The Flash Vacuum Expansion Process Increases the Bioaccessibility and Stability of Antioxidant Compounds in Papaya Puree During Digestion.

de Jesús Castillo-Romero, Teresita; López-Martínez, Leticia Xochitl; Salgado-Cervantes, Marco Antonio; Quintana-Obregón, Eber Addí; González-Aguilar, Gustavo Adolfo; Vargas-Ortiz, Manuel

Among all fruits, the papaya ranks among the most significant, occupying fourth place in terms of marketing volumes. The papaya encounters various deterioration issues throughout the marketing chain, which results in the loss of bioactive phytochemicals in the fruit's pulp. Making puree is the best way to make papaya pulp last longer, but processing can break down antioxidants like phenolic compounds (which are mostly stored in cell vacuoles) and carotenoids (which are stored in chromoplasts). The flash vacuum expansion process (FVE) promotes an expansion of the water present in the vacuoles, which generates cell rupture and consequently, the release of intracellular components. Because cell rupture is promoted from within the cell, the expulsion of bioactive compounds is more efficient and can therefore increase their bioaccessibility. Our results show that the FVE process increased the antioxidant capacity of the purees (measured by TEAC, FRAP, and DPPH assays) before and during digestion. Our results show that the FVE process significantly enhances the bioaccessibility and stability of antioxidant compounds, providing a clear advantage over the conventional method. Fruit purees generated by FVE can be an ingredient that increases the functionality of foods (juices, nectars, purees, ice creams, and yogurt) aimed at people with digestive problems, baby food, or the use of fruits with low commercial value.

PAPAYA; OXIDANT status; PHENOLS; ICE cream, ices, etc.; PLACE marketing; BABY foods; YOGURT

Resources (2079-9276), 2024, Vol 13, Issue 12, p175

2079-9276

Academic Journal

10.3390/resources13120175