Advanced search
Start date
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

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

Full text
Garcia, Carolina Castilho [1] ; Uchidate, Fabio Shindi [2] ; Silva, Keila de Souza [3] ; Covizzi, Luiz Gustavo [4] ; Mauro, Maria Aparecida [2]
Total Authors: 5
[1] Univ Tecnol Fed Parana UTFPR, Dept Acad Alimentos, Campus Medianeira, BR-85884000 Medianeira, PR - Brazil
[2] Univ Estadual Paulista UNESP, Inst Biociencias Letras & Ciencias Exatas IBILCE, Dept Engn Tecnol & Alimentos, Sao Jose Do Rio Preto, SP - Brazil
[3] Univ Estadual Maringa UEM, Dept Tecnol, Campus Umuarama, Umuarama, PR - Brazil
[4] Univ Fed Parana UFPR, Curitiba, PR - Brazil
Total Affiliations: 4
Document type: Journal article
Source: Ciência Rural; v. 51, n. 9 2021.
Web of Science Citations: 0

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 degrees 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. (AU)

FAPESP's process: 07/07586-0 - Evaluation of combined methods to obtain dehydrated papaya and pumpkin
Grantee:Maria Aparecida Mauro
Support type: Regular Research Grants
FAPESP's process: 09/00519-0 - Air drying kinetics of pre-treated papayas
Grantee:Diego Canizares
Support type: Scholarships in Brazil - Scientific Initiation