Converting industrial organic waste from the cold-pressed avocado oil production line into a potential food preservative

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ID: 61520
2020
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Abstract
The production of commercial cold pressed avocado oil (CPAO) generates large quantity of organic wastes such as pomace, seeds, peels and wastewater. During the early harvest season, for every 1000 kg of avocado fruits processed, roughly 80 kg of oil is produced and wastewater accounted for the highest proportion (500 kg). Therefore, it is important to find an alternative application for this wastewater rather than its direct disposal into landfills. Proximate analysis, total phenolic content (TPC) and antioxidant assays were conducted on the avocado wastes. Avocado wastewater (AWW) was spray dried into powder at different temperatures from 110 °C to 160 °C, which concomitantly increased the TPC and antioxidant capacities of the AWW powder. The powder was further applied as a preservative in pork sausages and was found to be effective in preventing lipid oxidation.
Reference Key
permal2020convertingfood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Permal, R.
Journal Food chemistry
Year 2020
DOI
10.1016/j.foodchem.2019.125635
URL
Keywords Keywords not found

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