Converting industrial organic waste from the cold-pressed avocado oil production line into a potential food preservative.
Avocado oil processing
CUPRAC
FRAP
Folin-Ciocalteu assay
Food preservation
Food processing
Mass balance
SEM
Spray drying
TBARS
Total phenolic content
Waste conversion
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Feb 2020
15 Feb 2020
Historique:
received:
13
02
2019
revised:
29
08
2019
accepted:
30
09
2019
pubmed:
14
10
2019
medline:
18
12
2019
entrez:
14
10
2019
Statut:
ppublish
Résumé
The production of commercial cold pressed avocado oil (CPAO) generates large quantity of organic wastes such as pomace, seeds, peels and wastewater. During the early harvest season, for every 1000 kg of avocado fruits processed, roughly 80 kg of oil is produced and wastewater accounted for the highest proportion (500 kg). Therefore, it is important to find an alternative application for this wastewater rather than its direct disposal into landfills. Proximate analysis, total phenolic content (TPC) and antioxidant assays were conducted on the avocado wastes. Avocado wastewater (AWW) was spray dried into powder at different temperatures from 110 °C to 160 °C, which concomitantly increased the TPC and antioxidant capacities of the AWW powder. The powder was further applied as a preservative in pork sausages and was found to be effective in preventing lipid oxidation.
Identifiants
pubmed: 31606637
pii: S0308-8146(19)31760-1
doi: 10.1016/j.foodchem.2019.125635
pii:
doi:
Substances chimiques
Antioxidants
0
Food Preservatives
0
Industrial Waste
0
Phenols
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
125635Informations de copyright
Copyright © 2019 Elsevier Ltd. All rights reserved.