Comparative study of thermal and non-thermal sterilization on the physicochemical properties, microstructure, texture and flavor quality of avocado purée.

This study compared five sterilization methods; pasteurization (P; 90 °C, 5 min), microwave sterilization (MS; 600 W, 3 min), high-pressure processing (HPP; 450 MPa, 10 min), gamma irradiation (GI; 8 kGy), and electron-beam irradiation (EBI; 10 kGy) to evaluate their effects on the physicochemical, microstructure, texture, volatile profile, and microbial safety of avocado purée (AP). All treatments ensured microbial safety and increased free polyphenols by 5.0-92.86%, with vitamin C retention ranging from 17.93% to 93.82%. Thermal treatments (P, MS) caused microstructural disruption, enlarging particle size, increasing hardness and adhesiveness. In contrast, non-thermal methods better preserve microstructural integrity and textural stability. Volatile analysis showed substantial aroma losses after P and MS, whereas MS and EBI enhanced fruity-floral notes, and HPP and GI retained the characteristic fresh avocado aroma. Overall, non-thermal treatments, particularly HPP and EBI provided superior quality retention, demonstrating strong potential for high-value industrial processing of avocado purée.