RESUMO
Papaya fruit is of great importance to local trade. The objective of this research was to evaluate the textural, thermophysical and nutraceutical characteristics (Total phenolic and vitamin C) of fruit cultivated in the Colombian Caribbean in the post-harvest period. Five ripening stage levels were used as a treatment factor. The puncture method was used to measure the firmness of the shell (N) and firmness of the pulp (N) using uniaxial compression tests to measure the deformability modulus (MPa) and elasticity limit (MPa). The thermophysical parameters: thermal conductivity (k), density (ρ), diffusivity (â) and specific heat (Cp) were calculated using the adjusted math model. The shell firmness decreased from ripening stage one to ripening stage five. The total phenolic content did not conform to a certain model and presented an inversely proportional relationship with the ripening stage. The vitamin C content was directly proportional to the ripening stage and was adjusted to a double quadratic behavior with a coefficient of determination.
RESUMO
La levadura Candida guilliermondii es objeto de estudio debido a su capacidad de producir xilitol aprovechando compuestos hemicelulósicos ricos en xilosa, dado esto, la cepa Candida guilliermondii aislada del fruto del corozo chiquito (Bactris guineensis) fue usada en este estudio con el fin de evaluar su capacidad para producir xilitol sobre un sustrato hidrolizado de cascarilla de arroz. El objetivo de este trabajo fue determinar los parámetros fermentativos como producción de xilitol, productividad volumétrica (Qp) y rendimiento de sustrato en producto (Yp/s) durante la fermentación con la cepa nativa Candida guilliermondii. Se emplearon 200 ml de medio de cultivo hidrolizado de cascarilla de arroz, el cual contenía una concentración de xilosa de 27,5 g/L. La fermentación se llevó a cabo bajo las siguientes condiciones: temperatura 30 ºC, pH del medio 5,8, agitación 120 rpm e inóculo adaptado de 3 g/L. Los resultados mostraron que después de 120 horas de fermentación se obtuvieron 2,6 g/L de xilitol con productividad volumétrica (Qp) de 0,02 g/L-h y rendimiento de sustrato en producto (Yp/s) de 0,13 g/g. De esta manera, la cepa nativa Candida guilliermondii, aislada del fruto de Corozo chiquito (Bactris guineensis), produjo xilitol bajo condiciones específicas de fermentación.
The yeast Candida guilliermondii has been studied due to its ability to produce xylitol in xylose-rich hemicellulosic compounds, Candida guilliermondii strain isolated from the fruit of Corozo chiquito (Bactris guineensis) was used in this study to assess their ability to xylitol production on these substrates. The aim of this study was to determine the fermentation parameters such as xylitol production, volumetric productivity (Qp) and yield of xylitol production (Yp/s) during fermentation with the native strain Candida guilliermondii. Was used 200 ml of culture medium rice husk hydrolysate, which contained a xylose concentration of 27.5 g/L. The fermentation was carried out under the following conditions: temperature 30 ºC, pH of 5.8, agitation 120 rpm and adapted inoculum of 3 g/L. The results showed that after 120 hours of fermentation 2.6 g / L of xylitol was achieved with volumetric productivity (Qp) 0.02 g/L-h and 0.13 g/g yield of xylitol production (Yp/s). The native strain Candida guilliermondii, isolated from the fruit of Corozo chiquito (Bactris guineensis) produced xylitol fermentation under specific conditions.