{"id":238592,"date":"2026-07-02T10:16:08","date_gmt":"2026-07-02T08:16:08","guid":{"rendered":"https:\/\/www.alimentibevande.it\/uncategorized\/purea-di-avocado-limpatto-di-ultrasuoni-e-trattamenti-termici\/"},"modified":"2026-07-02T10:22:10","modified_gmt":"2026-07-02T08:22:10","slug":"avocado-puree-the-impact-of-ultrasound-and-heat-treatment","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/featured\/avocado-puree-the-impact-of-ultrasound-and-heat-treatment\/","title":{"rendered":"Avocado pur\u00e9e: the impact of ultrasound and heat treatment"},"content":{"rendered":"\n<p>Avocado pur\u00e9e, a nutrient-rich product, is prone to enzymatic browning, making it difficult to maintain its quality during processing and storage. Therefore, the aim of a recent study, carried out by a group of Thai researchers (Wannasawad et al., 2025), was to improve the quality attributes of this preserve, focusing on its chemical and physical properties, the activity of the enzymes responsible for browning, and antioxidant activity, through a combination of ultrasound and mild heat treatments.<\/p>\n\n\n\n<p><strong>Frozen samples of the pur\u00e9e<\/strong> were used for the experiment.<\/p>\n\n\n\n<p><strong>The results <\/strong>demonstrate that the integration of ultrasound and mild heat treatments represents a promising method for enhancing product quality during storage at -18\u00b12\u00b0C for three months.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"su-button-center\"><a href=\"https:\/\/publications.mazzmedia.com\/PKwtfNPDZL5Yts5zTHpdufJM6zwNxn\" class=\"su-button su-button-style-default su-button-wide\" style=\"color:#121010;background-color:#fab21d;border-color:#c88f18;border-radius:12px\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color:#121010;padding:0px 30px;font-size:22px;line-height:44px;border-color:#fcca61;border-radius:12px;text-shadow:none\"> <strong><strong>Article from the June issue of Macchine Alimentari<\/strong><\/strong><\/span><\/a><\/div>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"su-button-center\"><a href=\"https:\/\/www.tecnichenuove.com\/riviste\/macchine-alimentari\" class=\"su-button su-button-style-default su-button-wide\" style=\"color:#121010;background-color:#fab21d;border-color:#c88f18;border-radius:12px\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color:#121010;padding:0px 30px;font-size:22px;line-height:44px;border-color:#fcca61;border-radius:12px;text-shadow:none\"> <strong><strong>Click here to subscribe<\/strong><\/strong><\/span><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ultrasound and mild heat act in a complementary manner by breaking down cell walls, enhancing the diffusion of bioactive compounds and partially inactivating enzymes, thereby helping to improve the short-term cryopreservation of avocado pur\u00e9e<\/p>\n","protected":false},"author":3836,"featured_media":238590,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21116,20580],"tags":[18549,22143],"tipologia":[],"coauthors":[20589],"class_list":["post-238592","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-scientific-studies","tag-avocado","tag-ultrasound"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Avocado pur\u00e9e: the impact of ultrasound and heat treatment - Alimentibevande.it<\/title>\n<meta name=\"description\" content=\"Ultrasound and gentle heat help to improve the short-term cryopreservation of avocado pur\u00e9e\" \/>\n<meta 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