Oxidation and enzymatic browning of avocado
Tocobiol® Q
Hass avocado (Persea americana), is a variety native to the American continent, where its largest producer and exporter is Mexico.
This fruit is rich in fiber, potassium, folic acid and vitamin E, with a fat composition (monounsaturated) so its consumption helps to reduce blood cholesterol, heart diseases among others.
However, due to its fat-rich nature, its conservation is a challenge for producers, since it initiates a series of mechanisms and reactions from the moment it is harvested.
One of its main applications is guacamole, where the food industry has started to work with antioxidants as an ally due to the great worldwide demand for this product.
BTSA offers a range of natural, high-performance antioxidants, designed specifically for food products, made from natural tocopherols derived from non-GMO sunflower or vegetable oil.
We offer our customers bespoke laboratory services to select the optimal and most profitable product for their frying oil and/or fried product.
Our technical team offers support in all phases using a combination of accelerated oxidation tests such as Rancimat and RapidOxy to provide customized solutions.
At Btsa we develop highly effective 100% natural antioxidants, understanding the needs and demands of the market, considering not only the basics and providing more, since it is not only important its lipid oxidation but also the enzymatic browning so that the consumer has a quality product considering its flavor, color and freshness.
- A 2-in-1 product that, apart from Guacamole, can be applied in frying oils, pastas, dressings, etc.
This trial has been carried out with the aim of comparing the activity of our natural tocopherol-based antioxidants in avocado oil and guacamole, measuring the increase of oxidative stability using Rancimat (click for more info) and Rapidoxy (click for more info) methodologies respectively.
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