Influence of air drying properties on non-enzymatic browning, major bio-active compounds and antioxidant capacity of osmotically pretreated papaya

Udomkun, Patchimaporn; Nagle, Marcus; Mahayothee, Busarakorn; Nöhr, Donatus; Koza, Alexander; Müller, Joachim

doi:10.1016/j.lwt.2014.10.036

Cited by 78 publications

(52 citation statements)

References 32 publications

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“…Thus the final dried apple slices pre‐dried at 90 °C showed 228.13% and 231.5% higher browning ratio than values of dried apple slices pre‐dried at 50 and 70 °C, respectively. This behaviour could be explained by the occurrence of brown polymers formed through the Maillard reaction, which were normally increased at higher drying temperatures …”

Section: Resultsmentioning

confidence: 99%

Evaluation of browning ratio in an image analysis of apple slices at different stages of instant controlled pressure drop‐assisted hot‐air drying (AD‐DIC)

Gao

Zhou

et al. 2016

J Sci Food Agric

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Section: Resultsmentioning

confidence: 99%

Evaluation of browning ratio in an image analysis of apple slices at different stages of instant controlled pressure drop‐assisted hot‐air drying (AD‐DIC)

Gao

Zhou

et al. 2016

J Sci Food Agric

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“…Its fruits, stems, leaves, and roots are used in a wide range of medical applications, including the production of two important bioactive compounds (chymopapain and papain), which are widely used for digestive diseases [19][20][21]. However, postharvest losses of papaya occur throughout the value chain due to rapid deterioration of its chemical components and pulp softening, which results in a short shelf life of the fresh fruit [22,23]. Many studies have demonstrated the feasibility of using fruits, such as oranges, pineapples, bananas, and cranberries, to produce probiotic beverages [24].…”

Section: Introductionmentioning

confidence: 99%

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Chen

et al. 2018

Journal of Food Quality

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Fermentation of foods by lactic acid bacteria is a useful way to improve the nutritional value of foods. In this study, the health-promoting effects of fermented papaya juices by two species, Lactobacillus acidophilus and Lactobacillus plantarum, were determined. Changes in pH, reducing sugar, organic acids, and volatile compounds were determined, and the vitamin C, total phenolic content, and flavonoid and antioxidant capacities during the fermentation process were investigated. Juices fermented by Lactobacillus acidophilus and Lactobacillus plantarum had similar changes in pH and reducing sugar content during the 48 h fermentation period. Large amounts of aroma-associated compounds and organic acids were produced, especially lactic acid, which increased significantly ( < 0.05) (543.18 mg/100 mL and 571.29 mg/100 mL, resp.), improving the quality of the beverage. In contrast, the production of four antioxidant capacities in the fermented papaya juices showed different trends after 48 hours' fermentation by two bacteria. Lactobacillus plantarum generated better antioxidant activities compared to Lactobacillus acidophilus after 48 h of fermentation. These results indicate that fermentation of papaya juice can improve its utilization and nutritional effect.

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“…As a result, the percentage of acidity in sliced guava subjected to dehydration will depend on the amount of sugar assimilated by the fruit tissue and the amount of water removed through drying. Different result was reported by Udomkun et al (2015). The authors observed decreased acidity in papaya subjected to osmotic dehydration followed by convective drying.…”

Section: Physicochemical Parameters Of Raisins Guavamentioning

confidence: 67%

Physical and chemical changes in guava raisin (Psidum guajava l.) produced by osmotic dehydration and drying convective

Castro¹,

Aires²,

Aires³

et al. 2016

Aust J Crop Sci

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The osmotic dehydration pre-treatment is used to partially reduce the fruit initial water content, before convective drying. Purpose of the present work is to investigate the influence of osmotic treatment followed by convective drying on the physicochemical parameters of guava slices. The Paluma guava was cut into slices of 3.0 × 2.0 × 0.9 cm, dehydrated and dipped in sucrose syrup at concentrations of 40, 50 and 60 °Brix, at temperatures of 30, 40 and 50 °C. The process was again supplemented by convective drying at temperatures of 50, 60 and 70 °C. Guava-raisins with and without pre-osmotic treatments were subjected to the following physico-chemical analyzes: soluble solids, pH, total acidity, ash, reducing and total sugars, water activity (A w ). The color was considerably changed into a darker and the total sugar reduced as a result of the syrup concentration and osmotic dehydration temperatures. Also, the pH and A w decreased through application of treatments. From the results it is recommended that the production of guava passes under dehydrating conditions of 60 °Brix at 50 °C and further drying temperature of 60 ° C is efficient.

show abstract

Influence of air drying properties on non-enzymatic browning, major bio-active compounds and antioxidant capacity of osmotically pretreated papaya

Cited by 78 publications

References 32 publications

Evaluation of browning ratio in an image analysis of apple slices at different stages of instant controlled pressure drop‐assisted hot‐air drying (AD‐DIC)

Evaluation of browning ratio in an image analysis of apple slices at different stages of instant controlled pressure drop‐assisted hot‐air drying (AD‐DIC)

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Physical and chemical changes in guava raisin (Psidum guajava l.) produced by osmotic dehydration and drying convective

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