Stability of avocado paste carotenoids as affected by high hydrostatic pressure processing and storage

When compared to thermal and chemical alternatives, high hydrostatic pressure (HHP) processing is the most effective non-thermal technology to process avocados. Herein we report the effects of HHP-processing (600 MPa, 3 min) and storage (40 days, 4 °C) on the stability of avocado paste (Persea americana, cv.Hass) carotenoids. Likewise, the effects of HHP-processing and storage on hydrophilic and lipophilic oxygen radical absorbance capacities (ORAC) of the product were studied. Pressurization induced a significant increase (approx. 56%) in concentrations of total extractable carotenoids. Highest increases for individual carotenoids were observed for neoxanthin-b (513%), followed by α-cryptoxanthin (312%), α-carotene (284%), β-cryptoxanthin (220%), β-carotene (107%), and lutein (40%). Carotenoid levels declined during storage, but at the end of the product's sensory shelf-life were higher than those initially present in unprocessed avocado paste. Interestingly, ORAC-values followed a different trend than carotenoids; they decreased immediately after HHP-processing and increased during storage, therefore indicating that carotenoids appear to be minor contributors to the total antioxidant capacity of the fruit.Industrial relevance: HHP processed avocado paste is commercially available and is stable to the action of spoilage microorganisms during refrigerated storage. However, there are no prior reports on the effects of HHP processing and storage time on the stability of health bioactive compounds present in avocados, particularly carotenoid profiles. Results of the present work indicated that the nutritional and nutraceutical values of avocado carotenoids were retained after commercial HHP-processing of the paste and until the end of its sensory shelf-life. The knowledge generated has scientific relevance for the advancement of non-thermal technologies, and is also considered relevant to consumers and the Mexican avocado industry because of the potential impact of the product on human health.

► HHP processing of avocado paste increased carotenoid content.
► Carotenoid content decreased during subsequent storage (40 days, 4 °C).
► Original carotenoid content was retained during product's shelf-life (20 days).