Abstract

Avocado is an excellent fruit with high nutritional values and multiple benefits for the human beings. Due to high perishable nature, the dehydrated avocado powder is successfully obtained via spray drying and the shelf life depends on the storage procedure. Therefore, the present study was conducted during 2020 at Soc Trang Nanotech laboratory, Soc Trang province, Vietnam to evaluate the impact of accelerated storage temperature and time on the physicochemical and antioxidant properties of spray dried avocado powder. This powder was preserved in aluminum laminated polyethylene bags in different accelerated storage temperatures (30, 45 and 55oC), and durations (0, 3, 6, 9 and 12 weeks). Results revealed that accelerated storage temperatures and prolonged storage durations affected the physicochemical and antioxidant attributes (bulk density, tapped density, solubility, dispersibility, total phenolic content, total flavonoid content) of the spray dried avocado powder. Bulk and tapped density of the spray dried powder were significantly increased (0.67–0.81 g/mL and 0.86–0.99 g/mL, respectively) from the 9th week of storage at 45°C or 55oC. Meanwhile dispersibility, total phenolic and flavonoid were dramatically decreased (0.02–0.005 optical density, 196.12–97.64 mg GAE/100 g, 104.37–42.05 mg QE/100 g, respectively) at 45oC after 9th weeks or 55oC after 6th week of storage. The solubility of the powder was not significantly different (97.35–97.45%) during accelerated storage temperature for 12 weeks.