title: Compositional and functional dynamics of dried papaya as affected by storage time and packaging material.
abstract: Papaya has been identified as a valuable source of nutrients and antioxidants, which are beneficial for human health. To preserve the nutritional properties after drying, appropriate storage specifications should be considered. This study aimed to investigate the quality and stability of air-dried papaya in terms of quality dynamics and behavior of bio-active compounds during storage for up to 9 months in two packaging materials: aluminum laminated polyethylene and polyamide/polyethylene. Samples with moisture content (MC) of 0.1328 g g(-1) and water activity (aw) of 0.5 were stored at 30 °C and relative humidity (RH) of 40-50%. The MC, aw, degree of browning (DB) and 5-hydroxymethylfurfural (HMF) content were found to notably increase as storage progressed. On the contrary, there was a significant decrease in antioxidant capacity (DPPH, FRAP and ABTS), total phenolic (TP) and ascorbic acid (AA) contents. Packaging in aluminum laminated polyethylene under ambient conditions was found to better preserve bio-active compounds and retard increases in MC, aw and DB, when compared to polyamide/polyethylene.
authors.affiliation: Universität Hohenheim, Institute of Agricultural Engineering (440e), Tropics and Subtropics Group, Stuttgart 70599, Germany; International Institute of Tropical Agriculture (IITA), Site de Kalambo, UCB, Route Birava, Bukavu, Province du Sud-Kivu, Democratic Republic of Congo. Electronic address: P.Udomkun@cgiar.org.
authors.forename: Patchimaporn
authors.initials: P
authors.lastname: Udomkun
authors.affiliation: Universität Hohenheim, Institute of Agricultural Engineering (440e), Tropics and Subtropics Group, Stuttgart 70599, Germany.
authors.forename: Marcus
authors.initials: M
authors.lastname: Nagle
authors.affiliation: Universität Hohenheim, Institute of Agricultural Engineering (440e), Tropics and Subtropics Group, Stuttgart 70599, Germany.
authors.forename: Dimitrios
authors.initials: D
authors.lastname: Argyropoulos
authors.affiliation: Silpakorn University, Faculty of Engineering and Industrial Technology, Department of Food Technology, Nakhon Pathom 73000, Thailand.
authors.forename: Busarakorn
authors.initials: B
authors.lastname: Mahayothee
authors.affiliation: Universität Hohenheim, Institute of Agricultural Engineering (440e), Tropics and Subtropics Group, Stuttgart 70599, Germany.
authors.forename: Sajid
authors.initials: S
authors.lastname: Latif
authors.affiliation: Universität Hohenheim, Institute of Agricultural Engineering (440e), Tropics and Subtropics Group, Stuttgart 70599, Germany.
authors.forename: Joachim
authors.initials: J
authors.lastname: Müller
mesh_terms: D000975:Antioxidants / Q000737:chemistry; D001205:Ascorbic Acid / Q000737:chemistry; D029441:Carica / Q000737:chemistry*; D003890:Desiccation; D018857:Food Packaging / Q000295:instrumentation* / Q000379:methods; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage; D005662:Furaldehyde / Q000031:analogs & derivatives / Q000032:analysis; D010636:Phenols / Q000737:chemistry; D010936:Plant Extracts / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D010636:Phenols; D010936:Plant Extracts; C008046:5-hydroxymethylfurfural; D005662:Furaldehyde; D001205:Ascorbic Acid
keywords: Antioxidant capacity; Bio-active compounds; Browning; Phenolics; Vitamin C