Mozafari Laleh, Martínez-Zamora Lorena, Cano-Lamadrid Marina, Aguayo Encarna, Artés-Hernández Francisco
Postharvest and Refrigeration Group. Department of Agricultural Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Spain.
Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, University of Murcia, Espinardo, Spain.
J Sci Food Agric. 2025 Jul;105(9):4964-4975. doi: 10.1002/jsfa.14226. Epub 2025 Mar 13.
This study investigates the possible use of revalorized tomato waste as a source of encapsulated bioactive compounds to develop a carotenoid-enriched spreadable avocado puree. Conventional pasteurization (CP), high hydrostatic pressure (HHP), ultrasound (US), and a combination of US and HHP (US + HHP) were the processing treatments assayed. Fresh blended puree was used as control (CTRL). A shelf-life study of 22 days at 4 °C was performed where physicochemical properties, microbial load, free polyphenol content (FPC), and carotenoid content were periodically assessed.
HHP treatment preserved colour stability (by ~50-75% compared to the remaining treatments) and decreased microbial load (by 2-4 log CFU g), while US was less successful for this purpose. Phenolics and carotenoids were highly retained by encapsulation, and samples treated with HHP preserved the greatest amounts by approximately 25-35% compared to CTRL.
The quality of the developed avocado puree is improved throughout the shelf-life using a non-thermal HHP processing combined with the supplementation of encapsulated biocompounds from tomato by-products. This opens an opportunity to revalorize horticultural by-products as possible functional ingredients into novel food matrices. © 2025 Society of Chemical Industry.
本研究探讨了将再利用的番茄废料作为包封生物活性化合物来源的可能性，以开发富含类胡萝卜素的可涂抹鳄梨泥。测定的加工处理方法包括传统巴氏杀菌（CP）、高静水压（HHP）、超声（US）以及超声与高静水压联合处理（US + HHP）。新鲜混合泥用作对照（CTRL）。在4℃下进行了为期22天的货架期研究，定期评估其理化性质、微生物负荷、游离多酚含量（FPC）和类胡萝卜素含量。
HHP处理保持了颜色稳定性（与其他处理相比约提高50 - 75%）并降低了微生物负荷（降低2 - 4 log CFU/g），而超声在此方面效果较差。酚类和类胡萝卜素通过包封得到高度保留，与对照相比，HHP处理的样品保留量最大，约高出25 - 35%。
通过非热HHP处理结合添加来自番茄副产物的包封生物化合物，在整个货架期内提高了所开发鳄梨泥的品质。这为将园艺副产物作为可能的功能成分重新利用到新型食品基质中提供了机会。© 2025化学工业协会。
