Physico-Chemical, Microbiological and Sensory Characteristics of Papaya Pulp-Milk Blends Fermented with a Probiotic Starter Culture

Yoghurt is a popular fermented milk product across the globe. As consumers become more health conscious, there has been rising interest in probiotic yoghurts, fermented with bacteria that can promote human health, as well as yoghurts containing fruit pieces, juice or pulp, which increase the levels of phytochemicals, dietary fibre and some vitamins in the product. Generally, the fruit products are added only up to about 20%. Here we investigated the physicochemical, sensory and microbial properties of analogous fermented products containing milk, but consisting mainly of papaya fruit pulp. Formulations were made at different ratios ranging from 50-100% papaya pulp. Yoghurt (with 0% papaya) was made to serve as the control. Conditions for pasteurization prior to fermentation were optimized for the control of yeasts and molds. The products were fermented with a probiotic culture consisting of Streptococcus thermophilus + Lactobacillus acidophilus + Bifidobacterium spp. Sensory analysis on a 9-point hedonic scale revealed an increase in acceptability of the various attributes with increase in pulp. Formulations containing 80% to 100% papaya fruit were found to be most liked and of comparable quality to the control, having scores of ≥ 7 (ranging from moderately liked to liked very much)) in colour, taste, texture and overall acceptability. Compared to the control, these formulations were found to contain more ascorbic acid, riboflavin, niacin, folic acid, dietary fiber and carbohydrates. The control was however higher in thiamine, protein and fat levels. The products were stable under refrigerated storage (4 ⁰C) for 3 weeks. In conclusion, we found that papaya pulp fermented with a probiotic starter culture, and containing up to 20% milk had good sensory acceptability. The health benefits of such products are worthy of further investigations.

Effect of High Hydrostatic Pressure on the Extractability and Bioaccessibility of Carotenoids and Their Esters from Papaya (Carica papaya L.) and Its Impact on Tissue Microstructure

High hydrostatic pressure (HHP) is a non-thermal technology widely used in the industry to extend food shelf-life and it has been proven to enhance the extractability of secondary metabolites, such as carotenoids, in plant foods. In this study, fresh-cut papaya pulp of varieties (Sweet Mary, Alicia and Eksotika) from the Canary Islands (Spain) were submitted to the HHP process (pressure: 100, 350 and 600 MPa; time: come-up time (CUT) and 5 min) to evaluate, for the first time, individual carotenoid and carotenoid ester extractability and to assess their bioaccessibility using an in vitro simulated gastrointestinal digestion assay, following the standardized INFOGEST® methodology. In addition, changes in papaya pulp microstructure after HHP treatments and during the different phases of the in vitro digestion were evaluated with optical light microscopy. HPLC-DAD (LC-MS/MS (APCI+)) analyses revealed that HHP treatments increased the carotenoid content, obtaining the highest extractability in pulp of the Sweet Mary papaya variety treated at 350 MPa during 5 min (4469 ± 124 μg/100 g fresh weight) which was an increase of 269% in respect to the HHP-untreated control sample. The highest carotenoid extraction value within each papaya variety among all HHP treatments was observed for (all-E)-lycopene, in a range of 98–1302 μg/100 g fresh weight (23–344%). Light micrographs of HHP-treated pulps showed many microstructural changes associated to carotenoid release related to the observed increase in their content. Carotenoids and carotenoid esters of papaya pulp submitted to in vitro digestion showed great stability; however, their bioaccessibility was very low due to the low content of fatty acids in papaya pulp necessary for the micellarization process. Further studies will be required to improve papaya carotenoid and carotenoid ester bioaccessibility.

​Effect of Prebiotics on Physico-chemical and Sensory Properties of Synbiotic Shrikhand Blended with Papaya Pulp

Background: Shrikhand is a semi solid, sweetish-sour, whole milk product, prepared from lactic fermented curd. The curd (dahi) is partially strained through a muslin cloth to remove the whey to yield Chakka. Sugar, flavour, colour and dry fruits/condiments are mixed into chakka to form a soft homogenous mass known as Shrikhand. It is a nutritionally dense fermented milk product. Its nutritional and therapeutic value can further be enhanced by incorporating fruit pulp or probiotics. Method: The present study was undertaken for combination of different levels of dextrin as prebiotics (1.5, 2.0 and 2.5%), @ 1.5% probiotic culture i.e., Lactobacillus casei and 60% sugar, blended with different levels of papaya pulp (10, 20 and 30%) respectively for preparation of synbiotic shrikhand. Result: The most acceptable quality of synbiotic shrikhand can be manufactured by using 2.0 per cent dextrine and 20 per cent papaya pulp which contained on an average 52.848, 8.3, 6.118, 38.492, 1.34 and 1.339 per cent total solids, fat, protein, total sugar, ash and titratable acidity, respectively and also observed significant effect in all the treatments were found subject to chemical analysis. Sensory attributes viz., colour and appearance, Flavour, body and texture and over all acceptability were judged by using 9-point hedonic scale of semi trained panelist and observed that the treatment (D2P2) with 2.0 per cent prebiotic and 20 per cent papaya pulp found highest sensory score.

A DPPH· Kinetic Approach on the Antioxidant Activity of Various Parts and Ripening Levels of Papaya (Carica papaya L.) Ethanolic Extracts

Papaya fruits (Carica papaya L.) are valuable both as food, including concentrates and mixed beverages and in traditional medicine. The goal of the study was to evaluate the antioxidant activity of various parts of unripe and ripe papaya fruit from the DPPH· kinetics point of view. Peel, pulp, seed, and seed-pulp of unripe and ripe papaya fruits (¼ and >¾ level of ripening) were extracted with ethanol and monitored at 517 nm in the presence of DPPH·. The radical scavenging capacity (RSC) at various time ranges and DPPH· reaction rates for specific time intervals were determined. The highest RSC values were obtained for papaya pulp extracts, consistently higher for the ripe samples in comparison with the unripe ones (86.4% and 41.3%). The DPPH· rates significantly differ for the unripe and ripe papaya extracts, especially for the first time range. They are more than double for the ripe papaya. These values were 2.70, 4.00, 3.25, 2.75 μM/s for the peel, pulp, seed, seed-pulp extracts from the ripe papaya and only 1.00, 1.65, 1.40, 1.80 μM/s for the unripe samples. DPPH· kinetic approach can be useful for a fast and simple evaluation of the overall antioxidant properties of fruit extracts.

Characterization of Microbial pigments from a combination of Citrus limon peel and Carica papaya pulp extract by using Penicillium purpurogenum

The present examination was done for assurance of the microbial colors present in the blend of Citrus limon (strip) and Carica papaya (pulp) is the restoratively significant plant having a place with the Rutaceae and Caricaceae family individually. In the present investigation, the concentrate of Citrus limon strip with Carica papaya mash has been exposed to aging by utilizing Pencillium purpurogenum and broke down by explanatory systems. This investigation uncovered that microbial concentrate of Citrus limon and Carica papaya contains Silanediol dimethyl, 3-furaldehyde, 4-hepten-3-one, 3-undecen-5-yne, 3-cyclohexon-ol, 3,4,5-Trimethylpyrano[2,3-c]pyrazol-6(1H)-one, N-didehydrohexacarboxyl-2,4,5-trimethylpiperazine, 6,10-Dimethoxy-3,3-dimethyl-1-(methylsulfanyl) - 2-aza-spiro [4.5] deca-1,6,9-trien-8-one, 9-octadecenoic corrosive, 2H-1-benzopyran-2-one, Di-n-octyl phthalate, 2-[2-(4-chloro-phenyl)- vinyl]-1-(2-phenoxy-ethyl)- 1h-benzoimidazole, lilial, Cyclohexane, and 3',4',5,6,7,8-Hexamethoxyflavone defending the utilization of this plant to treat numerous aliments in society and homegrown prescription.

DEVELOPMENT AND SENSORY EVALUATION OF FUNCTIONAL PROBIOTIC YOGURT FORTIFICATION WITH PAPAYA PULP

Probiotic yogurt is defined as a live microbial food ingredient that confers a health benefit on the consumer. Probiotic yogurt fortification with papaya pulps, increase the metabolic activities and absorption process of gut flora in intestine, and enhance the sensory properties. Functional foods to promote gut health because gut is a target for the development of functional foods, because it acts as an interface between the diet and all other body functions. One of the most promising areas for the development of functional food components lies in the use of probiotics and prebiotics to modify the composition and the metabolic activity of the gut micro flora. Objectives: overall main target of the research work was to developed functional probiotic yogurt, and fortified with Papaya pulps which is a prebiotic and also a vitamin ‘C’ rich fruits and their sensory evaluations for consumer acceptability. Methodology: live probiotic bacteria powder are used as culture for making probiotic yogurt and 2. Extracted papaya pulps from papaya fruits and then Probiotic yogurt fortified with papaya pulp in 5 different ratios- 0%, 10%, 20%, 30% and 40% finally developed functional probiotic yogurt fortification with guava pulps. 9 point hedonic rating scale are used for sensory evaluations. Result: there was no significant difference in results fortified with different ratios of papaya pulps but showed little better ratios of 30% and 40% papaya pulps as comparisons to 10% and 20% ratios of papaya pulps. Conclusion: optimization of the desirable properties of the 30 and 40 would increase utilization and acceptance of functional probiotic yogurt fortification with papaya pulps

Blanching of papaya: effect on osmotic dehydration and characterization of the fruit invertase

ABSTRACT: This research evaluated the influence of blanching on osmotic dehydration in sucrose solutions of papaya of Formosa cultivar. The characterization of invertase present in the fruits was also done. Blanching possibly caused damages to the cellular structure resulting in higher water loss, sugar gain and, thus, effective diffusion coefficients than fresh papayas during osmotic dehydration. The invertase extracted from papaya pulp presented optimum temperature of 45 °C and optimum pH of 4.8. Considering the low production cost of papaya and the invertase characteristics, the fruit shows to be a potential source for the referred enzyme extraction.

Papaya Fruit Pulp and Resulting Lactic Fermented Pulp Exert Antiviral Activity against Zika Virus

There are a several emerging and re-emerging RNA viruses that are prevalent around the world for which there are no licensed vaccines or antiviral drugs. Zika virus (ZIKV) is an example of an emerging virus that has become a significant concern worldwide because of its association with severe congenital malformations and neurological disorders in adults. Several polyphenol-rich extracts from plants were used as nutraceuticals which exhibit potent in vitro antiviral effects. Here, we demonstrated that the papaya pulp extracted from Carica papaya fruit inhibits the infection of ZIKV in human cells without loss of cell viability. At the non-cytotoxic concentrations, papaya pulp extract has the ability to reduce the virus progeny production in ZIKV-infected human cells by at least 4-log, regardless of viral strains tested. Time-of-drug-addition assays revealed that papaya pulp extract interfered with the attachment of viral particles to the host cells. With a view of preserving the properties of papaya pulp over time, lactic fermentation based on the use of bacterial strains Weissella cibaria 64, Lactobacillus plantarum 75 and Leuconostoc pseudomesenteroides 56 was performed and the resulting fermented papaya pulp samples were tested on ZIKV. We found that lactic fermentation of papaya pulp causes a moderate loss of antiviral activity against ZIKV in a bacterial strain-dependent manner. Whereas IC50 of the papaya pulp extract was 0.3 mg/mL, we found that fermentation resulted in IC50 up to 4 mg/mL. We can conclude that papaya pulp possesses antiviral activity against ZIKV and the fermentation process has a moderate effect on the antiviral effect.