Papaya fruit by-products as novel food ingredients in cupcakes
Sanaa M. Abdel-Hameed, Nedaa A.R. Abd Allah, Moaz M. Hamed, Osama I. A. Soltan
Abstract
Large quantities of waste generated from papaya fruit processing, especially seeds, can be recovered and combined to obtain added-value products. This investigation aimed to evaluate the physicochemical properties and antimicrobial activity of papaya seed powder (PSP) and papaya seed oil (PSO), and their applications as novel nontraditional food ingredients in cupcakes to promote them as high-value products. The GC–MS analysis for PSP revealed 39 compounds possess various biological activities, indicating the safety of its consumption. Papaya seeds are an excellent source of protein (27.95 %), oil (31.83 %), ash (7.86 %) and fibers (18.53 %). They have the potential to produce high-quality oleic oil with highly similar physicochemical properties and fatty acids profile as olive oil. The broad-spectrum inhibition of PSP and PSO against the tested pathogens proved their potential as natural antimicrobial agents. PSP can successfully be used (as nutritive ingredients and antimicrobial agents) in combination with wheat flour to obtain delicious and healthy nutritious chocolate cupcakes. The supplemented cupcakes (up to 15 % level) had improved quality attributes and enhanced nutritional value with respect to protein (16.89 %), ash (4.17 %) and fibers (3.28 %). PSP and PSO are safety, edible, nutritious, antimicrobial and can be processed into value-added products. They can be used as novel functional food ingredients or natural additives, providing added value to the food processing.