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FLOW AND VISCOELASTIC PROPERTIES OF PRESSURIZED AVOCADO PUREE

G. TABILO-MUNIZAGA1, R. MOYANO2, R. SIMPSON2, G.V. BARBOSA-CANOVAS3,4 and B.G. SWANSON3
1

Biological Systems Engineering Department Washington State University Pullman, WA 99164-6120 Universidad Tcnica Federico Santa Mara Department of Chemical Processes PO Box 110-V, Valparaiso, Chile

Department of Food Science and Human Nutrition Washington State University Pullman, WA 99164-6120
Accepted for Publication June 22, 2005

ABSTRACT The ow and viscoelastic properties of pressurized avocado puree were evaluated. Avocado puree with pH adjusted to 4.1 was treated with ultra high pressure (UHP) at 517, 600 or 676 MPa at 21C. Each pressure was applied in oscillation mode, three pulses of 6 min each. Flow curves were obtained for each treatment, and hysteresis areas were also evaluated. The corrected ow curves were tted using the Herschel-Bulkley model, and ow index (n), consistency index (k), and yield stress (t0) were reported. The storage (G) and loss (G) moduli of avocado puree were obtained through oscillatory testing. The results showed that the Herschel-Bulkley model tted the curves with correlation coefcients ranging from 0.85 to 0.97; however, good correlation was not observed after 20/s of shear rate. Pressurized avocado puree exhibited pseudoplastic characteristics and time dependency. The ow index values were 1 for all pressure treatments. The magnitudes of elastic modulus (G) and complex viscosity increased with increased intensity of UHP treatments.

Corresponding author. TEL: 509-335-6188; FAX: 509-335-2722; EMAIL: barbosa@mail.wsu.edu Journal of Food Processing and Preservation 29 (2005) 196207. All Rights Reserved. Copyright 2005, Blackwell Publishing

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INTRODUCTION The rheological characterization of food products is important because of the complex structure and microscale heterogeneity of food, which can exhibit a variety of non-Newtonian effects such as pseudoplasticity, yield stress and thixotropy (DeKee et al. 1983). A common model used to evaluate the ow behavior of non-Newtonian uids is that of Herschel-Bulkley (Steffe 1996). The Herschel-Bulkley model behaves satisfactorily in its prediction of ow for several foods (DeKee et al. 1983). An important characteristic of the Herschel-Bulkley materials is the presence of yield stress (t0), which represents the nite stress required to achieve ow (Steffe 1996). Flow is usually related to the level of internal structure in the material, which must be destroyed before ow can occur. Yield stress evaluation is very signicant in the sensory perception of food and is a strong component of mouthfeel, also in predicting the products processing . and/or end-use performance (Tabilo-Munizaga and Barbosa-Cnovas 2005) Yield stress is a major element in determining thickness after dip coating a solids surfaces and after mechanical spreading (Steffe 1992). Wendin and reported that through the determination of yield stress in 12 Hall (2001) commercial salad dressings, it was possible to correlate the instrumental and sensory analysis of fattiness attributes yielding correlation coefcients of 0.70 (Pearsons correlation). Because salad dressings are oil-in-water emulsions, as are avocado purees, the total avor is a combination of aroma, taste and mouthfeel, and differences in avor perceptions can be explained by the differences in physicochemical properties in the emulsions, especially the dispersion of the discontinuous oil phase in the continuous water phase (Wendin and Hall 2001). Processing foods using ultra high pressure (UHP) methods involves either batch or continuous modes. In the batch mode, prepackaged or solid foods are placed in a pressure vessel and pressurized. Batch processing limits the producer to pressure compatible containers with at least one elastic interface (Brandt 2000). A continuous ow system can be used for any pumpable food product such as juice, guacamole, purees and sauces. Food pumped into each isolator is pressurized with UHP water, held for a short time and then pumped out of the isolator into a clean or aseptic lling station (Brandt 2000). Manufacturers can sequence isolators for continuous ll operation. In a continuous system, the entire volume in the vessel can be used, while in the batch system, the type of package used can be a limitation (Brandt 2000). The effect of UHP technology in different fruits such as apples, avocados, grapes, pears and plums was investigated on the basis of the inactivation of reported that the inactivapolyphenoloxidases (PPO). Weemaes et al. (1998a) tion of PPO in apples, grapes, avocados and pears at 25C became noticeable at

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~600, 700, 800 and 900 MPa, respectively. Moreover, Weemaes et al. (1998b) studied PPO inactivation in avocados in terms of pH and pressure combinations. They reported that pressure and temperature inactivation of PPO followed rst-order kinetics in the pH range 58 but deviated from simple rst-order kinetics at pH 4. The minimum inactivation pressure increased from ~450 MPa at pH 4 to ~850 MPa at pH 8; the threshold temperature increased from ~40C at pH 4 to ~65C at pH 6 and was constant at higher pH values . Moreover, high pressure (~650 MPa) in the presence (Weemaes et al. 1998b) of EDTA reduced PPO activity at pH 5 (Weemaes et al. 1999). On the other hand, studies on PPO activity in guacamole showed that with UHP treatment, it is possible to reduce residual PPO activity 15% after four high-pressure cycles at 689 MPa with a 5-min holding time (Palou et al. 2000), suggesting that inhibition of undesirable enzymatic reactions, such as browning of avocado puree, requires the combination of pressure treatments with one or more additional factors, such as low pH or refrigeration temperatures, to inhibit enzyme activity (Palou et al. 1999a, 2000). Years of research conrm the ability of high-pressure processes to neutralize microorganisms, bacteria, enzymes and other food-spoilage agents. Unlike high-temperature treatment of food, the avor, texture and nutritional content are fully preserved. Pressurization also maintains the fresh appetizing appearance of foods and can extend the shelf life of foods. Isostatic pressure, equal on all sides, does not damage food particles or structure, and preexisting textures are well preserved. UHP technology could possibly nd applications with high-quality foods where thermal processing is not suitable. UHP technology may confer added value in terms of nutritional or sensory characteristics (Barbosa-Cnovas and Rodrguez 2002). The purpose of this study was to determine the ow and viscoelastic properties of avocado puree treated by UHP in the presence of citric acid or a citric acid: ascorbic acid combination (3:1) to reduce the pH of the avocado puree.

MATERIALS AND METHODS Preparation of Avocado Puree Fresh ripe avocados (Persea americana mill. cv. Hass) were purchased in a local supermarket (Moscow, ID), washed and hand peeled. The pulp was placed in a Hobart cutter (Model 84145, Hobart Corp., Troy, OH) and mixed with 1.5% (w/w) sodium chloride and citric acid (w/w) or 1.5% (w/w) sodium chloride and a citric acid: ascorbic acid ratio (3:1) to reduce the initial pH from 6.2 to 4.1. Approximately 150 g of avocado puree was poured into plastic

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whirl-pack bags (Nasco, Fort Atkinson, WI, U.S.A.) , heat sealed and maintained under refrigeration (5 0.5C) no longer than 3 h until pressure treatment. UHP Treatment The bags containing avocado puree were inserted into outer polyethylene bags containing water. The outer bags were heat sealed and exposed to UHP treatments at 21C. An oscillatory UHP treatment was carried out with working pressures of 517, 600 and 676 MPa. Three cycles with holding times of 6 min each were achieved. Pressure treatments were performed with an isostatic pressing system (Engineered Pressure System, Inc., Haverhill, MA) inside a cylindrical pressure chamber (height 0.25 m, diameter 0.10 m). A 5% Hydrolubric 123-B water solution (Houghton International, Valley Forge, PA) was used as the pressure medium. Pressure was increased at increments of 2.4 MPa/s. The come-up time required to reach 517, 600 or 676 MPa was 4.25, 4.42 or 5.12 min, respectively. Avocado puree without UHP treatment was prepared as a control. UHP-treated avocado purees and the control were stored at 5C until rheological determinations were taken. Rheological Determinations Flow Curves. Shear stress/shear rate data on the avocado puree were gathered as ow curves using a rheometer (Physica-Rheolab MC120/UM, Physica U.S.A., Inc., Spring, TX) connected to an interface (Rheolab, . Avocado puree temperature was controlled at 20 0.1C via a water MC120) . The rheometer was operated from a bath (Physica Viscometherm, VT 10) computer using a software package US200 v2.0 (Physica U.S.A., Inc., Spring, TX). The experiment was carried out using a cone and plate geometry (MK23) with 0.8-mm gap. In the case of excessive quantities of avocado puree, excess puree was removed from the geometric edges to avoid additional stress. Six intervals spanning from 0.1 to 100/s, increasing and decreasing in a linear ramp, were performed on each avocado puree. Data obtained with US200 Physica software were plotted and analyzed with the Herschel-Bulkley model. Viscoelasticity Determinations The viscoelastic properties of avocado purees were characterized using small amplitude oscillatory shear. Viscoelastic determinations were performed with a rheometer (Physica-Rheolab MC120/UM, Physica U.S.A., Inc., Spring, TX). The avocado puree temperature was kept at 20 0.1C with a circulating

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water bath (Physica Viscometherm, VT 10, Physica U.S.A., Inc., Spring, TX) . An amplitude sweep test was carried out with a torque of 150 mNm at 10-Hz frequency to determine the linear viscoelastic region. Data was collected through US200 Physica software (Physica U.S.A., Inc., Spring, TX) and reported as G (storage modulus) and G (loss modulus). Analyses were repeated seven times providing the means of seven determinations for each data point. Statistical Analysis Basic statistics for computing the means and standard deviations were calculated, and a two-way analysis of variance was performed on a completely randomized design using a SAS statistical software package (Version 8.1, SAS Institute, Inc., Cary, NC) with three replications. Each replication evaluated seven avocado purees for viscoelastic parameters and seven additional avocado purees for ow curve parameters. Least signicant differences determined differences between means with signicance level dened as P 0.05. RESULTS AND DISCUSSION The Herschel-Bulkley model was applied to t avocado puree ow data. Table 1 presents the coefcients of the Herschel-Bulkley model, where t0 is the yield stress, k is the consistency coefcient and n is the ow index. According to the Herschel-Bulkley model values, a shear thinning behavior in
TABLE 1. COEFFICIENTS OF THE HERSCHEL-BULKLEY MODEL AND HYSTERESIS AREA FOR ULTRA HIGH PRESSURE-TREATED AVOCADO PUREE Avocado puree Herschel-Bulkley coefcients t0 (Pa) k n 0.19 0.01 0.19 0.02 0.20 0.02 0.11 0.01 0.12 0.02 0.11 0.02 0.11 0.01 6001 2364 6860 694 3422 143 3733 1687 2648 296 3257 706 1977 117 Hysteresis area (Pas)

Avocado puree with citric/ascorbic acid (3:1) 676 MPa 107 163.4 14.9 600 MPa 100 146.8 16.2 Control 93 134.3 18.6 Avocado puree with citric acid 676 MPa 132 259.7 22.4 600 MPa 107 272.8 60.2 517 MPa 119 290.4 63.8 Control 136 214.2 11.9 t0, yield stress; k, consistency index; n, ow index. Values are reported as means standard deviation.

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UHP-treated avocado puree (0 n 1) was observed. With r ~ 0.9 in the range of 020/s shear rate (Fig. 1), the ow behavior of avocado puree tted the Herschel-Bulkley model well. However, ow behavior greater than a shear rate value of 20/s behaved in a manner that could not be tted to the HerschelBulkley model. This observation suggests that another model may better represent the ow behavior of avocado puree over the entire range of shear rates. In addition, the decrease in viscosity because of shearing conrmed the shear-thinning nature of the avocado puree (Fig. 2). The viscosity change, as a function of shear rate, was not signicantly different (P 0.05) among avocado purees treated with UHP (Fig. 2). Some of these results conrm results presented by Freitas et al. (1996). On the other hand, because yield stress is an important factor as a component of mouthfeel and a major element in determining mechanical spreading (Steffe 1992), it was determined by the extrapolation of the equilibrium ow curve (shear rate versus shear rate). Yield stress values were not signicantly different (P 0.05) among avocado purees treated with UHP indicating the advantage of UHP technology (Fig. 2). The time dependency of avocado puree ow was observed in the hysteresis loops, a difference in the increasing and decreasing ow curves (Steffe 1996), which indicated a time-dependent nature of avocado puree with a shear-thinning behavior. Hysteresis results suggest that UHP treatments exhibited a signicant effect over the size of the hysteresis loops in comparison to untreated avocado purees (Table 1). The increment in the hysteresis of UHPtreated avocado purees, compared to control avocado purees, was from 25 to 50% of the hysteresis area value. This behavior can also be predicted from the viscosity results (Fig. 2). Figures 3 and 4 present the storage (G) and loss (G) moduli of UHPtreated avocado puree. G values were slightly greater than G values at the angular frequencies (w) selected for experimentation. Observations of the G and G values for UHP-treated avocado puree suggest that G and G were signicantly affected (P 0.05) by the severity of UHP treatment. The magnitudes of the elastic modulus and complex viscosity increased with an increase in the severity of the UHP treatments.

CONCLUSIONS Avocado puree exhibited shear-thinning behavior and time dependency as a result of UHP treatments. UHP treatments did not affect the rheological parameters of avocado purees. Overall, the Herschel-Bulkley model did not t the UHP-treated avocado puree very well. However, further study is necessary

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Shear stress (Pa)

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0 0 10 20 30 40 50 60 70 Shear rate (1/s)

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Shear stress (Pa)

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FIG. 1. FLOW CURVES OF AVOCADO PUREE WITH (A) CITRIC ACID AND (B) CITRIC/ASCORBIC (3:1) TREATED WITH ULTRA HIGH PRESSURE (UHP)

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600 500

Viscosity (Pas)

400 300 200 100 0 0 5 10 15 20 25 30 35 40 45 50 55 60 Shear rate (1/s)

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FIG. 2. VISCOSITY OF AVOCADO PUREE WITH (A) CITRIC ACID AND (B) CITRIC/ASCORBIC (3:1) TREATED WITH UHP

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A 10000

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FIG. 3. VISCOELASTIC PARAMETERS (G [A] AND G [B]) OF AVOCADO PUREE WITH CITRIC ACID TREATED WITH UHP

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A 10000

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FIG. 4. VISCOELASTIC PARAMETERS (G [A] AND G [B]) OF AVOCADO PUREE WITH CITRIC/ASCORBIC ACID (3:1) TREATED WITH UHP

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to determine if a better model may t rheological data representing the ow behavior of avocado puree. The rheological characterization of avocado puree is the key to establishing quality control standards, correlating objective rheology with sensory evaluation tests and optimizing UHP processing conditions. REFERENCES BARBOSA-CNOVAS, G.V. and RODRGUEZ, J.J. 2002. Update on nonthermal food processing technologies: Pulsed electric eld, high hydrostatic pressure, irradiation and ultrasound. Food Aust. 5, 513 520. BRANDT, L.A. 2000. Putting the Pressure on Chilled Foods August 2000. Prepared Foods online. URL http://grad.fst.ohio-state.edu/hpp/ newsroom.html. DEKEE, D., CODE, R.K. and TURCOTTE, G. 1983. Flow-properties of time-dependent foodstuffs. J. Rheol. 27, 581604. FREITAS, S.P., DA SILVA, F.C., LAGO, R.C.A. and QASSIM, R.Y. 1996. Rheological behavior of processed avocado pulp emulsions. Int. J. Food Sci. Technol. 31, 319325. PALOU, E., LPEZ-MALO, A., BARBOSA-CNOVAS, G.V., WELTICHANES, J. and SWANSON, B.G. 1999. Polyphenoloxidase activity and color changes during storage of high hydrostatic pressure treated avocado puree. Food Res. Int. 31, 549556. PALOU, E., HERNNDEZ-SALGADO, C., LPEZ-MALO, A., BARBOSA-CNOVAS, G.V., SWANSON, B.G. and WELTICHANES, J. 2000. High pressure-processed guacamole. Inn. Food Sci. Emerg. Technol. 1, 6975. STEFFE, J.F. 1992. Yield stress: Phenomena and measurement. In Advances in Food Engineering (R.P. Singh and M.A. Wirakartakusumah, eds.) p. CRC Press, London, U.K. 363, STEFFE, J.F. 1996. Rheological Methods in Food Process Engineering, 2nd Ed., pp. 363376, Freeman Press, East Lansing, MI. TABILO-MUNIZAGA, G. and BARBOSA-CNOVAS, G.V. 2005. Rheology for the food industry. J. Food Eng. 67, 145154. WEEMAES, C., LUDIKLHUYZE, L., VAN DEN BROECK, I. and HENDRICKX, M. 1998a. High pressure inactivation of polyphenoloxidases. J. Food Sci. 63, 873877. WEEMAES, C., LUDIKLHUYZE, L., VAN DEN BROECK, I. and HENDRICKX, M. 1998b. Effect of pH on pressure and thermal inactivation of avocado polyphenoloxidase: A kinetic study. J. Agric. Food Chem. 46, 27852792.

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WEEMAES, C., LUDIKLHUYZE, L., VAN DEN BROECK, I. and HENDRICKX, M. 1999. Effect of pH and antibrowning agents on the pressure stability of avocado and mushroom polyphenoloxidase. In Advances in High Pressure Bioscience and Biotechnology (H. Ludwig, ed.) pp. 301 304. Springer-Verlag, Heidelberg, Germany. WENDIN, K. and HALL, G. 2001. Inuences of fat, thickener, and emulsier content on salad dressing: Static and dynamic sensory and rheological analyses. Lebensm.-Wiss. Technol. 34, 222233.