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

Teresita de Jesús Castillo-Romero, Leticia Xochitl López-Martínez (), Marco Antonio Salgado-Cervantes, Eber Addí Quintana-Obregón, Gustavo Adolfo González-Aguilar and Manuel Vargas-Ortiz ()
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Teresita de Jesús Castillo-Romero: Unidad de Investigación y Desarrollo de Alimentos, Instituto Tecnológico de Veracruz, Veracruz 91897, Mexico
Leticia Xochitl López-Martínez: CONAHCYT-Centro de Investigación en Alimentación y Desarrollo, Coordinación de Tecnología de Alimentos de Origen Vegetal, Hermosillo 83304, Mexico
Marco Antonio Salgado-Cervantes: Unidad de Investigación y Desarrollo de Alimentos, Instituto Tecnológico de Veracruz, Veracruz 91897, Mexico
Eber Addí Quintana-Obregón: CONAHCYT-Centro de Investigación en Alimentación y Desarrollo, Coordinación de Tecnología de Alimentos de Origen Vegetal, Hermosillo 83304, Mexico
Gustavo Adolfo González-Aguilar: Centro de Investigación en Alimentación y Desarrollo, Coordinación de Tecnología de Alimentos de Origen Vegetal, Hermosillo 83304, Mexico
Manuel Vargas-Ortiz: CONAHCYT-Centro de Investigación en Alimentación y Desarrollo, Coordinación de Tecnología de Alimentos de Origen Animal, Hermosillo 83304, Mexico

Resources, 2024, vol. 13, issue 12, 1-15

Abstract: 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.

Keywords: papaya; flash vacuum expansion; antioxidant; digestion; puree (search for similar items in EconPapers)
JEL-codes: Q1 Q2 Q3 Q4 Q5 (search for similar items in EconPapers)
Date: 2024
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