Pulsed ultrasound-assisted extraction of bioactive compounds from papaya pulp and papaya peel using response surface methodology: Optimization and comparison with hot water extraction

Wani, Khalid Mehmood; Uppaluri, R.

doi:10.1016/j.afres.2022.100178

Cited by 20 publications

(5 citation statements)

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“…Overall, BRS and GPP fortification did not have a negative effect on the viability of the LAB compared to the control. In fact, papaya pulp and peel have been reported to have antimicrobial properties (Lara‐Abia et al ., 2022; Wani & Uppaluri, 2022). However, in this study, adding papaya powder did not have a detrimental effect on LAB growth and activity.…”

Section: Resultsmentioning

confidence: 99%

“…The remarkable increase in TPC in fortified yoghurts is likely due to the presence of phenolic compounds in plant ingredients (Pelaes Vital et al ., 2015; Zhang et al ., 2019; Ahmed et al ., 2021). Papaya contains a wide range of phytochemicals such as phenolic compounds, carotenoids, glucosinolates, and alkaloids (Leitão et al ., 2022; Wani & Uppaluri, 2022). Besides, papaya seeds are a good source of phenolic compounds, including benzyl isothiocyanate, glucosinolates, β‐carotene, and carotenoids (Leitão et al ., 2022).…”

Section: Resultsmentioning

confidence: 99%

“…The papaya ( Carica papaya L.) is a tropical fruit widely consumed worldwide and served as an excellent source of vitamins, protein, fibre, and proteolytic enzymes (Gonçalves et al ., 2011; Vij & Prashar, 2015; Wani & Uppaluri, 2022). Papain, derived from papaya, acts similarly to pepsin and trypsin, aiding in protein digestion (Gonçalves et al ., 2011).…”

Section: Introductionmentioning

confidence: 99%

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Yoghurt fortification with green papaya powder and banana resistant starch: effects on the physicochemical and bioactive properties

Sarker,

Jung,

Siddiqui

2023

Int J of Food Sci Tech

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SummaryFor enhanced nutritional and health benefits, yoghurts have been fortified with plant‐based ingredients. In this study, functional yoghurts were formulated by incorporating banana resistant starch (BRS) and green papaya powder (GPP) into partially skimmed milk (2%). These yoghurts were analyzed for various parameters over a 21‐day storage period at 5 °C, including pH, titratable acidity (TA), firmness, viscosity, water activity (aw), water holding capacity (WHC), colour, probiotic viability, protein and dietary fibre content, antioxidant activity (AA), and total phenolic content (TPC). The results demonstrated that the optimal addition of BRS and GPP significantly enhanced the WHC, nutritional, antioxidative, and TPC properties of the yoghurts (p < 0.05). Total dietary fibre was 73% higher, and TPC and AA were increased by 320.6% and 274%, respectively, in yoghurt containing a higher proportion of GPP than the control. During the storage period, the viable total lactic acid bacteria (LAB) counts in yoghurts were above 8 log CFU/mL. However, the formulated yoghurts exhibited decreased firmness and viscosity, as well as a darker colour (reduced L*) compared to the control, which significantly affected consumer preference (p < 0.05). Overall, the incorporation of plant‐based ingredients like BRS and GPP can effectively enhance the nutritional and functional values of yoghurts.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Yoghurt fortification with green papaya powder and banana resistant starch: effects on the physicochemical and bioactive properties

Sarker,

Jung,

Siddiqui

2023

Int J of Food Sci Tech

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“…PUAE as an advanced extraction technique was also known to be an efficient method for the observation of better yields and physicochemical properties (Tran et al, 2021 ). PUAE provides moderate heat application to the extracted sample with repetitive on and off modes of the ultrasound process and thereby prevents degradation of bioactive components in the sample (Wani & Uppaluri, 2022a ). PUAE can also promote increased mass transfer from the cell walls of plants and reduce the size of particles (Wani & Uppaluri, 2022a ).…”

Section: Resultsmentioning

confidence: 99%

“…PUAE provides moderate heat application to the extracted sample with repetitive on and off modes of the ultrasound process and thereby prevents degradation of bioactive components in the sample (Wani & Uppaluri, 2022a ). PUAE can also promote increased mass transfer from the cell walls of plants and reduce the size of particles (Wani & Uppaluri, 2022a ). In this study, the effects of both HAE and PUAE methods for the extraction of pectin from onion waste were investigated.…”

Section: Resultsmentioning

confidence: 99%

Comparisons of pulsed ultrasound‐assisted and hot‐acid extraction methods for pectin extraction under dual acid mixtures from onion (Allium cepa L.) waste

Şen,

Göktürk,

Hajiyev

et al. 2023

Food Science & Nutrition

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The aim of this study is to compare the physicochemical properties and yields of pectins extracted from onion waste under hot acid (HAE) and pulsed ultrasound‐assisted extraction (PUAE) methods using different organic–inorganic acids, their mixtures, and pure water. The extraction temperature for experiments carried out under HAE was kept at 90°C for 90 min, whereas PUAE experiments were accomplished at RT in 15 min. In general, HAE gave better pectin yields compared with PUAE due to the significance of the increasing extraction temperature for the release of pectin from the plant matrix. While the maximum pectin yield from onion waste was 16.22% for HAE, the highest yield for PUAE was 9.83%. PUAE provides less time‐ and energy‐consuming extraction of pectin within 15 min and thus seems to be more economic compared with the HAE. According to the physicochemical properties (equivalent weight (EW), degree of esterification (DE), methoxyl (MeO), and galacturonic acid (Gal‐A) contents) of obtained pectins, extracted pectins were mostly high methoxy pectin. While the DE and MeO values of pectins extracted in organic acid conditions under HAE were higher, these values were found to be higher for pectins extracted in inorganic acids under PUAE. For acid mixtures, the DE and MeO values of pectins under HAE were mostly found to be lower than those under PUAE. Sequential PUAE and HAE methods for the extraction of pectin from onion waste were also found to be useful in terms of obtaining higher yields and better physicochemical properties. The highest pectin yield was 20.32% for the sequential PUAE and HAE methods. FT‐IR analyses of the extracted pectins by both HAE and PUAE methods showed similar vibration bands compared with those of commercial citrus pectin.

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Recovery of Bioactive Constituents from Unripe Papaya Peel and Pulp Using Ultrasound Assisted Extraction: Optimization of Process Parameters

Wani¹,

Uppaluri²

2023

Agro and Food Processing Technologies

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Pulsed ultrasound-assisted extraction of bioactive compounds from papaya pulp and papaya peel using response surface methodology: Optimization and comparison with hot water extraction

Cited by 20 publications

References 53 publications

Yoghurt fortification with green papaya powder and banana resistant starch: effects on the physicochemical and bioactive properties

Yoghurt fortification with green papaya powder and banana resistant starch: effects on the physicochemical and bioactive properties

Comparisons of pulsed ultrasound‐assisted and hot‐acid extraction methods for pectin extraction under dual acid mixtures from onion (Allium cepa L.) waste

Recovery of Bioactive Constituents from Unripe Papaya Peel and Pulp Using Ultrasound Assisted Extraction: Optimization of Process Parameters

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