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The application of solar drying process for the valorisation of papaya fruit

European Food Research and Technology volume 248, pages 857–867 (2022)Cite this article

Abstract

Food loss and malnutrition are critical aspects of modern society and a source of concern especially in developing countries, such as East Africa. The aim of the work was to provide an eco-sustainable solution to both problems, using an economical and green technology, such as solar drying. In the present work two cheap and efficient solar dryers, based on an innovative mild technology, were used for the valorisation of papaya fruit. A total of seven drying experiments on papaya and papaya seeds were performed to produce fruit-based ingredients with an improved shelf life. The obtained produces showed microbiological safety, with aw values lower than 0.55, stability over time (at least 2 months) and appreciable colorimetric characteristics. The dried products were used for the production of a functional food intended to improve the nutritional and health status of school-age children. The fruit meals have been used for their fiber and important phytochemicals contents, while papaya seeds have been included for their anthelmintic activity. The appreciation rate of the proposed food by the students (95%) suggested the possibility of its easy inclusion in the school menu. The proposed approach could be a promising tool of managing food loss and malnutrition in Developing Countries such as Tanzania, by increasing the shelf life of perishable products providing nutritious foods. This perspective meets the goals «Zero Hunger» and «Responsible Consumption and Production» included in the Sustainable Development Goals drawn up by the United Nations Member States.

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Acknowledgements

The authors thank the community of monks of the Mvinwa Abbey and in particular Abbot Pambo and Father Lawrence for their support and collaboration.

Funding

This research did not receive any specific Grant from funding agencies in the public, commercial, or not-for-profit sectors.

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Authors and Affiliations

  1. Department of Science and Technology for Humans and the Environment, Campus Bio-Medico University of Rome, Via Álvaro del Portillo, 21, 00128, Rome, Italy

    Ilaria Pacifico & Laura De Gara

  2. Research Centre for Engineering and Agro-Food Processing, Council for Agricultural Research and Economics, Via Milano, 43, 24047, Treviglio, BG, Italy

    Annamaria Stellari

  3. Research Centre for Engineering and Agro-Food Processing, Council for Agricultural Research and Economics, Via G. Venezian, 26, 20133, Milan, Italy

    Laura Marinoni & Tiziana M. P. Cattaneo

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  1. Ilaria Pacifico
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  2. Laura De Gara
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Correspondence to Laura Marinoni.

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Pacifico, I., De Gara, L., Stellari, A. et al. The application of solar drying process for the valorisation of papaya fruit. Eur Food Res Technol 248, 857–867 (2022). https://doi.org/10.1007/s00217-021-03932-6

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  • DOI: https://doi.org/10.1007/s00217-021-03932-6

Keywords

  • Mild solar drying
  • Papaya fruit
  • Papaya seeds
  • Fortified food
  • Circular economy
  • Valorisation