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

Famei Cai, Muhammad Aaqil, Li Zhuang, Zekun Shi, Ruobing Cheng, Yujie Zi, Yang Tian, Cunchao Zhao

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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8 authors.

Famei CaiCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.

Muhammad AaqilCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.

Li ZhuangCollege of Tea and Coffee, Pu er University, Pu'er 665000, China.

Zekun ShiAvocado Science and Technology Research Centre of Menglian County, Pu'er 665800, China.

Ruobing ChengCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.

Yujie ZiCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.

Yang TianCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.

Cunchao ZhaoCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

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.

Indexed as

Avocado puréeMicrostructureQuality characteristicsSterilization technologiesVolatile compounds

Identifiers

PMID41853596

DOI10.1016/j.fochx.2026.103733

PMCPMC12994088

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.