Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Lipid Digestion01:06

Lipid Digestion

Lipids are large molecules that are generally not water-soluble. Since most of the digestive enzymes in the human body are water-based, there are specific steps the body must take to break down lipids and make them available for use.
Porosity in Cement Paste01:18

Porosity in Cement Paste

The porosity of concrete is a measure of the void spaces within its structure. These spaces impact its strength and durability significantly. When water and cement interact, a chemical reaction called hydration creates a semi-solid paste. This paste includes combined water, making up approximately 23% of the cement's dry mass, and gel water, which fills minuscule voids known as gel pores, accounting for about 28% of the cement gel volume.
The balance of water to cement in the mix is critical—it...
Bioavailability Enhancement: Drug Stability Enhancement and GI Retention01:05

Bioavailability Enhancement: Drug Stability Enhancement and GI Retention

Improving a drug's stability in the gastrointestinal (GI) tract is paramount for enhancing its bioavailability and therapeutic effectiveness. Various strategies are employed to protect the drug from the harsh gastric milieu and to ensure its release and absorption at the desired site within the GI tract.Polymer coatings are one such method used to shield drugs from the stomach's acidic environment. By preventing premature drug release, these coatings improve the bioavailability of unstable...
Pasteurization and Food Preservation01:28

Pasteurization and Food Preservation

Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...
Principles of Food Preservation01:27

Principles of Food Preservation

Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
Methods of Controlling Food Spoilage01:26

Methods of Controlling Food Spoilage

Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

From Coffee Coproduct to Functional Ingredient: Coffee Silverskin Flour as a Sustainable Fat Replacer in Ice Cream and Its Impact on Nutritional, Physicochemical, and Sensory Acceptance.

Foods (Basel, Switzerland)·2026
Same author

Guava Byproducts (<i>Psidium guajava</i> L.) as a Source of Phenolic Compounds with In Vitro Antihyperlipidemic Potential.

Molecules (Basel, Switzerland)·2026
Same author

Effect of encapsulated purple sweet potato (Ipomoea batatas L.) peel extract on fresh goat cheese: quality and polyphenolic and color stability during refrigerated storage.

Journal of the science of food and agriculture·2026
Same author

Joining Forces Against Antibiotic Resistance in Aquaculture: The Synergism Between Natural Compounds and Antibiotics.

Antibiotics (Basel, Switzerland)·2026
Same author

Characterization of Coffee Silverskin from Different Origins to Evaluate Its Potential as an Ingredient in Novel Food Products.

Foods (Basel, Switzerland)·2026
Same author

A 100 mg/kg Dose of Naringenin as an Anti-Obesity Agent for Eight Weeks Exerts No Apparent Hepatotoxic or Nephrotoxic Effects in Wistar Rats.

Foods (Basel, Switzerland)·2025

Related Experiment Video

Updated: Jun 18, 2026

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas
10:35

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas

Published on: February 10, 2018

33.6K

Lyophilized Avocado Paste Improves Corn Chips' Nutritional Properties and Sensory Acceptability.

B Shain Zuñiga-Martínez1, J Abraham Domínguez-Avila2, R Maribel Robles-Sánchez3

  • 1Centro de Investigación en Alimentación y Desarrollo A. C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico.

Foods (Basel, Switzerland)
|April 27, 2024
PubMed
Summary

Adding avocado paste (AP) to corn chips significantly boosts their nutritional value, including phenolics and antioxidant capacity. The 2% avocado paste addition enhances corn chips without negatively impacting sensory qualities, making it a viable food ingredient.

Keywords:
agroindustrial wastebioactive compoundsfunctional properties

More Related Videos

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
05:55

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.

Published on: June 16, 2018

6.9K
Avocado Sample Preparation Using the QuEChERS Method with Ammonium Formate for Pesticide Analysis
05:20

Avocado Sample Preparation Using the QuEChERS Method with Ammonium Formate for Pesticide Analysis

Published on: December 8, 2023

660

Related Experiment Videos

Last Updated: Jun 18, 2026

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas
10:35

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas

Published on: February 10, 2018

33.6K
High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
05:55

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.

Published on: June 16, 2018

6.9K
Avocado Sample Preparation Using the QuEChERS Method with Ammonium Formate for Pesticide Analysis
05:20

Avocado Sample Preparation Using the QuEChERS Method with Ammonium Formate for Pesticide Analysis

Published on: December 8, 2023

660

Area of Science:

  • Food Science
  • Nutritional Biochemistry
  • Food Technology

Background:

  • Avocado paste (AP) is an industrial byproduct rich in bioactive compounds.
  • Valorization of AP presents an opportunity to enhance food products.
  • Corn chips are a popular snack food with potential for nutritional improvement.

Purpose of the Study:

  • To evaluate the impact of incorporating avocado paste (AP) into corn chips.
  • To assess changes in nutritional profile, including bioactive compounds and minerals.
  • To determine the sensory acceptability of AP-supplemented corn chips.

Main Methods:

  • Corn chip samples were prepared with varying percentages of AP (C-2%, C-6%, C-10%) and a control (C).
  • Analyses included proximate composition, mineral content, fatty acid profiles, total phenolics, flavonoids, and antioxidant capacity (FRAP, DPPH, ORAC, TEAC).
  • Sensory acceptability was evaluated for smell, color, flavor, texture, and overall acceptance.

Main Results:

  • Significant increases in phenolic compounds and flavonoids were observed with higher AP content (e.g., C-10% vs. C).
  • Antioxidant capacity significantly increased across all AP-supplemented samples.
  • No significant differences in smell, color, flavor, or overall acceptability were found between control and C-2% samples.
  • The C-2% sample exhibited improved texture and highest overall consumer acceptability, with 82% indicating purchase intent.

Conclusions:

  • Incorporating 2% avocado paste into corn chips is a feasible strategy to enhance nutritional properties.
  • AP supplementation improves antioxidant capacity and bioactive compound content without compromising sensory attributes.
  • Avocado paste shows potential as a functional food ingredient for improving corn chip quality.