ABSTRACT
Avocado seeds account for 13% of the waste from industrial production of cold-pressed avocado oil (CPAO). Therefore, the aim of this study was to valorise avocado seeds by converting it into an extruded snack product using a friction cooker and comparing their textural and physical characteristics to extruded brown rice and malted barley ready to eat (RTE) snacks. Concentration of toxins; amygdalin and persin were compared in extruded avocado seed and fresh avocado seeds. Avocado seed extrudates were significantly lower in lateral expansion, apparent density, porosity, hardness, and crispiness compared to brown rice extrudates. Antioxidant capacity and total phenolic content (TPC) was highest in freeze-dried avocado seeds. Antioxidant capacity and TPC of avocado seed extrudates were significantly higher than brown rice and malted barley. The concentrations of both amygdalin and persin in the RTE avocado seed snack were present at non-toxic levels (2.6 × 10-6 mg/g and 0.68 mg/g respectively).
Subject(s)
Amygdalin , Hordeum , Persea , Antioxidants , Fatty Alcohols , Phenols , Seeds , SnacksABSTRACT
Avocado wastewater (AWW) is the largest by-product of cold pressed avocado oil. The aim of this study was to valorise AWW by converting it into spray dried powder for use as a lipid peroxidation inhibiting food preservative. To increase the powder yield of AWW, addition of carriers and spray drying parameters (temperature and feed flow rate) were optimised. The highest AWW powder yield was 49%, and was obtained using 5% whey protein concentrate (WPC), with a feed flow rate of 5.8 g/min and an inlet drying temperature of 160 °C. The liquid chromatography mass spectrophotometry (LC-MS) analysis showed that AWW encapsulated with WPC had the highest retention of α-tocopherol (181.6 mg/kg powder). AWW with 5% WPC was tested as a preservative in pork fat cooked at 180 °C for 15 min. Thiobarbaturic acid reactive substances (TBARS) assay showed that the effectiveness of AWW powder was comparable to commercial additives such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and sodium erythorbate (E316).
ABSTRACT
The production of commercial cold pressed avocado oil (CPAO) generates large quantity of organic wastes such as pomace, seeds, peels and wastewater. During the early harvest season, for every 1000â¯kg of avocado fruits processed, roughly 80â¯kg of oil is produced and wastewater accounted for the highest proportion (500â¯kg). Therefore, it is important to find an alternative application for this wastewater rather than its direct disposal into landfills. Proximate analysis, total phenolic content (TPC) and antioxidant assays were conducted on the avocado wastes. Avocado wastewater (AWW) was spray dried into powder at different temperatures from 110⯰C to 160⯰C, which concomitantly increased the TPC and antioxidant capacities of the AWW powder. The powder was further applied as a preservative in pork sausages and was found to be effective in preventing lipid oxidation.