Comunidad Universidad Politécnica de Cartagena (UPCT)
Published March 13, 2025 | Version 5
Dataset Open

Dataset for the publication entitled "Enhancing avocado puree with encapsulated tomato by-products. Effect of processing methods in the bioactive quality retention"

Authors/Creators

  • 1. ROR icon Universidad Politécnica de Cartagena
  • 2. ROR icon Universitat de Miguel Hernández d'Elx

Description

This study investigates the possible use of revalorized tomato waste as a source of encapsulated bioactive compounds to develop a carotenoid-enriched spreadable avocado puree. Conventional pasteurization (CP), high hydrostatic pressure (HHP), ultrasound (US), and a combination of US and HHP (US + HHP) were the processing treatments assayed. Fresh blended puree was used as control (CTRL). A shelf-life study of 22 days at 4 °C was performed where physicochemical properties, microbial load, free polyphenol content (FPC), and carotenoid content were periodically assessed.

Files

README.txt

Files (37.9 kB)

Name Size Download all
md5:2230d2cfc452093a47d42632bbb1aeb8
4.7 kB Preview Download
md5:c4c97de9fd13c4970c088c5c815cafec
22.9 kB Preview Download
md5:b78c6f3a4b46fd3293dc31daabf31403
10.2 kB Preview Download

Additional details

Related works

Is supplement to
Journal article: 10.1002/jsfa.14226 (DOI)

Funding

Ministerio de Ciencia, Innovación y Universidades
Revalorización sostenible de subproductos hortofrutícolas con tecnologías verdes para suplementar nuevos elaborados de frutas y hortalizas con biocompuestos clave extraídos PID2021-123857OB-I00

References

  • Mozafari, L., Martínez-Zamora, L., Cano-Lamadrid, M., Aguayo, E. and Artés-Hernández, F. (2025), Enhancing avocado puree with encapsulated tomato by-products. Effect of processing methods in the bioactive quality retention. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.14226