International Journal of Food Engineering · 2019 · 10 citations · 13 references
AgricultureBiotechnologyFood ScienceFood PreservationFood ProcessingFruit ScienceColor PreservationEnzymatic BrowningFruit BiochemistryFruit PreservationFruit QualityPuree ProcessingEnzymatic Browning PigmentsFresh-cut Produce BrowningFrozen StorageFruit Color EvolutionIndustrial ProductionPolyphenol Oxidase ActivityShelf-life Of Frozen FruitsStorage Effects On Fruit Quality
Abstract Avocado puree demand grows with the rise in demand for fruit flavors and healthy food consumption. The aim of this research was to produce a minimally processed fruit puree that retain the color during 6 months of frozen storage and assess a preliminary economic and environmental approach for its industrial production. Mashed avocado pulp was mixed with lemon juice for obtaining raw avocado puree. This material was then mixed with citric acid or exposed to a microwave treatment to obtain Citric acid puree (CAP) and microwave-treated puree (MWP). CAP and MWP were submitted to frozen storage (–10 °C, –14 °C and –18 °C), and each 30 days puree samples were tested for Polyphenol oxidase (PPO) and Peroxidase (POD) activity and color. While PPO was completely inhibited, POD exhibited sharp reductions, especially for the MWP. Almost all the samples preserved their original color. Economic and environmental impacts were evaluated for a CAP production process.
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