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Influence of Processing Additives on the Quality

and Stability of Dried Papaya Obtained by Osmotic
Dehydration and Conventional Air Drying
a a a b a
Sílvia P. M. Germer , Cristhiane C. Ferrari , Julia P. Lancha , Shirley A. G. Berbari ,
c d
Sandra M. Carmello-Guerreiro & Cristiane R. G. Ruffi
a
Fruit and Vegetable Technology Center, Institute of Food Technology , Campinas , Brazil
b
Food Engineering College, State University of Campinas , Campinas , Brazil
c
Department of Botany , Institute of Biology, State University of Campinas , Campinas ,
Brazil
d
Cereal and Chocolate Technology Center, Institute of Food Technology , Campinas , Brazil
Click for updates Accepted author version posted online: 11 Jun 2014.Published online: 17 Oct 2014.

To cite this article: Sílvia P. M. Germer , Cristhiane C. Ferrari , Julia P. Lancha , Shirley A. G. Berbari , Sandra M. Carmello-
Guerreiro & Cristiane R. G. Ruffi (2014) Influence of Processing Additives on the Quality and Stability of Dried Papaya
Obtained by Osmotic Dehydration and Conventional Air Drying, Drying Technology: An International Journal, 32:16, 1956-1969,
DOI: 10.1080/07373937.2014.924963

To link to this article: http://dx.doi.org/10.1080/07373937.2014.924963

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 Drying Technology, 32: 1956–1969, 2014
Copyright # 2014 Taylor & Francis Group, LLC
ISSN: 0737-3937 print=1532-2300 online
DOI: 10.1080/07373937.2014.924963

Influence of Processing Additives on the Quality and

Stability of Dried Papaya Obtained by Osmotic Dehydration
and Conventional Air Drying
Sı́lvia P. M. Germer,1 Cristhiane C. Ferrari,1 Julia P. Lancha,1,2
Shirley A. G. Berbari,1 Sandra M. Carmello-Guerreiro,3 and Cristiane R. G. Ruffi4
1
Fruit and Vegetable Technology Center, Institute of Food Technology, Campinas, Brazil
2
Food Engineering College, State University of Campinas, Campinas, Brazil
3
Department of Botany, Institute of Biology, State University of Campinas, Campinas, Brazil
4
Cereal and Chocolate Technology Center, Institute of Food Technology, Campinas, Brazil
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(30–130 mg=100 g), vitamin B1 (40–45 mg=100 g), B2

The combination of osmotic dehydration and hot air drying (40–50 mg=100 g), and A (1,200–1,650 units=100 g), as well
(OD/HA) is an industrial alternative to papaya production, but as minerals such as potassium (222 mg=100 g) and magnes-
tissue softening and color loss are technological problems. The objec- ium (17 mg=100 g).[3,4] Papaya, principally the red pulp ones
tive of this work was to study, during OD/HA processing of papaya such as Formosa cultivar, is also an important source of
(Formosa cultivar), the influence of organic acids (citric and lactic),
calcium salts (lactate and chloride), and the enzyme pectinmethyles- lycopene (21 to 29.6 mg=g), a bioactive compound with
terase (PME) on the texture, color, and sensory characteristics of preventative action against heart diseases and some types
the product. The stability of the products treated with lactic acid/ of cancer.[5,6]
calcium chloride, PME/calcium chloride, and the standard sample The production of dried fruits could be an alternative to
(without additives) was evaluated at 25 and 35 C for up to 100 days, exploit any excess fruit production, offering the opportunity
analyzing vitamin C and color degradation. Light microscopy analy-
sis performed at the beginning of stability study showed that the to add value to the product and generate jobs and income.
additives better preserved the cell structure. The use of lactic acid/ Dried fruit products are also healthy and convenient.[7]
calcium chloride maintained the color of the dried papaya, but the The production of dried fruit using the combined method
additives did not have an effect on vitamin C degradation. The of osmotic dehydration (OD) and complementary hot air
variations in the chromaticity parameters (b and a ) were adjusted drying (HA) is a technological alternative with some advan-
to zero- and first-order kinetic models, respectively, with Q10 values
ranging between 0.88 and 2.30 and R2  0.90. The combination of tages compared to conventional processes, improving the
lactic acid/calcium chloride resulted in higher sensory acceptance nutritional and sensory properties of air-dried products.[8]
and color stability of dried papaya during storage. OD has been studied as a preliminary step in the drying of
fruits, and consists of immersing them in a hypertonic sol-
Keywords Calcium; Color; Kinetics; Pectinmethylesterase; ution of one or more solutes, such that the partial removal
Vitamin C of water occurs mainly due to the chemical potential
established.[9,10] The combination of both techniques has
been employed in several fruits, such as cherry tomato,[11]
INTRODUCTION mulberry,[12] seabuckthorn fruits,[13] strawberry,[14] and
Brazil is the world’s greatest producer of papaya (Carica chayote,[15] resulting in products with good quality.
papaya L.), with 1.8 million tons per year, and the second Some studies have reported the potential for the appli-
largest exporter of the fresh fruit.[1,2] Three different cation of OD in papaya processing.[3,9,16–19] However, the
cultivars are grown: Comum, Solo, and Formosa. The technique presents some technological problems that com-
production of Formosa cultivar is directed to the internal plicate the industrial-scale process, notably softening of
market, resulting in larger fruits with greater transportation the vegetable tissue during OD and loss of color.[17] The cell
resistance and containing higher sugar contents.[3] The tissues of papaya are highly fragile, tending to collapse
fruit has a high nutritive value; it is rich in vitamins C during the process as a function of the ripening stage and
time–temperature conditions, making them difficult to
Correspondence: Cristhiane C. Ferrari, Fruit and Vegetable handle, which results in losses. In addition, due to carote-
Technology Center, Institute of Food Technology, Av. Brasil,
2880, Campinas 13070-178, Brazil; E-mail: criscaferrari@
noid oxidation, the color of the fruit undergoes changes
gmail.com during shelf life, compromising product quality.[9,16]

1956
 PROCESSING ADDITIVES AND DRIED PAPAYA 1957

The application of organic acids and calcium salts during TABLE 1

OD of papaya has been reported in the literature with the Physicochemical properties of fresh papayaa
aim of minimizing these problems. Weak acids such as lactic
and citric acids prevent color change due to inhibition of Analysis Mean value Methods
enzymatic browning, and calcium salts (calcium lactate Moisture content 87.58  1.43 AOAC[27]
and chloride) are applied as texture agents.[16–18,20–22] Titratable acidity 0.076  0.001 AOAC[27]
According to Suttirak and Manurakchinakorn,[23] weak (g citric acid=100 g)
acids retard browning by lowering the pH of the product, pH 5.49  0.08 pH meter
minimizing the activity of poliphenol oxydase (PPO). Some Total sugar content 10.15  2.04 AOAC[27]
acids like citric acid also delay discoloration by chelating (g=100 g)
the copper at the PPO active site. According to Chiumarelli Reducing sugar content 8.94  1.66 AOAC[27]
et al.,[20] the use of weak acids, such as citric acid, can avoid (g=100 g)
enzymatic browning of plant tissue, thereby reducing Soluble solids content 12.00  0.17 Refractometer
changes in product appearance. The calcium ion is sup- ( Brix)
posed to form a complex with pectin in the cell wall and Vitamin C content (mg 53.65  2.63 Oliveira
middle lamella of vegetable tissue, resulting in a firmer ascorbic acid=100 g) et al.[28]
structure.[17]
a
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The use of the enzyme pectinmethylesterase (PME) All data are the mean of triplicate measurements  standard
associated with calcium salts has also been evaluated as a deviation.
texture agent in fruit processing. PME is produced by fungi
and catalyzes the hydrolysis of methyl esters on the pectin Methodology
molecule, resulting in pectin free of carboxyl groups, whose The study was carried out in two steps: study of the (1)
negative charges bind to Ca2þ ions, forming a tridimen- effect of the additives on the combined OD=HA process
sional matrix and promoting greater resistance of the cell and (2) stability during storage.
wall middle lamella. The use of PME associated with cal-
cium chloride was reported in the combined OD=freezing Study of the Effect of the Additives on the Combined
and heat processing=high-pressure processes of strawber- OD=HA Process
ries.[24,25] However, the application of PME=calcium Experimental OD=HA trials. The fruits were selected,
chloride in the combined OD=HA drying process has not washed with tap water, peeled, and cut into slices of
been reported yet. approximately 6  2  0.5 cm.
In this context, the objective of the present study was to According to some preliminary tests, the trials were
analyze the effect of some organic acids (citric and lactic) carried out with the following combinations of additives:
associated with calcium salts (lactate and chloride) on the 0.1 M citric acid with calcium lactate (0.5 g=100 g syrup;
combined OD=HA processing of papaya. The use of CA=CL); 0.1 M lactic acid with calcium lactate (0.5 g=
PME with calcium chloride was also evaluated as an 100 g syrup; LA=CL); 0.1 M citric acid with calcium chloride
alternative, because its application is completely unknown. (0.5 g=100 g syrup; CA=CC); 0.1 M lactic acid with calcium
Technological aspects such as texture, color, and stability of chloride (0.5 g=100 g syrup; LA=CC); and PME (1 mL=kg
the final products during storage were determined. fruit) with calcium chloride (1 g=kg fruit; PME=CC). The
last trial, considered as the standard, was carried out with-
out additives (P).
MATERIALS AND METHODS OD was carried out in an 8-L heat-controlled bath with
Raw Material circulation (10 L=min; model 1266-02, Cole-Parmer,
Papayas of Formosa cultivar (2.5 kg) were obtained USA). The concentration of the sucrose syrup was 65  Brix
from a local market in Campinas, Brazil, and stored at and the mass ratio of syrup to fruit was 4:1 (syrup: fruit).
room temperature for maturation. The fruits were used in The additives were added to the syrup at the beginning of
the mature state known as three quarters, when 50 to 75% each trial. The manufacturer’s instructions were followed
of the skin is yellow.[26] Table 1 shows the physicochemical in the trial with PME, using 1 mL of enzyme (10 pectin
characteristics of the raw material. esterase units=mL) per kilogram of fruit, corresponding to
Refined União brand sugar (Coopersucar, Piracicaba, 0.03 g=100 g of syrup, plus 1 g calcium chloride per kilogram
Brazil) was used to prepare the osmotic solution. The acids of fruit, corresponding to 0.03 g=100 g of syrup. The process
and organic salts were obtained from Labsynth (Brazil). was performed for 2 h at 50 C, according to some prelimi-
The enzyme E.C 3.1.1.11 (10 pectin esterase units=mL; nary tests. At the end of OD, the slices were removed from
NovoShape, Novozyme, Denmark), obtained from fermen- the bath, drained, rinsed with water, and carefully drained
tation with Aspergillus aculeatus, was used. with absorbent paper. The mass of the fruit was weighed
 1958 GERMER ET AL.

at the beginning and end of OD using a mechanical balance determination (cutting force). Color analysis was performed
(BPS-15, Filizola, São Paulo, Brazil), separating samples for with 10 measurements taken from five samples per treat-
the analyses. ment. The results for these analyses are presented as the
The osmodehydrated fruits were dried in a tray dryer mean value plus the standard deviation. The means were
(K13964, Proctor & Schwartz, USA) with air circulation statistically evaluated by analysis of variance using the
(velocity of 1.5 m=s) at 60 C, for a time sufficient to obtain Statistica 7.0 program (StatSoft, Inc., Tulsa, OK, USA),
a final moisture content of around 16%. and the separation of the means was determined employing
Tukey’s test at p  0.05.
Mass transfer parameters. During the OD process,
water loss (WL) and solids incorporation (SI) were calcu- Sensory analysis. A sensory evaluation of the final pro-
lated using the following equations: ducts obtained from the trials with additives was carried out
with a panel of 16 trained judges using horizontal structured
WL ¼ ðUiMi  UfMf Þ= scales with four adjectives for each attribute and 12 corre-
Mi  100 ðg of water/100 g of initial massÞ ð1Þ sponding numerical points: appearance (poor, 1–3; regular,
4–6; good, 7–9; optimum, 10–12); orange color (weak, 1–3;
regular, 4–6; moderate, 7–9; intense, 10–12); texture=elas-
SI ¼ ðSTfMf  STiMiÞ=
ticity (low, 1–3; regular, 4–6; medium, 7–9; high, 10–12); fla-
Mi  100 ðg of solute/100 g of initial massÞ: ð2Þ vor (poor, (1–3; regular, 4–6; good, 7–9; optimum, 10–12),
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and overall quality (poor, 1–3; regular, 4–6; good, 7–9; opti-
mum, 10–12).[30] Standard treatments (without additives)
Analyses
were not subjected to sensory analysis, because the main
The raw material used in the trials was subjected to the
goal of this work was to compare the treatments with the
following analyses: moisture content, vitamin C content,
additives. Therefore, the use of standard samples in sensory
and instrumental color. After OD, the osmodehydrated
tests could have interfered with the results, confusing the
fruits were analyzed with respect to moisture content and
judges. The results were analyzed by the analysis of vari-
vitamin C content. The final product after HA (dried fruits)
ance, F test and Tukey’s test using the Statistical Analysis
was analyzed in terms of moisture content, water activity,
System (SAS Institute Inc., USA).
color, and texture. These samples were also subjected to
sensory analysis. Stability Study of the Dried Papaya Slices During Storage
The moisture content was determined in a vacuum oven
This study was carried out with the products obtained
at 70 C to constant weight, according to the Association of
from two treatments chosen in the first step and with the
Official Analytical Chemists (AOAC),[27] and the water
product treated without additives (standard). To obtain
activity was determined using a hygrometer (Aqualab-3TE,
the samples, three new experimental OD=HA trials were
Decagon Devices Inc., Pullman, WA, USA) at 25 C. A
carried out under the same conditions described previously.
colorimeter (CR400, Minolta, Osaka, Japan) was used for
The products were packed into double-film packages of
the color analyses, taking a direct reading of the sample
low-density polyethylene (1.5 mm thickness) and aluminum
with the d=0 configuration and D65 illuminant and employ-
foil and stored in a BOD incubator (LS370, Logen Scien-
ing the CIELAB system: chromaticity parameters a (green
tific, Diadema, Brazil) at 25 or 35 C and relative humidity
[] to red [þ]) and b (blue [] to yellow [þ]). Lightness L
of 65% for 70 to 100 days.
(L ¼ 0 for black and L ¼ 100 for white) was also mea-
At the beginning of the study, the dried fruits were
sured. The texture (cutting force) was evaluated using a
subjected to light microscopy analysis and instrumental
universal testing machine (TA.XT2i Texture Analyzer,
color, vitamin C content, and moisture content analyses.
Stable Micro Systems, Godalming, England), with a blade
The vitamin C and instrumental color were periodically
set probe (HDP=BSK) and the HDP=90 platform. The
evaluated during storage according to the methods pre-
parameters used in the test were as follows: (1) pretest
viously described. Due to the low water activity values of
velocity ¼ 2.0 mm=s; (2) test velocity ¼ 1.0 mm=s; (3) post
the final products and some previous results, microbiologi-
test velocity ¼ 10.0 mm=s; (4) distance 99% of the sample,
cal stability and pH analyses were not performed. Water
with a compression force of 100 gram-force (gf), time of
activity and moisture content were also not evaluated, due
5 s, trigger of 5 g, and load cell of 50 kg. The vitamin C
to the very good vapor barrier properties of the package
content was determined according to the titration method
employed. However, for a complete shelf life study these
of Oliveira et al.,[28] and the percentage retention of vitamin
analyses should be considered.
C in relation to the raw material calculated according to
Murphy et al.[29] Light microscopy. Samples of fresh papaya and dried
The physicochemical analyses were carried out in tripli- fruit were submitted to a cell structure analysis by light
cate. Fifteen samples were used per treatment for the texture microscopy at time zero of the stability study. The samples
 PROCESSING ADDITIVES AND DRIED PAPAYA 1959

were prepared according to the methodology described the OD of papaya with calcium chloride. The authors stated
by Ferrari et al.[31] and the light microscope used was an that the association of calcium with the low methoxy pectin
Olympus BX51 (Olympus Optical Co., Tokyo, Japan). in the cell wall causes an increase in the tortuosity of the
intercellular spaces and also in the local viscosity, decreasing
Analysis of the reaction order and determination of kinetic
the diffusion of sugar. In agreement with this result, Silva
parameters. Changes in the vitamin C content and color
et al.,[33] studying the OD of pineapple, reported that the
parameters were evaluated using the zero- and first-order
presence of calcium in the solution decreased the diffusivity
kinetic models, Eqs. (3) and (4), respectively, according
of sucrose within the samples. Nevertheless, in the trial with
to Teixeira Neto et al.[32]:
PME=CC, there was an increase in the value for SI com-
pared to the standard treatment (P). This was also observed
Ct ¼ C0  kt ð3Þ by Van Buggenhout et al.[24] in the OD of strawberry with
sucrose and the addition of the same additives, who reported
Ct
ln ¼ kt: ð4Þ a higher increase in dry matter content (44%) in the treat-
C0 ment with additives.
The reaction order was determined with the model that best The moisture contents of the final products ranged from
fitted the experimental data (best coefficient of determi- 14.2 to 18.5%. These differences may be due to small oper-
nation, R2). The kinetic parameter k (reaction velocity) ational variations and to natural variations in the biologi-
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was obtained from the best-fitted models, and Q10 calcu- cal tissue. The values for water activity of the resulting
lated using this parameter according to Eq. (5). The half life, products showed significant differences (p  0.05) and were
t1=2life, was calculated using Eqs. (6) and (7) for the zero- in the range from 0.60 to 0.65. However, it was not possible
and first-order models, respectively, according to Teixeira to verify the influence of the different additives on this
Neto et al.[32]: property.

kT Texture
Q10 ¼ ð5Þ With respect to the texture (cutting force) of the final
kT10
product, Table 2 shows that, with the exception of PME=
0:693 CC, all treatments resulted in higher values that were
t12life ¼ ð6Þ significantly different from that of the standard treatment
k
(p  0.05). The highest mean was obtained for the treatment
C0 with CA=CL, although this result could also be related to
t12life ¼ : ð7Þ the lower moisture content of the final product for this trial.
2k
Ferrari et al.[31] also reported an important increase in the
stress of failure of melons pretreated with calcium lactate,
RESULTS AND DISCUSSION and Rodrigues et al.[17] showed a significant increase in
Study of the Effect of Processing Additives on the the fracture stress with the use of calcium chloride in the
Combined OD/HA Process OD of papaya. On the other hand, the texture after treat-
Osmotic Dehydration Parameters ment with PME=CC showed no significant difference from
The values obtained for WL and SI in the standard trial the value obtained for the standard treatment (p > 0.05).
(Table 2) were similar to those reported by Jain et al.[19] for Independent of the results obtained for instrumental tex-
the OD of papaya carried out under similar conditions ture, all treatments with additives, including PME=CC,
(50 C=60  Brix=4 h): WL of 40 g=100 g; SI of 7.0 g=100 g. resulted in more integral slices at the end of the OD, which
On the other hand, the results obtained for WL in the trials were also easier to handle when compared to the standard
with additives (Table 2) were higher than the values obtained treatment. The osmodried fruit treated with PME=CC
in the standard trial (P). The use of CA=CL resulted in an showed an excellent appearance in terms of volume and
increase in WL of approximately 50%. Calcium lactate form, similar to that reported by Van Buggenhout et al.[24]
had a slightly greater effect on this parameter than calcium for the freezing=thawing of strawberries pretreated with an
chloride for the same acids. According to Ferrari et al.,[31] aqueous solution of PME=CC.
who studied the use of calcium lactate in the OD of melon,
the increase in WL is due to a more open cell structure with Instrumental Color
the formation of calcium pectates and bridges in the cell According to Table 3, the color parameters of fresh
wall. However, Table 2 shows that the values for SI were papaya were located in the first quadrant of CIELAB color
slightly lower in the trials with additives compared to the diagram (a and b > 0), corresponding to the region of red
standard trial, with the exception of the treatment with and yellow. In additon, a slight predominance of chroma-
PME=CC. Heng et al.[16] observed the same behavior in ticity parameter b was observed. According to Sentanin
 1960 GERMER ET AL.

TABLE 2
Processing additives used, OD=HA parameters, and physical properties of the dried papaya subjected to different
treatmentsa
OD parameters (%) Dried product
Moisture Cutting
Trial Processing additives WL SI content % aw force (N)
CA=CL Citric acid (0.1 M) 63.48  5.08c 5.07  0.51a 14.21  0.01a 0.596  0.001a 35.98  3.65c
Calcium lactate
(0.5 g=100 g syrup)
LA=CL Lactic acid (0.1 M) 61.68  6.17c 4.47  0.45a 15.62  0.16b 0.645  0.002e 24.38  4.67b
Calcium lactate
(0.5 g=100 g syrup)
CA=CC Citnc acid 0.1M 52.00  4.16ca 4.61  0.37a 16.97  0.03d 0.630  0.002c 28.16  5.47b
Calcium chloride
(0.5 g=100 g syrup)
60.25  5.42c 4.29  0.51a 18.50  0.63e 0.634  0.001d 24.47  3.98b
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LA=CC lactic acid (0.1 M)

Calcium chloride
(0.5 g=100 g syrup)
PME=CC PME (1 ml=kg fruit) 51.37  5.4bc 9.94  1.10b 16.64  0.02 0.650  0.000f 17.64  5.37a
Calcium chloride
(1 g=Kg fruit)
P Standard - no processing 40.65  4.3ab 6.20  0.93a 15.78  0.10bc 0.624  0.001b 17.77  3.43a
additives
a
Means in the same column followed by different letters indicate significant differences at p  0.05.

and Rodriguez-Amaya,[6] the main pigments of papaya the yellow color, with the exception of the treatments
of Formosa cultivar are lycopene, b-carotene, and PME=CC and P. However, Fig. 1b shows that, with the
b-cryptoxanthine. Lycopene, responsible for the red color- exception of the treatment with PME=CC, the products
ation, is the majority pigment, representing 65% of the total obtained with additives are more yellow than those obtained
pigments, whereas b-cryptoxanthine and b-carotene, from the standard process. This could be explained by the
responsible for the yellow color, are present as 30 and 4%, action of the employed organic acids in avoiding enzymatic
respectively. Due to the variability in the raw material, a browning. A slight increase in a was also observed during
dimensionless analysis of the color parameters was carried the process (a dim > 1), indicating an intensification of the
out (Table 3). A comparison of the color of dried products red color for CA=CL, LA=CL, and CA=CC treatments
is shown in Fig. 1. The processes with additives, with the (Table 3). The redder product obtained by P treatment
exception of the treatment with PME=CC, resulted in a could be attributed to the differences in the raw material,
lighter product compared to the fresh sample, as indicated because the fresh sample showed the highest a values. In
by the values for L dim greater than 1 (Table 3). On the other general, in a drying process, the removal of water provides
hand, all of the processed fruits with additives are lighter an increase in the color parameter values as a function of
than the standard product (Fig. 1a). This could be partially the concentration of the pigments in the raw material. How-
explained by the action of the employed organic acids in ever, pigments losses to the syrup during OD may occur, as
avoiding enzymatic browning. Germer[34] reported similar well as their degradation, resulting in a decrease in the color
results in a study with peaches and related the lightening parameters.[34] Rodrigues et al.[17] reported higher a and b
to a slight crystallization of sugars on the surface. values during OD of papaya with additives, and Germer[34]
Rodrigues et al.[17] also observed an increase in lightness found an increase in yellowness (higher b values) in the
in their study on the OD of papaya with calcium salts and osmotic solution employed during OD of peaches, relating
organic acids and associated the result to the incorporation this fact to a leaching of pigments from the fruit to the
of calcium in the vegetable tissue. syrup. Similar behavior was pointed out by Garcı́a-
With respect to the other color components, Table 3 Martı́nez et al.[35] Variations in b occurred with the reuse
shows a slight increase in the values for the parameter b of syrup in the OD of kiwi due to leaching of pigments such
in the process (b dim > 1), indicating an intensification of as b-carotenes, chlorophylls, and xanthophylls from fruit to
 Downloaded by [Cristhiane C. Ferrari] at 03:28 20 January 2015

TABLE 3
Color parameters of the fresh papaya and dried papaya subjected to different treatmentsa
Color parameters
Fresh papaya Dried papaya Dimensionless
Trial L a b L a b L adm a adm b’adm
cb a a bc b c a ba
CA=CL 55.47  3.46 24.58  1.99 38.17  2.25 59.23  1.51 24.86  1.93 46.44  1.18 1.07 þ 0.07 1.01  0.11 1.22  0.08b

1961
LA=CL 54.08  2.97b 25.70  1.34ba 40.85  2.12b 56.39  2.45b 31.90  1.45d 45.6  1.69c 1.04  0.07a 1.24  0.09b 1.12  0.07bc
CA=CC 52.61  2.98ba 24.70  1.97a 39.92  2.47abc 57.69  3.50bc 28.32  2.38c 49.16  3.79c 1.10  0.09a 1.150.13bc 1.23  0.12b
LA=CC 52.40  1.63ba 28.03  1.71b 40.75  2.13abc 60.09  2.80c 24.02  2.00b 48.55  3.28c 1.15  0.06a 0.86  0.09ac 1.19  0.10b
PME=CC 8.79  4.55c 23.91  3.02a 39.94  1.30bc 56.99  2.24b 17.26  2.49a 32.09  4.74a 0.97  0.08a 0.72  0.14a 0.80  0.12a
P 49.76  2.14a 30.38 þ 1.79c 40.76  2.77bc 48.67  1.81a 34.8  2.20e 36.84  1.60b 0.98  0.05a 1.15  0.10bc 0.90  0.07ac
a
Parameter (L , a , b )dim ¼ parameter of the dried papaya (L , a , b )=parameter of the fresh papaya (L , a , b ). Means in the same column followed by different
letters indicate significant differences at p  0.05.
 1962 GERMER ET AL.

FIG. 1. Comparison of color of dried papaya subjected to different treatments: (a) L (lightness) and chromaticity parameter a (redness); (b)
chromaticity parameter a (redness) and b (yellowness): (^) CA=CL; (&) LA=CL; (~) CA=CC; () LA=CC; ( ) PME=CC; (.) P.

syrup. Furthermore, according to Heng et al.,[16] at the PME=CC resulted in the greatest retention (Table 4). This
beginning of processing, hydrophobic carotenoids may con- result is almost within the range of 30 to 60% for vitamin
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centrate in intracellular spaces during parallel dehydration C retention reported by Heng et al.[16] in the OD of papaya
of papaya (OD process). This leads to a relative increase under similar process conditions. According to Santos and
in their content in the dehydrated fruit. When the dehy- Silva,[38] vitamin C losses occurring during OD are related
dration time is long enough, the syrup becomes tinted, to both chemical deterioration and diffusion of ascorbic
meaning that a part of the pigments is lost by diffusion. acid from the fruit to the solution. The vitamin C content
Based on the results observed, the use of processing addi- of the dried products is not presented in Table 4, because
tives, in general, helped to preserve the instrumental color its determination was compromised due to the monitoring
of the product, but the combination of PME and CC was of the product weight during hot air drying for the adjust-
less effective in maintaining this quality characteristic. ment of the final moisture content, necessary for the other
analyses (mainly texture and sensory tests).
Vitamin C Content In a similar work, An et al.[11] studied the influence of
The mean vitamin C content of the raw material used in OD and pulsed vacuum osmotic dehydration (PVOD) with
the trials was 60.12 mg=100 g (Table 4). This value was sucrose solutions (50 and 70  Brix) in combination with air
between those reported by Garcia[36] and El-Aouar[37] for drying on the vitamin C retention of cherry tomatoes. Air
papaya of Formosa cultivar (44.30 and 71.31 mg=100 g, drying led to a great loss of vitamin C, showing a retention
respectively). The differences are due to variability in the rate of only 24.79%. Dried samples pretreated in sucrose
raw material, principally in the state of maturity. The mean solution had higher vitamin C retention rates (about
loss of vitamin C during OD for the different treatments 41–49%), indicating that osmotic dehydration can aid in
was approximately 55%, and the trial performed with the retention of vitamin C, due to the protective effect of
the sugar. The PVOD process had a more favorable effect
in vitamin C retention due to a greater infusion of sugar
TABLE 4
solute and shorter hot air drying time. Dried samples
Vitamin C content of the fresh and osmodehydrated fruits
pretreated with 50  Brix solution under PVOD had the
and the retention values (%) observed in the different
maximum vitamin C retention of about 55%.
treatmentsa
Vitamin C content (mg=100 g) Vitamin C Sensory Analysis
retention Concerning the attributes appearance and orange color,
Trial Fresh Osmodehydrated in OD (%) the best scores were obtained for the fruits treated with CA=
f CC and LA=CC (see Table 5), with no significant difference
CA=CL 76.56  0.26 52.84  2.81b 33.10  3.78a
(p > 0.05). This can be partially related to the instrumental
LA=CL 45.47  0.95a 41.18  0.01a 33.51  2.09a
color results, because these treatments showed similar beha-
CA=CC 64.61  0.19d 57.25  0.44c 46.62  0.72b
vior for the dimensionless variations in L and b (Table 3).
LA=CC 69.01  0.15e 53.36  0.23b 34.05  0.37a
On the other hand, from Fig. 1b, it is also possible to see
PME=CC 55.18  0.65c 59.17  0.90c 62.81  2.06d
that these treatments resulted in products with a slightly yel-
P 49.90  0.57b 43.23  0.33a 56.78  1.17c
lower color. As previously discussed, PME=CC treatment
a
Means in the same column followed by different letters presented lower L and b values, but the mean scores for
indicate significant differences at p  0.05. color attribute did not differ from CA=CC and LA=CC
 PROCESSING ADDITIVES AND DRIED PAPAYA 1963

TABLE 5
Mean sensory acceptance scores of the dried papaya subjected to different treatmentsa
Trials
Attributes CA=CL LA=CL CA=CC LA=CC PME=CC
Appearance 7.31  1.82b 2.62  1.20a 9.18  1.97c 8.62  1.71bc 7.75  2.21b
Orange color 7.43  1.90b 2.68  1.49a 9.25  2.02c 8.81  2.46bc 8.37  1.86bc
Flavor 5.68  2.55a 6.75  2.38ab 6.43  2.19ab 6.62  2.00ab 7.87  2.63b
Texture=elasticity 7.00  2.18a 6.31  2.73a 6.18  2.56a 6.87  1.89a 5.56  2.99a
Overall quality 5.93  1.57ab 5.43  2.06a 7.00  1.97bc 7.81  1.64cd 8.50  2.13d
a
Means in the same row followed by different letters indicate significant differences at p  0.05.

treatments at p  0.05, as seen in Table 5. For the flavor, no Figure 2a shows that the fresh papaya presented turgid,
significant differences (p > 0.05) were observed between round cells with a well-defined, consistent cell wall. The
LA=CL, LA=CC, CA=CC, and PME=CC treatments, but presence of pectic substances was evidenced by the toluidine
samples produced with PME=CC showed the best mean blue (purple color), and they were concentrated in the cell
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scores, followed by LA=CL and LA=CC treatments. As wall and intercellular spaces. Garcia-Noguera et al.,[14]
mentioned before, the highest SI in OD was observed in working with osmotic dehydration and ultrasound pro-
the PME=CC trial (Table 2), which can explain the flavor cesses prior to convective drying, reported that the cells of
results in the sensory analysis, because the product of this fresh strawberry were evenly distributed, showing a consist-
trial was sweeter. Concerning the texture=elasticity, there ent semicircular shape with little distortion of the cells.
was no significant difference (p > 0.05) between the means Pectin-laced walls were intact and the tissue presented sev-
(Table 5), implying that the panelists did not notice the dif- eral interlamellar spaces. In the present work, the combined
ferences pointed out in the previous analysis of instrumental OD=HA process without additives resulted in important
texture (Table 2). With respect to overall quality, PME=CC alterations in cell format and turgor (Fig. 2b). The cell wall
treatment was the most acceptable, with mean scores was destructured as evidenced by the loss in adhesion
around 8.50, showing significant differences (p  0.05) from between adjacent walls, and intense plasmolysis was
CA=CL, LA=CL and CA=CC treatments (Table 5). LA=CC observed in the cytoplasm (see arrows).
sample also presented high scores for this attribute and did According to Figs. 2c and 2d, the OD process carried out
not differ significantly from PME=CC treatment (p > 0.05). with the addition of additives resulted in better maintenance
The treatments with LA=CC and PME=CC were selec- of the cell structure. In the trial with LA=CC, the cell walls
ted for the next step of this work (stability study), based of the samples were thicker due to the formation of calcium
mainly on the results of the sensory evaluation. For this pectate (see arrows), which could explain the higher cutting
choice, it was taken into account the observation that all force values observed in the previous part of the work
the treatments resulted in osmodehydrated products with (Table 2). Similar results were reported by Ferrari et al.[31]
better aspect and greater handling facility as compared to in melon predried with a sucrose solution containing cal-
the standard treatment, independent of the instrumental cium lactate. However, Pereira et al.[39] found no differences
texture results. Despite the lower efficiency in preserving in cell structure between guava predried with calcium lactate
the instrumental color, the treatment PME=CC was chosen and the fresh fruit in a microscopic analysis, even though
for the stability study, mostly due to the sensory acceptance differences in texture had been found. Figure 2d, which
scores for flavor and overall quality attributes (Table 5) refers to the treatment with PME=CC, shows less thickening
and to its innovative character. The choice of the treatment of the cell wall, with an apparent spreading out of the pectic
with LA=CC was also based in the sensory analysis results substances throughout the tissue. This could explain the
(flavor and overall quality attributes), though it showed a lower cutting force obtained for the papaya subjected to
greater loss of vitamin C in comparison to the trial with treatment with PME=CC in the previous part of the work
CA=CC, as seen in Table 4. (Table 2). Van Buggenhout et al.[24] reported an intense
coloration of the cell wall and of the intercellular spaces in
the microscopic analysis of osmodehydrated strawberry
Stability Study obtained with the addition of PME=CC during OD with
Microscopy sucrose. However, the authors used greater amounts of
The images obtained in the light microscopy analysis for enzyme (0.12% v=v) and calcium chloride (0.5% w=w) than
fresh papaya and dried papaya (OD=HA) at time zero of employed in the present study. Fraeye et al.,[25] studying the
the stability study are presented in Fig. 2. infusion of strawberries in a PME=CC solution, observed
 1964 GERMER ET AL.
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FIG. 2. Light microscopy images of fresh papaya and dried papaya (OD=HA) at time zero of the stability study: (a) fresh papaya, (b) OD with no
processing additives (P); (c) OD with LA=CC; (d) OD with PME=CC. Scale bar ¼ 200 mm.

that the cell walls were more brightly colored and related Considering this observation and the values obtained for
this to the formation of a pectin–calcium network. How- t1=2life at 35 C in Table 6, the treatment with LA=CC
ever, OD pretreatment was followed by high-pressure heat resulted in greater stability of the yellow color, followed
treatment, and the results showed that prolonging the heat by PME=CC and P treatments. On the other hand, the
treatment (70 C for more than 10 min) caused a loss in the results for Q10 (Table 6) indicated that the degradation reac-
firmness obtained in the osmotic pretreatment. Considering tion of b for the samples subjected to PME=CC treatment
this observation, it is possible that in the present study the was less dependent on temperature than that observed for
hot air drying performed at 60 C could have damaged P treatment.
the pectin–calcium network established during the OD step, As shown in Fig. 4, there was also a decrease in the para-
causing a decrease in texture values (cutting force). meter a for the different treatments throughout the study,
indicating degradation of the red color of dried papaya. The
Color Degradation Kinetics variations in a followed first-order models (R2 between
According to Fig. 3, there was a decrease in the parameter 0.80 and 1.0) for P and LA=CC treatments, with identical
b of the dried papaya with time under the different storage equations, as can be seen in Table 6, resulting in equal
conditions, indicating a loss of yellow color. The zero-order values for t1=2life at the respective temperatures. The degra-
kinetic model fitted the experimental data better (R2 dation of parameter a in light guava jam was reported by
between 0.83 and 0.92), as seen in Table 6. Koca et al.[40] also Moura et al.,[41] who also obtained a first-order model
reported a decrease in the parameter b during storage of and Q10 value of 2 for the total color difference (DE). Simi-
dehydrated carrot, using zero-order kinetic models. In this lar values for Q10 were also reported by Moura et al.[42] for
study, the authors correlated the decay in the chromaticity the total color difference (DE) of traditional blackberry jam.
parameters with degradation of b-carotene. Table 7 shows The treatment with PME=CC also resulted in first-order
that b values for samples treated with LA=CC and stored kinetics for parameter a , with k values (reaction velocity)
at 25 C were not fitted to kinetic models. No significant dif- much higher than the corresponding values in the other
ference (p > 0.05) was observed throughout storage, mean- treatments and lower t1=2life values, indicating less stability
ing that the yellow color of the product was maintained. of the red color (Table 6). However, the lower value for
 PROCESSING ADDITIVES AND DRIED PAPAYA 1965
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FIG. 3. Kinetics of the variation in parameter b (blue–yellow) of the dried papaya subjected to different treatments throughout storage: (a) standard
(P); (b) LA=CC; and (c) PME=CC.

Q10 obtained for the treatment with PME=CC indicated less pieces became lighter. This could have occurred due to crys-
dependence of the degradation reaction on temperature. tallization of sugar on the surface. An increase in L was
Parameter L (lightness) remained practically unchanged also reported by Torreggiani et al.[43] during storage of
throughout storage for samples subjected to treatment with osmodehydrated cherries for 6 months at 25 C. At 35 C,
LA=CC and stored at 25 C, indicating that the fruits did not no significant variation in the parameter L (p > 0.05) was
become darker (Table 7). On the other hand, for the other observed for the samples treated with PME=CC (Table 7).
treatments performed at this temperature a slight increase However, lightness values significantly decreased (p  0.05)
in L can be seen after 90 days, which means that the papaya at the end of storage time for LA=CC (around 8%) and P

TABLE 6
Kinetic parameters for the variations in a and b of the dried papaya subjected to different treatments throughout
storagea
Parameter Treatment Reaction order T ( C) k (day1) R2 Q10 t1=2 life (day)

b P 0 25 0.113 () 0.854 2.30 207.7
0 35 0.26 () 0.922 92.6
LA=CC 0 25 nf nf nf nf
0 35 0.13 () 0.833 212.8
PME 0 25 0.157 () 0.905 1.11 142.2
0 35 0.175 () 0.865 126.5
a P 1 25 0.002 () 1.000 1.50 346.5
1 35 0.003 () 0.848 231.0
LA=CC 1 25 0.002 () 0.935 1.50 346.5
1 35 0.003 () 0.803 231.0
PME 1 25 0.008 () 0.986 0.88 86.6
1 35 0.007 () 0.978 99.0
a
nf ¼ not fitted.
 1966 GERMER ET AL.

TABLE 7
Color parameters values (not fitted to kinetic models) of the dried papaya subjected to different treatments throughout
storagea
P LA=CC PME=CC
Temperature ( C) Time (days) L L b L
25 0 58.76  3.72a 63.45  2.34b 53.49  1.88a 54.94  2.95a
15 55.63  2.91a 61.67  5.58ba 51.97  4.96a 54.85  3.32a
30 57.02  3.61a 62.29  4.74b 53.21  4.39a 55.13  4.29a
60 54.84  2.44a 56.83  5.51a 48.04  4.27a 56.39  4.20ba
90 55.12  3.97a 61.66  3.15ba 48.87  8.83a 60.10  3.06b
100 61.53  3.07b 64.06  1.92b 53.73  1.50a 62.78  3.69b
35 0 58.76  3.72b 63.45  2.34c md 54.94  2.95a
15 58.56  4.05b 63.22  2.03c md 54.40  2.27a
30 50.49  4.31a 63.92  2.89c md 53.01  2.94a
45 49.39  4.23a 61.53  2.79cb md 53.51  3.78a
48.32  3.43a 55.75  3.97a 56.27  3.44a
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60 md
75 46.16  5 48a 58.07  4.17ba md 55.06  5.76a
a
md ¼ modeled data. Means in the same column followed by different letters indicate significant differences at p  0.05.

(around 21%) treatments, which is related to possible acids previously mentioned in avoiding enzymatic
browning. browning during the process, the effect of which is pro-
Based on the above, the addition of lactic acid with longed during storage. The same behavior was not veri-
calcium chloride to the sucrose syrup used in the OD fied for the use of PME with calcium chloride, because
of papaya presented an effective contribution to color the red color component of the dried papaya obtained
stability of the product during a storage period of 75 in this treatment showed an important degradation over
to 100 days. This may be related to the action of weak time.

FIG. 4. Kinetics of the variation in parameter a (green–red) of the dried papaya subjected to different treatments throughout storage: (a) standard
(P); (b) LA=CC; and (c) PME=CC.
 PROCESSING ADDITIVES AND DRIED PAPAYA 1967

TABLE 8 throughout the stability study at 25 or 35 C, as can be seen

Kinetic parameters for vitamin C degradation of the in Table 8 and Fig. 5. Similarly, Dermesonlouoglou
dried papaya subjected to different treatments et al.[44] reported first-order kinetic models for the degra-
throughout storage dation of vitamin C in osmodehydrated tomatoes. In
another work, Chottamon et al.[12] studied the osmotic
Reaction T k t1=2 treatment (using sucrose, sorbitol, and maltose solutions)
Treatment order ( C) (day1) R2 Q10 life in combination with air drying of mulberries and evaluated
P 1 25 0.012 () 0.982 3.08 57.8 the influence of different osmotic solutions on drying
1 35 0.037 () 0.991 18.7 kinetics, reaction kinetics, and anthocyanins and phenolics
LA=CC 1 25 0.013 () 0.969 3.08 53.3 content. Air drying caused degradation of anthoyanins and
1 35 0.040 () 0.980 17.3 phenolics, which followed a zero-order reaction with R2
PME=CC 1 25 0.010 () 0.910 3.90 69.3 values ranging from 0.866 to 0.996. Osmotic treatment with
1 35 0.039 () 0.967 17.8 maltose was found to be a good treatment for mulberry dry-
ing and preserved the phenolic and anthocyanin contents
and provide high antioxidant capacity.
Vitamin C Degradation Kinetics Table 8 shows that the parameters obtained were very
The samples (dried fruit) produced for the stability study close, indicating that the velocity of vitamin C degradation
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presented initial vitamin C contents of 152.28  1.43 mg= throughout the time was practically the same for the three
100 g (P treatment), 115.59  0.77 mg=100 g (LA=CC treat- treatments. This means that the use of lactic acid, calcium
ment), and 144.54  0.42 mg=100 g (PME=CC treatment), chloride, or PME=CC did not contribute to the retention
corresponding to retentions of 63, 37, and 62%, respect- of vitamin C during storage in comparison to the standard
ively, with respect to the raw material. These contents are treatment. The half life of the different products at 25 C was
relatively high, independent of the observed losses. Thus, approximately 60 days (Table 8). Uddin et al.[45] reported a
the dried papaya obtained by these different processes can t1=2life value of just 5 days for freeze-dried guava stored at
be considered an important source of the nutrient. 30 C. In a similar work, Roopa et al.[46] showed that the vit-
The first-order kinetic model showed good fit (R2 from 0.91 amin C content in dried star fruit, obtained by a combined
to 0.99) with the experimental values of vitamin C content OD=HA process, did not reduce to half the original value in

FIG. 5. Kinetics of vitamin C degradation in dried papaya subjected to different treatments throughout storage: (a) standard (P); (b) LA=CC; and
(c) PME=CC.
 1968 GERMER ET AL.

10 months of storage at 25 C. In the present work, the Mf Mass at the end of the process
relatively high Q10 values indicated great sensitivity of the Mi Initial mass
vitamin C degradation reaction in relation to the storage Q10 Temperature coefficient=quotient
temperature, especially in the treatment with PME=CC STf Total solids content at the end of the process
(Table 8). The values for Q10 were within the range reported STi Initial solids content
by Labuza[47] for the degradation of vitamin C in dehy- T Temperature
drated vegetables (from 1.5 to 4). t Time (day)
t1=2life Half life time (day)
CONCLUSIONS Uf Moisture content at the end of the process
The addition of the investigated additives in the osmotic Ui Initial moisture content
dehydration of papaya resulted in easier handling of
samples compared to the standard trial. The instrumental
color of the papaya was better preserved during the OD=
HA process with the additives, despite the higher color FUNDING
losses verified in the treatments performed with PME=CC. The authors are grateful to the National Council for
Samples treated with PME=CC and LA=CC showed higher Scientific and Technological Development, CNPq, for
acceptance scores for overall quality and flavor attributes. financial support.
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With respect to the morphology, the use of the additives

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