Benefits of Fermented Papaya in Human Health

Leitão, Mariana; Ribeiro, T.; García, Pablo A.; Barreiros, Luísa; Correia, Patrícia

doi:10.3390/foods11040563

Cited by 14 publications

(14 citation statements)

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“…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%

“…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). On the other hand, bioavailability and physicochemical and nutritional properties of both starches and phenolic compounds were reported to be greatly affected by the starch‐polyphenol interactions (Zhu, 2015).…”

Section: Resultsmentioning

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%

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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“…Our research team gathered the different benefits of the existing fermented papaya in the current market in a review article that highlights the benefits of several brands of fermented papaya supplements in human health [5]. Various experiments to determine its biological activity have been executed.…”

Section: Introductionmentioning

confidence: 99%

Screening of Antioxidant Effect of Spontaneous and Bioinoculated with Gluconobacter oxydans Fermented Papaya: A Comparative Study

et al. 2023

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Fermented papaya is recognized as a nutraceutical with a diverse and rich composition. Fermentation of fruit with desirable microorganisms could be a strategy to improve the nutritional quality and profile of the fruit. Despite the popularity of fermented papaya, there is still a lack of knowledge on the effects of various fermentation parameters. The goal of this study was to screen the antioxidant and other properties of the products obtained through a variety of fermentation experiments, as well as the impact of adding Gluconobacter oxydans on their physicochemical properties. The strategies used to produce the fermented papaya extracts were spontaneous fermentation and bioinoculation with G. oxydans. Different fermentation tests were performed to measure pH, total soluble solids, reducing sugars, sodium pyruvate content, total phenolic content (TPC), and ferric reducing antioxidant power (FRAP). There was a decrease in TPC during spontaneous fermentations (five assays). However, it can be observed that in the fermentation assays with G. oxydans, there was an increase in TPC and antioxidant properties. The highest content of TPC was observed on the eighth day of P7 (260.18 ± 0.02 µg gallic acid equivalents· mL−1) which was fermented with the bacteria and supplemented with glucose. Therefore, phenolic compounds in fermented papaya were found to increase antioxidant capacity as a result of bioinoculation with G. oxydans.

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“…Relativamente à papaia fermentada, uma revisão já realizada por esta equipa de investigação (Leitão et al, 2022) encontrou vários estudos que relatam atividade antioxidante (Marotta et al, 2010;Marotta et al, 2006), propriedades antidiabéticas (Danese et al, 2006) e antidislipidémicas (Roohbakhsh et al, 2017). No entanto, para a obtenção de um produto eficaz e seguro, o processo fermentativo deve ser bem definido laboratorialmente com vista à obtenção de um processo padronizado de produção.…”

Section: Introductionunclassified

“…Regarding fermented papaya, a review conducted by this research team (Leitão et al 2022) found several studies reporting antioxidant activity (Francesco Marotta et al 2010;Franceso Marotta et al 2006) antidiabetic properties (Danese et al 2006) and antidyslipidemic properties (Roohbakhsh, Karimi, and Iranshahi 2017). However, to obtain an effective and safe product, the fermentation process must be welldefined in the laboratory to obtain a standardized production process.…”

Section: Introductionmentioning

confidence: 99%

Fermented papaya: strategies to monitor and improve fermentation - preliminary study

Leitão,

Ribeiro,

Santos

et al. 2023

RevSALUS

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Introduction: Fermented papaya is known as a nutraceutical, with a unique composition and several health benefits. Its fermentation, being a central process of metabolism, converts the sugars in the fruit into alcohols or acids, with the intermediate formation of pyruvic acid. However, there is a lack of control and uniformity in terms of processes. Objectives: Carry out fermentation cycles of papaya in order to determine which conditions contribute to improving the pyruvic acid content and verify if there is any change of it after freezing preservation. Methodology: The papaya was washed with distilled water and cut into small cubes. About a quarter of each fruit was divided into two sterile flasks, adding ultrapure water, and placing it at 30°C. The flasks were manually shaken every 24 hours, an aliquot was taken for pH measurement. At the end of each fermentation cycle, the sample was subjected to centrifugation followed by gravity filtration and storage at -20°C. At the time of analysis, the aliquots were thawed, and the pH was measured again. The sodium pyruvate content (sodium salt of pyruvic acid) was quantified through a method adapted from another study and validated by this research team. The various fermentation cycles were carried out in duplicate, with changes in the fermentation conditions. Results: The highest content of sodium pyruvate was obtained at the end of the fermentation cycle where the whole fruit (pulp, peel and seeds) was used with sucrose supplementation (1 g.L-1). This indicates that the peel and seeds of papaya, due to their phytochemical composition, have constituents that improve the fermentation process while reducing food waste. The lowest content of sodium pyruvate was obtained on the second day of the fermentation cycle where only fresh papaya pulp and seeds were used, confirming that the presence of the peel is fundamental, probably due to the existence of autochthonous flora in the fruit that contributes to the fermentation process. Furthermore, it was also possible to verify that the pH does not change with the freezing process, indicating that there was no alteration of the pyruvic acid content during the preservation period. Conclusion: It was found that the fermentation conditions that promote a higher content of pyruvic acid is using the whole fruit and sucrose, at 30°C, for 7 days. However, other temperatures, as well as other fermentation conditions, should still be tested in order to understand if the fermentation process can be improved.

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Benefits of Fermented Papaya in Human Health

Cited by 14 publications

References 54 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

Screening of Antioxidant Effect of Spontaneous and Bioinoculated with Gluconobacter oxydans Fermented Papaya: A Comparative Study

Fermented papaya: strategies to monitor and improve fermentation - preliminary study

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