Ultrasound-assisted osmotic dehydration, followed by convective drying of papaya: effect on physicochemical and functional quality parameters

Papaya is a rich source of nutrients, antioxidants, and vitamins; however, it highly perishable hence needs to be preserved using suitable unit operations. Drying an economical method papaya treatment, but results in the loss essential nutrients also degrades its pigments, color, texture. Therefore, this work aims utilize ultrasound osmotic dehydration as pretreatment strategies preserve composition during conventional hot air drying. The dried slices were evaluated for moisture content, water activity, total phenolic β-carotene, antioxidant microstructure, Results showed that sample with 33 kHz frequency dehydrated 35°Brix solution resulted lower content (< 12% w.b.) activity 0.41), high (88.5 mg GAE/mL), β-carotene (184.54 mg/g) capacity (48.3%), color after texture (hardness) pretreated samples was more desirable from industrial standpoint, which further validated SEM micrographs porous structure. study concludes recommended before