Development of a powder formulation from avocado (Persea americana)

Avocado (Persea americana) is a fruit of high global value due to its rich nutritional profile, which includes monounsaturated fatty acids. However, the industrial use of its pulp is limited because of rapid enzymatic browning and its short shelf life at room temperature. In Mexico, there is a traditional product made from avocado puree, chili peppers, and cilantro, called “guacamole.” This study explores spray drying as an alternative method for producing guacamole powder, evaluating the concentration of solids in the feed. A standardized guacamole mix was prepared (58.2% avocado pulp, 2.5% chili pepper, 1.4% cilantro, and 0.7% onion). Maltodextrin:SiO₂ (99:1) was used as a carrier material at two different proportions (15 and 20%), and the mixture was processed using a pilot-scale spray dryer at inlet and outlet temperatures of 160 °C and 80 °C, respectively. The physicochemical properties (moisture content, water activity, flowability, and color) were evaluated, along with a sensory evaluation using a hedonic scale (9 points) of the reconstituted product. A stable green powder with less than 3% moisture and low flowability was obtained. No significant difference was observed in the parameters evaluated at the different proportions of carrier material. The reconstituted product maintained acceptable organoleptic properties (7.33 overall acceptance score). Spray drying of guacamole is an alternative for agro-industrial processing transforming avocados into a value-added product. This development aligns with Sustainable Development Goals (SDGs) 9 (Industry, Innovation and Infrastructure) and 12 (Responsible Consumption and Production) by reducing post-harvest losses and offering a more stable commercial alternative.