Vacuum drying of Chilean papaya (Vasconcellea pubescens) fruit pulp: effect of drying temperature on kinetics and quality parameters

Chilean papaya is grown in Central Chile and is considered to be an important source of fiber, sugars, and antioxidants. The effect of different vacuum drying temperatures (40, 50, 60, 70, and 80 degrees C) on the composition of papaya pulp was evaluated. The inhibitory effect of papaya extracts on alpha-glucosidase activity, as a regulator of blood sugar, was also evaluated. Drying reduced water activity of the pulp to less than 0.6, thereby, assuring the product stability, while maintaining simple sugars, vitamin C, and total flavonoids. Total phenolic content and antioxidant capacity by DPPH assay increased with respect to the fresh pulp by 1.5 and 2.6 times, respectively. The inhibitory effect of papaya extracts on alpha-glucosidase was evaluated by determining the IC50 for each sample and the acarbose equivalents. The results indicate the suitability of the dried extract of Chilean papaya as a regulator of glucose metabolism in Type II diabetes patients.

Automated summary

Chilean papaya grown in Central Chile is a significant source of fiber, sugars, and antioxidants. Different vacuum drying temperatures impacted the composition of papaya pulp, significantly improving its antioxidant properties and glucose-regulating capabilities, making it suitable for Type II diabetes patients.