Avocado Pulp: A Review of Nutritional Profile, Functional Attributes, Drying Techniques, and Avocado Pulp Products

Abstract

Avocados (Persea americana Mill.) are mainly consumed fresh, although processed avocado products have recently gained popularity, driven by health trends and the need for convenience. With the rise in global demand for healthy and convenient food options, there is a need for studies on the effect of drying on the nutritional and functional properties and the value-added products obtained from avocado pulp. This article focuses on avocado fruit, highlighting the recent advancements in avocado pulp drying techniques such as freeze-drying, solar, spray, microwave, refractance window drying, infrared, and hot air–assisted radiofrequency drying. The value-added products from avocado pulp in the food industry and the potential of avocado pulp as a nutraceutical have been discussed in addition to the economic feasibility of the drying techniques. An electronic search was carried out using ScienceDirect, Google Scholar, and ResearchGate databases for studies published between 2019 and 2024. The literature search carried out using the keywords “avocado pulp powder” and “dried avocado pulp” generated 34 papers, of which five were repeated. Eight papers on the phytochemicals in avocado pulp and four on economic feasibility were also included in the study. Forty-one papers were reviewed based on defined inclusion and exclusion criteria, providing a comprehensive overview of the existing literature on avocado pulp drying. The findings offer valuable insights and recommendations on avocado pulp drying for food scientists, processors, and researchers.