Papaya

Ovando‐Martínez, Maribel; González‐Aguilar, Gustavo A.

doi:10.1016/b978-0-12-812780-3.00031-3

Cited by 5 publications

(2 citation statements)

References 54 publications

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“…The results exhibited that UPP had a higher content of polyphenolic compounds, the FRAP value, DPPH free radical scavenging activity than WF. It has been shown that powder made from papaya contains phytochemical components such as β-carotene, vitamin C, procyanidin, gallic acid, catechin, p-coumaric acid, epicatechin and quercetin [ 39 , 40 ]. These components demonstrated antioxidant activity by acting as a reductant in a redox-linked reaction, wherein Fe 3+ is reduced to Fe 2+ at a low pH [ 41 ].…”

Section: Resultsmentioning

confidence: 99%

Unripe Papaya By-Product: From Food Wastes to Functional Ingredients in Pancakes

Joymak

Ngamukote

Chantarasinlapin

2021

Foods

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Papaya is one of the most economic and valuable fruits in tropical countries. However, the fruit processing industries generate a high volume of unripe papaya waste and by-products. To reduce this waste, unripe papaya powder (UPP) was manufactured and incorporated into pancake formulation. The results showed that a particle size of UPP was 140.8 ± 2.1 µm, which contained polyphenolic compounds, dietary fiber and demonstrated ferric reducing antioxidant power (FRAP). Compared with wheat flour, UPP had higher values of water absorption index, water solubility index and swelling index and lower level of amylose. In the cholesterol-reducing effect, UPP decreased the formation of cholesterol micellization and bound bile acids. Interestingly, incorporation of 5–20% UPP into pancakes could decrease the glucose release with a concomitant increase in the percentage of undigestible starch. The hardness and chewiness of pancake was increased with a higher amount of UPP (10–20%). The results suggest that UPP from fruit processing waste can be regarded as a promising functional ingredient to incorporate with pancakes.

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Section: Resultsmentioning

confidence: 99%

Unripe Papaya By-Product: From Food Wastes to Functional Ingredients in Pancakes

Joymak

Ngamukote

Chantarasinlapin

2021

Foods

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“…Papaya is one of the five major fruit crops of the tropical world having commercial importance owing to its high nutritive and medicinal value. It is a low‐calorie fruit that is a rich source of alkaloids, cardenolides, anthraquinones, saponins, tannins, provitamin A, carotenoids, vitamin C, vitamin B, minerals, dietary fiber, phenolic acids, and flavonoids (Ovando‐Martínez & González‐Aguilar, 2020). Ripe fruit is a digestive aid with carminative, diuretic, and expectorant properties.…”

Section: Introductionmentioning

confidence: 99%

Recent advances in physical treatments of papaya fruit for postharvest quality retention: A review

Vinod

Asrey

Sethi

et al. 2023

eFood

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Papaya is a luscious tropical fruit loaded with vitamins and phytochemicals. The climacteric nature of fruit exposes it to numerous postharvest pathogens. Postharvest physical treatments are safer and greener approaches to mitigate the losses and bridge the gap between demand and supply of fruit. These treatments preserve the fruit quality during extended periods of cold storage and maintain shelf life. Nonetheless, prestorage physical treatments can positively impact the postharvest food value of fresh papaya fruits. This review summarizes the major advances in the field of postharvest physical treatments on papaya postharvest quality. Physical treatments include ozonation, irradiation, thermal and low-temperature treatment, and synergistic effect among different physical treatments and also the synergetic effect of physical treatments with chemicals, essential oils, and coating materials on quality retention and disease management. The potential physiological, biochemical, microbiological, enzymatic, and biotechnological mechanisms of different physical treatments are reviewed. The review primarily highlights the changes induced due to physical treatment on genetic, biochemical, and physicochemical properties of papaya fruit. Most treatments positively impact the esthetic and nutritional value of fruit by reducing disease severity, physiological loss in weight, preserving physicochemical attributes, and retaining natural gloss and color. Use of physical interventions in papaya vouch for a safer, sustainable, and premium quality produce in the global market.

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Fruit Peel Valorization, Phytochemical Profile, Biological Activity, and Applications in Food and Packaging Industries: Comprehensive Review

Rather,

Akhter,

Ayaz

et al. 2023

Curr Food Sci Tech Rep

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Papaya

Cited by 5 publications

References 54 publications

Unripe Papaya By-Product: From Food Wastes to Functional Ingredients in Pancakes

Unripe Papaya By-Product: From Food Wastes to Functional Ingredients in Pancakes

Recent advances in physical treatments of papaya fruit for postharvest quality retention: A review

Fruit Peel Valorization, Phytochemical Profile, Biological Activity, and Applications in Food and Packaging Industries: Comprehensive Review

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