Phenolic compounds from ‘Hass’ avocado peel are retained in the indigestible fraction after an in vitro gastrointestinal digestion

Lyophilized Avocado Paste Improves Corn Chips' Nutritional Properties and Sensory Acceptability

Avocado paste (AP) is an industrial byproduct and a potential source of bioactive compounds, so there is great interest in its valorization. The objective of the present study was to evaluate the effects of adding AP to corn chips regarding their nutritional profile and sensory acceptability. Three AP-supplemented corn chip samples were prepared (C-2%, C-6%, and C-10%), along with a control chip (C), whose total phenolics, flavonoids, antioxidant capacity, proximate composition, minerals, fatty acids, and sensory acceptability were evaluated. Regarding the content of phenolic compounds and flavonoids, significant increases were found between all samples (p < 0.05), particularly between C and C-10% (from 0.93 to 3.56 mg GAE/g dw and 1.17 to 6.61 mg QE/g dw, respectively). Their antioxidant capacity also increased significantly (p < 0.05) with all methods used (FRAP, DPPH, ORAC, and TEAC). Regarding the sensory analysis, no significant differences were found (p > 0.05) between C and C-2% in the parameters of smell, color, flavor, and overall acceptability; however, the texture of C-2% was better evaluated. The C-2% sample also had the highest acceptability; 82% of the participants mentioned that they would buy the C-2%, higher than the rest of the samples. These results suggest the feasibility of adding 2% AP as a strategy to improve the nutritional properties of corn chips without compromising their sensory acceptability; therefore, AP may be used as a food ingredient.

Agro-Industrial Fruit Byproducts as Health-Promoting Ingredients Used to Supplement Baked Food Products

One of the biggest problems faced by food industries is the generation of large amounts of agro-industrial byproducts, such as those derived from fruit processing, as well as the negative effects of their inadequate management. Approximately 1/3 of the food produced worldwide is unused or is otherwise wasted along the chain, which represents a burden on the environment and an inefficiency of the system. Thus, there is growing interest in reintroducing agro-industrial byproducts (both from fruits and other sources) into the processing chain, either by adding them as such or utilizing them as sources of health-promoting bioactive compounds. The present work discusses recent scientific studies on the nutritional and bioactive composition of some agro-industrial byproducts derived from fruit processing, their applications as ingredients to supplement baked foods, and their main biological activities on the consumer’s health. Research shows that agro-industrial fruit byproducts can be incorporated into various baked foods, increasing their fiber content, bioactive profile, and antioxidant capacity, in addition to other positive effects such as reducing their glycemic impact and inducing satiety, all while maintaining good sensory acceptance. Using agro-industrial fruit byproducts as food ingredients avoids discarding them; it can promote some bioactivities and maintain or even improve sensory acceptance. This contributes to incorporating edible material back into the processing chain as part of a circular bioeconomy, which can significantly benefit primary producers, processing industries (particularly smaller ones), and the final consumer.

Physicochemical and bioactive properties of avocado (Persea americana Mill. cv. Lorena)

Chemical compounds are of great importance in the food, cosmetic and pharmaceutical industries. Nutritional components, the presence of secondary metabolites with antioxidant and antimicrobial activity, and physicochemical properties of pulp, seed and peel of Lorena avocado cultivars were studied. Antioxidant activity was evaluated by ABTS, DPPH and lipid peroxidation in pulp, seed and peel. 26 extracts was evaluated. The results confirmed that the fruit parts stabilize free radicals and inhibit lipid oxidation processes, with the highest values in seed and peel, due to their content of flavonoids, o-diphenols and phenols. The results of phytochemical screening, antioxidant capacity and antimicrobial activity, showed significant bioprospective advantage for the presence of flavonoids, condensed tannins and total phenols in the seed, peel and pulp of Lorena avocado cultivars. Avocado fruits are rich in bioactive compounds that can be used in functional food applications.