DETERMINATION OF PHYSICOCHEMICAL PROPERTIES AND HYDROGELLING ABILITY OF AVOCADO SEED PROTEINS DRIED WITH DIFFERENT METHODS

Abstract

A significant proportion of the avocado (Persea americana Mill.) cultivated globally is used for consumption following various processing methods to create different products. During fruit processing, remove unwanted materials, such as stems, leaves, fruit peels, and seeds, from the final product. Seeds, which constitute a large part of the fruit and contain different macromolecules in their structure, have the potential for evaluation among these wastes. However, it was not yet conducted a commercial evaluation of avocado seed. Within the scope of this study, protein was extracted from avocado seed, and the extracted protein was evaluated based on the hydrogel system. This current study focused on extraction of proteins by using alkali isoelectric precipitation techniques from avocado seed and used extracted protein based on the natural fabricated hydrogel. Avocado seed protein was dried into powder by using various drying techniques including spray, freeze, vacuum, oven and ambient drying methods. Different dried avocado seed protein isolate (ASPI) powder was evaluated based on the comparing functional and physiochemical properties such as water activity, protein content, fluidity (carr index and hausner ratio), scanning electron microscopy, secondary structure, amino acid and nutritional parameters, thermal stability. The results demonstrated that drying techniques significantly altered the protein structure and conformation of ASPI, resulting in different physical, chemical, and functional characteristics. The spray drying technique showed the best functional characteristics, such as solubility, water holding capacity, oil holding capacity solubility, foaming capacity and foaming stability, and emulsion activity and stability. Moreover, the capacity of hydrogel models was determined by fabricating hydrogel in the presence of a mixture of protein and locust bean gum in order to assess the influence of different drying techniques. To achieve thus, the results clearly showed that spray dried techniques based on the hydrogel system had the highest protein leachability, swelling ratio and water holding capacity. According to their textural properties, hydrogel models made from freeze-dried and spray-dried proteins produced the best results. Hydrogel models displayed elastic characteristics instead of viscous features. Nevertheless, the degrees of elasticity differed. Incorporating spray-dried protein and locust bean gum into hydrogel models significantly improved the bioactive component delivery method's efficiency compared to using only protein models.