Improved extraction of avocado oil by application of sono-physical processes

•Low and high frequency ultrasound improved avocado oil extractability.•2MHz provided best separation without impacting on oil chemistry.•Megasonic conditioning of avocado puree can decrease malaxation time. Ultrasound treatment is known to increase the oil extractability in olive and palm oil proce...

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Bibliographic Details
Published in:Ultrasonics sonochemistry 2018-01, Vol.40 (Pt A), p.720-726
Main Authors: Martínez-Padilla, Laura Patricia, Franke, Lisa, Xu, Xin-Qing, Juliano, Pablo
Format: Article
Language:English
Subjects:
Avocado oil
Extraction
High frequency
Separation
Ultrasound
Viscosity
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Summary:•Low and high frequency ultrasound improved avocado oil extractability.•2MHz provided best separation without impacting on oil chemistry.•Megasonic conditioning of avocado puree can decrease malaxation time. Ultrasound treatment is known to increase the oil extractability in olive and palm oil processes. This work examined the effect of ultrasound conditioning of avocado puree on oil extractability and quality, at low (18+40kHz) and high (2MHz) frequencies, at litre-scale. Other ultrasound parameters evaluated included high frequency effect (0.4, 0.6, and 2MHz; 5min; 90kJ/kg) and sonication time (2.5–10min at 2MHz), without malaxation. Finally, a megasonic post-malaxation intervention was assessed at selected malaxation times (15, 30, and 60min). Both low and high frequency ultrasound treatments of the non-malaxed avocado puree improved extractability by 15–24% additional oil recovery, with the highest extractability achieved after 2MHz treatments, depending on the fruit maturity and oil content. There was no preferential improvement on oil extractability observed across high frequencies, even though extractability increased with sonication time. Ultrasound treatment also showed a positive effect after puree malaxation. Oils obtained from sonicated purees showed peroxide and free fatty acid values below the industrial specification levels and an increase in total phenolic compounds after 2MHz treatment. High frequency ultrasound conditioning of avocado puree can enhance oil separation and potentially decrease the malaxation time in industrial processes without impacting on oil quality.
ISSN:1350-4177
1873-2828
DOI:10.1016/j.ultsonch.2017.08.008