Effect of freeze- and spray-drying on physico-chemical characteristics, phenolic compounds and antioxidant activity of papaya pulp

Effect of freeze- and spray-drying on physico-chemical characteristics, phenolic compounds and... The effect of freeze- and spray-drying on physico-chemical characteristics, phenolics compounds and antioxidant activity of papaya pulp was investigated. The frozen pulp was freeze dried at − 62 °C during 48 h. Papaya pulp with 14% DE maltodextrin was also dried in a spray dryer. The organic acids, sugars, color, total soluble solids, pH, carotenoids, phenolic and flavonoid compounds, and antioxidant capacity values were determined. The changes in color, pH and lycopene were negligible. However, lower retention (86.5%) of vitamin C and sugars (glucose—79.7% and fructose—66.1%) was observed in spray dried products. Phenolic and flavonoid compounds were identified and quantified in dried papaya products by UHPLC-QqQ-MS/MS. Spray dried products presented a higher retention of phenolic and flavonoid compounds compared to the freeze dried products. Despite some variations in the parameters studied, the use of freeze- and spray-drying has proven viable options for the drying of papaya pulp. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science and Technology Springer Journals

Effect of freeze- and spray-drying on physico-chemical characteristics, phenolic compounds and antioxidant activity of papaya pulp

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Publisher
Springer India
Copyright
Copyright © 2018 by Association of Food Scientists & Technologists (India)
Subject
Chemistry; Food Science; Nutrition; Chemistry/Food Science, general
ISSN
0022-1155
eISSN
0975-8402
D.O.I.
10.1007/s13197-018-3124-z
Publisher site
See Article on Publisher Site

Abstract

The effect of freeze- and spray-drying on physico-chemical characteristics, phenolics compounds and antioxidant activity of papaya pulp was investigated. The frozen pulp was freeze dried at − 62 °C during 48 h. Papaya pulp with 14% DE maltodextrin was also dried in a spray dryer. The organic acids, sugars, color, total soluble solids, pH, carotenoids, phenolic and flavonoid compounds, and antioxidant capacity values were determined. The changes in color, pH and lycopene were negligible. However, lower retention (86.5%) of vitamin C and sugars (glucose—79.7% and fructose—66.1%) was observed in spray dried products. Phenolic and flavonoid compounds were identified and quantified in dried papaya products by UHPLC-QqQ-MS/MS. Spray dried products presented a higher retention of phenolic and flavonoid compounds compared to the freeze dried products. Despite some variations in the parameters studied, the use of freeze- and spray-drying has proven viable options for the drying of papaya pulp.

Journal

Journal of Food Science and TechnologySpringer Journals

Published: Mar 19, 2018

References

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