Advances In the Valorization of Avocado By-Products: Bioactive Compounds, Techno-Functional Properties, and Structure-Function Relationships.

Abstract

Avocado (Persea americana Mill.) processing generates large amounts of peel and seed that remain underutilized despite their potential as functional food ingredients. While previous reviews have focused mainly on the chemical composition and antioxidant capacity of avocado by-products, less attention has given to the role of tissue-specific microstructure and ripening-related structural changes in determining their techno-functional behavior. This review critically integrates recent advances in the valorization of avocado by-products, with particular emphasis on peel and seed as sources of bioactive compounds and techno-functional ingredients. It examines the chemical composition, microstructural organization, and physicochemical transformations of these by-products, highlighting how their structural features influence functional performance. Special attention is given to phenolic compounds, dietary fiber, and associated polysaccharides, and to how cell wall architecture, pectin solubilization, and tissue disassembly influence the techno-functional properties of ingredients obtained from avocado by-products. These properties, such as water- and oil-holding capacities, emulsifying properties, and gelation behavior, are primarily evaluated after processing the by-products into functional food ingredients. Additionally, the review discusses the impact of processing and extraction strategies on structural integrity, bioactive retention, and techno-functional functionality, as well as recent advances in food-grade applications, bioaccessibility, safety considerations, and current challenges for industrial implementation. Overall, this review provides an integrated framework that links composition, microstructure, processing, and functionality to support the sustainable valorization of avocado by-products as value-added food ingredients.