can be transformed in dietary fiber concentrates (DFCs) to be used as ingredients in food formulation, improving consumers' health status.

RESULTS

Using the peel or the pulp of papaya, DFCs were produced. These DFCs were used in muffin production. Muffins produced with 7.7% DFCs and 47.6 g water had the same specific volume (2.0 cm³  g^-1 ) but softer crumb than those obtained with a reference formulation without DF addition, showing average hardness of 15 N. In general, the addition of DFCs of pulp or peel slightly affected other textural profile parameters. Also, non-significant differences were observed for muffins containing pulp or peel DFCs, which showed average values of 10.9 N for chewiness, 0.95 for springiness, 0.76 for cohesiveness and 0.42 for resilience. Regarding the crumb structure, muffins with pulp DFCs showed the lowest value for d_3.2 (1.3 ± 0.3 mm). Meanwhile, the highest anti-radical and reducing capacity, 240 ± 2 and 1050 ± 6 mgeq Trolox g^-1 muffin (dry basis), respectively, were observed in the muffins with peel DFC. Finally, the addition of DFCs allowed us to maintain lower hardness values than those of the reference formulation during the whole storage period studied (22 days). Muffins with peel DFCs tended to have a lower rate of crumb hardening (0.08 ± 0.02) d^-1 .

CONCLUSION

The addition of papaya DFCs to muffin formulations confers interesting properties for industry and consumers, providing functionality, extending the shelf life as well as transforming papaya leftovers in new functional ingredients, contributing to a circular economy. © 2022 Society of Chemical Industry.

Papaya by-products for providing stability and antioxidant activity to oil in water emulsions

The consumption of food with health benefits is growing today worldwide. This study was designed in order to incorporate papaya dietary fibre concentrates (DFCs) from peel and pulp dehydrated with the use of microwave (MW), or convection with hot air (CV) in oil-in- water emulsions. Results of studies indicated that Pulp DFC produced more stability to creaming (18 weeks) than Peel DFC (6 weeks). It was found that peel DFCs exerted up to 30% reduction in lipid peroxidation in comparison to the reference system during storage. Rheological analysis showed a similar behaviour when emulsions were mixed with pulp DFCs either dehydrated by MW or CV, while the dressing with peel DFCs had a much lower consistency than the former. The analysis of the emulsions micro-structure showed a polydisperse system of oil droplets and fiber structures trapping oil. Finally, emulsions with pulp DFCs showed a better consumer´s acceptance. These results also suggested that the use of DFCs may have high industrial potential in contributing to dietary fibre enrichment through technological intervention of emulsion formulation by papaya pulp and peel, increasing antioxidant property, consistency and stability during storage.

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Tropical fruits represent one of the most important crops in the world. The continuously growing global market for the main tropical fruits is currently estimated at 84 million tons, of which approximately half is lost or wasted throughout the whole processing chain. Developing novel processes for the conversion of these byproducts into value-added products could provide a viable way to manage this waste problem, aiming at the same time to create a sustainable economic growth within a bio-economy perspective. Given the ever-increasing concern about sustainability, complete valorization through a bio-refinery approach, that is, zero waste concept, as well as the use of green techniques is therefore of utmost importance. This paper aims to report the status on the valorization of tropical fruit byproducts within a bio-refinery frame, via the application of traditional methodologies, and with specific attention to the extraction of phenolics and carotenoids as bioactive compounds. The different types of byproducts, and their content of bioactives is reviewed, with a special emphasis on the lesser-known tropical fruits. Moreover, the bioactivity of the different types of extracts and their possible application as a resource for different sectors (food, pharmaceutical, and environmental sciences) is discussed. Consequently, this review presents the concepts of tropical fruit biorefineries, and the potential applications of the isolated fractions.

Acacia Gum as a Natural Anti-Plasticizer for the Production of Date Syrup Powder: Sorption Isotherms, Physicochemical Properties, and Data Modeling

The thermoplastic and hygroscopic behaviors of date syrup (DS) challenge the DS drying process. In this context, DS was mixed with 30%, 40%, 50%, and 60% acacia gum (AG) and subjected to a drum dryer. The chemical composition, bulk density (p_b), caking degree (CD), glass transition temperature (Tg), and color values of DS powders were studied. The sorption isotherms were also obtained and compared to that of those predicted by mathematical models. According to the results, increasing the AG concentration enhanced the moisture content, p_b, brightness, and Tg while it reduced the CD and equilibrium moisture sorption. All DS powders had type III isotherm behavior, i.e., similar to high-sugar foods. Guggenheim-Anderson-de Boer (GAB) and Peleg models were found to be suitable for fitting the experimental data and these models explained the monolayer moisture content decrease with increasing AG concentration. These results of the present study, for the first time, verified that the AG can be used as a natural anti-plasticizer agent for DS powder production.