Abstract
The goal of this research was to design a healthy snack from papaya fruit (Carica papaya L.) that contains carotenoids (beta;-carotene, BC; beta-cryptoxanthin, BCX; and lycopene, LYC) and essential fatty acids (ω-6 et ω-3) applying vacuum frying technology. To accomplish this goal first, we determined the most suitable ripening stage for processing papaya fruit to obtain fried chips with appropriate physicochemical and sensory properties. Next, we modelized the vacuum frying parameters and storage conditions to optimize the carotenoid content in papaya chips delivered to potential consumers. Finally, we evaluated the effect of papaya chips consumption on carotenoid absorption and bioconversion in an animal model (Wistar rats).As the main results, we got first that the ripening stage 4 (41-55 % of skin yellowing) was the most suitable ripening stage for processing papaya fruit to obtain quality papaya chips. Second, we found that during vacuum frying of papaya only occurred the degradation of BCX, while an extractability increase of total BC and total LYC took place. Third, the incorporation of nitrogen during packaging best preserved the carotenoid content in papaya chips during storage. Finally, we showed that the presence of soy oil (rich in ω-6 et ω-3) in papaya chips favored the formation of a fine emulsion in diet mixtures given to rats. This phenomenon, added to the lipid-dissolved form of provitamin A carotenoids (BC and BCX) had a significant positive effect on the bioconversion of BCX and BC in the liver of rats.In conclusion, our study demonstrated that vacuum frying is a suitable technology to produce a healthy fried snack with provitamin A carotenoids and LYC. The increase of carotenoid absorption (after ingestion) and extractability of carotenoids from papaya chips could be explained by a higher release of these compounds from papaya cell tissues due to the matrix structure disruption during vacuum frying and by the increase of their solubility enhanced by frying oil uptake in the chips. Vacuum-fried papaya chips could be part of a diversified diet for the population with carotenoid deficiencies.