Abstract
Avocado (Persea Americana Mill.) generates byproducts, especially the avocado seeds. Hence, the aim of this study was to investigate the potential utilization of avocado seed as a very important, high phenolic content, climacteric fruit with unique characteristics and high nutritional properties. As such, theantioxidative test is conducted, then spray drying is used to produce avocado seed powder. The objective of this study was to develop an avocado seed powder using the spray drying technique by investigating the solution stability with different avocado seed extract concentrations, and to determine the physical properties of spray dried avocado powder that consists of powder yield, moisture, water activity, solubility, and color. The avocado seed extract was mixed with maltodextrin and water and homogenized for 10 min at 8000 rpm. The avocado seed solution was then spray dried with different inlet temperatures and feed flow rates. The spray dried avocado seed powder was analyzed for its yield, moisture content, water activity, solubility, and color. It was reported that the solution with the least avocado extract concentration (10 g) had the best stability in terms of presence of solute particles and color. The avocado seed powder obtained from this experiment had yield ranges from 24.46–35.47%, moisture content ranges from 7.18–7.96%, water activity ranges from 0.27–0.34, solubility ranges from 55.50–79.67 seconds, L* value ranges from 38.38–41.05, a* value ranges from 6.20–7.25, and b* value ranges from 13.33–15.17. In addition, increasing inlet temperature resulted in an increase in powder yield, solubility, a* value, and b*value, as well as a decrease in moisture, water activity, and L* value. Meanwhile, increasing the feed flow rate resulted in an increase in powder yield, moisture, water activity, and all L*, a*, b* values, as well as a decrease in solubility. In conclusion, spray drying technology is able to develop avocado seed powder.
Highlights
The avocado (Persea Americana Mill.) is a climacteric fruit originating from Central America, from Mexico, Guatemala, and West Indie [1,2]
Spray drying of avocado seed extract by using maltodextrin as a carrier is expected to reduce the waste of the avocado seed by transforming it into avocado seed powder, to increase its value by turning it from waste into food product, and to allow for the potential to incorporate the powder into various products such as instant soups and beverage products
The iron reducing ability potential determination method was used to evaluate the antioxidant activity of avocado seed extract, in which the ability of Fe3+ /Ferricyanide complex to reduce to ferrous (Fe2+ ) form is measured
Summary
The avocado (Persea Americana Mill.) is a climacteric fruit originating from Central America, from Mexico, Guatemala, and West Indie [1,2]. This study aims to investigate the potential utilization of these byproducts; this is very important since it could increase the value of the avocado seeds and reduce waste at the same time. Spray drying is a widely used technique used in food industries to convert liquids into solids in order to increase the shelf life and stability of the end product [10]. It works by removing the moisture content and thereby water activity of the food products, decreasing the enzymatic reaction, inhibiting microbial growth, and reducing spoilage. Spray drying of avocado seed extract by using maltodextrin as a carrier is expected to reduce the waste of the avocado seed by transforming it into avocado seed powder, to increase its value by turning it from waste into food product, and to allow for the potential to incorporate the powder into various products such as instant soups and beverage products
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