Scholarlink

<p>Papaya (<i>Carica papaya</i> L.) is a fruit with global tropical significance whose high perishability requires effective preservation techniques. Drying is widely employed to enhance shelf life and preserve functional quality, even though conventional methods have limitations in nutrient retention, energy usage, or cost. Refractance window drying (RWD), a fourth-generation drying technology, has emerged as a promising alternative in recent years. This study evaluated the impact of RWD and freeze drying (FD) on the techno-functional, thermal, structural, and morphological properties of yellow- and red-fleshed papaya powders. Results indicated that RWD powders presented significantly lower water activity (0.32–0.33) compared to FD powders (0.36–0.48) (<i>p</i> &lt; 0.05). Bulk, tapped, and particle densities were not impacted by drying method but differed among varieties. Both FD and RWD powders had poor flowability (Hausner ratio: 1.57–1.72; Carr’s index: 36.42–42.02%), porosity between 48.49 and 52.59%, within food powder acceptable standards. RWD produced powders with good solubility but inferior oil absorption capacity compared to FD, because of altered hydrophobic/hydrophilic balance. Thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) indicated similar multi-stage degradation profiles and glass transition behavior in RWD and FD powders, with minor difference due to water activity and cultivar composition. FTIR and XRD analyses evidenced to the preservation of functional groups and amorphous character in both drying operations (<i>p</i> &gt; 0.05), while SEM imaging illustrated intact particle structure, with yellow-fleshed powders being smaller in particle size and higher in agglomeration than red-fleshed powders. Overall, water adsorption capacity (WAC), FTIR, and XRD analysis revealed that both varieties have similar results (<i>p</i> &gt; 0.05).</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Techno-functional, thermal and structural properties of refractance window dried papaya (Carica papaya L.) powder

  • 期刊论文

  • 发表日期：

    2026年5月5日

查看全文
  • Zehara Nuru Ahmed,
  • Paulos Getachew Teshome,
  • Debebe Worku Dadi,
  • Kaleab Baye Yimam

摘要

Papaya (Carica papaya L.) is a fruit with global tropical significance whose high perishability requires effective preservation techniques. Drying is widely employed to enhance shelf life and preserve functional quality, even though conventional methods have limitations in nutrient retention, energy usage, or cost. Refractance window drying (RWD), a fourth-generation drying technology, has emerged as a promising alternative in recent years. This study evaluated the impact of RWD and freeze drying (FD) on the techno-functional, thermal, structural, and morphological properties of yellow- and red-fleshed papaya powders. Results indicated that RWD powders presented significantly lower water activity (0.32–0.33) compared to FD powders (0.36–0.48) (p < 0.05). Bulk, tapped, and particle densities were not impacted by drying method but differed among varieties. Both FD and RWD powders had poor flowability (Hausner ratio: 1.57–1.72; Carr’s index: 36.42–42.02%), porosity between 48.49 and 52.59%, within food powder acceptable standards. RWD produced powders with good solubility but inferior oil absorption capacity compared to FD, because of altered hydrophobic/hydrophilic balance. Thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) indicated similar multi-stage degradation profiles and glass transition behavior in RWD and FD powders, with minor difference due to water activity and cultivar composition. FTIR and XRD analyses evidenced to the preservation of functional groups and amorphous character in both drying operations (p > 0.05), while SEM imaging illustrated intact particle structure, with yellow-fleshed powders being smaller in particle size and higher in agglomeration than red-fleshed powders. Overall, water adsorption capacity (WAC), FTIR, and XRD analysis revealed that both varieties have similar results (p > 0.05).