Stabilized Avocado Pastes: Chemical Contents and Oxidative Changes During Storage

Mepba, H. D.; Sokari, T.G.; Eboh, L.; Banigo, E.B.; Kiin-Kabari, D. B.

doi:10.2174/1874256400802010077

Cited by 4 publications

(4 citation statements)

References 13 publications

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“…It was confirmed in the findings of Mepba et al (2008) in avocado paste. The cessation in the amount of accumulated sugars and TSS correlate with the accumulation of oil in fruits during postharvest storage (Liu et al 1999).…”

Section: Total Fat (%)supporting

confidence: 67%

Physico-chemical, Sensorial and Microbiological Quality of Frozen Avocado (Persea americana Mill.) Slices

Geethu

Gomez

Kumar

2022

AJDFR

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Background: Avocado (Persea americana Mill), is a subtropical, evergreen fruit tree belonging to the family Lauraceae. Due to the unique climacteric nature of the fruit, avocado starts ripening immediately after harvest and have poor post harvest life. Since thermal processing has adverse effects on the fruit quality, avocado processing is challenging. Methods: Avocado fruit slices were subjected to quick freezing (-20oC within 30 minutes) after pre-treatment with sucrose (20-40%), ascorbic acid (0.5%) along with one of the antimicrobial compounds like potassium metabisulphite, sodium benzoate or potassium sorbate (0.1%) and subsequently packed in 200 gauge LDPE pouches stored at -18oC. Result: Avocado slices treated with 40% sucrose, 0.5% ascorbic acid along with 0.1% potassium metabisulphite (T7) recorded with higher ascorbic acid (92 mg/100 g) after one month and total protein (1.43 g/100 g) content after three months of storage and desirably lowest values in polyphenol oxidase activity throughout the storage, peroxide value (15.56 mEq/kg) and water activity (0.956) after one month of storage was observed as the best method of preservation.

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Section: Total Fat (%)supporting

confidence: 67%

Physico-chemical, Sensorial and Microbiological Quality of Frozen Avocado (Persea americana Mill.) Slices

Geethu

Gomez

Kumar

2022

AJDFR

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“…However, the Ca concentration observed to be increases with an increase in the fertilizer concentration. Therefore, the Ca content obtained in the calyx could be suggested for vegetarians as the alternative dietary source to meet their needs for calcium (Mepba, et al, 2007). However, Mg was found to be increase with an increased in the level of fertilizers ( Table 2).…”

Section: Minerals Compositionmentioning

confidence: 99%

The influence of mineral fertilizers in nutrients supplementation and qualitative calyx production of roselle (<i>Hibiscus sabdariffa</i> L.))

Getso¹,

Sallau²,

Abechi³

et al. 2019

Bayero J. Pure App. Sci.

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The effect of mineral fertilizer on the potentiality towards enhancing the nutritional quality of Hibiscus sabdariffa's calyx was investigated. November, 2014 during the rainy season, at Research Farm of Kano University of Science and Technology, Wudil, Kano State. The results obtained indicated that, mineral fertilizer 100kg/ha had the higher compositions of essential elements (Na, K, Mg, Ca,), trace elements (Mn, Fe, Zn and Cu) and the proximate constituents (moisture, ash, crude protein and lipid), and then reduced the anti nutrient content (tannin) drastically, where the F100 fertilizer recorded the l content among other fertilizers (M 5.230> F75 4.443 > F100 4.190g/100g respectively). However, mineral fertilizer at a rate of 75kg/ha recorded highest in crude fiber, carbohydrate and calorific value (11.157%, 61.725%, and 321.023kcal r was more proficient in influencing the calyx nutritional quality. It was however proven that, mineral fertilizer (N.P.K 15-15-15) at a rate of 100kg/ha was appropriate for the qualitative dietary calyx production.

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“…The food composition of the pulp may be influenced by the maturity stage of the fruit, the harvest period, the variety or even the agroclimatic conditions of the cultivation zone; hence reported contents are within a range of 52.90-79.37% for moisture, 0.70-2.70% for protein, 10.15-43.5% for lipids, 0.78-1.94% for ash and 1.12-9.5% for carbohydrates (Elez-Martinez et al 2005;Mepba et al 2008;Rodr ıguez-Carpena et al 2011;Mooz et al 2012;Vinha et al 2013). The proximate composition of each puree is shown in Table 1.…”

Section: Bromatological Propertiesmentioning

confidence: 99%

“…Due to the great economic importance of the avocado, the food industry is interested in processing this crop in order to generate added value. Processing the avocado fruit reduces postharvest losses because it allows braking physiological deterioration, increases its usability and provides nutritious foods in the regions where it is grown (Mepba et al 2008). Industrial processing of the avocado generates large quantities of seeds and shell as waste products; yet exploring the phytochemicals contained therein is a potential pathway for the avocado industry to obtain new products and added value (Wang et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Effect of Thermal Stage in the Processing Avocado by Flash Vacuum Expansion: Effect on the Antioxidant Capacity and the Qualitaty of the Mash

Vargas-Ortíz

Servent

Rodrı́guez-Jimenes

et al. 2016

Journal of Food Processing and Preservation

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The avocado presents a challenge in terms of industrialization, due to its high content of polyphenols and fats which are susceptible to oxidation processes. It contains enzymes that can cause various pulp deteriorations during agroindustrial processing, hence the need to add food preservatives in the traditional process. The flash vacuum‐expansion (FVE) process is usually used in the vinification to break down the tissues and free some compounds. This investigation conducted an FVE process kinetic study for avocado industrialization purposes, and evaluated its effect on lipoxygenase, antioxidant capacity, phenolic content and food quality properties of the mash. The couple temperature and time conditions attained during the kinetic study reduced the lipoxygenase activity by up to 70%, and the antioxidant capacity of the mashs obtained by FVE remained stable for 15 days without adding preservatives. The proportions in the food composition of the mash were consistent with those reported in the literature. Practical Applications The results of our research suggest that the process of flash vaccum‐expansion, promotes extraction of bioactive compounds present in plant tissues that in traditional processes are considered as waste. The flash vaccum‐expansion process can be implemented for extracting pigments or to generate the disintegration of plant tissues or extractive fermentation pretreatments. So the products obtained in the process can serve as a basis for other processes or as a basis for various products. As shown in the results of our research, flash vaccum‐expansion process also allows the reduction of enzyme activity in plant products which increases the stability of the finished product, this consequently improves the nutritional quality, it promotes the availability of beneficial compounds and reduces oxidation processes.

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Stabilized Avocado Pastes: Chemical Contents and Oxidative Changes During Storage

Cited by 4 publications

References 13 publications

Physico-chemical, Sensorial and Microbiological Quality of Frozen Avocado (Persea americana Mill.) Slices

Physico-chemical, Sensorial and Microbiological Quality of Frozen Avocado (Persea americana Mill.) Slices

The influence of mineral fertilizers in nutrients supplementation and qualitative calyx production of roselle (<i>Hibiscus sabdariffa</i> L.))

Effect of Thermal Stage in the Processing Avocado by Flash Vacuum Expansion: Effect on the Antioxidant Capacity and the Qualitaty of the Mash

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