Optimization of the production of dietary fiber concentrates from by-products of papaya (Carica papaya L. var. Formosa) with microwave assistance. evaluation of its physicochemical and functional characteristics.

NIETO J; SORIA M; DE ESCALADA PLA M; GERSCHENSON LN

JOURNAL OF FOOD PROCESSING AND PRESERVATION

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2016 vol. 41 p. 1 - 12

0145-8892

A process involving an ethanol extraction step and microwave assisted dehydration was designed to produce dietary fiber concentrates (DFC) from papaya (Carica papaya L. var. Formosa) by-products. We conclude that a 15 min extraction with 2.9 mL of ethanol/g of papaya followed by drying performed at 40 °C, produced DFC with optimal values for functional properties (hydration properties, oil holding capacity, specific volume, water soluble fraction) as well as b* color parameter and content of phenolic compounds. The DFC obtained from papaya peel using the same conditions, showed a higher content of cell wall polysaccharides and higher glass transition temperature (38 °C) than the one obtained from pulp (8 °C) and the polyphenol content doubled the one of pulp. Both DFCs showed potential to be used for nutritional purposes as well as for technological applications as antioxidants and/or thickeners.