Abstract
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.
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Acknowledgements
This study was financially supported by the University of Buenos Aires (UBACyT 20020130100550BA/2014-2017), the National Agency of Scientific and Technical Research (PICT 2013–2018) and CONICET (PIP 11220120100507/2013-2015). The authors want also to thank Montserrat Vivas for helping with the revision of the written English style.
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Nieto-Calvache, J.E., Gerschenson, L.N. & de Escalada Pla, M.F. Papaya by-products for providing stability and antioxidant activity to oil in water emulsions. J Food Sci Technol 58, 1693–1702 (2021). https://doi.org/10.1007/s13197-020-04679-w
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DOI: https://doi.org/10.1007/s13197-020-04679-w