Nowadays, the stability of antioxidant and color characteristics of minimally processed avocado puree during the storage is still unknown. Thus, this study aimed to evaluate the effect of adding natural extracts on the antioxidant capacity, color and consumer acceptance of avocado purees. Avocado pulp (x₁: 90–100%) was mixed with lemon (x₂: 0–10%) and onion (x₃: 0–5%) extracts following a constrained mixture design. Total phenolic compounds, reducing power, antioxidant capacity, color and consumer acceptance were measured at the beginning and after seven days of storage (4 °C). At the beginning of the storage, both reducing power and antioxidant capacity were affected by the proposed formulations, showing their maximum values (710 ± 9.0 mg AAE/100 g and 170.4 ± 8.6 Trolox/100 g, respectively) with the highest lemon extract level. Tested formulations did not exhibit a significant color difference among them (p > 0.05), showing values of L* = 70.1 ± 2.3, a* = − 21.7 ± 2.0 and b* = 52.1 ± 4.2. Reducing power was significantly affected after storage (p < 0.05). Moreover, a browning process was detected in all formulations, with a lesser effect on avocado puree formulated with 90, 5 and 5% and 90, 7.5 and 2.5% of x₁, x₂, and x₃, respectively, showing a total color change between 18.1 and 23.5 with respect to their initial state. The formulation x₁: 90% x₂: 7.5%, and x₃: 2.5% was the best accepted by the consumers at the beginning and end of the storage. The mixture design is an adequate tool for obtaining a natural avocado puree with high antioxidant properties and sensory acceptance.

中文翻译：

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添加天然提取物对鳄梨原浆的抗氧化剂，颜色和感官特性的影响

如今，在存储过程中抗氧化剂的稳定性和最少加工的鳄梨泥的颜色特征仍然未知。因此，本研究旨在评估添加天然提取物对鳄梨泥的抗氧化能力，颜色和消费者接受程度的影响。鳄梨果肉（x ₁：90–100％）与柠檬（x ₂：0–10％）和洋葱（x ₃：0–5％）按照受限混合物设计提取。在储存开始和储存7天（4°C）后，测量总酚类化合物，还原力，抗氧化能力，颜色和消费者接受度。在储存开始时，建议的配方会同时影响还原力和抗氧化能力，它们的最大值（分别为710±9.0 mg AAE / 100 g和170.4±8.6 Trolox / 100 g）具有最高的柠檬提取物含量。被测制剂之间没有显示出明显的色差（p  > 0.05），显示L * = 70.1±2.3，a * = − 21.7±2.0和b * = 52.1±4.2。储存后降低功率受到显着影响（p <0.05）。此外，在所有配方中均检测到褐变过程，对鳄梨原浆的影响较小，该鳄梨原浆分别以x ₁，x ₂和x _3的90％，5％和5％以及90％，7.5％和2.5％配制，显示出总颜色相对于其初始状态在18.1和23.5之间变化。x ₁：90％x ₂：7.5％和x ₃：2.5％的配方在储存开始和结束时是消费者最满意的。混合物设计是获得具有高抗氧化性能和感官接受度的天然鳄梨泥的合适工具。