Industrial avocado waste: Functional compounds preservation by convective drying process

Saavedra, Jorge; Córdova, Andrés; Navarro, Rosa; Díaz-Calderón, Paulo; Fuentealba, Claudia; Astudillo‐Castro, Carolina; Toledo, Lea; Enrione, Javier; Gálvez, Lena

doi:10.1016/j.jfoodeng.2016.11.018

Cited by 127 publications

(94 citation statements)

References 40 publications

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“…It is also important here to stress, the higher phenolic content in P. americana byproducts compared with the edible pulp (Wang et al, 2010). This greater polyphenolic content has also displayed higher antioxidant capacity, and as expected P. americana peels proof to excel the kernels activity in around 1.5-fold higher in all the antioxidant tests performed and shown in Table 2, this result proved to be in concordance with Calderón-Oliver et al (2016), Kosińska et al (2012) and Saavedra et al (2017). Although the differences in the total phenolic content between peels and kernels is 3 times higher, the antioxidant activity observed it is only around half (1.5) greater.…”

Section: Antioxidant Capacity Of P Americana By-productssupporting

confidence: 79%

Bioactive characterization of Persea americana Mill. by-products: A rich source of inherent antioxidants

Melgar

Días

Ćirić

et al. 2018

Industrial Crops and Products

128

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A B S T R A C TAvocado (Persea americana Mill.) is a worldwide consumed fruit, with great interest for cosmetic and pharmaceutical industries; however, 30% of avocado fruits are bio-wastes (peels and kernels), converting them into a potential source of bioactive compounds, such as phenolic compounds. Therefore, the hydroethanolic extracts of peels and kernels of Persea america Mill. var. Hass were analysed regarding their individual phenolic profile by HPLC-DAD/ESI-MS and correlated with their antioxidant, antimicrobial and cytotoxic activities. Avocado byproducts presented a very distinct phenolic profile, presenting higher concentration in peels (227.9 mg/g of extract for total phenolic content), mainly in (epi)catechin derivatives (175 mg/g of extract), followed by chlorogenic derivatives (42.9 mg/g of extract). In this study hydrophilic and lipophilic antioxidant assays were performed together for the first time in P. americana by-products, and although kernels showed a great antioxidant potential (EC 50 values ranging from 18.1 to 276 μg/mL), peels presented the highest potential (EC 50 ranging from 11.7 to 152 μg/mL), mainly due to the presence of phenolic compounds, and an overall better performance in the antibacterial assays. Further studies needs to be conducted to better understand the correlation between the presence of phenolic compounds and bioactivities, however, the main objective is to implement these biocompounds in different products and industries, due to results obtained, P. americana peels could be a great alternative in the substitution of synthetic antioxidants.

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Section: Antioxidant Capacity Of P Americana By-productssupporting

confidence: 79%

Bioactive characterization of Persea americana Mill. by-products: A rich source of inherent antioxidants

Melgar

Días

Ćirić

et al. 2018

Industrial Crops and Products

128

View full text Add to dashboard Cite

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“…This method is regularly used for the optimization of drying processes as reported by different authors. The goal pursued in these different studies was to optimize drying conditions for preserving certain bioactive compounds such as betacarotene and lycopene, phenolic compounds and antioxidant activity [94], vitamin C, flavonoids, and anthocyanins [95].…”

Section: Drying Optimizationmentioning

confidence: 99%

Functional Dehydrated Foods for Health Preservation

Morais

Dammak

et al. 2018

Journal of Food Quality

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The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed.

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“…To minimize these effects, various conservation and processing techniques are used, which allow the use of the fruit, processing and generated added value (4). For example, guacamole was formed as the result of increased global marketing for preparing meals called "Tex-Mex".…”

Section: Introductionmentioning

confidence: 99%

Influence of Spray Drying Process on the Quality of Avocado Powder: A Functional Food With Great Industrial Potential

Marulanda

Ruiz-Ruiz

Cortés

2018

Vitae

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Background: Colombia is the fifth largest producer of avocado and its agribusiness chain lacks value-added diversified products; therefore, at the governmental level, there has been promotion of internationalization policies aimed at opening up new markets and innovation with improved technology and food consumption patterns. The spray drying is an alternative conservation for avocado, a highly perishable fruit. Objectives: the aim of this study was to optimize the spray drying process for obtaining Hass avocado powder with better physicochemical properties and processing. Methods: an experimental design "Optimal" was used in the response surface methodology based on four factors: (A) maltodextrin (MD) concentration (2.81 to 11.25% w/w), (B) air inlet temperature (140-160°C), (C) outlet air temperature (80-90°C) and (D) atomizer disk speed (20000-26000 rpm). Results: the response variables where statistically significant differences (p<0.05) were found including: moisture, water activity, solubility, color coordinates (L*, a*, b*) hygroscopicity, wettability, extractable oil and deposit formation versus factors studied. Optimized value factors were: (A) 6.93% (B) 160°C (C) 84°C and (D) 26000 rpm. Conclusions: the experimental process optimization is presented as an effective tool for agribusiness, which improves product quality in terms of the factors that affect it, and in the case of avocado, allows the development of new value-added products, with potential uses in the food industry, pharmaceutical, cosmeceutical, among others.

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Industrial avocado waste: Functional compounds preservation by convective drying process

Cited by 127 publications

References 40 publications

Bioactive characterization of Persea americana Mill. by-products: A rich source of inherent antioxidants

Bioactive characterization of Persea americana Mill. by-products: A rich source of inherent antioxidants

Functional Dehydrated Foods for Health Preservation

Influence of Spray Drying Process on the Quality of Avocado Powder: A Functional Food With Great Industrial Potential

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