Comprehensive Approach Of Avocado Fruit (Persea Americana; Mill.): A Review Of Its Potential Application In Food Formulations.
DOI:
https://doi.org/10.24054/limentech.v24i1.4516Keywords:
Avocado, Lorena variety, by-products, bioactive compounds, novel foodsAbstract
The fruit of the avocado (Persea americana, Mill) has attracted considerable interest due to its nutritional importance, which has been further by the diverse uses and applications of its pulp. Moreover, several studies have suggested that the consumption of fresh fruit, as well as its pulp, provides health benefits, thereby allowing it to be categorized as a functional food. From the perspective of the Sustainable Development Goals (SDGs) and green chemistry, there is an increasing need to achieve better utilization of the fruit’s by-products—namely, the peel, seed, and pulp residue. This document dissert critically and systematically the available information on the applications of avocado fruit and its by-products as ingredients and components in food formulations, with a particular focus on the Lorena variety, which is the most widely consumed in Colombia. This state-of-the-art review is contrasted with the developments and studies conducted on the Hass variety, for which more information is available, as it is the most commercially distributed avocado variety worldwide.
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