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Updated: May 22, 2025
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Published on: March 30, 2012
Enhancing avocado puree with encapsulated tomato by-products. Effect of processing methods in the bioactive quality
Laleh Mozafari1, Lorena Martínez-Zamora1,2, Marina Cano-Lamadrid1
1Postharvest and Refrigeration Group. Department of Agricultural Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Spain.
Background:
This study investigates the possible use of revalorized tomato waste as a source of encapsulated bioactive compounds to develop a carotenoid-enriched spreadable avocado puree. Conventional pasteurization (CP), high hydrostatic pressure (HHP), ultrasound (US), and a combination of US and HHP (US + HHP) were the processing treatments assayed. Fresh blended puree was used as control (CTRL). A shelf-life study of 22 days at 4 °C was performed where physicochemical properties, microbial load, free polyphenol content (FPC), and carotenoid content were periodically assessed.
Results:
HHP treatment preserved colour stability (by ~50-75% compared to the remaining treatments) and decreased microbial load (by 2-4 log CFU g-1), while US was less successful for this purpose. Phenolics and carotenoids were highly retained by encapsulation, and samples treated with HHP preserved the greatest amounts by approximately 25-35% compared to CTRL.
Conclusions:
The quality of the developed avocado puree is improved throughout the shelf-life using a non-thermal HHP processing combined with the supplementation of encapsulated biocompounds from tomato by-products. This opens an opportunity to revalorize horticultural by-products as possible functional ingredients into novel food matrices. © 2025 Society of Chemical Industry.
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