A comprehensive review on papaya seed oil extraction and recent applications in food industry

Abstract

The study has been carried out to explore papaya seed oil extraction techniques which are the new source of edible oil in the food industry. Given the global trend towards the utilisation of solid waste and agricultural leftovers, oil extraction could give economic value to a large number of seeds that are generally wasted. In conventional extraction technology there are many shortcomings, like high consumption of energy, more consumption of harmful chemicals. These have forced the food and chemical industries to find new separation "green" techniques which typically use less solvent and energy, such as microwave extraction, supercritical fluid extraction, ultrasound extraction, ultrafiltration, flash distillation, the controlled pressure drop process and subcritical water extraction. Separation under extreme or non-classical conditions is currently a dynamically developing area in applied research and industry. The bioactive compounds present in papaya seeds make its essential oil a promising food for therapeutic benefits. There are traditional and non-traditional methods for extracting oil from papaya seeds. Traditional extraction methods such as soxhlet extraction and solvent extraction as well as non-traditional extraction methods such as enzyme-assisted, ultrasound-assisted, microwave-assisted, and supercritical fluid extractions have been studied. Plants are used to extract vegetable oils, which are then employed in a variety of industrial and food products. This review summarizes the methods and technologies that can be used for the efficient extraction of papaya seed oil, along with its nutritional importance and applications in the food sector.