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

Ordóñez-Santos, Luis Eduardo; Velasco-Arango, Viviana Andrea; Hleap-Zapata, José Igor

doi:10.1590/1413-7054202246006722

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Food Science and Technology • Ciênc. agrotec. 46 • 2022 • https://doi.org/10.1590/1413-7054202246006722 copy

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

Extração assistida por ultrassom de carotenóides totais em epicarpo de mamão e sua aplicação em linguiça de Frankfurt

Authorship SCIMAGO INSTITUTIONS RANKINGS

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.

Index terms:
Optimization; Box-Behnken; peroxide index; TBARS; CIE_L*a*b*

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[1] ^*Corresponding author: leordonezs@unal.edu.co

Factor	-1	0	+1
Temperature (°C)	30	40	50
Time (min)	60	70	80
solid-liquid ratio (g/mL)	0.0032	0.0048	0.0060

Ingredient	Percentage of inclusion in the formulation (%)
Pork meat (pH 6.3)	65
Pork back fat	16
Wheat flour	5
Ice	10
Supplies and additives	4
Total	100
Supplies and Additives	%	Weight in relation to the meat mass (g/kg)
Salt	0.846	7.0
Sugar	0.242	2.0
Garlic	0.459	3.8
Onion powder	0.060	0.5
Pepper	0.060	0.5
Phosphates	0.484	4.0
Sausage seasoning	1.208	10.0
Monosodium glutamate	0.121	1.0
Ascorbic acid	0.121	1.0
Nitral	0.300	2.48
Papaya epicarp lipid extract	0.098	0.83
Total	4.000	33.1

Treatment	A: Temperature (°C)	B: Time (min)	C: solid-liquid ratio (g/mL)	Total carotenoids β-carotene (mg/100g)
3	-1	0	1	34.66 ± 0.14
12	-1	-1	0	35.50 ± 0.24
6	0	0	0	44.27 ± 1.01
7	0	0	0	45.68 ± 0.98
10	0	0	0	46.16 ± 0.76
13	0	0	0	46.63 ± 0.45
17	0	0	0	48.68 ± 0.63
8	-1	1	0	48.89 ± 0.24
1	1	0	1	51.47 ± 0.18
4	1	1	0	52.83 ± 0.24
11	1	0	-1	54.35 ± 0.47
15	1	-1	0	54.51 ± 1.03
2	-1	0	1	54.90 ± 0.49
16	0	-1	-1	55.61 ± 0.36
14	0	1	-1	60.57 ± 0.27
5	0	-1	1	61.71 ± 0.45
9	0	1	1	66.00 ± 1.17

Source	Sum of squares	df	Mean squares	F-value	p-value	Singnificance ^a
Modele	1106.41	9	122.93	41.22	< 0.0001	***
A - Temperature	192.20	1	192.20	64.45	< 0.0001	***
B - Time	54.94	1	54.94	18.42	0.0036	**
C - Solid-liquid ratio	104.45	1	104.45	35.03	0.0006	**
AB	56.78	1	56.78	19.04	0.0033	**
AC	133.61	1	133.61	44.80	0.0003	**
BC	0.1121	1	0.1121	0.0376	0.8518	NS
A²	115.70	1	115.70	38.80	0.0004	**
B²	199.77	1	199.77	66.99	< 0.0001	***
C²	256.42	1	256.42	85.98	< 0.0001	***
Residual	20.88	7	2.98
Lack of fit	10.58	3	3.53	1.37	0.3722	NS
Pure error	10.29	4	2.57
Total color	1127.28	16

Parameter	Storage days		T-Student
Parameter	0	30	T-Student
Residual nitrite (mg/Kg)	41.35 ± 0.18^a	21.66 ± 0.21^b	***
Peroxide index (meq O2/Kg sample)	23.50 ± 0.97^a	29.78 ± 0.38^b	**
P-anisidine (µmol/µg)	25.18 ± 0.61^a	28.57 ± 0.46^b	**
TBARS (mg MDA/kg)	0.41 ± 0.03^a	0.51 ± 0.03^b	***
L*	73.37 ± 0.29^a	73.09 ± 0.67^a	NS
C*	11.82 ± 0.11^a	12.77 ± 0.38^b	**
hº	44.33 ± 0.55^a	48.89 ± 0.87^b	**
∆E	--	1.51 ± 0.28	--