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Current Trends in Reducing Fruit Spoilage from Enzymatic Browning Using Physical Techniques: Avocado Pulp as a Case Study.

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Title: Current Trends in Reducing Fruit Spoilage from Enzymatic Browning Using Physical Techniques: Avocado Pulp as a Case Study.
Authors: Jiménez-Trigo, Victoria1 (AUTHOR), Fernández-Ochoa, Álvaro1 (AUTHOR), de la Luz Cádiz-Gurrea, Maria1 (AUTHOR), Leyva-Jiménez, Francisco Javier1,2 (AUTHOR) javier.leyva@ugr.es, Segura-Carretero, Antonio1 (AUTHOR), Arráez-Román, David1 (AUTHOR)
Source: Food Reviews International. 2025, Vol. 41 Issue 9, p3142-3164. 23p.
Subject Terms: *ENZYMATIC browning, *POLYPHENOL oxidase, *FOOD preservation, *FOOD waste, *SHELF-life dating of food, *AVOCADO
Abstract: The avocado fruit (Persea americana) and its related products are increasingly in demand worldwide because of their high nutritional value. Due to its composition, avocado pulp has a very short shelf life, causing significant economic losses and food waste, most of which are related to enzymatic browning. Considering the increasing interest in avocado and its derivative products, the present review collates the information published in the scientific literature associated with the physical methods employed in the inhibition of avocado polyphenol oxidase (PPO). Physical methods can disrupt PPO activity; their main advantage lies in enhancing the shelf life of products without changing their composition or recipe. Some of these technologies are pasteurization, high hydrostatic pressure (HHP) treatment, lyophilization, radiation, electromagnetic or mechanical wave application. Future research should focus on optimizing these technologies and evaluating their combined effects. [ABSTRACT FROM AUTHOR]
Database: Academic Search Index
Description
Abstract:The avocado fruit (Persea americana) and its related products are increasingly in demand worldwide because of their high nutritional value. Due to its composition, avocado pulp has a very short shelf life, causing significant economic losses and food waste, most of which are related to enzymatic browning. Considering the increasing interest in avocado and its derivative products, the present review collates the information published in the scientific literature associated with the physical methods employed in the inhibition of avocado polyphenol oxidase (PPO). Physical methods can disrupt PPO activity; their main advantage lies in enhancing the shelf life of products without changing their composition or recipe. Some of these technologies are pasteurization, high hydrostatic pressure (HHP) treatment, lyophilization, radiation, electromagnetic or mechanical wave application. Future research should focus on optimizing these technologies and evaluating their combined effects. [ABSTRACT FROM AUTHOR]
ISSN:87559129
DOI:10.1080/87559129.2025.2529539