Oxidative Stability of Avocado Snacks Formulated with Olive Extract as an Active Ingredient for Novel Food Production

• Published in: Foods Vol. 12; no. 12; p. 2382
• Main Authors: Martínez, Carmen, Jiménez, Alfonso, Garrigós, Maria Carmen, Valdés, Arantzazu
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01-06-2023; MDPI
• Subjects: Additives; antioxidant performance; Antioxidants; avocado snacks; Biomass; Convenience foods; Environmental impact; Fatty acids; Food; Food habits; Food production; Food science; Formulations; Fruits; Heat treatment; Hexanal; Novel foods; olive extract; Olive oil; Oxidation; oxidative stability; Petroleum industry; Phenolic compounds; Phenols; Polyphenols; Reagents; Seeds; Snack foods; Sodium; Stability analysis; California; Spain; antioxidant performance; fatty acids; FTIR; oxidative stability; hexanal; avocado snacks; clean label; olive extract
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12122382

Analysis of the oxidative stability of novel avocado chips with added natural extracts was carried out with the aim of reducing the chemical additive content in their formulation. Two different natural extracts were initially evaluated and characterized: one obtained from olive pomace (OE) and other from pomegranate seed waste. OE was selected due to its better antioxidant potential according to FRAP, ABTS, and DPPH assays as well as its higher total phenolic content. The formulations used were 0, 1.5 wt.%, and 3 wt.% of OE. A gradual disappearance of the band found around 3009 cm
and related to unsaturated fatty acids was observed in the control sample in contrast to formulations with added OE. The band observed near 3299 cm
widened and intensified with time due to the oxidation degree of samples, with this effect being higher in the control chips. The observed changes in fatty acid and hexanal content with storage time underlined the higher extent of oxidation in the control samples. This fact could suggest an antioxidant protectant action of OE in avocado chips during thermal treatment, which was attributed to the presence of phenolic compounds. The obtained chips incorporating OE represent a viable option for the development of a natural, healthy, and clean-label avocado snack at competitive cost and with low environmental impacts.