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Effect of natural extracts addition on antioxidant, color and sensory properties of avocado (Persea americana cv. criollo sp.) puree

Rodríguez-Campos, S. V. ; Hernández-Carranza, P. ; Ávila-Sosa, R. ; Ruiz-López, I. I. ; Ochoa-Velasco, C. E.

Journal of food measurement & characterization, 2020-10, Vol.14 (5), p.2623-2634 [Periódico revisado por pares]

New York: Springer US

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  • Título:
    Effect of natural extracts addition on antioxidant, color and sensory properties of avocado (Persea americana cv. criollo sp.) puree
  • Autor: Rodríguez-Campos, S. V. ; Hernández-Carranza, P. ; Ávila-Sosa, R. ; Ruiz-López, I. I. ; Ochoa-Velasco, C. E.
  • Assuntos: Antioxidants ; Browning ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Color ; Engineering ; Food Science ; Formulations ; Lemons ; Original Paper ; Phenolic compounds ; Phenols ; Power consumption ; Pulp ; Purees ; Sensory properties ; Storage ; Vitamin E
  • É parte de: Journal of food measurement & characterization, 2020-10, Vol.14 (5), p.2623-2634
  • Descrição: Nowadays, the stability of antioxidant and color characteristics of minimally processed avocado puree during the storage is still unknown. Thus, this study aimed to evaluate the effect of adding natural extracts on the antioxidant capacity, color and consumer acceptance of avocado purees. Avocado pulp ( x 1 : 90–100%) was mixed with lemon ( x 2 : 0–10%) and onion ( x 3 : 0–5%) extracts following a constrained mixture design. Total phenolic compounds, reducing power, antioxidant capacity, color and consumer acceptance were measured at the beginning and after seven days of storage (4 °C). At the beginning of the storage, both reducing power and antioxidant capacity were affected by the proposed formulations, showing their maximum values (710 ± 9.0 mg AAE/100 g and 170.4 ± 8.6 Trolox/100 g, respectively) with the highest lemon extract level. Tested formulations did not exhibit a significant color difference among them ( p  > 0.05), showing values of L * = 70.1 ± 2.3, a * = − 21.7 ± 2.0 and b * = 52.1 ± 4.2. Reducing power was significantly affected after storage ( p  < 0.05). Moreover, a browning process was detected in all formulations, with a lesser effect on avocado puree formulated with 90, 5 and 5% and 90, 7.5 and 2.5% of x 1 , x 2 , and x 3 , respectively, showing a total color change between 18.1 and 23.5 with respect to their initial state. The formulation x 1 : 90% x 2 : 7.5%, and x 3 : 2.5% was the best accepted by the consumers at the beginning and end of the storage. The mixture design is an adequate tool for obtaining a natural avocado puree with high antioxidant properties and sensory acceptance.
  • Editor: New York: Springer US
  • Idioma: Inglês
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