A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production
In recent years, a main goal of research has been to exploit waste from agribusiness industries as new sources of bioactive components, with a view to establishing a circular economy. Non-compliant avocado fruits, as well as avocado seeds and peels, are examples of promising raw materials due to the...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-10-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/20/3743 |
| _version_ | 1797573830227525632 |
|---|---|
| author | Enrico Viola Carla Buzzanca Ilenia Tinebra Luca Settanni Vittorio Farina Raimondo Gaglio Vita Di Stefano |
| author_facet | Enrico Viola Carla Buzzanca Ilenia Tinebra Luca Settanni Vittorio Farina Raimondo Gaglio Vita Di Stefano |
| author_sort | Enrico Viola |
| collection | DOAJ |
| description | In recent years, a main goal of research has been to exploit waste from agribusiness industries as new sources of bioactive components, with a view to establishing a circular economy. Non-compliant avocado fruits, as well as avocado seeds and peels, are examples of promising raw materials due to their high nutritional yield and antioxidant profiles. This study aimed to recycle avocado food waste and by-products through dehydration to produce functional bread. For this purpose, dehydrated avocado was reduced to powder form, and bread was prepared with different percentages of the powder (5% and 10%) and compared with a control bread prepared with only semolina. The avocado pulp and by-products did not alter organoleptically after dehydration, and the milling did not affect the products’ color and retained the avocado aroma. The firmness of the breads enriched with avocado powder increased due to the additional fat from the avocado, and alveolation decreased. The total phenolic content of the fortified breads was in the range of 2.408–2.656 mg GAE/g, and the antiradical activity was in the range of 35.75–38.235 mmol TEAC/100 g (<i>p</i> < 0.0001), depending on the percentage of fortification. |
| first_indexed | 2024-03-10T21:15:34Z |
| format | Article |
| id | doaj.art-4e62b737ae854f3eac0c80fc341a90dd |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T21:15:34Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-4e62b737ae854f3eac0c80fc341a90dd2023-11-19T16:29:08ZengMDPI AGFoods2304-81582023-10-011220374310.3390/foods12203743A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread ProductionEnrico Viola0Carla Buzzanca1Ilenia Tinebra2Luca Settanni3Vittorio Farina4Raimondo Gaglio5Vita Di Stefano6Department of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, ItalyDepartment of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi, 90123 Palermo, ItalyDepartment of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, ItalyDepartment of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, ItalyDepartment of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, ItalyDepartment of Agricultural, Food and Forest Sciences (SAAF), Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, ItalyDepartment of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi, 90123 Palermo, ItalyIn recent years, a main goal of research has been to exploit waste from agribusiness industries as new sources of bioactive components, with a view to establishing a circular economy. Non-compliant avocado fruits, as well as avocado seeds and peels, are examples of promising raw materials due to their high nutritional yield and antioxidant profiles. This study aimed to recycle avocado food waste and by-products through dehydration to produce functional bread. For this purpose, dehydrated avocado was reduced to powder form, and bread was prepared with different percentages of the powder (5% and 10%) and compared with a control bread prepared with only semolina. The avocado pulp and by-products did not alter organoleptically after dehydration, and the milling did not affect the products’ color and retained the avocado aroma. The firmness of the breads enriched with avocado powder increased due to the additional fat from the avocado, and alveolation decreased. The total phenolic content of the fortified breads was in the range of 2.408–2.656 mg GAE/g, and the antiradical activity was in the range of 35.75–38.235 mmol TEAC/100 g (<i>p</i> < 0.0001), depending on the percentage of fortification.https://www.mdpi.com/2304-8158/12/20/3743avocado wastes/by-productsfunctional breadlactic acid bacteriasourdoughpeelspulp |
| spellingShingle | Enrico Viola Carla Buzzanca Ilenia Tinebra Luca Settanni Vittorio Farina Raimondo Gaglio Vita Di Stefano A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production Foods avocado wastes/by-products functional bread lactic acid bacteria sourdough peels pulp |
| title | A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production |
| title_full | A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production |
| title_fullStr | A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production |
| title_full_unstemmed | A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production |
| title_short | A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production |
| title_sort | functional end use of avocado cv hass waste through traditional semolina sourdough bread production |
| topic | avocado wastes/by-products functional bread lactic acid bacteria sourdough peels pulp |
| url | https://www.mdpi.com/2304-8158/12/20/3743 |
| work_keys_str_mv | AT enricoviola afunctionalenduseofavocadocvhasswastethroughtraditionalsemolinasourdoughbreadproduction AT carlabuzzanca afunctionalenduseofavocadocvhasswastethroughtraditionalsemolinasourdoughbreadproduction AT ileniatinebra afunctionalenduseofavocadocvhasswastethroughtraditionalsemolinasourdoughbreadproduction AT lucasettanni afunctionalenduseofavocadocvhasswastethroughtraditionalsemolinasourdoughbreadproduction AT vittoriofarina afunctionalenduseofavocadocvhasswastethroughtraditionalsemolinasourdoughbreadproduction AT raimondogaglio afunctionalenduseofavocadocvhasswastethroughtraditionalsemolinasourdoughbreadproduction AT vitadistefano afunctionalenduseofavocadocvhasswastethroughtraditionalsemolinasourdoughbreadproduction AT enricoviola functionalenduseofavocadocvhasswastethroughtraditionalsemolinasourdoughbreadproduction AT carlabuzzanca functionalenduseofavocadocvhasswastethroughtraditionalsemolinasourdoughbreadproduction AT ileniatinebra functionalenduseofavocadocvhasswastethroughtraditionalsemolinasourdoughbreadproduction AT lucasettanni functionalenduseofavocadocvhasswastethroughtraditionalsemolinasourdoughbreadproduction AT vittoriofarina functionalenduseofavocadocvhasswastethroughtraditionalsemolinasourdoughbreadproduction AT raimondogaglio functionalenduseofavocadocvhasswastethroughtraditionalsemolinasourdoughbreadproduction AT vitadistefano functionalenduseofavocadocvhasswastethroughtraditionalsemolinasourdoughbreadproduction |