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Articles

Using avocado waste to create functional foods

Article number
1442_45
Pages
337 – 344
Language
English
Abstract
Recent research has focused on utilizing agribusiness waste to extract bioactive components, aiming to promote a circular economy.
Avocado fruits that do not meet quality standards, along with their seeds and peels, are promising sources due to their high nutritional value and antioxidant properties.
This study aimed to recycle avocado waste by dehydrating it into powder and using it to produce functional bread.
The dehydrated avocado maintained its original characteristics without altering taste or color.
Bread formulations with 5 and 10% avocado powder showed increased firmness due to added avocado fats, though this reduced air pockets in the bread.
Total phenolic content in the fortified breads ranged from 2.408 to 2.656 mg GAE g‑1, with antiradical activity between 35.75 and 38.235 mmol TEAC 100 g‑1 (p<0.0001), varying based on powder percentage.
This research highlights the potential of avocado waste as a sustainable ingredient for enhancing nutritional quality in food products.

Publication
V International Conference on Fresh-Cut Produce: Maintaining Quality and Safety
Authors
I. Tinebra, V. Farina, P. Roppolo, A. Culmone, E. Guccione, E. Viola, R. Passafiume, D. Scuderi
Keywords
avocado waste, natural fermentation, polyphenolic compounds, antioxidant benefits
Full text
https://doi.org/10.17660/ActaHortic.2025.1442.45
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