Polymorphism and Microstructural Changes in Avocado Pulp (<i>Persea americana</i> Mill.) After Scraped-Surface Heat Exchanger Processing
Avocado (<i>Persea americana</i> Mill.) is a fruit with a high content of unsaturated fatty acids and bioactive compounds, whose consumption has considerably increased in the USA and Europe. Thus, the conservation of the avocado mesocarp (pulp) has become more relevant. Avocado pulp was...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/23/3717 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1846124235965071360 |
|---|---|
| author | Amanda Valle-Gómez Raúl Borja-Urby Alicia Ortiz-Moreno Darío Iker Téllez-Medina |
| author_facet | Amanda Valle-Gómez Raúl Borja-Urby Alicia Ortiz-Moreno Darío Iker Téllez-Medina |
| author_sort | Amanda Valle-Gómez |
| collection | DOAJ |
| description | Avocado (<i>Persea americana</i> Mill.) is a fruit with a high content of unsaturated fatty acids and bioactive compounds, whose consumption has considerably increased in the USA and Europe. Thus, the conservation of the avocado mesocarp (pulp) has become more relevant. Avocado pulp was processed using a scraped-surface heat exchanger (SSHE) system to extend the shelf-life of the mesocarp. Through analysis with X-ray diffraction and HRTEM, it was possible to identify crystalline-type structures in the avocado pulp processed and stored at 4 °C. The 2θ-angles and d-spacing of the structures that reported the highest diffraction intensity are comparable to the polymorphs β′ reported in the literature for fatty acid mixtures processed under similar conditions. Furthermore, the X-ray signals suggest the presence of polymorphs α and β in all samples processed and stored at different temperatures. Calorimetry analysis showed curves with first-order phase changes as indicative of crystallization-type transitions. The shelf-life evaluation of the avocado pulp showed that the crystallization process minimized the losses of antioxidant capacity and prevented color change, while the enzyme polyphenol oxidase remained inactivated. The changes induced by the SSHE continuous processing applied might represent an alternative to obtaining avocado products that preserve avocado’s properties and extend its shelf-life. |
| format | Article |
| id | doaj-art-b41050f578d447caadf97a64c4bc9e16 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-b41050f578d447caadf97a64c4bc9e162024-12-13T16:26:24ZengMDPI AGFoods2304-81582024-11-011323371710.3390/foods13233717Polymorphism and Microstructural Changes in Avocado Pulp (<i>Persea americana</i> Mill.) After Scraped-Surface Heat Exchanger ProcessingAmanda Valle-Gómez0Raúl Borja-Urby1Alicia Ortiz-Moreno2Darío Iker Téllez-Medina3Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Zacatenco, Av. Wilfrido Massieu 399, Col. Nueva Industrial Vallejo, Gustavo A. Madero, Ciudad de México 07738, MexicoCentro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional, Wilfrido Massieu s/n, UPALM, Gustavo A. Madero, Ciudad de Mexico 07738, MexicoDepartamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Zacatenco, Av. Wilfrido Massieu 399, Col. Nueva Industrial Vallejo, Gustavo A. Madero, Ciudad de México 07738, MexicoDepartamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Zacatenco, Av. Wilfrido Massieu 399, Col. Nueva Industrial Vallejo, Gustavo A. Madero, Ciudad de México 07738, MexicoAvocado (<i>Persea americana</i> Mill.) is a fruit with a high content of unsaturated fatty acids and bioactive compounds, whose consumption has considerably increased in the USA and Europe. Thus, the conservation of the avocado mesocarp (pulp) has become more relevant. Avocado pulp was processed using a scraped-surface heat exchanger (SSHE) system to extend the shelf-life of the mesocarp. Through analysis with X-ray diffraction and HRTEM, it was possible to identify crystalline-type structures in the avocado pulp processed and stored at 4 °C. The 2θ-angles and d-spacing of the structures that reported the highest diffraction intensity are comparable to the polymorphs β′ reported in the literature for fatty acid mixtures processed under similar conditions. Furthermore, the X-ray signals suggest the presence of polymorphs α and β in all samples processed and stored at different temperatures. Calorimetry analysis showed curves with first-order phase changes as indicative of crystallization-type transitions. The shelf-life evaluation of the avocado pulp showed that the crystallization process minimized the losses of antioxidant capacity and prevented color change, while the enzyme polyphenol oxidase remained inactivated. The changes induced by the SSHE continuous processing applied might represent an alternative to obtaining avocado products that preserve avocado’s properties and extend its shelf-life.https://www.mdpi.com/2304-8158/13/23/3717polymorphismX-ray diffractionHRTEMavocadoscraped-surface heat exchanger |
| spellingShingle | Amanda Valle-Gómez Raúl Borja-Urby Alicia Ortiz-Moreno Darío Iker Téllez-Medina Polymorphism and Microstructural Changes in Avocado Pulp (<i>Persea americana</i> Mill.) After Scraped-Surface Heat Exchanger Processing Foods polymorphism X-ray diffraction HRTEM avocado scraped-surface heat exchanger |
| title | Polymorphism and Microstructural Changes in Avocado Pulp (<i>Persea americana</i> Mill.) After Scraped-Surface Heat Exchanger Processing |
| title_full | Polymorphism and Microstructural Changes in Avocado Pulp (<i>Persea americana</i> Mill.) After Scraped-Surface Heat Exchanger Processing |
| title_fullStr | Polymorphism and Microstructural Changes in Avocado Pulp (<i>Persea americana</i> Mill.) After Scraped-Surface Heat Exchanger Processing |
| title_full_unstemmed | Polymorphism and Microstructural Changes in Avocado Pulp (<i>Persea americana</i> Mill.) After Scraped-Surface Heat Exchanger Processing |
| title_short | Polymorphism and Microstructural Changes in Avocado Pulp (<i>Persea americana</i> Mill.) After Scraped-Surface Heat Exchanger Processing |
| title_sort | polymorphism and microstructural changes in avocado pulp i persea americana i mill after scraped surface heat exchanger processing |
| topic | polymorphism X-ray diffraction HRTEM avocado scraped-surface heat exchanger |
| url | https://www.mdpi.com/2304-8158/13/23/3717 |
| work_keys_str_mv | AT amandavallegomez polymorphismandmicrostructuralchangesinavocadopulpiperseaamericanaimillafterscrapedsurfaceheatexchangerprocessing AT raulborjaurby polymorphismandmicrostructuralchangesinavocadopulpiperseaamericanaimillafterscrapedsurfaceheatexchangerprocessing AT aliciaortizmoreno polymorphismandmicrostructuralchangesinavocadopulpiperseaamericanaimillafterscrapedsurfaceheatexchangerprocessing AT darioikertellezmedina polymorphismandmicrostructuralchangesinavocadopulpiperseaamericanaimillafterscrapedsurfaceheatexchangerprocessing |