Ultrasound-assisted extraction of total carotenoids in papaya epicarp and its application in Frankfurt sausage

Author:

Ordóñez-Santos Luis Eduardo1ORCID,Velasco-Arango Viviana Andrea1ORCID,Hleap-Zapata José Igor1ORCID

Affiliation:

1. Universidad Nacional de Colombia, Colombia

Abstract

ABSTRACT The agro-industrial processing of fruits generates a significant volume of by-products, which can be valued as a source of natural ingredients in the food industry. The objective of this research was to optimize the ultrasound-assisted extraction (UAE) of total carotenoids in papaya epicarp and to use the extract as an ingredient during the storage of the Frankfurter sausage. The maximum assisted extraction of total carotenoids (66.03 ± 0.60 mg of β-carotene/100g) in the papaya epicarp by ultrasound is achieved when working at temperatures of 30 °C, for 60 min and a solid-liquid ratio 0.0064 g/ml oil. The temperature presented the highest effect of extraction of total carotenoids, followed by solid-liquid ratio, and time in the UAE. Frankfurt-type sausages made from carotenoid lipid extract show a significant reduction in nitrites (p <0.05), a significant increase in oxidation processes (p <0.05) and achieve the preservation of their characteristic colors during storage. The carotenoid extracts obtained from the papaya epicarp can be a natural coloring additive in the production of Frankfurt-type sausages since it allows the preservation of color during storage.

Publisher

FapUNIFESP (SciELO)

Subject

Soil Science,General Veterinary,Agronomy and Crop Science,Animal Science and Zoology,Food Science

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