Viola Enrico, Buzzanca Carla, Tinebra Ilenia, Settanni Luca, Farina Vittorio, Gaglio Raimondo, Di Stefano Vita
Department of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy.
Department of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi, 90123 Palermo, Italy.
Foods. 2023 Oct 11;12(20):3743. doi: 10.3390/foods12203743.
In recent years, a main goal of research has been to exploit waste from agribusiness industries as new sources of bioactive components, with a view to establishing a circular economy. Non-compliant avocado fruits, as well as avocado seeds and peels, are examples of promising raw materials due to their high nutritional yield and antioxidant profiles. This study aimed to recycle avocado food waste and by-products through dehydration to produce functional bread. For this purpose, dehydrated avocado was reduced to powder form, and bread was prepared with different percentages of the powder (5% and 10%) and compared with a control bread prepared with only semolina. The avocado pulp and by-products did not alter organoleptically after dehydration, and the milling did not affect the products' color and retained the avocado aroma. The firmness of the breads enriched with avocado powder increased due to the additional fat from the avocado, and alveolation decreased. The total phenolic content of the fortified breads was in the range of 2.408-2.656 mg GAE/g, and the antiradical activity was in the range of 35.75-38.235 mmol TEAC/100 g ( < 0.0001), depending on the percentage of fortification.
近年来，研究的一个主要目标是将农业综合企业的废弃物作为生物活性成分的新来源加以利用，以期建立循环经济。不符合标准的鳄梨果实以及鳄梨种子和果皮，因其高营养产量和抗氧化特性，都是很有前景的原材料实例。本研究旨在通过脱水回收鳄梨食品废弃物和副产品，以生产功能性面包。为此，将脱水鳄梨磨成粉末状，用不同比例（5%和10%）的粉末制作面包，并与仅用粗粒小麦粉制作的对照面包进行比较。鳄梨果肉和副产品脱水后在感官上没有变化，研磨也没有影响产品的颜色，且保留了鳄梨的香气。由于鳄梨中额外的脂肪，添加了鳄梨粉的面包硬度增加，蜂窝状结构减少。强化面包的总酚含量在2.408 - 2.656毫克没食子酸当量/克范围内，抗自由基活性在35.75 - 38.235毫摩尔TEAC/100克范围内（<0.0001），具体取决于强化比例。
