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

Garcia, Carolina Castilho; Uchidate, Fabio Shindi; Silva, Keila de Souza; Covizzi, Luiz Gustavo; Mauro, Maria Aparecida

doi:10.1590/0103-8478cr20200725

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FOOD TECHNOLOGY • Cienc. Rural 51 (9) • 2021 • https://doi.org/10.1590/0103-8478cr20200725 copy

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

Branqueamento de mamão: efeito na desidratação osmótica e caracterização da invertase da fruta

Authorship SCIMAGO INSTITUTIONS RANKINGS

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.

Key words:
Carica papaya L.; diffusion coefficient; plant invertase; sugar composition

Authorship

Carolina Castilho Garcia ^*E-mail: carolinacgarcia@utfpr.edu.br. *Corresponding author

Universidade Tecnológica Federal do Paraná (UTFPR), Campus Medianeira, Departamento Acadêmico de Alimentos, 85884-000, Medianeira, PR, Brasil..Universidade Tecnológica Federal do Paraná (UTFPR)BrazilMedianeira, PR, BrazilUniversidade Tecnológica Federal do Paraná (UTFPR), Campus Medianeira, Departamento Acadêmico de Alimentos, 85884-000, Medianeira, PR, Brasil..

https://orcid.org/0000-0002-4497-2026

Fabio Shindi Uchidate

Universidade Estadual Paulista (UNESP), Instituto de Biociências, Letras e Ciências Exatas (IBILCE), Departamento de Engenharia e Tecnologia de Alimentos, São José do Rio Preto, SP, Brasil..Universidade Estadual Paulista (UNESP)BrazilSão José do Rio Preto, SP, BrazilUniversidade Estadual Paulista (UNESP), Instituto de Biociências, Letras e Ciências Exatas (IBILCE), Departamento de Engenharia e Tecnologia de Alimentos, São José do Rio Preto, SP, Brasil..

Keila de Souza Silva

Universidade Estadual de Maringá (UEM), Campus Umuarama, Departamento de Tecnologia, Umuarama, PR, Brasil..Universidade Estadual de Maringá (UEM)BrazilUmuarama, PR, BrazilUniversidade Estadual de Maringá (UEM), Campus Umuarama, Departamento de Tecnologia, Umuarama, PR, Brasil..

https://orcid.org/0000-0002-9718-1826

Luiz Gustavo Covizzi

Universidade Federal do Paraná (UFPR), Curitiba, PR, Brasil.Universidade Federal do Paraná (UFPR)BrazilCuritiba, PR, BrazilUniversidade Federal do Paraná (UFPR), Curitiba, PR, Brasil.

https://orcid.org/0000-0002-0469-5423

Maria Aparecida Mauro

https://orcid.org/0000-0002-8647-6733

E-mail: carolinacgarcia@utfpr.edu.br. ^*Corresponding author

DECLARATION OF CONFLICT OF INTEREST

The authors declare no conflict of interest. The founding sponsors had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, and in the decision to publish the results.

AUTHORS’ CONTRIBUTIONS

All authors contributed equally for the conception and writing of the manuscript. All authors critically revised the manuscript and approved of the final version.

SCIMAGO INSTITUTIONS RANKINGS

Universidade Federal do Paraná (UFPR), Curitiba, PR, Brasil.Universidade Federal do Paraná (UFPR)BrazilCuritiba, PR, BrazilUniversidade Federal do Paraná (UFPR), Curitiba, PR, Brasil.

Tables

Tables (4)

Thumbnail

Table 1
Mean ± SD of total solids (w _ts ), sucrose (w _sc ) and reducing sugars (w _rs ) contents in unblanched and blanched papaya slices during OD in 40% w/w sucrose solution with 1% w/w of calcium lactate and 0.1 M of lactic acid.

Thumbnail

Table 2
Mean ± SD of total solids (w _ts ), sucrose (w _sc ) and reducing sugars (w _rs ) contents in unblanched and blanched papaya slices during OD in 50% w/w sucrose solution with 1% w/w of calcium lactate and 0.1 M of lactic acid.

Thumbnail

Table 3
Mean ± SD of total solids (w _ts ), sucrose (w _sc ) and reducing sugars (w _rs ) contents in unblanched and blanched papaya slices during OD in 60% w/w sucrose solution with 1% w/w of calcium lactate and 0.1 M of lactic acid.

Thumbnail

Table 4
Effective diffusion coefficients of water (D _w x 10¹⁰, in m² s^-1) and sugar (D _s x 10¹⁰, in m² s^-1) during OD of fresh and blanched papayas of Formosa cultivar, calculated according to equation 1.

Table 1 Mean ± SD of total solids (w _ts ), sucrose (w _sc ) and reducing sugars (w _rs ) contents in unblanched and blanched papaya slices during OD in 40% w/w sucrose solution with 1% w/w of calcium lactate and 0.1 M of lactic acid.

Time (min)	w_ts (kg/100 kg)	w_sc (kg/100 kg)	w_rs (kg/100 kg)
-----------------------------------------------OD of UNBLANCHED samples in 40% osmotic solution-------------------------------------------------
0	12.12 ± 0.34	ND	8.24 ± 0.68
30	16.49 ± 0.90	ND	11.64 ± 0.72
60	18.11 ± 0.87	ND	13.01 ± 1.27
120	20.10 ± 0.28	ND	15.84 ± 0.26
240	23.25 ± 3.45	ND	19.23 ± 0.06
360	28.25 ± 0.12	ND	21.90 ± 0.38
--------------------------------------------------OD of BLANCHED samples in 40% osmotic solution--------------------------------------------------
0	9.33 ± 0.01	2.61 ± 0.02	4.14 ± 0.05
30	16.30 ± 0.03	9.47 ± 0.01	3.53 ± 0.02
60	19.66 ± 0.12	12.61 ± 0.03	3.35 ± 0.02
120	23.95 ± 0.06	17.46 ± 0.07	2.88 ± 0.01
240	29.59 ± 0.05	24.33 ± 0.07	1.54 ± 0.00
360	34.14 ± 0.05	28.43 ± 0.02	2.02 ± 0.02

ND: Not detected.

Table 2 Mean ± SD of total solids (w _ts ), sucrose (w _sc ) and reducing sugars (w _rs ) contents in unblanched and blanched papaya slices during OD in 50% w/w sucrose solution with 1% w/w of calcium lactate and 0.1 M of lactic acid.

Time (min)	w_ts (kg/100 kg)	w_sc (kg/100 kg)	w_rs (kg/100 kg)
------------------------------------------------OD of UNBLANCHED samples in 50% osmotic solution------------------------------------------------
0	9.82 ± 1.43	ND	7.06 ± 1.47
30	14.78 ± 0.55	ND	11.72 ± 0.39
60	16.21 ± 0.21	ND	12.49 ± 0.67
120	19.51 ± 0.94	ND	15.78 ± 0.16
240	25.13 ± 0.35	ND	20.12 ± 1.21
360	30.00 ± 0.15	ND	24.71 ± 2.18
------------------------------------------------OD of BLANCHED samples in 50% osmotic solution----------------------------------------------------
0	9.33 ± 0.01	2.60 ± 0.02	4.15 ± 0.04
30	18.61 ± 0.02	11.64 ± 0.05	3.50 ± 0.00
60	21.60 ± 0.01	14.58 ± 0.01	3.16 ± 0.02
120	28.48 ± 0.01	21.80 ± 0.00	3.18 ± 0.00
240	34.08 ± 0.01	27.17 ± 0.74	2.57 ± 0.00
360	39.04 ± 0.03	31.10 ± 0.74	2.21 ± 0.10

ND: Not detected.

Table 3 Mean ± SD of total solids (w _ts ), sucrose (w _sc ) and reducing sugars (w _rs ) contents in unblanched and blanched papaya slices during OD in 60% w/w sucrose solution with 1% w/w of calcium lactate and 0.1 M of lactic acid.

Time (min)	w_ts (kg/100 kg)	w_sc (kg/100 kg)	w_rs (kg/100 kg)
--------------------------------------------------OD of UNBLANCHED samples in 60% osmotic solution----------------------------------------------
0	10.01 ± 0.04	ND	7.18 ± 0.04
30	14.17 ± 0.06	ND	11.23 ± 0.04
60	16.88 ± 0.02	ND	13.56 ± 0.06
120	19.48 ± 0.02	ND	15.38 ± 0.02
240	25.39 ± 0.01	ND	20.99 ± 0.63
360	31.23 ± 0.01	ND	26.86 ± 0.13
-------------------------------------------------OD of BLANCHED samples in 60% osmotic solution---------------------------------------------------
0	9.33 ± 0.01	2.53 ± 0.12	4.14 ± 0.05
30	17.70 ± 0.12	10.51 ± 0.14	3.66 ± 0.00
60	22.04 ± 0.05	13.70 ± 0.26	3.78 ± 0.01
120	29.48 ± 0.04	20.09 ± 0.25	3.57 ± 0.04
240	41.47 ± 0.01	30.44 ± 0.01	3.35 ± 0.04
360	46.60 ± 0.00	36.12 ± 0.00	2.93 ± 0.01

ND: Not detected.

Table 4 Effective diffusion coefficients of water (D _w x 10¹⁰, in m² s^-1) and sugar (D _s x 10¹⁰, in m² s^-1) during OD of fresh and blanched papayas of Formosa cultivar, calculated according to equation 1.

Sample	Osmotic solution, (% w/w)	Water	Sugar
		D _w	RRMS (%)	R ²	D _s	RRMS (%)	R ²
Fresh	40	2.10	5.90	0.958	2.92	3.72	0.987
Blanched	40	5.32	5.67	0.995	4.35	3.49	0.994
Fresh	50	1.92	4.67	0.970	1.99	5.53	0.962
Blanched	50	3.94	3.22	0.993	4.27	4.91	0.989
Fresh	60	1.45	4.79	0.960	1.94	7.25	0.953
Blanched	60	4.51	8.82	0.978	3.15	5.17	0.981

s is the reducing sugars for the fresh samples (D rs ) and sucrose for the blanched fruits (D sc ).

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Universidade Federal de Santa Maria Universidade Federal de Santa Maria, Centro de Ciências Rurais , 97105-900 Santa Maria RS Brazil , Tel.: +55 55 3220-8698 , Fax: +55 55 3220-8695 - Santa Maria - RS - Brazil
E-mail: cienciarural@mail.ufsm.br

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

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[1] E-mail: carolinacgarcia@utfpr.edu.br. ^*Corresponding author