Resumo

RUIZ-RUIZ, MARILZA PIEDAD; CORTES-RODRIGUEZ, MISAEL  e  GIL-GONZALEZ, JESUS HUMBERTO. AVOCADO POWDER STABILITY ADDED WITH ACTIVE COMPONENTS DURING STORAGE. Rev.Bio.Agro [online]. 2017, vol.15, n.spe2, pp.42-51. ISSN 1692-3561.  https://doi.org/10.18684/bsaa(v15)ediciónespecialn2.577.

The stability of the properties of avocado powder added with vitamins and minerals (PA+CA) using different storage temperatures (15, 25 and 35°C) and type of atmosphere packaging (vacuum and nitrogen) for 180 days, were evaluated. The results indicate higher negative changes in the quality of PA+CA and decrease in their nutritional properties, associated with low retention percentaje of vitamin A (36,48 to 36,44%) and vitamin D (50,01 to 52,53%), with the increase in temperature and storage time. From the point of view of mineral fortification, the PA+CA is presented as an excellent choice for the pharmaceutical and food industry, with full recovery of Ca and Fe added. The PA+CA was retained as a microbiologically safe product until the end of storage (low values of moisture <4% and water activity <0,4). Associated with the composition of unsaturated fatty acids and physical and physicochemical characteristics of the PA+CA, it is highly susceptible to oxidative processes that affect their lifetime, so it is recommended to store under temperaturas <15°C, in packaging aluminum foil and inert atmosphere to protect their qualities.

Palavras-chave : Persea americana Mill variety Hass; Spray drying; Vitamins; Minerals; Physiologically active compounds..

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