Papaya by-products for providing stability and antioxidant activity to oil in water emulsions

JHON EDINSON NIETO CALVACHE; LIA NOEMI GERSCHENSON; MARINA DE ESCALADA PLA

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

ASSOC FOOD SCIENT TECHN INDIA

Lugar: Mysore; Año: 2021 vol. 58 p. 1693 - 1702

0022-1155

The consumption of food with health benefits isgrowing today worldwide. This study was designed inorder to incorporate papaya dietary fibre concentrates(DFCs) from peel and pulp dehydrated with the use ofmicrowave (MW), or convection with hot air (CV) in oilin-water emulsions. Results of studies indicated that PulpDFC produced more stability to creaming (18 weeks) thanPeel DFC (6 weeks). It was found that peel DFCs exertedup to 30% reduction in lipid peroxidation in comparison tothe reference system during storage. Rheological analysisshowed a similar behaviour when emulsions were mixedwith pulp DFCs either dehydrated by MW or CV, while thedressing with peel DFCs had a much lower consistencythan the former. The analysis of the emulsions microstructureshowed a polydisperse system of oil droplets andfiber structures trapping oil. Finally, emulsions with pulpDFCs showed a better consumers acceptance. Theseresults also suggested that the use of DFCs may have highindustrial potential in contributing to dietary fibre enrichmentthrough technological intervention of formulation by papaya pulp and peel, increasing antioxidantproperty, consistency and stability during storage.