Converting industrial organic waste from the cold-pressed avocado oil production line into a potential food preservative

Permal, Rahul; Chang, Wee Leong; Seale, Brent; Hamid, Nazimah; Kam, Rothman

doi:10.1016/j.foodchem.2019.125635

Cited by 48 publications

(48 citation statements)

References 29 publications

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“…The extraction of antioxidants from samples was carried out as reported by [10]. Cupric ion reducing antioxidant capacity (CUPRAC) assay was conducted as detailed by [24].…”

Section: Cupric Ion Reducing Antioxidant Capacity (Cuprac) Analysis Fmentioning

confidence: 99%

“…Next, 15% pomace and 44.8% wastewater are removed from the malaxed avocado pulp emulsion at the three-phased decanting stage. The final by-product is removed through centrifugation as 5% residual water, producing a final 7.8% of pure CPAO [10]. Avocado by-products such as skin and seed can be turned into powders as nutrient-rich storable commodities, using convective drying procedures [11].…”

Section: Introductionmentioning

confidence: 99%

“…Proximate analysis by Permal et al (2019) [10] showed that AWW (% dry basis w/w) was primarily composed of 53.8 ± 9.4% lipids, followed by 22.2 ± 3.4% dietary fibres, 17.9 ± 0.6% ash, 10.3 ± 7.7% protein, and 0.9 ± 3.4% available carbohydrates. The authors successfully converted AWW from a commercial CPAO production line into dried powder with high antioxidants and total phenolic content.…”

Section: Introductionmentioning

confidence: 99%

“…Previous research by Permal, Leong Chang, Seale, Hamid, and Kam [10] added spray dried AWW powder in sausages for inhibiting lipid peroxidation and found it to be as good as sodium erythorbate (E316). However, the bioactive component of AWW powder responsible for effective inhibition of lipid peroxidation was not determined in the study.…”

Section: Introductionmentioning

confidence: 99%

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Optimising the Spray Drying of Avocado Wastewater and Use of the Powder as a Food Preservative for Preventing Lipid Peroxidation

Permal

Chang

Chen

et al. 2020

Foods

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Avocado wastewater (AWW) is the largest by-product of cold pressed avocado oil. The aim of this study was to valorise AWW by converting it into spray dried powder for use as a lipid peroxidation inhibiting food preservative. To increase the powder yield of AWW, addition of carriers and spray drying parameters (temperature and feed flow rate) were optimised. The highest AWW powder yield was 49%, and was obtained using 5% whey protein concentrate (WPC), with a feed flow rate of 5.8 g/min and an inlet drying temperature of 160 °C. The liquid chromatography mass spectrophotometry (LC-MS) analysis showed that AWW encapsulated with WPC had the highest retention of α-tocopherol (181.6 mg/kg powder). AWW with 5% WPC was tested as a preservative in pork fat cooked at 180 °C for 15 min. Thiobarbaturic acid reactive substances (TBARS) assay showed that the effectiveness of AWW powder was comparable to commercial additives such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and sodium erythorbate (E316).

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“…The extraction of antioxidants from samples was carried out as reported by [10]. Cupric ion reducing antioxidant capacity (CUPRAC) assay was conducted as detailed by [24].…”

Section: Cupric Ion Reducing Antioxidant Capacity (Cuprac) Analysis Fmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Optimising the Spray Drying of Avocado Wastewater and Use of the Powder as a Food Preservative for Preventing Lipid Peroxidation

Permal

Chang

Chen

et al. 2020

Foods

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“…In the peel, chlorogenic acid was the main compound, catechin was the dominating phenolic compounds in the seed (Saavedra et al, 2017). Permal, Leong Chang, Seale, Hamid, and Kam (2020), investigated the amount of byproducts generated as a result of cold-pressed avocado oil production, and the suitability of spray dried avocado wastewater as a natural food preservative. In these discards, 29.7% of digestible carbohydrates were present in the seed.…”

Section: Avocado (Persea Americana Mill)mentioning

confidence: 99%

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Villacís-Chiriboga

Elst

Camp

et al. 2020

Comp Rev Food Sci Food Safe

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Tropical fruits represent one of the most important crops in the world. The continuously growing global market for the main tropical fruits is currently estimated at 84 million tons, of which approximately half is lost or wasted throughout the whole processing chain. Developing novel processes for the conversion of these byproducts into value‐added products could provide a viable way to manage this waste problem, aiming at the same time to create a sustainable economic growth within a bio‐economy perspective. Given the ever‐increasing concern about sustainability, complete valorization through a bio‐refinery approach, that is, zero waste concept, as well as the use of green techniques is therefore of utmost importance. This paper aims to report the status on the valorization of tropical fruit byproducts within a bio‐refinery frame, via the application of traditional methodologies, and with specific attention to the extraction of phenolics and carotenoids as bioactive compounds. The different types of byproducts, and their content of bioactives is reviewed, with a special emphasis on the lesser‐known tropical fruits. Moreover, the bioactivity of the different types of extracts and their possible application as a resource for different sectors (food, pharmaceutical, and environmental sciences) is discussed. Consequently, this review presents the concepts of tropical fruit biorefineries, and the potential applications of the isolated fractions.

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Avocado

Bibha Mishra,

Tomer

2024

Nutraceuticals From Fruit and Vegetable Waste

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Converting industrial organic waste from the cold-pressed avocado oil production line into a potential food preservative

Cited by 48 publications

References 29 publications

Optimising the Spray Drying of Avocado Wastewater and Use of the Powder as a Food Preservative for Preventing Lipid Peroxidation

Optimising the Spray Drying of Avocado Wastewater and Use of the Powder as a Food Preservative for Preventing Lipid Peroxidation

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Avocado

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