Fruits and vegetables are an important part of a healthy diet. In this regard, Carica papaya (papaya) is one of them, a native to Mexico and northern South America, now naturalized in many parts of the world including tropical and subtropical regions. The papaya fruit pulp is rich in minerals and many vitamins, while seed contains glucosinolates, tocopherols, carotenoids, and benzyl isothiocyanate. Papaya is known for numerous activities such as antioxidant, antibacterial, anticancer activity, anti-fertility agent, anti-inflammatory, antiulcer, antidiabetic, hepatoprotective, and many more due to the presence of phenolics, flavonoids, and alkaloids as the key phytochemicals. Many commercial products obtained from different plant parts are available in the market and are being utilized for various purposes. More specifically, papaya fruit is used to produce a large number of processed foods such as jam, jelly, pickle, candied fruit, puree, concentrate, and canned slices/chunks. Fruit peels find its application in cosmetics, in wastewater treatment, as animal feed, and as a binder in ceramics. Papaya leaf, bark, root, and seeds have also shown the insecticidal and repellent activities. More interestingly, in the recent past, papaya and different parts are used for nanoparticle synthesis which has shown numerous applications. This review mainly focuses on the various phytochemicals present in different parts of plant C. papaya, their pharmacological activities, and several other applications. For writing this review paper, a literature survey was carried out via classic books of medicinal and fruit plants. Online scientific databases, for instance, PubMed, Scopus, Sci Finder, Science Direct, the Web of Science, Wiley Online, Google Scholar, ResearchGate, and other search engines were explored up to October 2020 to detect valid reports, studies, and investigations. All literature on the proposed topics were analyzed and summarized in this review paper.

Phytochemistry, pharmacological activities, nanoparticle fabrication, commercial products and waste utilization of Carica papaya L.: A comprehensive review

‘Cempedak’ (Artocarpus integer) is an aromatic fruit that looks similar to jackfruit. Response surface methodology was used to optimize the spray-drying process to produce ‘cempedak’ fruit powder, with inlet air temperature (140–180 °C) and maltodextrin (DE 10) concentrations (5–15% w/w) as independent variables. Statistical analysis revealed that these variables significantly affected process yield, moisture content, water activity, hygroscopicity, L* value of powder and carotenoid content. Inlet air temperature had a negative correlation with all significant variables. At the same time, maltodextrin concentration was found to be positively correlated with all significant powder variables except process yield and moisture content. The recommended optimum spray-drying conditions for drying ‘cempedak’ juice were inlet air temperature and maltodextrin concentration of 160 °C and 15% (w/w), respectively. Under optimized spray-drying conditions, the yield of ‘cempedak’ powder was 60.5%, with moisture content, water activity, hygroscopicity and carotenoid content of 6.07%, 0.22, 25.8 g/100 g and 1.00 mg/g, respectively.

Optimization of spray-drying parameters for the production of ‘Cempedak’ (Artocarpus integer) fruit powder

Effects of different drying methods on the physicochemical and antioxidant content of “cempedak” (Artocarpus Integer L.) powder

Easily perishable and highly seasonal “Terung Asam” (Solanum lasiocarpum Dunal) fruit, a geographical indication plant of Sarawak, was converted into powder for shelf life extension. Spray drying was employed with a range of inlet temperature (140 - 180 °C) and the slurry was cooperated with food graded maltodextrin (5 - 25 % w/w) as food processing aid. The spray-dried “Terung Asam” powders were analysed for process yield, moisture content (Mc), water activity (Aw), hygroscopicity (Hg), water solubility index (WSI), bulk density and colour. The reconstituted powders were assessed by determining total soluble solid (TSS), pH, viscosity and colour. The results indicated that the increase in inlet temperature had resulted in reduction in Mc, Aw, and Hg. In addition, higher concentration of maltodextrin led to reduction in Mc and Hg. At the spray drying inlet temperature of 160 °C and feed added with 25 % w/w maltodextrin, “Terung Asam” powder with the following optimal physicochemical properties was produced: Mc, 2.95±0.42 %; Aw, 0.11±0.02; Hg, 17.76±0.28 %; WSI, 98.89±1.37 %; and wettability, 621.60±119.03 s. The optimized reconstituted powder had lower L*, a* and b* values than the fresh juice, indicating it is lighter in colour, less reddish and less yellowish. Overall, the production of “Terung Asam” using spray drying is feasible with the addition of food processing aid.

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Production of Spray-dried “Terung Asam” (Solanum lasiocarpum Dunal) Powder

Carotenoids, chlorophylls, betalains and anthocyanins from natural sources have gained popularity due to the benefits to the health of consumers and their multiple uses in the food and other industries. Specifically in the food industry, these pigments are used or could be used as food colorants; however, their use could be affected by environmental factors endangering their stability. Microencapsulation by spray drying is a technique that helps to preserve pigments after incorporating a coating or carrier agent that protects and eases their integration to foods. This review describes the different steps (extraction, pretreatments of the extract, homogenization of the encapsulated agent, spray drying, and stability of the powder obtained) by which microencapsulated pigments can be obtained from different natural sources. In addition, mathematical methods are analyzed to explore how the different parameters affect the drying associated responses. The use of some common and uncommon encapsulating agents is also discussed. It is also mentioned the obtention of some pigments with the spray drying technic. Finally, a section about the uses of microencapsulated pigments in recent years is included.

Extraction, Microencapsulation, Color Properties, and Experimental Design of Natural Pigments Obtained by Spray Drying

Water removal during drying process consumes energy and lead to high production cost. Hence, enzymatic mash treatment was proposed to reduce the usage of water to produce feed concentration that is suitable for drying. In this study, papaya powder was prepared from papaya puree treated with 1.0% v/w of Pectinex® Ultra SP-L, a pectinase enzyme, with incubation under 50 °C up to 2 hours. The liquefied papaya puree was spray-dried at selected maltodextrin concentrations (10% to 50% w/w of papaya puree) and inlet temperatures (140 °C to 180 °C). The physico-chemical properties of papaya puree, spray-dried powder, and reconstituted powder were assessed. Results showed that an increase in maltodextrin concentration led to lower process yield, lower moisture content and hygroscopicity, and better solubility. The powder produced was brighter in colour (L*) and less yellowish (b*). The papaya puree added with 20% maltodextrin achieved the highest process yield (74.91% ± 9.15%) and better solubility (69.60 ± 0.48 s/g) with optimal moisture content (5.21% ± 0.15% dry basis) and hygroscopicity (24.79% ± 0.58%) which was selected as optimal concentration. Meanwhile, increasing spray drying inlet temperatures led to a reduction in moisture content (26%) but did not significantly affect (p > 0.05) water activity, hygroscopicity, bulk density and colour of spray-dried papaya powders. The inlet temperature of 150 °C achieved the highest solubility (48.17 ± 4.51 s/g) with moderate process yield (74.01% ± 7.69%) and moisture content (5.91% ± 0.70% dry basis) which was considered as optimal drying temperature. The reconstituted powder showed no significant effect in viscosity, pH, and colour regardless of the different maltodextrin concentrations and inlet temperatures used. The optimized spray powder showed no significant difference with initial spray drying feed in total soluble solids, pH, and b* value.

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Yuit Ling Tan

Papers

Production of spray-dried enzyme-liquefied papaya (Carica papaya L.) powder