Abstract
The effects of phenolic-rich extracts from avocado peels (AP) and seeds (AS) on the colloidal and the lipid oxidative stability of oil-in-water (O/W) emulsions/nanoemulsions were evaluated. For this purpose, the interfacial tension (IFT) of avocado oil droplets in the presence of extracts and surfactants (low methoxyl pectin, LMP; Tween 80, T80), individually or combined, was assessed. Individually, T80 led to the lowest IFT values (4.25 ± 0.02 mN/m), followed by AS and AP extracts (9.27 ± 0.86 mN/m and 12.31 ± 0.10 mN/m, respectively) and LMP (14.88 ± 0.05 mN/m). Regarding particle size, the emulsions containing AP and AS extracts were smaller (1.45 ± 0.10 μm and 1.11 ± 0.03 μm, respectively), and stabler, than blank emulsions (4.05 ± 0.51 μm). Conversely, the extracts, especially AS extract, reduced the stability of nanoemulsions causing a 24-fold particle size increase. Nevertheless, AP and AS extracts reduced the formation of secondary oxidation products in emulsions/nanoemulsions. These findings provide novel insights into the potential use of avocado waste.
Highlights
Avocado is a fruit with an increasing demand around the world due to its unique flavor, taste, and nutritional properties
The aim of this study was to evaluate the effect of phenolic compounds (PC)-rich extracts obtained from avocado peel (AP) or seed (AS) on the colloidal and oxidative stability of O/W emulsions stabilized with low methoxyl pectin (LMP) or O/W nanoemulsions stabilized with Tween 80 (T80)
The results of the current study show that the presence of phenolicrich extracts from avocado fruit waste significantly affects the colloidal and oxidative stability of oil-in-water emulsions and nanoemulsions
Summary
Avocado is a fruit with an increasing demand around the world due to its unique flavor, taste, and nutritional properties. Avocado peel and seed represent the 11% and 16% of the total fruit weight, respectively, and are considered as an important source of antioxidants, such as ca rotenoids, tocopherols, and phenolic compounds (PC), being the latter the most abundant (Salazar-Lopez et al, 2020) These resi dues could be used as a source of PC to be incorporated as antioxidants into food products, increasing their health-related compounds content and providing protection against undesirable oxidative reactions in foods. The polymerization degree and the interflavan bond type (A or B) of the catechins and epicatechins oligomeric forms (procyanidins) lead to significant differences in their amphiphilic properties Both avo cado peel and seed extracts may be suitable for their use as antioxidants in emulsion-based foods to reduce oxidative reactions occurring at the interfacial region
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
