Affiliation:
1. Department Food Science and Technology, Luiz de Queiroz College of Agriculture University of São Paulo Piracicaba São Paulo Brazil
2. Laboratory of Fats and Oils, Faculty of Food Engineering University of Campinas Campinas São Paulo Brazil
3. Center for Carbon Research in Tropical Agriculture – CCarbon University of São Paulo Piracicaba São Paulo Brazil
Abstract
ABSTRACTAgricultural byproducts, often discarded, possess significant nutritional value and technological potential. This study investigates the efficacy of ethanolic‐water extracts from avocado (Persea americana Mill.) byproducts, obtained with minimal solvent use through optimized extraction, in enhancing the stability of mechanically separated meat‐tambaqui (Colossoma macropomum) burgers, a high‐fat Amazonian fish. 2000 ppm of avocado seed and peel extract were applied in shelf‐life tests conducted under refrigeration and freezing conditions to evaluate the stability of the burgers. The results demonstrated that the bioactive compounds from avocado byproducts resulted in lower TBARS values, indicating strong antioxidant properties, reduced formation of volatile nitrogen compounds, and color maintenance than sodium erythorbate. Monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) were preserved using bioactive ethanolic‐water extracts, and the protein content was improved compared to the control, enhancing nutritional quality. This study highlights the potential of using agri‐food byproducts, especially for application in highly perishable items such as fish, promoting the development of clean label products, thus supporting a more efficient and environmentally friendly food industry focusing on the circular economy.
Funder
Fundação de Amparo à Pesquisa do Estado de São Paulo
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior