Work

Comparative study of thermal and non-thermal sterilization on the physicochemical properties, microstructure, texture and flavor quality of avocado purée

Year: 2026

Type: article

Abstract: This study compared five sterilization methods; pasteurization (P; 90 °C, 5 min), microwave sterilization (MS; 600 W, 3 min), high-pressure processing (HPP; 450 MPa, 10 min), gamma irradiation (GI; 8 kGy), and electron-beam irradiation (EBI; 10 kGy) to evaluate their effects on the physicochemical, microstructure, texture, volatile profile, and microbial safety of avocado purée (AP). All treatments ensured microbial safety and increased free polyphenols by 5.0–92.86%, with vitamin C retention ranging from 17.93% to 93.82%. Thermal treatments (P, MS) caused microstructural disruption, enlarging particle size, increasing hardness and adhesiveness. In contrast, non-thermal methods better preserve microstructural integrity and textural stability. Volatile analysis showed substantial aroma losses after P and MS, whereas MS and EBI enhanced fruity–floral notes, and HPP and GI retained the characteristic fresh avocado aroma. Overall, non-thermal treatments, particularly HPP and EBI provided superior quality retention, demonstrating strong potential for high-value industrial processing of avocado purée. • Non-thermal sterilization treatment better preserves the color, nutritional components, texture, and flavor profile of AP. • HPP and EBI, are more effective in preserving microstructural integrity. • GI treatment significantly reduced particle size and enhanced flowability. • MS and EBI enhanced fruity, floral, and creamy flavor notes.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2026.103733