Effects of different drying methods and ascorbic acid pretreatment on carotenoids and polyphenols of papaya fruit in Ethiopia

Abstract

Frequent consumption of fruits can prevent nutrient deficiencies and promote health. However, the perishability and unaffordability of fruits had led to very low levels of fruit consumption in low‐ and middle‐income countries (LMICs). The objective of this study was to evaluate the retention of nutrients and bioactive compounds of papaya fruit (Carica papaya L) with/without ascorbic acid pretreatment and drying under different techniques, to then estimate the vitamin A intakes for vulnerable population. Yellow pulp ripped papaya fruits (i.e., >75% level of skin color/stage level 4) (n = 14), with and without ascorbic acid pretreatment were dried using (a) solar drying: open‐air, tray driers, and glasshouse; (b) refractance window drying; (c) oven drying; and (d) freeze‐drying (control). The fresh fruit had high moisture content (87%) and an acidic pH. The dried papaya had a water activity of 0.5–0.6. The highest TPC, TFC, total carotenoids, and ß‐carotene were found in freeze‐dried papaya samples, followed by refractance window, and solar glass house (p < .05). The highest retention in total carotenoids (81.5%) and ß‐carotene (61.9%) relative to freeze‐drying was for the refractance‐window; 25 g of dried papaya could contribute to 38% of the retinol equivalents’ requirement for young children. Ascorbic acid pretreatment increased the retention of total carotenoids, ß‐carotene, TPC, and TFC (p < .05) by (6–11)%, (8–34)%, (7–58)%, and (6–30)%, respectively, for all the drying methods. Refractance window and solar glass house drying can improve diets and constitute a promising food systems’ intervention that can increase year‐round availability, accessibility, and affordability of vitamin A‐rich fruits like papaya.

Optimization of vacuum drying and determination of functional properties of Kadam ( Neolamarckia cadamba ) fruit powder

“…The following equation gives this quadratic model:Temperature plays a crucial role in ascorbic acid degradation during the drying process (Santos & Silva, 2008). Many studies have been performed on the effect of drying temperature on ascorbic acid retention (Goula & Adamopoulos, 2010; Minuye et al, 2021; Yeasmin et al, 2021). An increase in drying temperature degrades the ascorbic acid.…”

“…However, when it is present in fruits and vegetables, it is liable to heat, light, oxygen, pH, and the presence of enzymes (Santos & Silva, 2008) Temperature plays a crucial role in ascorbic acid degradation during the drying process (Santos & Silva, 2008). Many studies have been performed on the effect of drying temperature on ascorbic acid retention (Goula & Adamopoulos, 2010;Minuye et al, 2021;Yeasmin et al, 2021). An increase in drying temperature degrades the ascorbic acid.…”

Pre-harvest Chemical Sprays Extend the Shelf Life and Maintain the Quality of Curry Leaf (Murraya koenigii Sprenge)

“…Retention of beta-carotene is higher in curry leaf treated with ascorbic acid @100 ppm (7.616 mg/g) followed by salicylic acid @ 100 ppm treatment (7.559 mg/g) at the end of the storage (Table 3). Ascorbic acid decelerated betacarotene degradation due to slow oxidation reaction [21]. Salicylic acid 100 ppm treated curry leaf also performed well.…”

Catalase Activity in Hot-Air Dried Mango as an Indicator of Heat Exposure for Rapid Detection of Heat Stress

“…The samples were dried until the final moisture content of the mango slices reached a level of approximately 11% w.b. This moisture content is under the hygienically safe water activity ≤0.6 [23,24]. After drying, the mango slices were cooled, packed airtight in polyethylene bags and stored at room temperature before use.…”

“…However, the L* values decreased with increasing drying temperature and a significant (p < 0.05) difference in L* values (62.02 ± 4.23) was observed when dried at 80 • C. This could be attributed to the fact that higher drying temperatures are associated with structural deformation of the fruit surface [1,15] and result in lower L* values. In addition, it has been documented by many researchers that higher drying temperatures lead to the degradation of the heatsensitive active compounds inside the fruit [10,23,31], which may be associated with a reduction in fruit brightness. A loss of brightness was also reported by Elamin O.M.…”