Optimising the Spray Drying of Avocado Wastewater and Use of the Powder As a Food Preservative for Preventing Lipid Peroxidation

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aut.relation.articlenumber1187en_NZ
aut.relation.issue9en_NZ
aut.relation.journalFoodsen_NZ
aut.relation.volume9en_NZ
aut.researcherDrabsch, Julie
dc.contributor.authorPermal, Ren_NZ
dc.contributor.authorChang, WLen_NZ
dc.contributor.authorChen, Ten_NZ
dc.contributor.authorSeale, Ben_NZ
dc.contributor.authorHamid, Nen_NZ
dc.contributor.authorKam, Ren_NZ
dc.date.accessioned2020-11-10T23:04:03Z
dc.date.available2020-11-10T23:04:03Z
dc.date.copyright2020en_NZ
dc.date.issued2020en_NZ
dc.description.abstractAvocado wastewater (AWW) is the largest by-product of cold pressed avocado oil. The aim of this study was to valorise AWW by converting it into spray dried powder for use as a lipid peroxidation inhibiting food preservative. To increase the powder yield of AWW, addition of carriers and spray drying parameters (temperature and feed flow rate) were optimised. The highest AWW powder yield was 49%, and was obtained using 5% whey protein concentrate (WPC), with a feed flow rate of 5.8 g/min and an inlet drying temperature of 160 °C. The liquid chromatography mass spectrophotometry (LC-MS) analysis showed that AWW encapsulated with WPC had the highest retention of α-tocopherol (181.6 mg/kg powder). AWW with 5% WPC was tested as a preservative in pork fat cooked at 180 °C for 15 min. Thiobarbaturic acid reactive substances (TBARS) assay showed that the effectiveness of AWW powder was comparable to commercial additives such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and sodium erythorbate (E316).en_NZ
dc.identifier.citationFoods, 9(9), 1187. doi:10.3390/foods9091187
dc.identifier.doi10.3390/foods9091187en_NZ
dc.identifier.issn2304-8158en_NZ
dc.identifier.issn2304-8158en_NZ
dc.identifier.urihttps://hdl.handle.net/10292/13774
dc.languageenen_NZ
dc.publisherMDPI AGen_NZ
dc.relation.urihttps://www.mdpi.com/2304-8158/9/9/1187
dc.rights© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
dc.rights.accessrightsOpenAccessen_NZ
dc.subjectAvocado wastewater; Spray drying; Thiobarbituric acid reactive substance (TBARS); Waste conversion; Liquid chromatography–mass spectrometry (LC-MS); Food preservation
dc.titleOptimising the Spray Drying of Avocado Wastewater and Use of the Powder As a Food Preservative for Preventing Lipid Peroxidationen_NZ
dc.typeJournal Article
pubs.elements-id390685
pubs.organisational-data/AUT
pubs.organisational-data/AUT/Health & Environmental Science
pubs.organisational-data/AUT/Health & Environmental Science/Applied Science
pubs.organisational-data/AUT/Health & Environmental Science/School of Science
pubs.organisational-data/AUT/PBRF
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences/HA Science 2018 PBRF
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