Dataset for the publication entitled "Enhancing avocado puree with encapsulated tomato by-products. Effect of processing methods in the bioactive quality retention"

This study investigates the possible use of revalorized tomato waste as a source of encapsulated bioactive compounds to develop a carotenoid-enriched spreadable avocado puree. Conventional pasteurization (CP), high hydrostatic pressure (HHP), ultrasound (US), and a combination of US and HHP (US + HHP) were the processing treatments assayed. Fresh blended puree was used as control (CTRL). A shelf-life study of 22 days at 4 °C was performed where physicochemical properties, microbial load, free polyphenol content (FPC), and carotenoid content were periodically assessed.