Physico-chemical, morphological and technological properties of the avocado (Persea americana Mill. cv. Hass) seed starch

Abstract

Avocado seeds (Persea americana Mill) are a byproduct of fruit processing and are considered a potential alternative source of starch. Starch is widely used as a functional ingredient in food systems, along with additives such as salt, sugars, acids and fats. This study aimed to perform the physicochemical, morphological and technological characterization of starch from avocado seeds and to evaluate the consistency of gels when salt, sugar, acid and fat are added. Extraction yield was 10.67% and final moisture 15.36%. The apparent amylose content (%) was higher than other cereal and tuber starches. XRD standards confirmed the presence of type B crystallinity, typical of fruits and tubers, with a crystallinity degree of 56.09%. The swelling power increased with increasing temperature (above 70 °C). Avocado seed starch (ASS) presented a syneresis rate of 42.5%. Viscoamylography showed that ASS is stable at high temperatures. TPA analysis showed that ASS gels with different additives and concentrations varied significantly (p<0.05) from the control sample, mainly in the hardness and gumminess profiles. The properties of ASS indicate a wide potential of applications which can be used in food industries such as sauces, creams and dehydrated soups. Furthermore, the use of this seed to obtain starch contributes to the reduction of the residue of the avocado oil industry, avoiding damage to the environment.

Avocado Peels and Seeds: Processing Strategies for the Development of Highly Antioxidant Bioplastic Films

“…On the other hand, the X-ray diffraction pattern of AS powder, shown in Figure B­(a), presented the typical B-type crystalline pattern of starch with peaks at 15.0, 17.0, 19.0, 21.8, 23.0, and 25.6° (2θ), in agreement with the results of dos Santos et al , Macena et al , and Kahn …”

“…30 The AP powder hydrolysis followed by plasticization effectively diminishes the crystallinity in the AP-based films, as shown from the increase Abbreviations: AP: avocado peel and AS: avocado seed. 34 Macena et al, 35 and Kahn. 36 The reduction in the peak intensities after hydrolysis and addition of G3 can be observed in Figure 2B(b), mainly on the peaks appearing at 15°and 17°, while a significant increase in the amorphous halo was observed, suggesting the effective plasticization of avocado starch after the followed methodology.…”

Characterization and application of a coating of starch extracted from avocado (Persea americana L. cv. Hass) seeds as an alternative to reduce acrylamide content in French fries

“…The proportion of starch in an avocado seed is usually around 29% (Chel-Guerrero et al, 2016 ). However, our result is closer to that established by Macena et al ( 2020 ), who achieved a starch extraction of 10%.…”

Xanthosoma riedelianum starch for use in the food industry

“…The behavior of absorbance was opposite to that observed for transmittance (Figure 3 C). Hernández-Medina et al (2008) reported 13.57 and 7.0% transmittance for arrowroot and taro [Colocasia esculenta (L.) Schott] starch, respectively, whereas Macena et al (2020) found a value of 2.20% for avocado (Persea americana Mill.) seed starch.…”

“…Research on the technological, physicochemical, and morphological properties of starches from unconventional sources is essential to improve the functionality of these substances and to verify their applicability in the food, pharmaceutical, textile, packaging, and paper industries (Souza et al, 2019;Macena et al, 2020).…”