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

Autor: Nieto-Calvache JE; Facultad de Ciencias Exactas y Naturales (FCEN), Departamento de Industrias, Universidad de Buenos Aires (UBA), Intendente Güiraldes 2160, 1428 Ciudad Autónoma de Buenos Aires, Argentina.; Facultad de Ciencias Agrarias, Universidad del Cauca, Vereda Las Guacas, 190017 Popayán Cauca, Colombia.; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)-UBA. Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina., Gerschenson LN; Facultad de Ciencias Exactas y Naturales (FCEN), Departamento de Industrias, Universidad de Buenos Aires (UBA), Intendente Güiraldes 2160, 1428 Ciudad Autónoma de Buenos Aires, Argentina.; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)-UBA. Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina., de Escalada Pla MF; Facultad de Ciencias Exactas y Naturales (FCEN), Departamento de Industrias, Universidad de Buenos Aires (UBA), Intendente Güiraldes 2160, 1428 Ciudad Autónoma de Buenos Aires, Argentina.; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)-UBA. Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2021 May; Vol. 58 (5), pp. 1693-1702. Date of Electronic Publication: 2020 Aug 12.
DOI: 10.1007/s13197-020-04679-w
Abstrakt: The consumption of food with health benefits is growing today worldwide. This study was designed in order to incorporate papaya dietary fibre concentrates (DFCs) from peel and pulp dehydrated with the use of microwave (MW), or convection with hot air (CV) in oil-in- water emulsions. Results of studies indicated that Pulp DFC produced more stability to creaming (18 weeks) than Peel DFC (6 weeks). It was found that peel DFCs exerted up to 30% reduction in lipid peroxidation in comparison to the reference system during storage. Rheological analysis showed a similar behaviour when emulsions were mixed with pulp DFCs either dehydrated by MW or CV, while the dressing with peel DFCs had a much lower consistency than the former. The analysis of the emulsions micro-structure showed a polydisperse system of oil droplets and fiber structures trapping oil. Finally, emulsions with pulp DFCs showed a better consumer´s acceptance. These results also suggested that the use of DFCs may have high industrial potential in contributing to dietary fibre enrichment through technological intervention of emulsion formulation by papaya pulp and peel, increasing antioxidant property, consistency and stability during storage.
(© Association of Food Scientists & Technologists (India) 2020.)
Databáze: MEDLINE
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