Optimisation of extraction protocol for Carica papaya L. to obtain phenolic rich phyto-extract with prospective application in chevon emulsion system

Abstract

The present study optimized the extraction protocol conditions to obtain the antioxidant-rich bioactive extracts from Carica papaya L. (Papaya) leaves. A Box and Behnken Design (BBD) consisting of three different extracting variables viz. extracting temperature (60-70°C), time (10-20 min) and solvent concentration (55-65%) was used. Antioxidant efficacy was recorded by evaluating four responses viz. ABTS, DPPH, SASA and total phenolic contents. The optimized model predicted, solvent concentration of 60% with extraction time of 15 min and extracting temperature of 65°C with bioactiverich antioxidants having highest total phenolic activity. The efficacy of obtained bioactive-rich papaya leaves extracts (PLE) were subjected for in-vivo evaluation in chevon emulsion added with the level of T-1 (0.10%); T-2 (0.25%); T-3 (0.50%) and control (without extract) stored under refrigeration (4 ± 1°C) for 9 days by evaluating various physicochemical, microbiological, sensory quality characteristics. The pH was significantly higher for control than all treatments and water activity (a w) showed decreasing trend throughout storage period. Oxidation efficiency values showed an increasing drift during storage period, irrespective of added level of PLE, showing lowest oxidation in samples treated with 0.5% PLE. Sensory panellists awarded comparatively higher scores to all PLE treatments than control. Microbiological quality of emulsion incorporated with different levels of papaya leaves extract successfully improved and was lower in 0.5% PLE treated samples. It was concluded that extraction of bioactive antioxidants from Carica papaya L. leaves improved by optimising extraction parameters using RSM. Carica papaya L. leaves extracts have proven prospects as natural anti-oxidants in chevon emulsion as a meat emulsion system.

Optimization of meat slices from buffalo veal and chevon

“…The b* values of color parameter (denoting the yellowness in product) showed a significant (p # 0.01) difference and the results obtained in buffalo veal and chevon slices were 16.5 and 12.3, respectively. However Devatkal et al (2010) reported Hunter color values (L, a and b) in chevon patties as 39.0, 8.4 and 18.7, respectively, whereas Jagtap et al(2019b) observed the color (L, a and b) values in goat meat nuggets as 50.1, 10.6 and 14.6, respectively.…”

Effect of Teucrium trifidum powder on some meat quality attributes of chevon under refrigerated storage

“…For health conscious people, chevon is a good red meat option. Despite chevon being “despised” by indigenous black South Africans who only prefer to consume it at special traditional ceremonies, its products such as sausages, nuggets and kebabs are becoming more popular [ 1 ]. However, meat handling speeds up lipid peroxidation and microbial activity [ 2 ].…”

Functional goat meat nuggets fortified with novel bioactive Carica papaya L. and Origanum vulgare extracts and storage stability thereof

“…Goat meat is highly nutritious as it provides all the necessary nutrients required for growth and development of healthy body (Haenlein, 2004). Goat meat is consumed by all the segments of the society without religious/social taboos, gaining attraction as a good source of red meat in the world (Jagtap et al, 2019). Goat meat nugget is a comminuted meat product, prepared by reducing size of particles in grinder and bowl chopper by incorporating raw meat with additives such as spices, condiments, etc., subjected to steam cooking to form finished product (Gadekar et al, 2017).…”

“…Meat is highly perishable commodity due to its high moisture and nutrient contents specially protein and fats, which results in faster microbial growth and oxidative quality deterioration (Al-Hijazeen et al, 2016). Prevention of microbial growth and retarding lipid, as well as protein oxidation during storage are the challenges faced by the meat industry/food producers that are essential to upholding the wholesomeness, quality and safety of products of meat origin (Jagtap et al, 2019). Synthetic preservatives were being widely used to curtail the microbial growth and thereby improving storage span of meat foods (Lorenzo et al, 2018).…”

“…The bioactive ingredients are of emence importance because of their antioxidant and antimicrobial properties. The phenolic compounds present in plant sources showed potent importance in fresh, as well as in processed meat products in terms of extending storage life (Bhat et al, 2015a(Bhat et al, , 2015bSorwar et al, 2016;Kumar et al, 2015), improving functionality (Wagh et al, 2015;Wagh and Chatli, 2017) and reduced lipid oxidation (Jagtap et al, 2019;Joseph et al, 2014).…”