Effect of freeze-drying and production process on the chemical composition and fatty acids profile of avocado pulp

Abstract

Freeze-drying technology is the best dehydration process to preserve shelf-life and allowing avocado to maintain its sensorial and nutritional characteristics. The aim of this work was to determine if the freeze-drying and production condition have an effect on the nutritional quality of the avocado pulp grown in rain-fed and irrigation orchards. Four treatments were applied: non-freezedried rain-fed fruits, non-freeze-dried irrigation fruits, freeze-dried rain-fed fruits and freeze-dried irrigation fruits. Results showed that the fruit is made up of 71.4%, 16%, and 12.6% pulp, seed and skin, respectively. The pulp is made up of 71.51%, 19.96%, 2.81%, 0.51% and 1.51% water, lipids, ashes, crude fiber and protein, respectively. Avocado oil is composed by 61%, 18.8%, 11.6% and 7% oleic, palmitic, linoleic, and palmitoleic fatty acids, respectively. The freeze-drying decreased the linoleic acid by 1.43 g/100g. Under rain-fed conditions 4% and 13% less total fat and oleic fatty acid are produced than in irrigation conditions. We conclude that freeze-dried avocado pulp shows slight changes in their nutritional quality.

Thermal stability of avocado oil: A comparative study with rice bran and olive oils

“…The higher values (p≤0.05) of iodine index were observed for rice bran oil. This was expected, as this oil has higher levels of linoleic acid (desaturated) than avocado and olive oils 2,4,9,22 .…”

“…Avocado stands out compared to other fruits because it is of the most complete one in terms of nutritional quality. The protein content in its pulp ranges from 1 to 2%, sugars range from 3 to 8% and oil from 5 to 35%, being characterized as one of the only fruits rich in lipids 1,2,3 . This fruit has a high content of oleic acid (omega-9) and unsaturated fatty acids, which are associated with a reduction in the risk of coronary heart disease 3,4 .…”

Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying

“…Although both avocado and mango have great nutritional and economic values, they have considerable limitations when it comes to moisture removal. In the literature, some drying methods were applied to dehydrate avocado, such as freeze-drying [Castañeda-Saucedo et al, 2014;Rafidah et al, 2014;Souza et al, 2015], hot-air drying [Temu, 2013], heat--pump drying [Ceylan et al, 2007], or superheated-steam drying [Rafidah et al, 2014]. The most critical drawback in these studies is the long operating time (varying from 3 to more than 20 h), because the higher the temperature or the longer the time of avocado thermal treatment, the more bitter--tasting molecules are produced [Degenhardt & Hofmann, 2010].…”

THE PRODUCTION OF A DRIED AVOCADO (Persea americana) POWDER

“…Only a few works studies have investigated the freeze drying of avocado. Castaneda-Saucedo et al [9] investigated the effect of freeze drying on the chemical composition of avocado pulp (var. Hass).…”