Obtaining protein isolate from deffated avocado (Persea Americana) pulp

• Grant number: 24/22689-5
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: April 01, 2025
• End date: March 31, 2026
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Alessandra Lopes de Oliveira
• Grantee: Melissa Marina da Silva Ferreira
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Abstract

This research project aims to utilize residual pulp from avocado oil extraction, a commonly discarded byproduct rich in proteins, to produce a high-value protein isolate with significant nutritional and technological properties. Aligned with the Sustainable Development Goals (SDGs) on waste utilization, the study focuses on six avocado varieties (Persea americana). The oil will be extracted from the defatted pulp using aqueous extraction with slow mechanical agitation. The pulp will then be characterized, and the protein isolate obtained through alkaline extraction and isoelectric precipitation.The techno-functional properties of the protein isolate will be assessed, including water retention capacity, solubility, oil absorption, foam formation and stability, gelling capacity, and emulsifying capacity. This research emphasizes the potential benefits of repurposing avocado pulp post-oil extraction and proposes a regional food microrefinery model aimed at achieving zero waste in avocado processing. The study aims to generate a high-quality protein isolate and evaluate its application in various food products.