Enhancing avocado puree with encapsulated tomato by-products. Effect of processing methods in the bioactive quality retention.

BACKGROUND

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.

RESULTS

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.

CONCLUSIONS

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.