Abstract
The main objective of this study was to evaluate the feasibility of developing shelf stable avocado puree processed with pressure-assisted thermal sterilization (PATS). A pressure of 600 MPa and initial vessel temperature of 90 °C was used over 5 min processing time. Two high barrier polymeric packages were used: Film A-PE/PA6//EVOH and Film B-AlOx-coated PET//AlOx-coated PET//AlOx-coated PET//ONy//CPP. Ascorbic acid with concentration of 0.4 g/kg of avocado was added to puree to enhance its color stability (pH 6.6). Results showed that the weight loss was lower in package B (0.5%) than in package A (4–5%) over 104 days of storage at 23 °C. Instrumental color (greenness) of the puree in both packaging changed significantly (p > 0.05) during storage despite the addition of ascorbic acid; however, total color changes of puree in film B were lower than film A. There was no significant (p > 0.05) degradation of chlorophyll concentrations of PATS-processed avocado during storage. The dissolve oxygen concentration in avocado puree during storage was stable and the maximum normalized dissolve oxygen was less than 1%. Lipid oxidation of the fortified and plain avocado puree packaged in films A and B was stable with no significant (p > 0.05) changes during storage. Total plate count of avocado puree after PATS and during the 3 months of storage was below the detection limit. The results suggest that shelf stable avocado puree with limited shelf life could be developed using the PATS process.
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Availability of Data
The data that support the findings of this study are available from the corresponding author, Shyam Sablani, upon reasonable request.
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Funding
This research was partially supported by the (USDA) National Institute of Food and Agriculture Research grants numbers 2016–67017-24597 and 2016–68003-24840, and Hatch project #1016366.
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Zeyad Albahr: conceptualization, methodology, investigation, data curation, writing original draft, formal analysis, resources. Saleh Al-Ghamdi: methodology, data curation, investigation, reviewing and editing. Juming Tang: reviewing and editing, resources, supervision. Shyam Sablani: conceptualization, reviewing and editing, supervision, project administration, funding.
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Highlights
• Total plate counts of PATS avocado puree were below the detection limit after 3-month storage.
• TBARS values of avocado puree were stable during storage at 23 °C.
• Total color change of puree in film B was lower than film A after 3-month storage.
• Chlorophyll concentrations were stable during the three months of storage.
• Ascorbic acid was used to enhance avocado qualities and as a nutrient supplement.
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Albahr, Z., Al-Ghamdi, S., Tang, J. et al. Pressure-Assisted Thermal Sterilization and Storage Stability of Avocado Puree in High Barrier Polymeric Packaging. Food Bioprocess Technol 15, 2616–2628 (2022). https://doi.org/10.1007/s11947-022-02904-2
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DOI: https://doi.org/10.1007/s11947-022-02904-2