Physico-chemical, morphological and technological properties of the avocado (Persea americana Mill. cv. Hass) seed starch

ABSTRACT Avocado seeds (Persea americana Mill) are a byproduct of fruit processing and are considered a potential alternative source of starch. Starch is widely used as a functional ingredient in food systems, along with additives such as salt, sugars, acids and fats. This study aimed to perform the physicochemical, morphological and technological characterization of starch from avocado seeds and to evaluate the consistency of gels when salt, sugar, acid and fat are added. Extraction yield was 10.67% and final moisture 15.36%. The apparent amylose content (%) was higher than other cereal and tuber starches. XRD standards confirmed the presence of type B crystallinity, typical of fruits and tubers, with a crystallinity degree of 56.09%. The swelling power increased with increasing temperature (above 70 °C). Avocado seed starch (ASS) presented a syneresis rate of 42.5%. Viscoamylography showed that ASS is stable at high temperatures. TPA analysis showed that ASS gels with different additives and concentrations varied significantly (p<0.05) from the control sample, mainly in the hardness and gumminess profiles. The properties of ASS indicate a wide potential of applications which can be used in food industries such as sauces, creams and dehydrated soups. Furthermore, the use of this seed to obtain starch contributes to the reduction of the residue of the avocado oil industry, avoiding damage to the environment.

摘要：牛油果籽（Persea americana Mill）是果品加工的副产物，被视为一种极具潜力的淀粉替代来源。淀粉与盐、糖、酸、油脂等添加剂协同，作为功能性配料广泛应用于各类食品体系中。本研究旨在对牛油果籽源淀粉开展理化、形貌及工艺学表征，并评估添加盐、糖、酸、油脂后其凝胶的质构特性。该淀粉的提取率为10.67%，最终水分含量为15.36%。其表观直链淀粉含量（%）高于其他谷物及块茎类淀粉。X射线衍射（X-ray Diffraction，XRD）分析证实其存在B型结晶结构——这是水果与块茎类淀粉的典型特征，结晶度达56.09%。其膨胀力随温度升高（70℃以上）显著增强。牛油果籽淀粉（Avocado Seed Starch，ASS）的析水率为42.5%。粘度糊化分析显示，ASS在高温环境下稳定性优异。质地剖面分析（Texture Profile Analysis，TPA）结果表明，添加不同种类与浓度添加剂的ASS凝胶与对照组样品存在显著差异（p<0.05），差异主要体现在硬度与胶粘性特征方面。ASS的各项特性显示其具备广阔的应用前景，可应用于调味酱、奶油酱及脱水汤品等食品工业领域。此外，利用该籽制备淀粉有助于减少牛油果油脂加工业的副产物残留，避免对环境造成损害。