The avocado (Persea americana Mill.) is a fruit native to Central America that is widely cultivated in Mexico. This is a climacteric fruit, with a high rate of respiration, rich in phytochemical compounds (alkaloids and acetogenins). It is characterized by its high oil content, which is made up of unsaturated fatty acids (oleic 64.9%, linoleic 11.1%, linolenic 0.5%, arachidonic 0.09%), vitamin A (146 IU/100 g extract), vitamin E (2.07 g/100 g extract) and β-carotene. It also contains minerals such as phosphorus (52 mg/100 g pulp), magnesium (29 mg/100 g pulp), and potassium (485 g/100 g pulp) (Rodríguez-Sánchez et al., 2013). Additionally, it has been reported that it has a high activity of the enzyme polyphenol oxidase, which together with its high oil content contributes to its deterioration. For this reason, processed avocado-based products are generally subjected to treatments such as pasteurization, freeze-drying, high pressure, microwaves, lyophilization, and spray drying, and several emerging technologies have been applied to improve their stability (Dalbó &
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