Developing New Health Material: The Utilization of Spray Drying Technology on Avocado (Persea Americana mill.) Seed Powder

Bioaccessibility of bioactive compounds present in Persea americana Mill. seed ingredient during oral-gastric digestion with antibacterial capacity against Helicobacter pylori

ETHNOPHARMACOLOGICAL RELEVANCE

In ancient Mexican cultures, the Persea americana Mill seed has been used against gastrointestinal diseases, due to high concentrations of bioactive compounds. According to Traditional Mexican Medicine, P. americana seed aqueous infusion is used against roundworms, intestinal worms, parasites, and gastrointestinal problems, in a dose taken over three or four days. In addition, Mexican Society of Natural History indicates the traditional use of P. americana seed powder as an antiparasitic, and antibacterial. On the other hand, Helicobacter pylori infection is a factor associated with the development of gastric disease, peptic ulcers as well as some types of gastric lymphomas and gastric cancer in humans; in this way is necessary scientific evidence about P. americana seed effect in gastrointestinal disease.

AIM OF THE STUDY

The work aimed to evaluate bioactive compounds bioaccessibility and antimicrobial potential against Helicobacter pylori during oral-gastric digestion in vitro of food ingredient from Persea americana Mill. seed and elucidate the possible action mechanism using in silico tools.

MATERIALS AND METHODS

Initially, P. americana seed oil and aqueous extract of P. americana seed were obtained using ultrasound and maceration respectively, and the food ingredient from P. americana seed was obtained. The samples underwent oral-gastric digestions by the INFOGEST method, to continue identifying and quantifying the bioactive compounds by HPLC-DAD and GC-MS. The anti-Helicobacter pylori activity determination were used fourteen Helicobacter pylori clinical strains and reference strains by Susceptibility testing by Minimal Inhibition Concentration, Kinetics of Growth Inhibition of H. pylori, Urease Inhibitory Kinetic. Finally, to elucidate a possible action mechanism used in silico tools (Software AutoDock 4.2.6 and BioVia Discovery v.19.1.0.1.18287).

RESULTS

The lipophilic fraction of P. americana seed detected oleic acid, linoleic acid, and avocadenofuran compounds, and the phenolic fraction showed the presence of catechin, rutin, ellagic, and chlorogenic acid, among others. Phenolic compounds conformational changes during oral-gastric digestion due to mechanical and acid hydrolysis, while lipophilic compounds showed a 20% increase in the gastric phase. Persea americana Mill. seed ingredient (3.08 μg/mL) showed total in vitro inhibition of clinical and reference strains of H. pylori, likewise, the lipophilic fraction had a lower inhibition concentration (2.59 μg/mL) regardless of the strains. Among the mechanisms found in silico, inhibition of target proteins such as CagA, BabA, and MUC5 were observed, as virulence factors involving adherence and bacterial pathogenicity.

CONCLUSIONS

This research provides evidence that food ingredient from P. americana seed has antimicrobial in vitro potential against H. pylori clinical strains, through phenolic and mainly lipophilic compounds, opening new scientific evidence that supports the P. americana seed's traditional use.

Removal of fluoroquinolone antibiotic and sulfonated dye by functionalized Persea americana seed powder: Appraisal on phase transfer kinetics, equilibrium, economics, and applications in rural settings

The study focuses on reactive orange 16 (RO16), a sulfonated dye, and ciprofloxacin (CiP), a fluoroquinolone antibiotic treatment from aquatic surface by adsorption. The functionalized Persea americana seed powder (PASP) was developed by acid hydrolysis technique and investigated for RO16 and CiP removal in batch scale at different concentrations for CiP and RO16, pH (2-8), contact duration and temperature (303-318K). Utilizing a scanning electron microscope (SEM) with energy dispersive X-ray spectroscopy (EDAX), the generated native PASP were assessed for their morphological characteristics. Fourier transform infrared (FTIR) spectroscopy was applied to examine the performing characteristics of PASP. Experimental findings with four kinetic mathematical models allowed the estimation of the process involved in the biosorption. The most effective agreement was explained by the pseudo-second-order model and Sips isotherm (Cip = 34.603 mg/g and RO16 = 30.357 mg/g) at 303K temperature. For Cip Process economics of the biosorbent was done, and it was observed that it was less than the readily market-available activated carbon.

Avocado seed by-product uses in emulsion-type ingredients with nutraceutical value: Stability, cytotoxicity, nutraceutical properties, and assessment of in vitro oral-gastric digestion

The avocado industry obtains 20-30% of the total by-products (peels and seeds). However, byproducts can be uses as sources of economic nutraceutical ingredients with functional potential. This work developed emulsion-type ingredients from avocado seed to evaluate its quality, stability, cytotoxicity, and nutraceutical properties before/after in vitro oral-gastric digestion. Ultrasound lipid extraction achieved an extraction yield of up to 95.75% compared with Soxhlet conventional extraction (p > 0.05). Six ingredients' formulations (E1-E6) were stable for up to day 20 during storage, preserving their antioxidant capacity and displaying low in vitro oxidation compared to control. None of the emulsion-type ingredients were considered cytotoxic according to the shrimp lethality assay (LC₅₀ > 1000 µg/mL). Ingredients E2, E3, and E4 generated low lipoperoxides' concentrations and high antioxidant capacity during the oral-gastric stage. The 25 min-gastric phase showed the highest antioxidant capacity and low lipoperoxidation. Results suggested avocado seed-derived could be used to develop functional ingredients with nutraceutical properties.

Avocado seed discoveries: Chemical composition, biological properties, and industrial food applications

The processing industry discards avocado seeds, which increases production and ultimately pollutes the environment. It would be advantageous to handle these waste by-products both economically and environmentally. Avocado seeds are rich in polysaccharides, proteins, lipids, vitamins, minerals, and other bioactive substances. The nutritional and phytochemical composition of avocado seeds has been well studied and discussed. Avocado-seed extracts also have many health-related bioactive properties, such as anti-hyperglycaemic, anticancer, anti-hypercholesterolemia, antioxidant, anti-inflammatory, and anti-neurogenerative effects are clearly demonstrated how these properties can be used to formulate or fortify food. The health-promoting properties of avocado seeds have been studied. These properties are attributed to various phytochemicals, such as acetogenin, catechin, epicatechin, procyanidin B1, estragole, etc. Additionally, items made from valorized avocado seeds that people can consume have been explored. The best applications of valorized by-products have been created for the pharmaceutical, functional food, and nutraceutical sectors while considering quality and safety. More clinical testing and product development research are required to prove the effectiveness of avocado seeds.

Cytotoxicity Evaluation and Antioxidant Activity of a Novel Drink Based on Roasted Avocado Seed Powder

The avocado seed is an underused waste resulting from the processing of pulp. Polyphenols, fibers, and carotenoids are present in the seed, which also exhibits prophylactic, fungicidal, and larvicidal effects. Developing food products with avocado seed as an ingredient or spice is highly desired for nutritional, environmental, and economic reasons. The present study proposed its valorization in a hot drink, similar to already existing coffee alternatives, obtained by infusing the roasted and grinded avocado seed. The proximate composition of the raw or conditioned avocado seed and that of the novel drink were determined. The total phenolic content was assessed using the Folin-Ciocâlteu method. The total carotenoids were extracted and assessed spectrophotometrically. Starch determination was performed by the Ewers Polarimetric method. The highest content of polyphenols, 772.90 mg GAE/100 g, was determined in the crude seed, while in the drink was as low as 17.55 mg GAE/100 g. However, the proposed drink demonstrated high antioxidant capacity, evaluated through the DPPH method. This might be due to the high content of the total carotenoid compounds determined in the roasted seed (6534.48 µg/100 g). The proposed drink demonstrated high antiproliferative activity on Hs27 and DLD-1 cell lines.

The structure and flavor of low sodium seasoning salts in combination with different sesame seed meal protein hydrolysate derived Maillard reaction products

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The structural and physicochemical properties of a low sodium MRPs were investigated..

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Different MRPs low sodium seasoning salts had better flavor characteristics.

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CMS had the largest bulk density and the highest sensory score.

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SMS had good hygroscopicity and thermal stability during storage.

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TMS had the highest solubility, which is significant for its use as seasoning salt.

In recent years, Maillard peptides have attracted considerable attention of food researchers due to their distinct flavor properties in food processing. We investigated the structure and flavor properties of the newly developed low-sodium seasoning salt with sesame seed hydrolysate Maillard products (SSH-MRPs), cysteine Maillard products (Cys-MRPs), methionine Maillard products (Met-MRPs), and thiamine Maillard products (Thi-MRPs). Compared to the control group, the Cys-MRPs salt (CMS) had the smallest angle of repose, the highest bulk density, and the highest sensory score. The seasoning salt with SSH-MRPs (SMS) had appreciable hygroscopicity and thermal stability. The seasoning salt with Thi-MRPs (TMS) had the highest solubility. These MRPs seasoning salts showed better flavor characteristics and physicochemical properties, suggesting that MRPs can replace part of NaCl to develop new low sodium seasoning salts and promote their application in food flavoring systems.

Prediction of the Physicochemical and Nutraceutical Characteristics of 'Hass' Avocado Seeds by Correlating the Physicochemical Avocado Fruit Properties According to Their Ripening State

Vegetal wastes are currently a source of pollution due to the excess of organic compounds in the environment. Seeds are the main by-product of the avocado industry and represent 16-22% of the total weight and it is considered a waste without applications. Despite the seed stands out for its high content of phenolic compounds, lack of knowledge regarding of the best processing state using non-invasive and short-time methods are required to take advantage of these nutraceutical compounds. This research aimed to find correlations from physicochemical analysis, color, hardness, and firmness of the whole avocado seeds with its nutraceutical properties as long as the ripeness increased, providing information for further industrial use of this waste. The results indicated that 'Hass' avocado fruit ripening positively correlates with the improvement of the physicochemical parameters involved in the fruit processing and the increase of nutraceutical compounds in the seed. The ripeness process decreased moisture (%) and hardness (N) parameters in the seeds (27.69 and 16.4%, respectively), facilitating its processing. Moreover, the ripening increased the antioxidant capacity by DPPH* around 7%, due to the concentration of phenolic compounds in the seed. Seed's phenolic compounds were positively correlated with the Hue angle at increasing ripeness, becoming a potential physicochemical indicator for the industry. The prediction of changes in nutraceutical compounds and physicochemical properties, as ripening occurred, may reduce analysis times, processes, and guidance to use avocado seeds as a by-product. These results facilitate the seed processing and open up opportunities for its use in the industry.

Antibacterial Potential by Rupture Membrane and Antioxidant Capacity of Purified Phenolic Fractions of Persea americana Leaf Extract

The present research focused on evaluating the antibacterial effect and the mechanism of action of partially purified fractions of an extract of Persea americana. Furthermore, both its antioxidant capacity and composition were evaluated. The extract was fractionated by vacuum liquid chromatography. The antimicrobial effect against Staphylococcus aureus (ATCC 6538), Escherichia coli (ATCC 11229), Pseudomonas aeruginosa (ATCC 15442), and Salmonella choleraesuis (ATCC 1070) was analyzed by microdilution and the mechanism of action by the Sytox green method. The antioxidant capacity was determined by DPPH, FRAP, and ABTS techniques and the composition by Rp-HPLC-MS. All fractions showed a concentration-dependent antibacterial effect. Fractions F3, F4, and F5 (1000 µg/mL) showed a better antibacterial effect than the extract against the bacteria mentioned. The F3 fraction showed inhibition of 95.43 ± 3.04% on S. aureus, F4 showed 93.30 ± 0.52% on E. coli, and F5 showed 88.63 ± 1.15% on S. choleraesuis and 86.46 ± 3.20% on P. aeruginosa. The most susceptible strain to the treatment with the extract was S. aureus. Therefore, in this strain, the bacterial membrane damage induced by the extract and fractions was evidenced by light fluorescence microscopy. Furthermore, the extract had better antioxidant action than each fraction. Finally, sinensitin was detected in F3 and cinnamoyl glucose, caffeoyl tartaric acid, and cyanidin 3-O-(6''-malonyl-3''-glucosyl-glucoside) were detected in F4; esculin and kaempferide, detected in F5, could be associated with the antibacterial and antioxidant effect.

Avocado-Derived Biomass as a Source of Bioenergy and Bioproducts

The avocado (Persea americana Mill.) is a tree native to Mexico and Guatemala. Avocado consumption, fresh or in the form of processed products, is growing everywhere and it has caused a large number of countries to invest heavily in avocado production. The industrialization of avocado gives as a result a huge amount of waste, not only the peel and stone but also that waste generated by the pruning practices and oil extraction. These biomasses could be converted into raw materials to obtain different types of co-products, but this implies changes in the use of these resources, the design of efficient production systems, and integration to take full advantage of them, e.g., by developing biorefinery models. Therefore, this review firstly gives a snapshot of those residues generated in the avocado industry and provides their chemical composition. Secondly, this review presents updated information about the valorization ways of avocado-derived biomass to obtain bioenergy, biofuels, and other marketable products (starch, protein, phenolic compounds, and biosorbents, among others) using a single process or integrated processes within a biorefinery context. Green technologies to obtain these products are also covered, e.g., based on the application of microwaves, ultrasound, supercritical fluids, etc. As a conclusion, there is a variety of ways to valorize avocado waste in single processes, but it would be promising to develop biorefinery schemes. This would enable the avocado sector to move towards the zero-waste principle.