Ripening and thermal processing effects on avocado pulp product: A novel approach to physicochemical, fatty acid, and bitterness transformations

Health and convenience trends drive processed avocado popularity beyond fresh consumption; therefore, a thorough understanding of avocado processing parameters is essential for successful product development. This study determined the altered physical, chemical, fatty acid, and sensory properties of avocado pulp and processed avocado products resulting from ripening and heat treatment. To mimic natural ripening, cleaned avocados were stored in darkness at 20°C for 12 days. This ripening period induced significant changes in peel colour, evidenced by decreased lightness (L*) and yellowness (b*), and increased redness (a*) and total colour change (ΔE) ( P ≤ 0.001). Concurrently, ripening resulted in increased weight loss, total soluble solids, reducing sugars, pH, and decreased hardness and specific gravity ( P ≤ 0.001). Additionally, pulp composition was altered, with significant increases in moisture, protein, lipid, fibre, and ash content, and a corresponding decrease in carbohydrates ( P ≤ 0.05). Avocado pulp fatty acid profiles consisted of 10 SFAs and 12 UFAs. Ripening increased palmitic acid (SFA) and decreased elaidic acid (UFA). Thermal processing significantly altered this profile, increasing UFAs (palmitoleic, oleic, linoleic, and docosahexaenoic acids) and decreasing SFAs, notably palmitic acid. Sensory analysis presented a strong link between ripening-induced bitterness in avocado powder and the changes in linoleic, oleic, docosahexaenoic, and elaidic acid concentrations. By revealing the correlation between ripening, processing, and bitterness, this study provides manufacturers with practical guidelines: ripening avocados of diverse sizes for 8 days at 20°C maximises fatty acid content and reduces bitterness, while avoiding high-temperature processing. These insights enable better raw material selection and refined thermal processing, leading to higher-quality end products. • This study examines the effects of ripening periods and heat treatment on fatty acid profiles and sensory acceptance in avocado with distinct physical traits. • Physical attributes not influence the physicochemical properties of the avocados. • The ripening period significantly impacted both physical and chemical attributes. • The important fatty acids that undergo changes during ripening are palmitic acid and oleic acid. • Heat treatment changed the fatty acid composition (oleic acid and linoleic acid), with overripe avocados exhibiting the highest bitterness levels.