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Minimally processed avocado through flash vacuum-expansion: Its effect in major physicochemical aspects of the puree and stability on storage

Vargas-Ortiz M., Rodriguez-Jimenes G., Salgado-Cervantes M., Pallet D.. 2017. Journal of Food Processing and Preservation, 41 (3) : 10 p..

DOI: 10.1111/jfpp.12988

Industrial products avocado-based include guacamole, pasta, frozen portions and crude oil. The pulp is susceptible to browning reactions and deterioration. Several technologies have been developed to control browning. A technology that could reduce the browning is the method of flash vacuum-expansion. In this process the plant material is heated by steam and then is introduced into a vacuum chamber where occurs disintegration due to their instantaneous vaporization of part of the water constituent. The objective of this research is to evaluate the effect of the processing times of flash vacuum-expansion method on changes during refrigerated storage (5C) of physical characteristics (color and brightness) and biochemical (titratable acidity, pH, polyphenoloxidase activity and total phenols) of avocado puree. The color (102¿106 8Hue) and luminosity (L556¿60) of the puree are stable for at least 15 days. Modifies the initial pH (6.7¿6.4). Polyphenoloxidase is inhibited and phenolic compounds increased.

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