Carica papaya seed enhances phytochemicals and functional properties in cornmeal porridges

Suelen Ávila; Maureen Kugo; Polyanna Silveira Hornung; Franklin Brian Apea-Bah; Elijah Maritim Songok; Trust Beta

doi:10.1016/j.foodchem.2020.126808

Carica papaya seed enhances phytochemicals and functional properties in cornmeal porridges

Food Chem. 2020 Apr 15:323:126808. doi: 10.1016/j.foodchem.2020.126808. Online ahead of print.

Authors

Suelen Ávila¹, Maureen Kugo², Polyanna Silveira Hornung³, Franklin Brian Apea-Bah⁴, Elijah Maritim Songok⁵, Trust Beta⁶

Affiliations

¹ University of Manitoba, Department of Food & Human Nutritional Sciences, Winnipeg, MB R3T 2N2, Canada.
² Kenya Medical Research Institute, Center for Virus Research, Nairobi 54840-00200, Kenya.
³ University of Manitoba, Department of Food & Human Nutritional Sciences, Winnipeg, MB R3T 2N2, Canada; Richardson Centre for Functional Foods and Nutraceuticals, 196 Innovation Drive, Smartpark, University of Manitoba, Winnipeg R3T 2N2, Canada. Electronic address: Polyannasilveira.hornung@umanitoba.ca.
⁴ University of Manitoba, Department of Food & Human Nutritional Sciences, Winnipeg, MB R3T 2N2, Canada; Richardson Centre for Functional Foods and Nutraceuticals, 196 Innovation Drive, Smartpark, University of Manitoba, Winnipeg R3T 2N2, Canada. Electronic address: Franklin.Apea-Bah@umanitoba.ca.
⁵ University of Manitoba, Department of Food & Human Nutritional Sciences, Winnipeg, MB R3T 2N2, Canada; Kenya Medical Research Institute, Center for Virus Research, Nairobi 54840-00200, Kenya. Electronic address: Elijah.Songok@umanitoba.ca.
⁶ University of Manitoba, Department of Food & Human Nutritional Sciences, Winnipeg, MB R3T 2N2, Canada; Richardson Centre for Functional Foods and Nutraceuticals, 196 Innovation Drive, Smartpark, University of Manitoba, Winnipeg R3T 2N2, Canada. Electronic address: Trust.Beta@umanitoba.ca.

PMID: 32335458
DOI: 10.1016/j.foodchem.2020.126808

Abstract

Papaya seeds, a high source of dietary nutrients and phytochemicals are wasted when Carica papaya fruit is processed and consumed. This study investigates bioactivity of papaya seeds (PS) from 3 different locations in Kenya for potential valorization as porridge. PS was treated with acetic acid and sodium bicarbonate to improve pallatability. HPLC analysis revealed that PS flour added compounds which were absent from cornmeal (p-hydroxybenzoic, 2,4-dihydroxybenzoic and vanillic acids) and increased over 25% the pre-existing ones. Acid and alkali treatments increased the phenolic compounds content and antioxidant capacities of the seed 1 porridges in ≈19% average. The differential scanning calorimetry and the rapid visco analysis showed a significant decrease in the enthalpy required (≈44%) to gelatinize cornmeal-PS blend and the tendency for retrogradation (from 2188 to 700 cP average). Therefore, our findings indicate that PS can contribute to improved phytochemical and functional properties of cornmeal porridges.

Keywords: Antioxidant capacity; Carica papaya; DSC; HPLC; Seed; Total phenol.