Fermented papaya: strategies to monitor and improve fermentation

preliminary study

Abstract

Introduction: Fermented papaya is known as a nutraceutical, with a unique composition and several health benefits. Its fermentation, being a central process of metabolism, converts the sugars in the fruit into alcohols or acids, with the intermediate formation of pyruvic acid. However, there is a lack of control and uniformity in terms of processes.

Objectives: Carry out fermentation cycles of papaya in order to determine which conditions contribute to improving the pyruvic acid content and verify if there is any change of it after freezing preservation.

Methodology: The papaya was washed with distilled water and cut into small cubes. About a quarter of each fruit was divided into two sterile flasks, adding ultrapure water, and placing it at 30°C. The flasks were manually shaken every 24 hours, an aliquot was taken for pH measurement.  At the end of each fermentation cycle, the sample was subjected to centrifugation followed by gravity filtration and storage at -20°C. At the time of analysis, the aliquots were thawed, and the pH was measured again. The sodium pyruvate content (sodium salt of pyruvic acid) was quantified through a method adapted from another study and validated by this research team. The various fermentation cycles were carried out in duplicate, with changes in the fermentation conditions.

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