Oxidative Stability of Avocado Snacks Formulated with Olive Extract as an Active Ingredient for Novel Food Production

Martı́nez, Carmen; Jiménez, Alfonso; Garrigós, María Carmen; Valdés, Arantzazu

doi:10.3390/foods12122382

Cited by 3 publications

(1 citation statement)

References 74 publications

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“…Consumption of avocado has also been demonstrated to contribute to lower cholesterol and low-density lipoprotein values (as recently reviewed in Okobi et al, 2023). This farm-to-market foodstuff is extremely versatile, being mostly consumed fresh or as processed products (e.g., guacamole/hummus, smoothies, chips, and ice cream) (García-Vargas et al, 2020;Martínez et al, 2023). Avocado oil is being also increasingly used as a substitute of other vegetable oils like olive oil, due to its similar fatty acid (FA) composition and health benefits (de Melo et al, 2019;Krumreich et al, 2018;Tan, 2019;Tan et al, 2018a;Wang et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

Looking into the lipid profile of avocado and byproducts: Using lipidomics to explore value‐added compounds

Neves,

Pinto,

Pais

et al. 2024

Comp Rev Food Sci Food Safe

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Consumer priorities in healthy diets and lifestyle boosted the demand for nutritious and functional foods as well as plant‐based ingredients. Avocado has become a food trend due to its nutritional and functional values, which in turn is increasing its consumption and production worldwide. Avocado edible portion has a high content of lipids, with the pulp and its oil being rich in monounsaturated fatty acids and essential omega − 3 and omega − 6 polyunsaturated fatty acids (PUFA). These fatty acids are mainly esterified in triacylglycerides, the major lipids in pulp, but also in minor components such as polar lipids (phospholipids and glycolipids). Polar lipids of avocado have been overlooked despite being recently highlighted with functional properties as well. The growth in the industry of avocado products is generating an increased amount of their byproducts, such as seed and peels (nonedible portions), still undervalued. The few studies on avocado byproducts pointed out that they also contain interesting lipids, with seeds particularly rich in polar lipids bearing PUFA, and thus can be reused as a source of add‐value phytochemical. Mass spectrometry‐based lipidomics approaches appear as an essential tool to unveil the complex lipid signature of avocado and its byproducts, contributing to the recognition of value‐added lipids and opening new avenues for their use in novel biotechnological applications. The present review provides an up‐to‐date overview of the lipid signature from avocado pulp, peel, seed, and its oils.

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Section: Introductionmentioning

confidence: 99%

Looking into the lipid profile of avocado and byproducts: Using lipidomics to explore value‐added compounds

Neves,

Pinto,

Pais

et al. 2024

Comp Rev Food Sci Food Safe

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Comprehensive Utilization of Avocado in Biorefinery: A Bibliometric and Co-Occurrence Approach 2003–2023

Aguilar-Vasquez,

Herrera-Rodriguez,

González-Delgado

2024

Sustainability

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In recent years, the consumption of avocado, both fresh and processed, has experienced a significant worldwide increase due to its recognized nutritional value and beneficial health effects. However, this industrial processing generates a substantial amount of underutilized byproducts, primarily the peel and seed, leading to significant environmental and economic challenges. Fortunately, these residues are rich in bioactive phytochemicals, making their recovery an excellent opportunity to enhance the sustainability and profitability of the modern avocado industry. This bibliometric analysis utilizes data from the Scopus platform to explore the comprehensive utilization of avocado waste. By employing a biorefinery approach and computational tools, the study aims to identify and extract value-added compounds with potential applications in the food, pharmaceutical, chemical, and cosmetic industries. The results highlight that the most relevant research topics are currently focused on sustainable and comprehensive biotransformation of avocado byproducts. Additionally, there is a growing emphasis on methods for extracting valuable products, characterizing their properties, and identifying potentially exploitable active compounds. Furthermore, research is increasingly exploring the environmental and economic factors associated with new research advancements, such as emerging environmental regulations, certifications, substitutes, and technological applications. One key gap identified in recent research advancements is the lack of a sustainable diagnostic framework for avocado utilization processes in a cascade system (multiple high-value consumer products and by-products such as bioplastic). This suggests a crucial area for future research efforts.

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Effects of the extraction of fatty acids and thermal/rheological properties of Mexican red pitaya oil

Neder-Suárez,

Lardizabal-Gutierrez,

Amaya-Olivas

et al. 2024

AIMSAGRI

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<abstract> We evaluated the effects of solvents with different polarities—methylene chloride (MC), methanol (MT), and hexane (HE) on the extraction of compounds from Mexican red pitaya seed oil. The fatty acid composition and the structural, rheological, and thermal properties of the different extracts were characterized. The results indicated that the highest yield of extraction was generated for MC (26.96%), as well as the greatest amount of Mono and Polyunsaturated fatty acids, while the lowest yield was for MT (16.86%). The antioxidant activity was greater in the MT treatment due to extractable compounds from high polarity. The generated extracts contained unsaturated fatty acids, mostly oleic and linoleic acids, and saturated fatty acids such as palmitic acid. The lowest solidification temperature was −6.35 ℃ for MC due to its fatty acid composition, and the degradation temperature was around 240 ℃. The viscosity is a quality parameter; the highest level was generated for the MC treatment, which was significantly different from HE and MT. The composition of the extracts was analyzed using the FT-IR spectroscopy and showed the typical characteristic of absorption bands for triglycerides with high frequency in bands 2852 cm−1 and 2924 cm−1, which indicated that the samples were rich in unsaturated and polyunsaturated acids. These results suggested that pitaya seed oil is an excellent alternative source of essential fatty acids with potential physiological benefits. </abstract>

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Oxidative Stability of Avocado Snacks Formulated with Olive Extract as an Active Ingredient for Novel Food Production

Cited by 3 publications

References 74 publications

Looking into the lipid profile of avocado and byproducts: Using lipidomics to explore value‐added compounds

Looking into the lipid profile of avocado and byproducts: Using lipidomics to explore value‐added compounds

Comprehensive Utilization of Avocado in Biorefinery: A Bibliometric and Co-Occurrence Approach 2003–2023

Effects of the extraction of fatty acids and thermal/rheological properties of Mexican red pitaya oil

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