SciELO - Scientific Electronic Library Online

vol.66 issue3Potassium permanganate effects on the quality and post-harvest conservation of sapodilla ( Manilkara zapota (L.) P.Royen) fruits under modified atmosphereHeritage and patrimony of the peasantry framework to address rural development and its application in Colombia author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand



Related links

  • On index processCited by Google
  • Have no similar articlesSimilars in SciELO
  • On index processSimilars in Google


Acta Agronómica

Print version ISSN 0120-2812


ESTRADA MESA, Eliana María; CORTES RODRIGUEZ, Misael  and  CORREA LONDONO, Guillermo Antonio. Stability of a colloidal system based on avocado ( Persea americana Mill. cv. Hass) and others: Effect of process and composition. Acta Agron. [online]. 2017, vol.66, n.3, pp.338-346. ISSN 0120-2812.

Avocado (Persea americana Mill. cv. Hass), is a perishable fruit, which compositionally presents nutritional benefits, which has led to its productive chain to look for new alternatives of agroindustrialization to improve its competitiveness in the market, being guacamole a potential option. The aim of this research was to evaluate the influence of composition and homogenization process on the colloidal system stability based on avocado and other ingredients for a potential use in the aspersion drying process. We used the surface response methodology and a central composite experimental design for experimental optimization of the process, considering three independent variables as follows: avocado dry solids (DSavocado), homogenization time and tert-butylhydroquinone concentration (TBHQ), and six dependent variables: zeta potential (-ζ), color (L *: brightness, a *: green-red chromaticity, b *: yellow-blue chromaticity), viscosity (μ), spectral absorption stability index, peroxide index (PI) and particle size (D10, D50 and D90). The best emulsion and process formulation was achieved with 47.1% of DSavocado, 5 min of homogenization and 100 of TBHQ, obtaining an emulsion with -ζ = -27.67 ± 0.29, L * = 51.3 ± 1.0, a * = -5.8 ± 0.8 and b * = 30.0 ± 1.9, μ = 1034.56 ± 95.91 cP , R = 0.78 ± 0.03, IP = 0.73 ± 0.30 meq H2O2.Kg-1 emulsion, D10 = 8.1 ± 0.7 μm, D50 = 56.2 ± 11.5 μm and D90 = 346.6 ± 94.6 μm. The emulsion based on avocado and other ingredients, presents a physico-chemical, physical stability adequate stability, which guarantees a potential use for aspersion-drying process, since it meets with the criteria design for viscosity and total solids, of the pilot unit PSALAB, Vibrasec S.A.

Keywords : Colloids; fruits; functional foods; guacamole.

        · abstract in Spanish     · text in English     · English ( pdf )