Page 5 - BIO REX PAPAYA English

Bioactive Fermentation Process

In the fermentation process, skin and white seeds of papaya

fruit are used. These papaya fruit components contain

numerous polyphenols, terpenoids, anthraquinones,

nucleotides, phytosterols, and other biologically active

substances. Since the seeds and skin contain the highest

concentration of anti-oxidants in a fruit, they are fermented

separately from the other whole fruits.

Then, the fermented components are analysed for the content

of fruit acids, reducing equivalents (SH-groups and sugars),

polyphenols, and for the total antioxidant capacity.

Admixtures of papaya whole fruit and papaya flowers in well

equilibrated proportions are added to optimise the

biotechnological process and to ameliorate the pattern of

bioactive substances in the final product.

The enzymatic fermentation is mainly performed by naturally

presented on the wild fruit skin Lactobacillus as well as added

patented line of yeasts, both of which possess remarkable

health properties and routinely used in both Asian and

Western medicines. The process of fermentation is under

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