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

Abstract

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.

Lab Scale Extracted Conditions of Polyphenols from Thinned Peach Fruit Have Antioxidant, Hypoglycemic, and Hypolipidemic Properties

“…In our study, TPPs showed higher binding than cholestyramine on the common bile acids sodium taurocholate and sodium glycocholate. With the exception of Joymak et al [ 38 ], we have not found any studies on related functions in the published literature on thinned fruits. Joymak et al [ 38 ] found that the binding rate of polyphenols from unripe papaya was about 8% when the concentration was 2 mg/mL.…”

“…With the exception of Joymak et al [ 38 ], we have not found any studies on related functions in the published literature on thinned fruits. Joymak et al [ 38 ] found that the binding rate of polyphenols from unripe papaya was about 8% when the concentration was 2 mg/mL. In contrast, we found that the binding rate of TPPs from thinned peaches to bile acid can reach more than 60% at the same concentration, a level at which TPPs are potentially useful for the treatment of hyperlipidemia.…”

Frutas Tropicales Y Sus Subproductos: Fuentes De Fibra Dietaria en Productos Alimenticios

“…También se ha considerado como subproducto un 32% de pulpa inutilizable, que se han destacado por su contenido de vitamina C, carotenoides compuestos fenólicos y FD [32]. En este sentido, Joymak y col. [10] evaluaron el efecto de la sustitución de harina de trigo comercial por harina papaya verde (HPV) con 56.14% de FD y 85.67 mg AGE/100 g en un 5, 10 y 20% en la elaboración de mantecadas. Los resultados muestran un aumento de CFT y de actividad antioxidante determinada por DPPH fue de 1.38, 17.27 y 22.…”

“…Sin embargo, la adición de harinas de subproductos de frutas tropicales podría tener impacto negativo en las propiedades de color y textura e influir en la aceptación del consumidor que es un punto esencial para la adquisición y consumo de cualquier alimento. Por lo cual los alimentos enriquecidos con harinas de subproductos deben ser evaluados con respecto a las preferencias del consumidor y obtener una buena aceptabilidad [9,10,11]. Diferentes estudios han mostrado el potencial harinas de frutas tropicales pueden utilizarse en la elaboración de galletas, panes, pastas y tortillas [12,13] por ser una buena fuente de fibra (Tabla 1) además de compuestos de naturaleza fenólica Tabla 1.…”

Potential Use of Papaya Waste as a Fuel for Bioelectricity Generation

“…In 2018 India (with 5.99 tonnes), Brazil (with 1.06 million tonnes), and Mexico (with 1.04 tonnes) were the main producers of papaya [9]. The increase in demand was because the fruit can be consumed as fresh fruit or as a processed derivative such as ice cream, dried papaya and sweets [10]. Recently, Oladipo et al (2020) used papaya (i.e., Carica Papaya) as a source of green catalyst for the transesterification of oil and alcohol [11].…”