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Valorization of avocado seeds (Persea americana Mill.): An alternative oil source for mayonnaise prototype production and its natural quality attribute
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Foodborne diseases are common illnesses caused by the consumption of food contaminated with microorganisms, such as viruses, fungi, bacteria, and protozoa. Every year, 600 million people become ill and 420,000 people die as a result of consuming contaminated food. Therefore, food safety is an important issue. In this study, samples of homemade spiced mayonnaise and self-serve acai sold in the city of Araguaína, Tocantins, Brazil were analyzed for microbiological contaminants. Acai was collected from 10 stores, one sample from each store, and tested for mold, yeast, and coliforms, as well as coliform identification and total and thermotolerant coliform counts. Mayonnaise was collected from 20 snack bars, one sample from each. These samples were inoculated on MacConkey and Salmonella Shigella agar plates, and the plates were analyzed for growth. Salmonella spp. were detected in some Mayonnaise samples, and coliforms were detected in all acai samples; 60% of samples had thermotolerant coliforms, and only 40% were within the limits established by ANVISA. The collected samples of mayonnaise and acai were contaminated with molds and yeasts above the established limit of 103 CFU/g. Thus, the analyzed mayonnaise and acai samples were contaminated and unfit for consumption, demonstrating the importance of hygienic-sanitary measures in food handling.
Ethanol (Et) has been suggested as a substitute for hexane (Hx) for use in the extraction of oils from different oleaginous matrices. In this study, Et and Hx were used to extract the residual oil present in a peanut press cake (PPC). Certain variables, such as temperature, solid/solvent ratio and the number of contact stages, in the sequential cross-current extraction process were evaluated; additionally, the effects of these variables on oils (POEt and POHx) and defatted solids (DSEt and DSHx) were explored. Hx exhibited an extraction yield of 86 ± 2% in two stages at 55 °C and a solid/solvent mass ratio of 1/4. Compared with Hx extraction, to achieve an Et extraction yield of 87 ± 4%, it was necessary to use a higher temperature (75 °C), a greater amount of solvent (solid/solvent ratio of 1/5) and a greater number of contact stages (3). POEt and POHx presented compositions in terms of fatty acids and triacylglycerols and physical properties similar to that of cold-pressed peanut oil (CPPO). POEt showed a more intense green/yellow hue and higher free acidity (1.47 ± 0.03%) than POHx and CPPO (0.82 ± 0.04 and 0.43 ± 0.02 free acidity mass %, respectively), indicating that the deacidification and bleaching steps in refining should be encumbered. DSEt and DSHx exhibited high protein contents (>45% by mass) and nitrogen solubilities (86 ± 6 and 98 ± 1%, respectively), indicating that they could be used to obtain proteins.
Avocados (Persea americana) are a unique fruit that can provide health benefits when included in a healthy diet. As health care moves towards precision health and targeted therapies or preventative medicine, it is critical to understand foods and their dietary components. The nutritional composition and plant physiology of the Hass avocado is strikingly different from other fruits. This paper reviews the nutrient and bioactive composition of the edible portion of the Hass avocado (pulp) reported in the literature and from commercial lab analyses of the current market supply of fresh Hass avocados. These results provide comprehensive data on what nutrients and bioactives are in avocado and the quantity of these nutrients. We discuss the reasons for nutrient composition variations and review some potential health benefits of bioactive compounds found in Hass avocados.
Consumption of avocado (Persea americana Mill.) has increased worldwide in recent years. The avocado pulp is used, but the peel and seed are discarded as waste. Studies have shown that the seeds are rich in phytochemicals that can be utilized in food systems. The objective of this study was to evaluate the potential of Hass avocado seed as a source of polyphenols in the processing of model beverages and baked products with functional properties. The proximate analysis of the avocado seed powder was carried out. The shelf life of phenols in avocado seed powder (ASP) stored in dark, amber-colored bottle and transparent bottle was studied for six months. The seed extract was incorporated into model beverages of different pHs stored at refrigerated and ambient temperatures, and the shelf life was monitored for 20 weeks. The seed powder was incorporated into baked products at 0, 15, 30, or 50% followed by total phenolic content and sensory property analysis. Proximate composition of the seed powder for moisture, ash, protein, fiber, fat, and total carbohydrates was 14.19, 1.82, 7.05, 4.00, 13.64, and 59.30 percent, respectively. During storage of the seed powder, there was no significant difference ( P > 0.05 ) in the phenol content under the different storage light conditions for six months. In the model beverages, lower pH levels (2.8, 3.8, and 4.8) and those stored at ambient temperatures (25°C) recorded lower phenol content than the control pH, i.e., 5.5, and those under refrigerated conditions throughout the storage period studied (20 weeks). The concentration of phenols in the baked products increased with increasing avocado seed powder. The color of all the queen cake formulations was liked very much by the sensory panel. The aroma of 0% and 15% ASP was liked very much, while the other formulations (30% and 50%) were liked moderately. The taste rating and overall acceptability decreased with an increasing avocado seed powder in the queen cake formulations. Avocado seed extracts can be incorporated to prepare functional beverages and functional baked products that are acceptable by sensory panelists.
Avocado oil is excellent functional oil. Effects of three extraction methods (squeezing extraction, supercritical carbon dioxide extraction, and aqueous extraction) on the species, composition, and contents of lipids in avocado oil were analyzed via ultra-performance liquid chromatography–time-of-flight tandem mass spectrometry (UPLC-TOF-MS/MS), and the differential components of lipids were revealed by OrthogonalPartialLeast Squares-DiscriminantAnalysis (OPLS-DA), S-plot combined with variable importance in the projection (VIP). The results showed that the fatty acid composition of avocado oil mainly consisted of oleic acid (36–42%), palmitic acid (25–26%), linoleic acid (14–18%), and palmitoleic acid (10–12%). A total of 134 lipids were identified first from avocado oil, including 122 glycerides and 12 phospholipids, and the total number of carbon atoms contained in the fatty acid side chains of the lipids was 32–68, and the number of double bonds was 0–9. Forty-eight differential lipid compounds with significant effects of the three extraction methods on the lipid composition of avocado oil were excavated, among which the differences in triglycerides (TG), phosphatidylethanol (PEtOH), and phosphatidylmethanol (PMeOH) contents were highly significant, which provided basic data to support the subsequent guidance of avocado oil processing, quality evaluation, and functional studies.
The purpose of this study was to analyze the use of avocado pulp in place of egg yolk in the preparation of a mayonnaise-like paste. Eight formulations of mayonnaise were obtained with avocado pulp ranging from 51.2 to 70% and sunflower oil ranging from 30 to 48.68%, with all other constituents remaining constant. Sensory evaluation revealed that the mayonnaise made from 55% avocado pulp and 45% sunflower oil was the best when compared to marketed products in terms of sensory evaluation, proximate analysis, microbiological analysis, acid value, and peroxide value. The optimized product was superior in terms of color and overall acceptability than the control sample (P < 0.05). The chemical analysis, i.e., the moisture, fat, protein, ash and carbohydrate contents were found to be 40.54%, 51.1%, 1.22%, 1.71% and 6.23%, respectively, for the optimized product and 26.41%, 66.22%, 0.34%, 1.11% and 6.33%, respectively, for the control sample. Total plate count and yeast and mold count (cfu/g) were found to be 170.3 and 89.33, respectively, for the optimized product and 160.67 and 84, respectively, for the control product. There was an increase in both acid value and peroxide value at all temperatures during storage but a lower increase was found in the sample stored at 25°C. Using the accelerated shelf life technique, the shelf life of optimized mayonnaise like paste based on acid value was found to be 61 days, 41 days and 13 days at 25°C, 40°C and 50°C, respectively. Similarly, the shelf life based on peroxide value was found to be 35 days, 20 days and 12 days at 25°C, 40°C and 50 °C, respectively. Avocado incorporated mayonnaise with acceptable sensory quality and good spreadability can be prepared. Determinations of acid and peroxide values were carried out at regular intervals, ranging from 5 days to 30 days during the storage of mayonnaise. No chemical analysis was done for longer than 30 days, and also no microbiological analysis was performed for the entire storage period; these analyses would be necessary in further research to confirm the shelf life of mayonnaise.
Development of novel food products represents a basic meeting point for health and business requirements. Mayonnaise sauce is well-suited to be a healthy and tasty dressing. In this study, mayonnaise was formulated by using unconventional ingredients, such as olive leaf vinegar (OLV), soybean/high oleic sunflower oil blend, and soymilk (as an egg substitute). An 18% alcoholic vinegar was used as the control sample. OLV is a rich source of bioactive substances, especially polyphenols and represents a possible way to enhance the olive oil by-product valorisation. For this new typology of vinegar an high level of phenolic compounds (7.2 mg/mL GAE), especially oleuropein (6.0 mg/mL oleuropein equivalent) was found. OLV mayonnaise had 57% fat, composed of 11%, 64%, and 23% saturated, monounsaturated, and polyunsaturated fatty acids, while linolenic acid was up to 1.7%. The phenol and oleuropein contents were 68 and 52 mg/100 g, respectively. Sensory panellists expressed a moderate overall acceptability for both samples but attested more distinctive and positive sensations for the colour, odour, and taste attributes of OLV mayonnaise. Finally, oxidative stability and shelf life were better in OLV mayonnaise than in the control. Specifically, the peroxide value remained low (around 4.5 meqO2/kg) after 12 months of storage at room and low (4 °C) temperatures.
The processing industry discards avocado seeds, which increases production and ultimately pollutes the environment. It would be advantageous to handle these waste by-products both economically and environmentally. Avocado seeds are rich in polysaccharides, proteins, lipids, vitamins, minerals, and other bioactive substances. The nutritional and phytochemical composition of avocado seeds has been well studied and discussed.
Avocado-seed extracts also have many health-related bioactive properties, such as anti-hyperglycaemic, anticancer, anti-hypercholesterolemia, antioxidant, anti-inflammatory, and anti-neurogenerative effects are clearly demonstrated how these properties can be used to formulate or fortify food. The health-promoting properties of avocado seeds have been studied. These properties are attributed to various phytochemicals, such as acetogenin, catechin, epicatechin, procyanidin B1, estragole, etc. Additionally, items made from valorized avocado seeds that people can consume have been explored. The best applications of valorized by-products have been created for the pharmaceutical, functional food, and nutraceutical sectors while considering quality and safety. More clinical testing and product development research are required to prove the effectiveness of avocado seeds.
With the increasing consumer demand for low-fat and low-cholesterol foods, low-fat mayonnaise prepared from soybean oil body (SOB) substitute for egg yolk has great consumption potential. However, based on previous studies, it was found that the stability and sensory properties of mayonnaise substituted with SOB were affected due to there being less lecithin and SOB containing more water. Therefore, this study investigated the effects of different ratios of xanthan gum, pectin and modified starch as stabilizers on the apparent viscosity, stability, texture and microstructure of SOB-substituted mayonnaise. It was found that the apparent viscosity and stability of SOB-substituted mayonnaise increased significantly when xanthan gum, pectin and modified starch were added in a ratio of 2:1:1. Meanwhile, the emulsified oil droplets of SOB-substituted mayonnaise were similar in size and uniformly dispersed in the emulsion system with different thickener formulations. In addition, the storage stability of SOB-substituted mayonnaise was explored. Compared with full egg yolk mayonnaise, SOB-substituted mayonnaise had better oxidative stability and bacteriostatic, which is important for the storage of mayonnaise. This study provided a theoretical basis for the food industry application of SOB. Meanwhile, this study provided new ideas for the development and storage of low-fat mayonnaise.
Nowadays Pickering emulsions have attracted immense attention due to their enhanced stability and numerous food applications. In this context, the present study was aimed to introduce Pickering emulsions stabilized by soy protein isolate (SPI)-maltodextrin (MD)-pectin complex incorporated with Himalayan walnut oil (HWO) for development of novel mayonnaise by ultrasound assisted emulsification. The functional mayonnaise was characterised for its stability, structural, textural, rheological and morphological properties. The rheological and microstructure measurements indicated that use of SPI-pectin HWO emulsions had a viscoelastic solid behaviour (G’ > G’’) with highly interconnected gel-like network structure leading to diffused oil droplet distribution. An increase in particle size diameter (1.86-5.09 µm) and hardness values (43.16-69.08N) was seen with increase in the SPI-pectin wall material concentration. A significant reduction in whiteness (L* value) from 91.12 to 53.52 was noted during storage for encapsulated samples. Mayonnaise formulations containing encapsulated HWO depicted significantly lower peroxide value (2.65 meqO2/kg) after extended storage period in comparison to free oil (8.33 meqO2/kg). FTIR analysis of mayonnaise formulations depicted successful complexation of HWO with SPI-MD-pectin matrix. These findings would be of immense importance in designing of Pickering emulsions stabilized by protein-polysaccharide particles with aim of delivering nutraceuticals associated with myriad health benefits.
Vegetal wastes are currently a source of pollution due to the excess of organic compounds in the environment. Seeds are the main by-product of the avocado industry and represent 16–22% of the total weight and it is considered a waste without applications. Despite the seed stands out for its high content of phenolic compounds, lack of knowledge regarding of the best processing state using non-invasive and short-time methods are required to take advantage of these nutraceutical compounds. This research aimed to find correlations from physicochemical analysis, color, hardness, and firmness of the whole avocado seeds with its nutraceutical properties as long as the ripeness increased, providing information for further industrial use of this waste. The results indicated that ‘Hass’ avocado fruit ripening positively correlates with the improvement of the physicochemical parameters involved in the fruit processing and the increase of nutraceutical compounds in the seed. The ripeness process decreased moisture (%) and hardness (N) parameters in the seeds (27.69 and 16.4%, respectively), facilitating its processing. Moreover, the ripening increased the antioxidant capacity by DPPH* around 7%, due to the concentration of phenolic compounds in the seed. Seed’s phenolic compounds were positively correlated with the Hue angle at increasing ripeness, becoming a potential physicochemical indicator for the industry. The prediction of changes in nutraceutical compounds and physicochemical properties, as ripening occurred, may reduce analysis times, processes, and guidance to use avocado seeds as a by-product. These results facilitate the seed processing and open up opportunities for its use in the industry.
The rheological and viscoelastic properties of mayonnaise emulsions with different size of oil droplets were investigated. Α programmable rotational rheometer was used for the measurements and flow curves were determined at constant and variable shear rate. Mayonnaise exhibited a non-Newtonian, shear-thinning flow with yield stress and time-dependent features. The data from rotational tests were modeled by the Herschel-Bulkley equation. The temperature-dependence of η
a
was modelled using the Arrhenius equation. Activation energy, E
a
ranged from 15 to 20 kJ/mol. Viscoelastic properties were characterized using small amplitude oscillatory shear. Mayonnaise exhibited weak gel-like properties. The values of apparent and complex viscosity were correlated using the generalised Cox-Merz rule. According to the obtained values of parameter α, this rule could not be cut-down to one-parameter linear function. The rheological characteristics of mayonnaise were well correlated to the size of oil droplets.
This work aimed to study the physical, structural, and sensory properties of a traditional full-fat mayonnaise (≈ 80% oil) enriched with an olive leaf phenolic extract, added as either free extract or encapsulated in alginate/pectin microparticles. Physical characterization of the mayonnaise samples was investigated by particle size, viscosity, lubricant properties, and color; a sensory profile was also developed by a quantitative descriptive analysis. The addition of the extract improved the dispersion degree of samples, especially when the olive leaf extract-loaded alginate/pectin microparticles were used. The encapsulated extract affected, in turn, the viscosity and lubricant properties. In particular, both of the enriched samples showed a lower spreadability and a higher salty and bitter perception, leading to a reduced overall acceptability. The results of this study could contribute to understanding the effects of the enrichment of emulsified food systems with olive by-product phenolic extracts, both as free and encapsulated forms, in order to enhance real applications of research outcomes for the design and development of healthy and functional formulated foods.
Avocado oil is prized for its high nutritional value due to the substantial amounts of triglycerides (TGs) and unsaturated fatty acids (FAs) present. While avocado oil is traditionally extracted from mature fruit flesh, alternative sources such as avocado seed oil have recently increased in popularity. Unfortunately, sufficient evidence is not available to support the claimed health benefit and safe use of such oils. To address potential quality issues and identify possible adulteration, authenticated avocado oils extracted from the fruit peel, pulp and seed by supercritical fluid extraction (SFE), as well as commercial avocado pulp and seed oils sold in US market were analyzed for TGs and FAs in the present study. Characterization and quantification of TGs were conducted using UHPLC/ESI-MS. Thirteen TGs containing saturated and unsaturated fatty acids in avocado oils were unambiguously identified. Compared to traditional analytical methods, which are based only on the relative areas of chromatographic peaks neglecting the differences in the relative response of individual TG, our method improved the quantification of TGs by using the reference standards whenever possible or the reference standards with the same equivalent carbon number (ECN). To verify the precision and accuracy of the UHPLC/ESI-MS method, the hydrolysis and transesterification products of avocado oil were analyzed for fatty acid methyl esters using a GC/MS method. The concentrations of individual FA were calculated, and the results agreed with the UHPLC/ESI-MS method. Although chemical profiles of avocado oils from pulp and peel are very similar, a significant difference was observed for the seed oil. Principal component analysis (PCA) based on TG and FA compositional data allowed correct identification of individual avocado oil and detection of possible adulteration.
Avocado (Persea Americana Mill.) generates byproducts, especially the avocado seeds. Hence, the aim of this study was to investigate the potential utilization of avocado seed as a very important, high phenolic content, climacteric fruit with unique characteristics and high nutritional properties. As such, theantioxidative test is conducted, then spray drying is used to produce avocado seed powder. The objective of this study was to develop an avocado seed powder using the spray drying technique by investigating the solution stability with different avocado seed extract concentrations, and to determine the physical properties of spray dried avocado powder that consists of powder yield, moisture, water activity, solubility, and color. The avocado seed extract was mixed with maltodextrin and water and homogenized for 10 min at 8000 rpm. The avocado seed solution was then spray dried with different inlet temperatures and feed flow rates. The spray dried avocado seed powder was analyzed for its yield, moisture content, water activity, solubility, and color. It was reported that the solution with the least avocado extract concentration (10 g) had the best stability in terms of presence of solute particles and color. The avocado seed powder obtained from this experiment had yield ranges from 24.46–35.47%, moisture content ranges from 7.18–7.96%, water activity ranges from 0.27–0.34, solubility ranges from 55.50–79.67 seconds, L* value ranges from 38.38–41.05, a* value ranges from 6.20–7.25, and b* value ranges from 13.33–15.17. In addition, increasing inlet temperature resulted in an increase in powder yield, solubility, a* value, and b*value, as well as a decrease in moisture, water activity, and L* value. Meanwhile, increasing the feed flow rate resulted in an increase in powder yield, moisture, water activity, and all L*, a*, b* values, as well as a decrease in solubility. In conclusion, spray drying technology is able to develop avocado seed powder.
Mayonnaise is a semisolid oil‐in‐water (O/W) emulsion which is made through the careful blending of oil, vinegar, egg yolk, and spices (especially mustard). In addition, mayonnaise traditionally contains 70%–80% oil, and egg yolk is a key ingredient contributing to its stability. Despite concerns about high cholesterol level in egg yolk, it is yet the most widely utilized emulsifying agent owing to its high emulsifying capacity. Today, the public knowledge about diet and health has been incremented, compelling the people to consume foodstuffs containing functional features. Thus, consumers, aware of the considerable influence of the diet on their health, demand nutritious and healthier food. Mayonnaise is usually cited by health‐related issues due to its high cholesterol and fat content. Many researchers have tried to replace fat, as well as egg yolk completely or partially; however, low‐fat mayonnaises require extra ingredients to keep the stability. In other words, each ingredient plays a specific role in textural and oxidative stability, and using alternative emulsifiers and fat replacers may affect the sensorial, textural, and antioxidant features of mayonnaise. Furthermore, mayonnaise, like other high‐fat foodstuffs, is vulnerable to auto‐oxidation. In addition to using fat replacers, mayonnaise is accompanied with bioactive ingredients to produce a healthy system. Therefore in this review, we gathered a quick summary of the ideas, including lowering the cholesterol and fat and using natural antioxidants, prebiotics, and probiotics in order to produce a healthy and functional mayonnaise sauce. The main aim of the study is the expression of functional mayonnaise properties as well as the role of its different ingredients.
Increasingly, consumers want products containing little or no synthetic compounds. Avocado seeds, which are a residue of the food industry, could be used to obtain extracts with high antioxidant power. In the present study, the most popular radical scavenging methods are presented, establishing a comparison between them, besides working with two different extractions: pure methanol and ethanol–water (50:50 v/v). The radical scavenging assay methods ORAC and ABTS were performed, as well as a novel method: the reaction to methoxy radical, as determined by electron paramagnetic resonance (EPR). Peroxide value and thiobarbituric acid reactive compounds (TBARs) were used to monitor the oxidation of avocado seed oil, as well as the power of the avocado seed extract (ASE) to delay oil oxidation by oxidation induction time (OIT) and measured by differential scanning calorimetry (DSC). Radical scavenging methods have values between 1310–263 µmol TE/g of mass dissolved for ORAC and ABTS, respectively. The individual contribution of each of the compounds present in the extract was analyzed. The sum of all of them contributed up to 84% of the total radical scavenging activity. The concentration of 0.75% ASE causes a delay in the oxidation that is close to 80%, as measured by OIT. This implies that avocado seed residue may have a use as a natural antioxidant source, providing added value to organic waste.
This study aimed to evaluate the addition of skim milk powder to replace egg yolk in preparation of mayonnaise. Egg yolk was pasteurized at 150ºF (65.6ºC) about 1 minute for its safety. Mayonnaise was prepared from sunflower oil with the level varied from 65-75% and egg yolk from 9-15%. Mayonnaise made from 70% oil and 12% egg yolk was found to be best. Then skim milk powder (SMP) was added to replace 12% egg yolk in the ratios 0:100, 25:75, 50:50, 75:25 and 100:0 other constituents remaining constant. Sensory evaluation demonstrated that mayonnaise substituted with 25% skim milk powder was best. The chemical composition of the product, as well as fatty acid composition and peroxide value was analyzed. Coliform and Salmonella was not detected in microbial analysis. Sensory studies for its storage stability confirmed that the product was acceptable up to 28th days at refrigerate temperature whereas sample stored in room temperature was deteriorated after 14th days. Sunsari Technical College Journal 2015, 2(1):48-53
This study aimed to present a literature review about the characteristics, applications, and potential of avocado (Persea americana). Avocado is considered one of the main tropical fruits, as it contains fat-soluble vitamins which are less common in other fruits, besides high levels of protein, potassium and unsaturated fatty acids. Avocado pulp contains variable oil content, and is widely used in the pharmaceutical and cosmetics industry, and in the production of commercial oils similar to olive oil. This fruit has been recognized for its health benefits, especially due to the compounds present in the lipidic fraction, such as omega fatty acids, phytosterols, tocopherols and squalene. Studies have shown the benefits of avocado associated to a balanced diet, especially in reducing cholesterol and preventing cardiovascular diseases. The processed avocado pulp is an alternative to utilize fruits, which can be used in various value-added food products. Fluid extract of the avocado leaves is widely used in pharmaceutical products, mainly due to the diuretic characteristic of the present compounds in plant leaves. With the increasing research supporting the nutritional characteristics and benefits of avocado, the tendency is to increase the production and exploitation of this raw material in Brazil, as also observed in other countries. © 2016, Universidade Federal de Santa Maria. All rights reserved.
‘Hass’ avocado is the most important avocado variety cultivated worldwide. In Chile alone, there are nearly 40,000 ha, distributed between the IV and VI regions, with production areas located close to both the coast and to the hills. Given the increasing competitiveness of fruit export markets, the quality of organoleptic attributes is a key issue in consumer acceptance. The quality of avocados is related to many attributes, especially oil content and firmness (among others), and these attributes are influenced by storage, growing and environmental conditions, as well as the stage of maturity/ripening.
Nowadays the avocado fruit (Persea americana Mill.) is widely regarded as an important fruit for its nutritional values, as it is rich in vital human nutrients. The avocado fruit is mainly sold fresh on the market, which however trades also a relevant quantity of second-grade fruits with a relatively high oil content. Traditionally, this oil is extracted from dried fruits by means of organic solvents, but a mechanical method is also used in general in locations where drying systems and/or solvent extraction units cannot be installed. These traditional processes yield a grade of oil that needs subsequent refining and is mainly used in the cosmetic industry. In the late 1990s, in New Zeland, a processing company with the collaboration of Alfa Laval began producing cold-pressed avocado oil (CPAO) to be sold as edible oil for salads and cooking. Over the last fifteen years, CPAO production has increased in many other countries and has led to an expansion of the market which is set to continue, given the growing interest in highquality and healthy food. Avocado oil like olive oil is extracted from the fruit pulp and in particular shares many principles of the extraction process with extra-vergin olive oil. We conducted a review of traditional and modern extraction methods with particular focus on extraction processes and technology for CPAO production.
Consumption of avocado (Persea americana Mill) has increased worldwide in recent years. Part of this food (skin and seed) is lost during processing. However, a high proportion of bioactive substances, such as polyphenols, remain in this residue. The primary objective of this study was to model the extraction of polyphenols from the avocado pits. In addition, a further objective was to use the extract obtained to evaluate the protective power against oxidation in food systems, as for instance oil in water emulsions and meat products. Moreover, the possible synergy between the extracts and egg albumin in the emulsions is discussed. In Response Surface Method (RSM), the variables used are: temperature, time and ethanol concentration. The results are the total polyphenols content (TPC) and the antiradical power measured by Oxygen Radical Antioxidant Capacity (ORAC). In emulsions, the primary oxidation, by Peroxide Value and in fat meat the secondary oxidation, by TBARS (Thiobarbituric acid reactive substances), were analyzed. The RSM model has an R² of 94.69 for TPC and 96.7 for ORAC. In emulsions, the inhibition of the oxidation is about 30% for pure extracts and 60% for the combination of extracts with egg albumin. In the meat burger oxidation, the formation of TBARS is avoided by 90%.
The study was conducted to investigate fatty acid composition, rheological properties and crystal formation of rambutan fat and cocoa butter. The results showed that lauric acid, palmitic acid, and stearic fatty acid in rambutan fat were less than cocoa butter, but oleic acid found almost the same. The crystal formation of cocoa butter was not complex at 25°C, while rambutan fat and their mixture shown complicated network of crystal form. The Newton, Bingham and Casson plastic rheological models was used to describe fat flow in this experiment and the result showed that rambutan fat had higher viscosity than cocoa fat. Based on the results the study recommended that mixture proportion up to 30% rambutan seed fat can be used as a cocoa butter substitute whereas higher proportion completely alters original cocoa butter properties. Therefore, there is feasibility of using the rambutan fat to substitute cocoa butter and the mixtures of the two fats in suitable proportion in chocolate manufacturing.
Omega-3 fatty acids (omega-3 FAs) are essential fatty acids with diverse biological effects in human health and disease. Reduced cardiovascular morbidity and mortality is a well-established benefit of their intake. Dietary supplementation may also benefit patients with dyslipidaemia, atherosclerosis, hypertension, diabetes mellitus, metabolic syndrome, obesity, inflammatory diseases, neurological/ neuropsychiatric disorders and eye diseases. Consumption of omega-3 FAs during pregnancy reduces the risk of premature birth and improves intellectual development of the fetus. Fish, fish oils and some vegetable oils are rich sources of omega-3 FAs. According to the UK Scientific Advisory Committee on Nutrition guidelines (2004), a healthy adult should consume a minimum of two portions of fish a week to obtain the health benefit. This review outlines the health implications, dietary sources, deficiency states and recommended allowances of omega-3 FAs in relation to human nutrition.
Consumption of Avocado (Persea americana mill) has increased worldwide in the recent years. The pulp is used but the peel and seed are discarded as waste. Studies have shown that the seeds are rich in phytochemicals that can be utilized in food systems. The objective of this study was to evaluate the potential of Hass avocado seed as a source of polyphenols in the processing of model beverages and baked products with functional properties. The proximate analysis of the avocado seed powder was carried out. The shelf life of phenols in avocado seed powder (ASP) stored in darkness, amber and transparent bottles was studied for six months. The seed extract was incorporated into model beverages of different pHs and the shelflife was monitored for 140 days. The seed powder was incorporated into baked products followed by total phenols and sensory properties analysis. Proximate composition of the seed powder for moisture, ash, protein, fiber, fat and total carbohydrates were 14.19, 1.82, 7.05, 4.00, 13.64, and 59.30 percent, respectively. During storage of the seed powder, there was no significant difference (P>0.05) in the phenol content under the different storage light conditions for six months. In the model beverages, the rate of phenol degradation was higher in lower pH levels (2.8, 3.8, and 4.8), and those stored at ambient temperatures lost more phenols than those refrigerated in 140 days. The concentration of phenols in the baked products reduced due to the loss of thermolabile phenolics during the baking process. The sensory evaluation of the cakes in terms of color for all the formulations was liked very much. The aroma of 0% and 15% ASP was liked very much, while the other formulations were liked moderately. The overall acceptability decreased with the increase in avocado seed powder in the queen cakes. Avocado seed can be utilized to produce acceptable queen cakes and extracts incorporated into beverages to make them functional with health-promoting properties.
Mayonnaise is an emulsion basically composed of vegetable oil, an acidifying agent, and eggs; it is one of the most consumed foods in the world. Recently, there has been a trend toward replacing eggs with plant-based components or refined vegetable oils with less toxic or healthier ingredients to create mayonnaise analogs with innovative formulations. In this review, the potential types and properties of ingredients used as well as the standard formulation for the production of plant-based mayonnaise are described. The ingredients described were vegetable oil (rapeseed oil oleosomes and chia seed oil); gums (durian, zodo, xanthan, and arabica seed); oil and cactus mucilages (Opuntia); plant extracts (liquid and dehydrated chickpea aquafaba); vegetable protein isolates (beans or chickpeas); vegetable flour (peanut, sesame, and soy), and pickering emulsions (turmeric and pea protein isolate). The standard formulation was approximately 63% vegetable oil, 8% stabilizer/emulsifier, 5% acid and spices each, 20% water, and 1,5% other additives. The different rheological characteristics presented by the main ingredients to replace oils and eggs affect the proportion used in this formulation. Innovative mayonnaises have better nutritional/functional qualities, and their demand is growing in the food industry due to the popularization of healthier, plant-based alternative products.
Nowadays, consumers have increased concerns about chemical preservatives used in processed and raw foods. ZnO nanoparticles among several metal oxide nanomaterials are considered to control food spoilage and preserve foods. This study investigated the application of nano-ZnO (0, 0.1, 0.5, and 1 g/kg nano-ZnO) as a preservative to control microbial and physicochemical spoilage of mayonnaise during cold storage after 0, 2, 4, and 6 months. Nano-ZnO addition in the mayonnaise retarded the microbial growth and kept the physiochemical properties of all samples, compared with the control (0 g/kg nano-ZnO). The lowest microbial growth, color variation, oxidative and physical spoilage were measured in mayonnaise samples containing 1, 0.5, and 0.1 g/kg nano-ZnO, respectively. Furthermore, the consumers also reported the greatest ranked for the sensory attributes of the samples containing 1-g nano-ZnO in each kilogram of mayonnaise compared to the other samples up to 6 months. However, the results showed the new performance of hurdle technology, including using nano-ZnO as an antimicrobial agent and cold storage to extend the shelf life of mayonnaise.
Rice (Oryza sativa L.) is the major food crop in the world and accounting for around 20% of the dietary energy intake of the global population. Rice bran (RB), the outer brown layer of rice, is one of the main by-products during milling. It is a rice source of rice bran oil (RBO) with good fatty acid profile and phytonutrients like oryzanols, tocopherols, tocotrienols, phytosterols and importantly dietary fibers. These bioactive compounds possess cardio-protective, anti-oxidative, anti-inflammatory, antimicrobial, anti-diabetes, and anti-tumour properties. RBO has become an increasingly popular vegetable oil because of its very high burning point, neutral taste and delicate flavour. RBO has gained many food, industrial, technological and pharmaceutical applications due to its distinctive properties and nutritional value. This review paper deals with comprehensive information on extraction methods, oil stabilization, existing applications and health benefits of RBO.
Practical applications: RBO is one of the healthiest edible oils due to balanced fatty acids profile, γ- oryzanols and tocopherols which may assist in lowering oxidative stress, cholesterol, hypertension, cancers and cardiovascular diseases. For extraction of RBO, innovative and green extraction techniques are a suitable alternative of conventional techniques for the edible oil industry due to their efficiency in the extraction process. The constituents of RBO has also gained its application in numerous food applications including as emulsifier, in cooking, bakery products, milk and milk products and meat products.
In recent years, the consumption of avocado (as fresh fruit or processed) has experienced a sharp increase worldwide due to its nutritional value and beneficial health effects. Its industrial processing generates huge amounts of underused by-products, mainly peel and seed, causing important environmental and economic problems. However, these wastes present a high content of bioactive phytochemicals making its recovery an excellent opportunity to enhance sustainability and profitability of the modern avocado industry. This review encompasses the main studies related to the cutting-edge extraction techniques used to obtain value-added compounds from avocado by-products. Moreover, an integrated biorefinery model to manufacture several high-added-value products with significant applications in the food, pharmaceutical, chemistry, and cosmetic industries is also raised.
The texture and sensory properties of egg-free mayonnaise made using protein isolate and concentrate of different leguminous species (Cicer arietinum, Vicia faba and Lens culinaris) as alternative emulsifiers were investigated and compared with a control containing pasteurised liquid whole egg. The texture of the samples was determined using a forward extrusion rig and a 25 mm cylinder probe. The samples containing chickpea protein showed no significant differences with control for all texture parameters determined (extrudability, firmness, consistency and adhesive force). Acceptance test with 60 untrained panellists was carried out using 9-points hedonic scale for the determination of several attributes and no statistically significant difference (p > 0.05) were found between control vs all treatments for all attributes. While significant differences were observed for all the instrumental colourimetric parameters (L*, a*, b* and yellowness index), results from sensory analysis shows that the appearance of all treatment was not affected by the use of alternative emulsifiers and was comparable to the appearance of the control. The results of this research show that it is possible to create egg-free mayonnaise with texture and sensory attributes comparable to the mayonnaise containing egg yolk as the main emulsifier.
The increased demand for avocado, and therefore production and consumption, generate large quantities of by-products such as seeds, peel, and defatted pulp, which account for approximately 30% of fruit weight, and which are commonly discarded and wasted. The present review focuses on various compounds present in avocado fruit and its by-products, with particular interest to those that can be potentially used in different industrial forms, such as nutraceuticals, to add to or to formulate functional foods, among other uses. Main molecular families of bioactive compounds present in avocado include phenolic compounds (such as hydroxycinnamic acids, hydroxybenzoic acids, flavonoids and proanthocyanins), acetogenins, phytosterols, carotenoids and alkaloids. Types, contents, and possible functions of these bioactive compounds are described from a chemical, biological, and functional approach. The use of avocado and its by-products requires using processing methods that allow highest yield with the least amount of unusable residues, while also preserving the integrity of bioactive compounds of interest. Avocado cultivar, fruit development, ripening stage, and processing methods are some of the main factors that influence the type and amount of extractable molecules. The phytochemical diversity of avocado fruit and its by-products make them potential sources of nutraceutical compounds, from which functional foods can be obtained, as well as other applications in food, health, pigment, and material sectors, among others.
This study aims to evaluate the effect of vegetable waxes on the kinetic of lipid oxidation of linseed oil. Apples and orange waxes were obtained by supercritical carbon dioxide. The capacity of waxes to inhibit or retard the oxidation of linseed oil was determined by isothermal calorimetry at 298 K. The results show that waxes were able to slow down linseed oil autoxidation, with apple waxes being more active than orange waxes. However, such activity was visible only at relatively high concentrations (> 1 % of waxes), greatly higher than the concentration used with radical chain breakers like BHT (0.2 %). The inhibition activity was explained by considering three different mechanisms, respectively, (1) residual polyphenol content in the wax, (2) high termination rate of the radical chain process, (3) physical hindrance of the oxidation process by change of viscosity. All these mechanisms were possible, although the latter seemed to be the most important. Finally, significance of waxes to inhibit lipid autoxidation was determined by testing their inhibition activity in cooperation with primary antioxidants. Mixture of waxes with BHA, ethoxyquin and α-tocopherol showed higher rate of inhibition than when present individually. This suggested a strong cooperative radical scavenging activity, whose beneficial effect might pave the way to the formulation of novel functional ingredients.
en The feasibility of using superheated steam roasting and wetting to control the water activity in an optimal range to mitigate oxidation of roasted rice was evaluated. Changes in the bed temperature as well as rice kernel moisture content, water activity, and color were monitored during fluidized bed roasting with superheated steam and hot air at 170, 190, and 210 °C. Air‐roasted rice was rewetted to raise its water activity to 0.30 to 0.35. All the samples were analyzed for the total oil content, peroxide value (PV), thiobarbituric acid (TBA) value, and free fatty acids (FFA) content and compositions. Higher roasting temperatures, especially at 210 °C, led to a significant increase (P ≤ 0.05) in the total oil content of the roasted rice. Wetting led to a significant (P ≤ 0.05) decrease in the TBA value of the air‐roasted rice, although the total FFA content significantly (P ≤ 0.05) increased. Rice roasted in superheated steam at 210 °C exhibited significantly (P ≤ 0.05) lower PV and TBA value; their total FFA content also tended to decrease, which is desirable for a longer shelf life.
Practical Application
pt Information presented here can serve as a guideline for the development of a more effective roasting system for lipid‐containing products. Lipid oxidation can be minimized via the use of appropriate roasting medium and condition. The reduced oxidation should lead to a more stable roasted product during subsequent storage.
A survey to determine the trans fatty acid content of a range of processed foods was carried out in response to recent reformulation work by the food industry to lower the artificial trans fatty acid content of processed products. Sixty two composite samples, made up of between 5 and 12 sub-samples, were collected in 2010 and were analysed for fatty acids, and a range of nutrients. The foods analysed included pizza, garlic bread, breakfast cereals, quiche, fat spreads, a range of fish and meat products, chips, savoury snacks, confectionery and ice cream. Levels of trans fatty acids were reduced considerably compared with previous UK analyses of similar foods where comparisons are possible. Concentrations of trans elaidic acid (t9-C18:1) from hydrogenated oils in all samples were <0.2g/100g food. These results confirm information provided by the food industry in 2007 on the levels of trans fats in key processed food sectors.
Mayonnaises are oil in water emulsions with a texture that is particularly appreciated by consumers. The actual nutritional trend towards low-calorie foods has increased the interest in fat substitutes without altering the consistency of the product. From this point of view rheological properties may give a quantitative contribution to texture characterization and control when using different formulations. The rheological approach has been applied to typical commercial normal and light mayonnaises with a fat content ranging from 76 to 48%. These materials have shown a viscoelastic behaviour that was measured by means of both oscillatory and creep-recovery tests. The storage modulus, the compliance and the yield stress were found to increase when increasing the fat content. A modified Bolhin theory was used to relate structural parameters to rheological dynamical measurements. Thus the emulsion stability was quantified by means of a pseudoplastic-coordination number (z) and the value of G′ at 1 Hz. From the creep test the value of the yield stress was determined and in the case of the light mayonnaise was very close to a normal emulsion whereas the corresponding viscoelastic properties were very different. This implies that to reproduce an assumed texture, it is necessary to perform all the tests outlined.
The first aim of the present work (study 1) was to analyze ethyl acetate, 70% acetone, and 70% methanol extracts of the peel, pulp, and seed from two avocado (Persea americana Mill.) varieties, namely, 'Hass' and 'Fuerte', for their phenolic composition and their in vitro antioxidant activity using the CUPRAC, DPPH, and ABTS assays. Their antimicrobial potential was also studied. Peels and seeds had higher amounts of phenolics and a more intense in vitro antioxidant potential than the pulp. Peels and seeds were rich in catechins, procyanidins, and hydroxycinnamic acids, whereas the pulp was particularly rich in hydroxybenzoic and hydroxycinnamic acids and procyanidins. The total phenolic content and antioxidant potential of avocado phenolics was affected by the extracting solvent and avocado variety. The avocado materials also displayed moderate antimicrobial effects against Gram-positive bacteria. Taking a step forward (study 2), extracts (70% acetone) from avocado peels and seeds were tested as inhibitors of oxidative reactions in meat patties. Avocado extracts protected meat lipids and proteins against oxidation with the effect on lipids being dependent on the avocado variety.