Papaya is rich in nutrients and biologically active substances, including carotene, vitamins A, B1, B2, and C, soluble calcium, and iron, as well as functional carbohydrates, proteases, alkaloids, lectins, saponins, flavonoids, sterols, riboflavin, folic acid, cellulose, etc., and has extremely high edible and medicinal value.
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Papain:
An endopeptidase containing a sulfide group (-SH) is called a biological scalpel because it has similar enzymatic properties to pepsin and can dissolve dead cells and process necrotic tissue. At the same time, papain also has the functions of tenderizing meat and clarifying beer and is widely used in the food, health care, medicinal and cosmetic industries.
Papayaline:
It has a complex ring structure, and nitrogen is contained in the ring. Scientific research reports that it has anti-tumor effects, can prevent the synthesis of human carcinogen nitrosamines, and has a significant inhibitory effect on lymphocytic leukemia L1210.
However, because it is a typical climacteric fruit, it softens quickly after harvest and has a high incidence rate. The emergence of respiratory peaks and ethylene peaks has a significant impact on fruit quality and storage life.
Moreover, traditional methods of storing and preserving fruits and vegetables have problems such as chemical residues, high costs, special seasonality, and regionality. Using probiotic fermentation technology to process papaya can ensure that its nutritional value is preserved, the good biological activity in the fruit can be brought into play, and the scope of application can be expanded. It is an excellent solution to solve existing problems.
What are the benefits of fermented papaya?
Probiotic fermentation can decompose most of the terpenoids in papaya, and can also produce a large amount of aromatic alcohols, aromatic esters, and other flavor substances, making the fragrance more mellow and the taste softer. In addition, microorganisms can convert macromolecules into small molecules that can be directly absorbed by the intestines and fully metabolized in the body, which can greatly improve the absorption and digestibility, biological activity, and bioavailability of effective ingredients. At the same time, they modify the active ingredients and produce new functional substances, which have a synergistic effect with the original ingredients. During the fermentation process, microorganisms produce new substances through multiple metabolic pathways such as metabolizing dietary fiber, metabolizing tryptophan, metabolizing bile acid, metabolizing polysaccharides, metabolizing tyrosine, and metabolizing polyunsaturated fatty acids, which can improve antioxidant, anti-inflammatory, and antibacterial capabilities, improve the body's immunity, and improve intestinal health.
1. Improvement of antioxidant capacity of fermented papaya
HSF Biotech used selected natural compound strains to ferment papaya and used different drying processes to find that the fermented product significantly improved its DPPH scavenging ability.
2. Relieve stress
As we all know, racing competitions require the highest human strength, mental concentration, and heart endurance among all sports competitions, especially the 24 Hours of Le Mans. In 2007, the British Aston Martin Racing Team challenged three racing drivers against fermented papaya. An unblinded test was conducted. After the high-intensity competition, the malondialdehyde (MDA) and protein carbonylation markers of the racers who supplemented the fermented papaya preparation were reduced by 76.47% and 257.39% respectively, proving that the fermented papaya preparation can greatly relieve symptoms. Rider stress and oxidative stress from nervousness.
In addition to antioxidants and relieving mental stress, papaya fermentation also has anti-inflammatory, immune-enhancing, and weight-loss functions.
The application of probiotics in fruit and vegetable fermentation can be traced back to the 1960s. In recent years, technological research on probiotic fermentation products has continued to deepen. Probiotic fermentation products are developing in a diversified direction, and the product line is constantly expanding. As people pursue health and increase their awareness, probiotic fermentation products will occupy a large share of functional foods.
HSF Biotech's fermented papaya powder
HSF is a high-tech enterprise specializing in functional food raw materials. In 2011, it proactively laid out probiotic fermentation and formed a scientific research team led by professors and scientists, mainly masters and doctors. Starting from the fermentation of fruits and vegetables such as apples, carrots, and papayas, it creatively researched the fermentation of Chinese medicinal materials such as ginseng and astragalus, and the fermentation of compound strains; analyzing the metabolic characteristics and functions of related microorganisms, breeding specific microbial metabolic pathways, regulating metabolic flow, and directional and efficient production of functional products.
HSF's fermentation research team has accumulated a lot of experience in functional prediction and fermentation technology, preserved hundreds of probiotic strains with independent intellectual property rights, and applied for 18 related patents. HSF Biotech has successively built more than 10 production lines such as modern intelligent fermentation, freeze drying, spray drying, lipid nutrient separation and extraction, microcapsule powder, granulation coating, etc.; passed 13 international system certifications such as FSSC 22000, 9000, cGMP, Kosher, HALAL, etc.
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