A novel mayonnaise-type dressing added with avocado pulp and oil as health ingredients processed with ultrasound

Abstract

In this study, avocado pulp and oil were added to mayonnaise type-dressing to produce a healthy and microbiologically safe product with improved sensory properties. First, oil avocado was obtained by solvent-free ultrasonic-assisted extraction and centrifugation. The mayonnaise type-dressing was formulated with avocado pulp and oil and then treated with ultrasound. Chemical and sensory qualities were determined in the oil. Microbiological quality, color and sensory analysis were carried out in the mayonnaise type-dressing along a storage period under refrigeration. The avocado oil yield was 64% with an outstanding emerald green color. The avocado oil quality agreed with Mexican Official Standards. Oleic, palmitic, palmitoleic and linoleic acids were found to be the major fatty acids in avocado oil. The mayonnaise-type dressing showed a reduction of the microbial load without the need for thermal pasteurization, and the green color was stable during storage. Color, odor and flavor were sensorially evaluated as “like much.”

Full text

A novel mayonnaise-type dressing added with avocado pulp and oil as health
ingredients processed with ultrasound
Rosa Isela Guzmán-Gerónimo
a
, Rosa Carmina Ayala-Tirado
b
, Remedios Mendoza-López
c
,
Yolanda Cocotle-Ronzón
d
and María Del Socorro Herrera-Meza
e
a
Laboratorio de Innovación de Alimentos, Instituto de Ciencias Básicas, Universidad Veracruzana, Xalapa, México;
b
Centro de Investigación y
Desarrollo de Alimentos, Universidad Veracruzana, Xalapa, México;
c
Instituto de Química Aplicada, Universidad Veracruzana, Xalapa, México;
d
Facultad de Ciencias Químicas, Universidad Veracruzana, Zona Universitaria, Xalapa, México;
e
Instituto de Investigaciones Psicológicas,
Universidad Veracruzana, Xalapa, México
ABSTRACT
In this study, avocado pulp and oil were added to mayonnaise type-dressing to produce a healthy
and microbiologically safe product with improved sensory properties. First, oil avocado was
obtained by solvent-free ultrasonic-assisted extraction and centrifugation. The mayonnaise type-
dressing was formulated with avocado pulp and oil and then treated with ultrasound. Chemical and
sensory qualities were determined in the oil. Microbiological quality, color and sensory analysis were
carried out in the mayonnaise type-dressing along a storage period under refrigeration. The
avocado oil yield was 64% with an outstanding emerald green color. The avocado oil quality agreed
with Mexican Official Standards. Oleic, palmitic, palmitoleic and linoleic acids were found to be the
major fatty acids in avocado oil. The mayonnaise-type dressing showed a reduction of the microbial
load without the need for thermal pasteurization, and the green color was stable during storage.
Color, odor and flavor were sensorially evaluated as “like much.”
RESUMEN
En el presente estudio, la pulpa y aceite de aguacate se usaron para elaborar un aderezo tipo mayonesa,
resultando en un producto saludable y microbiológicamente seguro con propiedades sensoriales
mejoradas. El aceite de aguacate se obtuvo mediante extracción asistida por ultrasonido
y centrifugación sin solventes. El aderezo tipo mayonesa se formuló con pulpa y aceite de aguacate,
y fue tratado con ultrasonido. En el aceite se determinó la calidad química y sensorial. Se encontró que
los ácidos oleico, palmítico, palmitoleico y linoleico son los principales ácidos grasos del aceite de
aguacate. La calidad microbiológica, sensorial y el color se evaluaron en el aderezo tipo mayonesa
durante el almacenamiento en refrigeración. El rendimiento de aceite de aguacate fue del 64% y posee
un color verde esmeralda. La calidad del aceite de aguacate coincidió con la normatividad mexicana. El
aderezo tipo mayonesa mostró una reducción de la carga microbiana sin necesidad de pasteurización,
así como el color verde del aderezo tipo mayonesa fue estable durante el almacenamiento. El color, olor
y sabor fueron evaluados sensorialmente como “me gusta mucho.”
ARTICLE HISTORY
Received 13 September
2021
Accepted 4 March 2022
KEYWORDS
Avocado; mayonnaise type-
dressing; ultrasound;
physicochemical properties;
microbial load; novel food
PALABRAS CLAVE
aguacate; aderezo tipo
mayonesa; ultrasonido;
propiedades fisicoquímicas;
carga microbiana; alimento
novedoso
1. Introduction
Nowadays, there is a growing interest in food products devel-
oped from avocado (Restrepo et al., 2012). One of the potential
commercial products is mayonnaise type-dressing, where avo-
cado pulp provides vitamins A, C, E, B1, B2 and B6, as well as
minerals like potassium, magnesium, phosphorus and calcium,
together with monounsaturated fatty acids. Avocado oil is also
rich in oleic acid, antioxidants, and phytosterols (Flores et al.,
2019). Among the biological properties of avocado, a reduction
of total cholesterol, LDL cholesterol and plasma triglycerides
has been reported by other authors (Carvajal-Zarrabal et al.,
2014). In addition, a recent report showed that consumption of
avocado pulp improved cardiovascular and autonomic recov-
ery after exercise in humans (Sousa et al., 2020). Given the
above, in this research avocado pulp and oil were considered
as bioactive ingredients for the development of a new mayon-
naise type-dressing.
An important consideration in product development is for-
mulation. According to the Official Mexican Standard NMX-
F-341-S-1979 a mayonnaise type-dressing is defined as a food
product used to flavor other foods and should not contain less
than 50% of mayonnaise or the corresponding amount of
edible vegetable oils and egg yolk in any form and may contain
other ingredients and food additives Mexican Norm (NMX),
1979). The vegetable oil content should not be less than 33%
of the total weight, and egg content should not be less than
4%. Additional flavor will be given by vinegar, sugar, salt, and
spices. All of the above was considered in the development of
the product described in the present study (Moustafa, 1995).
It is known that avocado-based products represent sev-
eral technological challenges, such as enzymatic browning,
lipid oxidation and pigment degradation, which influence
the resulting color and flavor. Traditional thermal treatments
are widely used in the food industry because they guarantee
safe products (Pasha et al., 2014); however, when processing
avocados they may oxidize lipids and affect the color.
Therefore, alternative processing techniques, such as micro-
waves, high pressure, and pulsed light, combined with food
CONTACT Rosa Isela Guzmán-Gerónimo rosa_isela_guzman@yahoo.com.mx Laboratorio de Innovación de Alimentos, Instituto de Ciencias Básicas,
Universidad Veracruzana, Av. Dr. Luis Castelazo Ayala S/N, Col. Industrial Ánimas, Xalapa, Veracruz 91132, México
© 2022 The Author(s). Published with license by Taylor & Francis Group, LLC.
This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial License (http://creativecommons.org/licenses/by-nc/4.0/), which
permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
CYTA – JOURNAL OF FOOD
2022, VOL. 20, NO. 1, 60–65
https://doi.org/10.1080/19476337.2022.2051606

additives have been used to preserve the quality of avocado
products (Aguiló-Aguayo et al., 2014; Guzmán et al., 2002;
López-Malo et al., 1998).
The food industry has explored the application of alter-
native technologies to preserve the nutritional and sensory
qualities, as well as, the microbial stability of avocado pro-
ducts (FAO; 2004). Ultrasound is a low cost, non-
conventional technology that is also environmentally
friendly (Gallo et al., 2018), since it requires less energy to
process products such as mayonnaise and dressings, where
cavitation produced by acoustic waves generates the emul-
sion (Chemat et al., 2011).
Other reports point out that ultrasound represents an
alternative green technology in the extraction of avocado
oil, where the mechanical effects of ultrasound create
a greater disruption of the fruit cellular structure, enhancing
oil extraction (Clodoveo et al., 2013; Sicaire et al., 2016).
Given the above, in the present study we explored the
potential application of ultrasound in the processing of avo-
cados. The aim of the present work was to evaluate the
physicochemical properties and microbiological quality of
a mayonnaise type-dressing containing pulp and avocado
oil processed with ultrasound.
2. Materials and methods
2.1. Samples
Avocados (Hass variety) with 16% ethereal extract were
purchased at a local market in Xalapa, Veracruz, Mexico.
Fruits were selected according to size, uniformity of color,
with a good general appearance and no physical defects.
The rest of the ingredients used in the formulation were
bought at a local market in Xalapa city.
2.2. Extraction of avocado oil
The conditions for avocado oil extraction with ultrasound
were established in the first part of the present work. For this
purpose, 80 g of avocado mash was placed into a 100 mL
glass beaker, then the ultrasound probe (13 mm) was sub-
merged to a depth of 25 mm into the mash, and the ultra-
sound processing was carried out at a frequency of 20 kHz
and 750 W (Ultrasonic processors with temperature control-
ler, Cole-Palmer Instrumental Company, VCX-750, USA 80%,
30 min). The sample temperature was controlled at 40°C.
Afterwards, the processed mash was centrifuged at 8228 g
for 20 and 40 min at 40°C. The oil was collected and 0.03% of
vitamin E was added as antioxidant, in accordance with
Mexican Official Standards.
2.3. Mayonnaise type-dressing preparation
The mayonnaise type-dressing containing ground avocado
pulp (29%) and oil (36.9%) was prepared with salt (1.45%),
sugar (2.9%), lemon juice (9%), vinegar (0.74%), mustard
(1.16%), whole egg (17.4%), xanthan gum (0.35%), vitamin
E (0.02%) and spices (1.08%). The ingredients were mixed
using an ultrasonic homogenizer (Cole-Palmer Instrumental
Company, VCX-750, USA) at a frequency of 20 kHz and
a potency of 750 W at 60% for 10 min. EDTA was added
to the mix. Later, the mayonnaise type-dressing was trans-
ferred to a glass jar previously pre-sterilized until analysis.
The pH value of the sample was 4. Avocado mayonnaise
type-dressing was stored during 15 days at 4°C ±1°C
According to the Mexican Food Equivalent System (Pérez-
Lizaur et al., 2014), which establishes daily recommenda-
tions for food products, the suggested portion size of avo-
cado mayonnaise type-dressing is 5 g. The nutritional value
of this portion is: proteins (0.1 g), lipids (2.1 g), carbohy-
drates (0.3 g), vitamin A (1.1 μg), vitamin C (0.2 mg), folic
acid (0.1 μg), vitamin E (1 mg), potassium (0.6 mg), sugars
(0.2 g), sodium (29.8 mg), calcium (0.4 mg), selenium (0. 2
μg), cholesterol (3.2 mg), saturated fat (0.2 g), polyunsatu-
rated fat (0.3 g), monounsaturated fat (1.4 g), energy
(Kcal 19.5).
2.4. Chemical analysis
Avocado oil was characterized according to the Official
Mexican Standard NMX-F-052-SCFI-2008 Fats and Oils/avo-
cado oil (Mexican Norm (NMX), 2008). The contents of free
fatty acids (as oleic acid), % moisture, % volatiles, color,
relative density at 25°C (water), peroxide index (meq/kg), %
insoluble matter, % unsaponifiable matter, refraction index,
iodine index (cgI
2
/g) and saponification index (mg KOH/g)
were tested. The mayonnaise type-dressing was analyzed for
total acidity as acetic acid (%) and pH, according to the
Official Mexican Standard NMX-F-341-S-1979 for mayonnaise
dressing.
2.5. Fatty acid profile analysis
Fatty acids were esterified according to the technique pro-
posed by Egan et al. (1981)using 14% BF
3
in methanol. The
analysis of fatty acid profile was made with a gas chroma-
tograph (Agilent Technologies, model 6890N, Net Work GC
system), coupled to a mass spectrometer (Agilent
Technologies model 5975 inert XL) and equipped with
DB-5 column (Agilent Technologies) of 60 m × 0.25 mm ×
0.25 µm. The temperature of the injector was 250°C (Split
ratio of 50:1). A temperature program of 150°C was used,
holding 5 min with a gradient of 30°C/min until reaching
210°C followed by a temperature increase to 213°C with
a gradient of 1°C/min. The carrier gas was helium (1 mL/
min). Mass spectra were obtained by ionization by electron
impact at 70 eV. Identification of individual compounds
was made with the database HP Chemstation-NIST 05
mass spectral search program, version 2.0d. A mix of stan-
dards was used (Sigma-Aldrich, catalogue number 18,920-
1AMP).
2.6. Color analysis
L*, a* and b* colorimetric parameters in avocado oil and
mayonnaise type-dressing were determined with
a colorimeter (Hunter Associate Laboratory, Inc., Reston,
Virginia, USA). Hue angle (h◦) was calculated using arc tan
(b*/a*)+180 and chroma (C*) was calculated using [a*
2
+
b*
2
]
1/2
. All determinations were performed in triplicate.
2.7. Microbiological analysis
In order to determine the microbial quality of the mayon-
naise dressing, the contents of aerobic mesophiles, coli-
forms, mold, yeasts, Salmonella and E. coli were evaluated
CYTA – JOURNAL OF FOOD 61

according to the Official Mexican Standard NMX-F-341-
S-1979. Results were reported as colony formation
units (CFU).
2.8. Sensory analysis
Avocado oil and mayonnaise type-dressing were sensory
evaluated using a bench top test, with 20 judges and
a hedonic test on a scale of 7 points, from “like much” to
“dislike much” (Pedrero & Pangborn, 1989). The parameters
evaluated were odor, flavor and color.
2.9. Statistical analysis
Data were analyzed with a linear analysis of variance
(ANOVA) and a Tukey mean comparison test (p ≤ .05). The
Minitab 16 software was used to perform the analyses.
3. Results and discussion
3.1. Avocado oil analysis
Several aspects should be considered in the development of
an avocado mayonnaise type-dressing. A key ingredient is
the oil, as it greatly contributes to the sensory properties of
the final product. In the present work, we started with an oil
yield of 64%, which corresponded to a treatment time of 30
min and amplitude of 80%, centrifugation at 40°C and
8000 rpm for 40 min. Similar data were reported for avocado
oil extracted with high-frequency ultrasound (Martínez-
Padilla et al., 2018). In the present study low-frequency
ultrasound was used; however, 35% of the oil was obtained
after 20 min of centrifugation. It was also noted that the
conditions of the centrifugation process affected the oil
yield. Ultrasound facilitates oil extraction due to cavitation
forces, where the implosion and explosion of bubbles in the
medium during ultrasound processing produce a physical
disruption of the cell wall of the oil-containing cells (Xuan
et al., 2017).
Temperature is another important factor (Yang et al.,
2020). Previous studies reported that avocado oil should be
obtained from a high-quality fruit at temperatures lower
than 50°C without the use of solvents, and these conditions
were also considered in the present study.
In the same way, the extraction process improves as the
ripeness of the fruits is more advanced. Ortiz et al. (2003)
mention that this fruit is considered ripe when the minimum
content of lipids in the pulp is of 15%. In the present study,
avocados were ripe with a 16% ethereal extract.
It is well known that high values of free fatty acids
indicate that the oil is easily susceptible to oxidation.
Regarding the quality parameters, avocado oil showed
lower values of free fatty acids (0.39) than those established
by the Mexican standard (Table 1), which indicates a high
quality of the product. It agrees with previous data reported
in extra virgin avocado oil obtained by ultrasound-assisted
aqueous extraction (Xuan et al., 2017). The values of moist-
ure and volatile matter (%), relative density, peroxide value,
percentage of insoluble matter, saponification index and
smoke point were also within the reference values of the
Mexican standards. The peroxide value is used to measure
the oxidative state of oils. Previous studies indicate that
avocado oil obtained from puree previously sonicated at
high frequency had a peroxide value higher than 10
meqO
2
/kg, which is higher than the one established by the
Mexican standard (Martínez-Padilla et al., 2018). A low free
fatty acids content and peroxide value indicate the high
quality and stability of avocado oil.
Regarding saponification index, avocado oil produced in
this study showed a high value of 190.1 mg KOH/g, which is
a measure of oil purity. Smoke point was of 204°C and
according to the literature (Wong et al., 2010), a virgin avo-
cado oil has a value of approximately ≥200°C (Table 1).
On the other hand, the color of avocado oil was emerald
green. Previous reports indicate that cold-pressed avocado
oil from Hass cultivar has an emerald green color (Qin &
Zhong, 2016). In addition, the colorimetric parameter a*
showed negative values, indicating a green color (Table 2),
which is within the reported values for cold pressed avocado
oil, −5 to −.7 (Wong et al., 2008). Given the above, we can
observe that the avocado oil obtained of avocado mash
processed with ultrasound retained the color characteristics
of the fresh pulp. In the sensory analysis, the color and flavor
of avocado oil were evaluated as “like much” and “like
moderately,” respectively.
The fatty acid profile of avocado oil (Table 3) showed
a high content of oleic acid (70%), which is a desirable
quality due to its high oxidative stability and health benefits
in the prevention of coronary heart disease (FDA, 2018).
Similar data has been reported in avocado oil obtained by
ultrasound-assisted aqueous extraction (Xuan et al., 2017).
Table 1. Chemical characterization of avocado oil extracted using solvent-free
ultrasonic-assisted extraction.
Tabla 1. Caracterización química de aceite de aguacate obtenido usando
extracción asistida con ultrasonido sin disolventes.
Mexican normativity Avocado oil
Parameters Minimum Maximum Values
Free fatty acid %
(as oleic acid)
1.5 0.39 ± .00
Moisture and volatile matter, % 0.5 0.12 ± .00
Relative density at 25 °C 0.91 0.92 0.92 ± .00
Peroxide value, meq O
2
/kg 10.0 9.96 ± .04
Insoluble impurities, % 0.2 0.09 ± .01
Saponification value mg KOH/g 177 198 190 ± .75
Smoke point 204 °C 206 ± 1 °C
The results were expressed as a mean value with standard deviation.
Table 2. Parameters color of avocado oil.
Tabla 2. Parámetros de color del aceite de aguacate.
Parameters Avocado oil
L* 9.19 ± .14
a* −3.64 ± .11
b* 12.08 ± .43
h° 106 ± 4
C* 12.6 ± .32
The results were expressed as a mean value with standard deviation.
Table 3. Fatty acid profile of avocado oil obtained by using and solvent-free
ultrasonic-assisted extraction.
Tabla 3. Perfil de ácidos grasos de aceite de aguacate obtenido por extracción
asistida con ultrasonido sin disolventes.
Fatty acid (%)
Palmitic acid (16:0) 15.6 ± .14
Palmitoleic acid (16:1) 7.3 ± .06
Stearic acid (18:0) 1.11 ± .11
Oleic acid (18:1) 70.8 ± .08
Linoleic acid (18:2) 5.19 ± .34
Linolenic acid (18:3) -
The results were expressed as a mean value with standard deviation.
62 R. I. GUZMÁN-GERÓNIMO ET AL.

On the other hand, linolenic acid was not detected, it has
been reported that avocado oil contains from 0% to 2% of
this acid. Trans fatty acids were not detected. Data obtained
for the fatty acid profile was in accordance with those estab-
lished by the American Oil Chemists Society (AOCS) for
avocado oil. Given the above, we can say that avocado oil
extracted by application of ultrasound technology can be
used as a healthy ingredient. Several studies have shown
that foods rich in oleic acid, such as avocado oil, may have
health benefits, and recent evidence suggests that the bio-
logical properties of avocado oil include anti-inflammatory
activity (Carvajal-Zarrabal et al., 2014).
3.2. Physicochemical and microbial analysis of
mayonnaise type-dressing
The second part of this research was to elaborate a novel
avocado mayonnaise type-dressing processed with ultra-
sound. It was recently reported that two main approaches
should be considered in the production of healthy mayon-
naise, which are the use of fat replacers, or/and the addition
of functional ingredients. In the present work, avocado pulp
and oil were added to mayonnaise type-dressing as bioac-
tive ingredients. Mayonnaise traditionally contains 70–80%,
oil; however, there is a current market trend to lower oil
contents, and therefore the percentage of oil in the avocado
mayonnaise type-dressing was of 35.9%. In addition, the
calorie content of the avocado mayonnaise type-dressing
was similar to that a light commercial mayonnaise product
currently sold in Mexico (Procuraduría Federal del
Consumidor [PROFECO], 2021). On the other hand, the nutri-
tional value of this novel dressing is improved by the con-
tents of vitamin A, C, E and folic acid.
As mentioned above, product development with avocado
pulp is a technological challenge due to its high lipid and
chlorophyll contents, as well as the potential for enzymatic
browning. A low pH is an important factor that influences
the color and microbial load of mayonnaise type-dressings
and, in the case of products derived from avocado, should
be kept under 5 in order to inactivate polyphenoloxidase
(Guzmán et al., 2002), an enzyme that causes enzymatic
browning of avocado pulp. The avocado mayonnaise type-
dressing had a pH value of 4 and 0.5% acidity, which are
within the range established by the Official Mexican
Standard NMX-F-102.
Another well-known parameter in food development is
color since the first contact with the consumer is usually
visual. In the case of avocado products, the green color
must be preserved. In the present research, the a* para-
meter showed values between −14.8 and −11.0, it was
superior at the acceptability region reported by López-
Malo et al. (1998) (below a* = > −.47) in avocado puree.
Hue angles of the mayonnaise type-dressing were in the
range of 108–104° during storage, placing it in the green
region on the color space (Figure 1). The chroma of the
color, which measures how much color is present, showed
a reduction at the end of the storage period (Table 4). In
addition, the lightness (L*) of avocado mayonnaise type-
dressing, which has an impact on the perceived appear-
ance of the product, showed a value of 71.8 at the start of
the storage period. A previous work about a mayonnaise
formulated with xanthan gum at 0.5% reported a decrease
of L* values at higher amplitudes (Kumar et al., 2021). In
the present study, the ultrasound amplitude was of 80%. In
addition, a desirable opaque color has been reported in
mayonnaise processed with ultrasound, and it was attrib-
uted to pyrolytic degradation of the interfacial layer due to
the ultrasound processing (Tiwari et al., 2010).
In order to obtain an acceptable microbial stability, the
pH has to be kept at approximately 4.0. The microbial ana-
lysis shows that the mayonnaise type-dressing at days 0 and
15 complied with the limits established in the Mexican
standards regarding mold, yeast, and aerobic mesophiles,
while E. coli and Salmonella were negative (Table 5).
In addition, acidity is also an important factor in the
formulation of mayonnaise-type dressing, which influences
microbial load, particularly in the inhibition of bacterial and
yeast growth (Levine & Fellers, 1940). Vinegar was used as an
ingredient in the formulation of avocado mayonnaise type-
dressing due to its antibacterial action on E. coli and
Salmonella (Entani et al., 1998), which is attributed to the
hurdle effect of the organic acids present in the vinegar (Zhu
et al., 2012). In addition, a recent report showed that ultra-
sound treatment significantly decreased the microbial load
in low-fat mayonnaise without any chemical preservative
(Tavakoli et al., 2021).
Figure 1. Color and hue angle of mayonnaise type-dressing added with
avocado pulp and oil.
Figura 1. Color y ángulo de matiz de mayonesa tipo aderezo adicionada con
pulpa y aceite de aguacate.
Table 4. Parameters color of mayonnaise type-dressing added with pulp and
oil avocado.
Tabla 4. Parámetros de color de mayonesa tipo aderezo adicionada con pulpa
y aceite de aguacate.
Day
Parameters 1 15
L* 71.8
a
±.1 69.3
b
±.2
a* −14.8
d
±.1 −11.0
c
±.1
b* 46
f
±.2 43.8
g
±.2
h° 108
h
±2 104
j
±3
C* 48.3
k
±.2 45.1
m
±.2
The results were expressed as a mean value with standard deviation. The data
with different letters are significantly different (p < .05)
CYTA – JOURNAL OF FOOD 63

It has also been reported that ultrasound improves the
inactivation of microorganisms, which is attributed to
a physical process called acoustic cavitation.
Sensory analysis is another important consideration in
the development of a food product, avocado-based
mayonnaise was evaluated as “like much” regarding color,
odor and flavor, while texture was evaluated as “like mod-
erately.” It has been reported that sensory characteristics
closest to traditional mayonnaise have been obtained by
adding food gums such as xanthan gums at 0.1–.5%
(Bortnowska & Makiewicz, 2006; Kumar et al., 2021). In
the present work, xanthan gum was used at 0.35% to
prepare a low-fat mayonnaise type-dressing and that avo-
cado mayonnaise type-dressing exhibited no phase separa-
tion during storage by visual evaluation (data not shown).
It has been reported that xanthan gum is used in mayon-
naise manufacture as stabilizer and emulsifier, it increases
the viscosity and prevents the phase separation (Depree &
Savage, 2001; Naji et al., 2012). Generally, as the oil content
of the dressing increases, less xanthan gum is employed
for stabilization. Kumar et al. (2021) reported that xanthan
gum at 0.5% had a positive impact on the stability of
emulsion of mayonnaise processed with ultrasound.
On the other hand, the effect of ultrasonication in the
emulsion stability of mayonnaise has been reported in pre-
vious studies, for example, a recent study showed that soni-
cation of low-fat mayonnaise at 20 kHz and 750 W increased
its stability (Tavakoli et al., 2021). In addition, Kumar et al.
(2021) showed that ultrasonically processed mayonnaise at
20 kHz and 500 W had higher storage stability than a market
sample.
It is noteworthy that the development of a healthy pro-
duct with avocado pulp and oil accepted by consumers is
possible. This suggests a potential application of ultrasound
technology in the development of novel and healthy food
products.
4. Conclusions
Ultrasound is a potential technology to develop mayonnaise
type-dressing added with healthy ingredients such as pulp and
oil avocado, resulting in a product with sensory qualities
accepted by consumers, as well as a safe product during storage
under refrigeration. This is the first report to produce novel
mayonnaise type-dressing added with avocado pulp and oil.
Acknowledgements
Rosa Carmina Ayala Tirado is grateful to the graduate program in Food
Science from CONACYT by the scholarship granted (2016).
Disclosure statement
No potential conflict of interest was reported by the author(s).
Funding
The work was supported by the Consejo Nacional de Ciencia
y Tecnología [712289].
Author contributions
Investigation, R.I.G.G., R.C.A.T.; Methodology; R.I.G.G., R.C.A.T., R.L.M., Y.C.
R.; Formal analysis, R.I.G.G., R.C.A.T., R.L.M.; Data curation, R.I.G.G., R.C.A.
T.; Conceptualization, R.I.G.G; Supervision, R.I.G.G., R.L.M., Y.C.R., M.S.H.
M.; Writing – original draft, R.I.G.G, M.S.H.M.; Writing – review and
editing, R.I.G.G., M.S.H.M.; Project administration, R.I.G.G.
ORCID
Rosa Isela Guzmán-Gerónimo http://orcid.org/0000-0001-6112-5075
Rosa Carmina Ayala-Tirado http://orcid.org/0000-0002-4704-2879
Remedios Mendoza-López http://orcid.org/0000-0002-6441-4558
Yolanda Cocotle-Ronzón http://orcid.org/0000-0003-0435-2495
María Del Socorro Herrera-Meza http://orcid.org/0000-0003-0838-
470X
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Mexican standards Day
NMX-F-341-S-1979 1 15
CFU/g CFU/g
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Moulds 20 0 0
Yeasts 50 10 15
Salmonella Negative Negative Negative
E. coli Negative Negative Negative
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