Industrial avocado waste: Functional compounds preservation by convective drying process

JORGE ANDRES SAAVEDRA TORRICO, ANDRES IGNACIO CORDOVA SUAREZ, Rosa Navarro, Paulo Díaz-Calderón, CLAUDIA VIVIANA FUENTEALBA CARRASCO, CAROLINA LUISA ASTUDILLO CASTRO, Lea Toledo, Javier Enrione, Lena Galvez

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

55 Citas (Scopus)

Resumen

A convective drying process was optimized as strategy to produce dehydrated ingredients with high antioxidant capacity; using Hass avocado byproducts (peels and seeds). Studied processing variables were: temperature (45 °C–75 °C), air-flow (0.8 m/s to 1.8 m/s) and loading density (1 kg/m2 to 3 kg/m2). The response variables were Total Phenol Content (TPC) and Antioxidant Capacity (DPPH). Drying kinetic analysis revealed that seeds had higher water diffusivity than peels, but the latter showed shorter drying times. Multiple optimization routines allowed maximizing simultaneously DPPH and TPC. Thus, 62.82% and 54.81% of the initial TPC was retained in dehydrated peels and seeds, respectively. Sorption isotherms for both dehydrated byproducts showed that avocado seeds were more hygroscopic than peels, which was attributed to differences on their composition. This research has outlined a useful tool for the transformation of avocado wastes into storable commodities with high antioxidant properties which may have different food uses.

Idioma originalInglés
Páginas (desde-hasta)81-90
Número de páginas10
PublicaciónJournal of Food Engineering
Volumen198
DOI
EstadoPublicada - 1 abr 2017

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