A processing method that makes it possible to can avocados - apparently without losing any nutrients - has been developed by food engineers in Argentina.
The procedure, formulated by Diego Prieto and Martin Cecchini, gives the avocado a new coating and an anti-oxidant pre-treatment, to preserve its nutritional value and extend its shelf life.
The engineers said the standard canning process, which allows nutritional quality to be preserved safely and economically, is not suitable for avocados due to their high natural oil content and the presence of the polyphenoloxidaze enzyme.
They also found that when an organic acid was added to the canning solution, an unpleasant acidic taste developed.
The innovative technology, which follows pasteurised avocado pulp and dry avocado powder, improves shelf life and retains health benefits, according to Prieto and Cecchini.
