Process of extracting nutrients from avocado seeds and a product thereof

Abstract

A process (100) for manufacturing of an extract from avocado seed (38) comprising the steps of providing (10) avocado seed (11); crushing (20) the avocado seed (11) to obtain a crushed avocado seed (21); extracting (30) the crushed avocado seed (21) in an extraction medium liquid (34), to obtain a solid by-product (36) and a liquid product (38), wherein the extraction includes applying electric frequency; separating the solid by-product (36) from the liquid product (38), wherein the liquid product is the extract from avocado seed (38), wherein the avocado seed has been frozen and defrosted before the step of providing the avocado seed. An extract from avocado seed (38) obtained by the process (100) and the use of the extract in a food product is also disclosed.

Description

[0001] PROCESS OF EXTRACTING NUTRIENTS FROM AVOCADO SEEDS AND A PRODUCT

[0002] THEREOF

[0003] Field of the invention

[0004] The present invention relates to the field of food technology. More specifically, this invention relaters to a process of extracting nutrients from avocado seeds and a product thereof.

[0005] Background of the invention

[0006] Food waste in general is a significant issue with several environmental, economic and social consequences. Relating to the environmental impact, production of food requires significant resources such as water, energy and land. When food is wasted, these resources are also wasted. Moreover, the production of food often involves agricultural practices that can harm biodiversity. When food is wasted, the negative environmental impact of these practices becomes more pronounced. Relating to the economic loss, when consumers and businesses throw away food, they are essentially wasting money. This is true for both individual households and large-scale food producers. Moreover, food waste contributes to higher costs throughout the entire supply chain, from production to distribution to retail. This inefficiency can impact the overall economy. Social implications includes that many people around the world suffer from hunger and food insecurity. Addressing food waste could help redistribute surplus food to those in need. The efforts of farmers, laborers, and others involved in the production of food go to waste when the food is discarded.

[0007] Avocado is a nutritious crop which has become very popular during the recent years. However, avocado cultivation in particular is associated with a lot of environmental and social challenges. To give some examples, avocado trees require a substantial amount of water for optimal growth. In regions where water resources are scarce, the high water demand of avocado cultivation can contribute to water stress and depletion. Even a mild moisture stress at critical stages can lead to fruit shed or leaf drop. This can lead to significant reduction in yield and impact negatively on orchard profitability. There are of course concerns about deforestation associated with the expansion of avocado orchards, particularly in parts of Mexico and Central America, but the global demand for avocados, driven by their popularity in Western markets, has led to transportation of avocados over long distances that contributes to their carbon footprint and environmental impact. Taken this together with the fact that the characteristic for the avocado fruit is its large seed. On average, about 30% of the total weight of the avocado is made up of the seed. Today, there is no real field of application of the avocado seed, but it is regarded as waste. Some of the reasons for this is that they have a hard, woody texture that makes them difficult to eat. Also, the seed has a bitter taste, which is due to compounds like tannins. Therefore, the prior art in avocado cultivation and processing primarily focuses on the fruit's flesh, with limited attention given to the seed's potential. Traditional practices involve discarding avocado seeds due to their undesirable taste, hardness, and perceived lack of nutritional value. Moreover, concerns regarding potential toxins in the seed have deterred widespread consumption.

[0008] As the global population increases, and as the society become more aware of the ethical dimensions of food production and consumption, there is a growing recognition of the moral responsibility to minimize food waste. Efforts to address food waste involve a combination of consumer awareness, changes in supply chain practices, and policy interventions. This can include better storage and transportation practices, improved labelling, and the development of systems to redistribute surplus food to those in need.

[0009] Some producers are adopting more sustainable and environmentally friendly practices, such as organic farming, agroforestry, and certifications that prioritize environmental and social responsibility.

[0010] Sustainable and responsible avocado cultivation practices aim to address these challenges and promote a more balanced and environmentally friendly avocado industry.

[0011] Summary of the invention

[0012] The present invention addresses the aforementioned challenges and limitations associated with avocado seeds. It introduces innovative methods for the extraction, processing, and utilization of avocado seeds to create products with enhanced nutritional content, improved pa latability, and reduced waste in avocado cultivation. To overcome the above stated problems, it is an object of the present invention to utilize avocado seeds, particularly in the context of enhancing nutritional value and reducing waste in avocado cultivation. The invention relates to a process for manufacturing an extract from avocado seed. Further, the present invention relates to a process for making a final blend incorporating beneficial components from avocado seeds into consumable products. The present invention also relates to an extract from avocado seed and the use thereof in a food product.

[0013] Another object of the present invention is that it recognizes the nutritional value inherently present in avocado seeds and proposes methods to mitigate the bitterness, harness beneficial compounds, and incorporate processed seed material into consumable products. The invention further explores techniques for maximizing nutrient extraction while ensuring safety and palatability.

[0014] It is yet another object of the present invention to develop methods to extract and process avocado seeds to maximize the concentration of beneficial nutrients while minimizing undesirable compounds or by-products.

[0015] It is yet another object of the present invention to create novel consumable products, such as powders, liquid extracts, or additives, derived from avocado seeds, with enhanced nutritional profiles and potential health benefits.

[0016] As such, the present invention aims to unlock the nutritional potential of avocado seeds, transforming them from a discarded by-product into a valuable resource for enhancing the nutritional content of various food products.

[0017] To achieve at least one of the above objects and also other objects that will be evident from the following description of a process for extracting avocado seed and an extract from avocado seed according to the independent claims are provided. Preferred embodiments are defined in dependent claims.

[0018] In general words, in a first aspect the present invention relates to a process for manufacturing of an extract from avocado seed, wherein said process comprises the steps of:

[0019] - providing avocado seed;

[0020] - crushing the avocado seed to obtain crushed avocado seed; - extracting the crushed avocado seed into an extraction medium liquid to obtain a solid by-product and a liquid product, wherein the extraction includes applying electric frequency;

[0021] - separating the solid by-product from the liquid product, wherein the liquid product is the extract from avocado seed, wherein the avocado seed has been frozen and defrosted before the step of providing the avocado seed.

[0022] A second aspect of the present invention relates to a process for making a final blend, wherein the process comprises the steps of providing an extract from avocado seed obtained by the process according to the first aspect, and blending the extract from avocado seed with one or more ingredients selected from the group consisting of natural flavour agents, such as lemon juice, unsweetened apple juice concentrate, ginger juice, or apple juice to obtain a final blend.

[0023] A third aspect of the invention relates to providing an extract from avocado seed obtained by the process according to the first aspect, wherein the extract of avocado seed comprises polyphenol in an amount of at least 1000 mg / kg when polyphenol is calculated as gallic acid equivalents, and the energy is at least 15 kJ / lOOg.

[0024] A fourth aspect of the invention relates to the use of the extract from avocado seed according to the third aspect in a food product.

[0025] One advantage with the proposed technology is that an efficient recovery of nutrients from waste avocado seeds can be obtained with a minimum amount of undesirable compounds or by-products. Other advantages will be appreciated when reading the detailed description.

[0026] Brief ion of the

[0027] The above and other aspects of the present inventive concept will now be described in more detail, with reference to appended drawings showing variants of the present inventive concept. The figures should not be considered limiting the inventive concept, instead they are used for explaining and understanding the inventive concept.

[0028] As illustrated in the figures, the sizes of layers and regions are exaggerated for illustrative purposes and are thus provided to illustrate the general structures of variants of the present inventive concept.

[0029] Figure 1. Illustrates a flow diagram of steps of a process for manufacturing of an extract from avocado seed by using heat extraction.

[0030] Figure 2A. Illustrates a flow diagram of processing the extracted avocado seeds into a final blend.

[0031] Figure 2B. Illustrates the step of filtering a final blend over a filter,

[0032] Figure 3A-D. Shows the crushed avocado seed used in the experiments 1, 2a, 3 and 4 respectively.

[0033] Detailed description of the invention

[0034] The present inventive concept will now be described more fully hereinafter with reference to the accompanying drawing, in which preferred variants of the inventive concept are shown. This inventive concept may, however, be embodied in many different forms and should not be construed as limited to the variants set forth herein; rather, these variants are provided for thoroughness and completeness and fully convey the scope of the invention to the skilled person. Although individual features may be included in different variants, these may possibly be combined in other ways, and the inclusion in different variants does not imply that a combination of features is not feasible. In addition, singular references do not exclude a plurality. In the context of the present invention, the terms "a", "an" does not preclude a plurality.

[0035] Figure 1 illustrates a flow diagram of steps of an embodiment of a process (100) for manufacturing of an extract (38) from avocado seed (11). In step (10) avocado seed (11) is provided.

[0036] In step (20) the avocado seed (11) is crushed to obtain crushed avocado seed (21).

[0037] Preferably the crushing is to obtain crushed avocado seed (21) as particles with an average diameter size of 5 mm or less, preferably 3.5mm or less, such as less than 1.5 mm, more preferably as less than 1.2 mm, and most preferably as less than or equal to 1 mm;

[0038] It is important for the present invention to crushing the avocado seed in order to obtain an effective extraction. Further, the smaller particle size, the more efficient is the extraction and more nutrients can be extracted.

[0039] In an embodiment of the present invention, the crushing is to obtain particles having an average particle size of 0.1 mm to 5 mm, such as 0.3 mm to 4.0 mm, more preferably 0.5 mm to 3.5 mm.

[0040] The avocado seed may be the seed from any type of avocado and should not be limited to any specific type or sort of avocado. For example, the avocado seed may be Hass avocado seed.

[0041] In step (30) the crushed avocado seed (21) is extracted in an extraction medium liquid (34), such as water, to obtain a solid by-product (36) and a liquid product (38);

[0042] The extraction medium liquid (34) is preferably water. However, other extraction medium liquids than water may be used, and the invention should not be limited to extraction in water. Water as extraction medium liquid is only to be seen as an embodiment of the present invention. The extraction medium liquid may also be ethanol, fruit juice, oils or fats. For example, the extraction medium may be a fruit juice, such as lemon juice. The pH of the extraction medium may differ from acidic pH to neutral pH, depending on which extraction medium is used. If water is used, the pH may be about 6.5-8.0, depending on the water source used. If for example lemon juice is used as extraction medium, the pH may be around 2.0-3.0. Hence, the pH of the extraction medium is from 2.0 to 8.0.

[0043] In step (40) the solid by-product (36) is separated from the liquid product (38), wherein the liquid product is the extract from avocado seed (38). Hence, in connection with the present invention, the term "extraction from avocado seed" and the term "liquid product" refers to the same and could be used interchangeably.

[0044] In an aspect of the process of the present invention, the avocado seed have been frozen and defrosted before the step of providing the avocado seed (11). The terms "defrosted", and "defrosting" may also be referred to as "thawed" and the different terms refers to the same. Preferably the avocado seed has been frozen to a temperature of between -1° to -20°C, such as -5° to -15°C. Preferably the avocado seed is defrosted to a temperature between 2 to 10°C, such as 5° to 8°C. The inventors of the present invention have surprisingly found that freezing and defrosting of the avocado seed results in an improved extraction such that more nutrients can be extracted. Without being bound by any theory, the inventors of the present invention believe that the freezing / defrosting is softening the avocado seed such that extraction of the nutrients are improved.

[0045] Prior to the step of providing avocado seed (10), the process may comprise a step of pasteurization. Pasteurisation is typically at a temperature of 70°C to 80°C for 2-30 seconds. The avocado seed (11) could also in an embodiment of the process of the invention be washed and cleaned before the step of pasteurization.

[0046] The crushed vegetable material (21) comprises particles with an average diameter size of 5 mm or less, preferably 3.5 mm or less, such as less than 1.5 mm, such as less than 1.2 mm, such as less than 1 mm. The particle size distribution preferably differs between d.10 to d.90. The avocado seed is preferably pre-cleaned to remove contaminants before the avocado seed is frozen.

[0047] The step of crushing (20) increases the surface area for extraction. An increased area for extraction is beneficial in the extraction process. This can be seen when comparing the results presented in experiment 1 and experiment 3 (table 1 and table 5 respectively). The two experiments differ in that the particle size of the crushed avocado seed is different. The remaining conditions are the same. When studying the results, it can be seen that in experiment 3, wherein the crushed avocado seed has a much smaller diameter, an extract with significantly higher amounts of polyphenols is obtained.

[0048] According to another embodiment of the present invention, the step of extracting (30) comprises that the crushed avocado seed (21) is in a concentration in the extraction medium liquid of 50 - 250 g / L, such as 60-240 g / L, such as 70-230 g / L, such as 80-220 g / L, such as 90-210 g / L, such as 100-200g / L, such as 110-190 g / L, such as 120-180 g / L, such as 130-170 g / L, such as 140-180 g / L, such as 150-170 g / L, such as 160 g / L, measured as weight by volume. The method has been carried out with different concentration of the crushed avocado seed (21) in the extraction medium liquid (34). Concentrations within the range between 50 and 250 g / L was tested. It was shown that the yield is not affected with higher material to liquid ratio. The exact conditions for each experiment is described under the Examples.

[0049] In an aspect of the present invention, the extraction of the crushed avocado seed in extraction medium liquid includes applying electric frequence. In the process of extracting avocado seed according to the present, the term "electric frequency" means application of electric pulses. The electric frequence / electric pulses may also be referred to as the technology of pulse electric field (PEF).

[0050] Pulse electric field technology is typically used for inactivation or destroying of microorganisms. However, the inventors of the present invention have surprisingly found out that if applying electric pulses during the extraction step, the extraction of nutrients, such as for example polyphenols, are increased. Without being bound by any theory, the inventors of the present invention believe that the electric pulses / electric frequency improves the softness and texture of the avocado seed by disrupting the cell membrane such that extraction of nutrients can be increased.

[0051] In an aspect of the present invention, the step of extracting (30) includes use of electrical frequency (39). The frequency used is preferably between 7.1-7.8 kW, such as between 7.2-7.8 kW, such as 7.3-7.8 kW, such as 7.4-7.8 kW, such as 7.5-7.8 kW, such as 7.6-7.8 kW, such as 7.7-7.8 kW. During the step of extracting (30) with use of electrical frequency (39), the crushed avocado seed (21) in an embodiment of the invention goes through the electrical frequency with a flow rate of between 1.1- 1.9 m2 / hour, such as 1.2-1.9 m2 / hour, such as 1.2-1.8 m2 / hour, such as 1.3-1.8 m2 / hour, such as 1.3-1.7 m2 / hour, such as 1.4-1.7 m2 / hour, such as 1.4-1.6 m2 / hour, such as 1-5 m2 / hour. The flow of the extraction medium liquid with crushed avocado seed should preferably be lower than 2.0 m2 / hour to avoid that the flow is to fast and the retention time to low such that the extraction is not efficiently. If the flow is lower than 1.0 m2 / hour, the flow is to slow, and the molecules will be destroyed by the electric frequency.

[0052] According to an embodiment of the present invention, the extraction medium liquid (34) has an initial temperature of between 10°C to 22°C. Further, the temperature during extraction is in the range of 10°C to 22°C. Preferably the temperature during extraction is in the range of 12°C to 20°C. The temperature during the extraction should preferably not exceed 22°C because if higher, it will result in the majority of the nutrients are destroyed. If the temperature during extraction is in the range of 10°C to 22°C, both nutrients and flavour compounds are extracted from the avocado seed. On the contrary, the temperature during the extraction process should be 10°C or more since the electric frequency does not work efficiently at lower temperatures.

[0053] In a further embodiment of the process of the invention, the step of extracting (30) by using electrical frequency (39) is preferable done at a temperature between 11.9-18.7°C, such as 12-18°C, such as 13-17°C, such as 14-16°C, such as a temperature of 15°C. The use of extraction with electrical frequency enables low- heat extraction. The electricity pulses breaks down the molecules of the crushed vegetable (21) and all of its micronutrients are released and being intact. On the contrary, the use of a traditional extraction with heating to high temperature, the high heat destroys majority of the nutrients. This approach enables for energy and time savings and also retains the nutrients better. The step of applying electrical pulses frequency in the form of pulses has shown, by experiments, that the nutritional value could be increased 3 times with respect to the antioxidants derived from the initial extraction that comprise the use of warm water and brewing the seeds. This can for example be seen in the comparison between experiment 1 and experiment 4 (table 1 and table 6). In experiment 4, electrical pulses were applied during the step of extraction. The nutritional values of the extract from avocado seed obtained from experiment 4 is significantly higher than the extract obtained from experiment 1 (for example with respect of the content of polyphenols).

[0054] Figure 2A illustrates a flow diagram of processing the extracted avocado seeds into a final blend.

[0055] After the step of separating (40) into a liquid product (38) and a solid byproduct (36), the liquid product (38) that is the extract of avocado seed is may optionally be subjected to a step of cooling (50). The extract is preferably cooled to a temperature between 2 to 10°C, such as between 3 to 9°C, 4 to 8°C, or 5 to 7°C, preferably to 6°C.

[0056] The present invention also relates to a process of making a final blend. By the term "final blend" is meant a blend of the extract from avocado seed and another ingredient. The process of making a final blend (62) is shown in figure 2A. The process of making the final blend comprises the steps of providing an extraction from avocado seed (38) obtained by the process according to the present invention, and blending (60) the extract from avocado seed (38) with one or more ingredient selected from the group consisting t natural flavour agents, such as lemon juice, unsweetened apple juice concentrate, ginger juice, or apple juice, to obtain a final blend (62).

[0057] According to one embodiment of the present invention, the step of blending (60) is followed by a step of filtering (70) the final blend (62), preferably the step of filtering (70) is circulation filtration over a filter (71), optionally the filter has a pore size (72) between 0.05 pm to 0.10 pm, such as a pore size of approximately 0.06, 0.07, 0.08, 0.09 or 0.10 pm. The step of filtering (70) the final blend (62) is preferably done by industrial filtration to polarise the liquid before pasteurisation and packaging (75). See Figure 2B.

[0058] The step of filtering (70) the final blend (62) may be done by a suitable filter apparatus (37). One example of such filter apparatus (37) is a Eur 20 sheet filter. The Eur 20 sheet filter is designed to work with 20 filter sheets 40x40 cm with different filtration characteristics. This allows to achieve excellent levels of purification and clarification. The Eur 20 sheet filter has a working rate of up to 350 liter / hour. A pressure of 3 bar may be applied. The Eur 20 sheet filter is designed to keep all organoleptic properties intact and allows to control the flow of the product thanks to the inlet and outlet regulating valves and sight glass. Additionally, the Eur 20 sheet filter is equipped with air purge valves, making it possible to take samples of the processed product. The frame the Eur 20 sheet filter is entirely made of stainless steel to guarantee maximum resistance and durability, without the need for any special maintenance other than normal cleaning.

[0059] The present invention also relates to an extract from avocado seed (38) obtained by the process, wherein the extract from avocado seed (38) comprises polyphenol in an amount of at least 1000 mg / kg when the polyphenol content is calculated as gallic acid equivalents and the energy content is at least 15 kJ / lOOg.

[0060] In an embodiment, the energy content is at least 17 kJ / lOOg, preferably at least 18 kJ / lOOg and most preferably at least 20 kJ / lOOg.

[0061] The polyphenol content may also be calculated as tannic acid equivalent, catechine equivalents, epicatechine equivalents or as EGCG equivalents. However, despite how the polyphenol content is calculated it was found out by the inventors of the present invention that the polyphenol content was higher when the present invention of extracting avocado seed was used (using electric frequency at low temperature) as compared to extraction at high temperature and without electric frequency.

[0062] The extract from avocado seed (38) may for example comprise polyphenol in an amount of at least 1100 mg / kg when the polyphenol content is calculated as gallic acid equivalents, more preferably at least 1200 mg / kg.

[0063] In an embodiment of the invention the extract from avocado seed (38) comprises polyphenol in an amount of at least 1200 mg / kg when the polyphenol content is calculated as tannic acid equivalents, more preferably at least 1300 mg / kg and most preferably at least 1400 mg / kg.

[0064] In a further embodiment of the invention the extract from avocado seed (38) comprises polyphenol in an amount of at least 800 mg / kg when the polyphenol content is calculated as catechine equivalents, more preferably at least 900 mg / kg and most preferably 950 mg / kg.

[0065] In another embodiment of the invention the extract from avocado seed (38) comprises polyphenol in an amount of at least 600 mg / kg when the polyphenol content is calculated as epicatechine equivalents, more preferably at least 700 mg / kg.

[0066] In also an embodiment of the invention the extract from avocado seed (38) comprises polyphenol in an amount of at least 1300 mg / kg when the polyphenol content is calculated as EGCG equivalents, more preferably at least 1500 mg / kg and most preferably at least 1700 mg / kg.

[0067] The extract of avocado seed according to the present invention may be in the form of a liquid extract or be processed into a powder.

[0068] The present invention also relates to the use of the extract from avocado seed according to the invention in a food product. The extract from avocado seed may be used as an additive in for example a food product. The extract can be used in food industry and cosmetic industries.

[0069] According to one embodiment of the present invention, the extract from avocado seed (38) may be used in different types of drinks. These drinks may also be enriched with other nutrients, such as antioxidants. One such example is the Kado. The method according to the present invention enables for higher yield of the extract than if the extraction would have been performed with traditional extraction methods. Such methods include extraction in warm water, extraction in vacuum in combination with warm water, or extraction in alcohol and ultrasound. The method according to the present invention also releases micronutrients compounds of the products which eventually effects higher level of nutrients and it also has a positive effects on flavouring and smell.

[0070] Examples

[0071] Analysis reports issued by an accredited laboratory has been drawn in order to investigate the nutritional content of an extract from avocado seed. Below, six different reports are shown. Experiments 1, 2a, 2b, 2c and 3 are based on the extraction of nutrients by use of traditional methods, i.e. the use of high heat (temperature of 70-75°C) and vacuum to extract. Experiment 4 below is based on extraction of nutrients from crushed avocado seed according to the method of the present invention. The results will be discussed in view of the differences between the nutritional value between the extracts obtained from using traditional methods and the method according to the present invention. Each experiment is described in more detail below.

[0072] The tables show what parameter that has been measured, the result with correct unit. It also shows the measurement uncertainty, reported as extended measurement uncertainty with coverage factor 2. The symbol [a] indicates that the analysis is accredited.

[0073] Experiment 1

[0074] The experiment herein shows the results of nutritional value measurements made on an extract from extracting avocado seeds by the use of a traditional methods, i.e., by the use of heating a mixture of crushed avocado seed in water to a temperature of 70-75°C and using vacuum for extraction. The particle size of the crushed avocado seed is approximately within the interval 5-10 mm in diameter. Fig. 3C shows the crushed avocado seed used. The volume of crushed avocado seed used is 250 grams and 250 ml extraction medium. The avocado seed used has not been frozen / defrozen.

[0075] Table 1: Analysis report of vegetable extract extracted from avocado seed from experiment 1.

[0076] The aim of experiment 1 was to act as a reference experiment. The result from this experiment was used for comparison for the rest of the tests when determining the effects of certain condition. In experiment 2a, for example, the experimental set-up is exactly the same as the one in example 1, with the difference that particles with different particle sizes were used in order to investigate the influence of this.

[0077] Experiment 2a

[0078] The experiment herein shows the results of nutritional-value measurements made on an extract made by extraction of avocado seeds by the use traditional methods as disclosed in experiment 1. The set-up conditions are the same as in experiment 1, with the difference that the particle size of the crushed avocado seed is larger. The particle size of the crushed avocado seed is approximately within the interval 10-12 mm in diameter. Fig. 5A shows the crushed vegetable material used. The volume of crushed avocado seed used is 250 grams and 250 ml extraction medium.

[0079] Table 2: Analysis report of vegetable extract extracted from avocado seed from experiment 2a.

[0080] The purpose of the test in experiment 2a was to validate whether the new method made the cells of the compound open up and expose the nutrients inside to the absorbing medium, and in this way increasing the yield of nutrients extracted. With the above result the improvement was not too significant compare with experiment 1.

[0081] Experiment 2b -final blend 1

[0082] In this experiment, the measurements were made on aerobic and anaerobic microorganisms present in the final blend, i.e., the food product which is consumed by the consumer. In both experiment 2b and 2c, the same extract of avocado seed was used in order to prepare the final blend. In this case, the final blend is a type of fruit drink, comprising, except the extract extracted from avocado seeds from experiment 2a, ginger and lemon extract. Experiment 2b was performed a lower pH (pH about 2-3) to see if it affects the microorganism activity.

[0083] Table 3: Analysis report of vegetable extract extracted from avocado seed from experiment 2b.

[0084] The aim of the test in experiment 2b was to check activities of Aerobic and

[0085] Anaerobic microorganisms. The conclusion is that the extract is at acceptable levels to be deemed safe for consumption.

[0086] Experiment 2c -final blend 2

[0087] In this experiment, the measurements were made on aerobic and anaerobic microorganisms present in the final blend, i.e., the food product which is consumed by the consumer. The same extract as in experiment 2b in order to prepare the final blend. In this case, the final blend is a type of fruit drink, comprising, except the extract extracted from avocado seeds from experiment 2a, ginger, lemon and apple extract. Experiment 2c was performed with a higher pH (pH 5-6) to see if it affects the microorganism activity.

[0088] Table 4: Analysis report of vegetable extract extracted from avocado seed from experiment 2c.

[0089] The purpose of the tests in experiment 2b and 2c was to investigate the Aerobic and Anaerobic microorganism activities of the extract in blends with higher and lower pH values. The different pH was achieved by different mixtures of other ingredients such as ginger and lemon juices. Based on the above results, it could be concluded that both higher and lower pH values result in final blends with aerobic and anaerobic microorganism levels within acceptable levels and should be deemed safe for consumption.

[0090] Experiment 3 The experiment herein shows the results of nutritional-value measurements made on a extract extracted from avocado seeds by the use of traditional methods for extraction as disclosed in experiment 1. The particle size of the crushed avocado seed is approximately within the interval 2.5-3.5 mm. Fig. 5D shows the crushed avocado seed used. The volume of crushed avocado seed used is 250 grams and 250 ml extraction medium.

[0091] Table 5 Analysis report of vegetable extract extracted from avocado seed from experiment 3.

[0092] From the results from experiment 3, it can be concluded that by using particles with reduced particle size, i.e. diameter between 2.5 and 3.5 mm instead of 5-10 mm in experiment 1, the yield is increased. This is due to the fact that the size exposed to the extraction medium is increased. It can also be concluded that by using crushed material with smaller particle size, less input material is required in order to extract a specified amount of nutrients.

[0093] Experiment 4 The experiment herein shows the results of nutritional-value measurements made on an extract extracted from avocado seeds by the use of the method according to the present invention. In this experiment, avocado seed was first frozen and defrosted before being crushed. The crushed avocado seed was extracted in water. The temperature during extraction was 20°C and electrical frequency was applied in the step of extraction. Pulses with effects within the interval 7.1-7.8 kW was applied. The flow liquid was 1.1-1.9 m2 / hour. The particle size of the crushed avocado seen is approximately within the interval 2.5-3.5 mm in diameter. Fig. 5B shows the crushed avocado seed used. The volume of crushed avocado seed used is 250 grams and 250 ml extraction medium.

[0094] Table 6: Analysis report of vegetable extract extracted from avocado seed from experiment 4.

[0095] * = Eurofins Food & Feed Testing Sweden (Lidkoping) (ISO / IEC 17025:2017 SEWDAC 1977) ** = Eurofins Environment Sweden AB (Lidkoping) (ISO / IEM 17025:2017 SWEDAC 1125) *** = Eurofins Chemical Control S.r.i. (Cueno)

[0096] **** > Eurofinspood Chemistry Testing (Des Moines)

[0097] ***** >urofjnsFood Chemistry Testing US Madison.

[0098] Conclusions

[0099] When comparing the nutritional value of the extract from the traditional methods (Experiment 1, 2 and 3) and the extract obtained from the method according to the present invention (Experiment 4), there is a difference. As can be seen from the above results, the amount of polyphenols in the vegetable extract obtained from the method according to the present invention is significantly higher. Polyphenols are a class of naturally occurring compounds found in plants. They are known for their antioxidant properties and have been associated with several potential health benefits. Polyphenols act as antioxidants, helping to neutralize free radicals in the body. Free radicals are unstable molecules that can cause cellular damage, and antioxidants help protect cells from this damage. Some studies suggest that polyphenols may have a positive impact on cardiovascular health by supporting blood vessel function and reducing inflammation. Polyphenols may exhibit antiinflammatory properties, which could be beneficial in reducing chronic inflammation associated with various health conditions. There is ongoing research exploring the potential role of polyphenols in cancer prevention, as they may help protect cells from damage that could lead to the development of cancer.

[0100] It could also be concluded that the method according to the present invention enhanced the flavours and give rise to higher release of compounds. This is achieved by extracting by applying electrical frequency at room temperature instead of heating to higher temperatures (70°C or higher). This leads to that the crushed avocado seed releases more nutrients without damaging it during the process.

[0101] Although not included in this application, experiments wherein a much higher volume of crushed material has been used, have been performed. In these cases, the method according to the present invention was performed on 250-300 kg of crushed avocado seed together with 3000 liters of extraction medium. The results showed the difference between the extract obtained from the method according to the present invention compared to an extract obtained from using traditional methods with heating and vacuum extraction, was significantly higher. Therefore, it can be concluded that even though 150-200 grams of crushed avocado seed and 250-300 ml of extraction medium is used in the experiments herein, the method according to the present invention, is applicable on also larger volumes.

[0102] Therefore, it could be concluded that the method according to the present invention creates high-value ingredients from food waste.

[0103] As becomes evident from all experiments, the extract extracted from avocado seed does not contain any persins, which is a naturally occurring compound in avocado seeds which, in excessive amount, may have the potential to be toxic or cause adverse effects.

Claims

Claims1. Process (100) for manufacturing of an extract from avocado seed (38), wherein said process comprises the steps of:- providing (10) avocado seed (11);- crushing (20) the avocado seed (11) to obtain crushed avocado seed (21);- extracting (30) the crushed avocado seed (21) in an extraction medium liquid (34) to obtain a solid by-product (36) and a liquid product (38), wherein the extraction includes applying electric frequency;- separating (40) the solid by-product (36) from the liquid product (38), wherein the liquid product is the extract from avocado seed, wherein the avocado seed has been frozen and defrosted before the step of providing the avocado seed.

2. The process (100) according to claim, wherein the extraction medium liquid (34) has an initial temperature of between 10°C to 22°C.

3. The process (100) according to any proceeding claim, wherein the step of extracting (30) comprises the crushed avocado seed (21) is in the extraction medium liquid (34) in a concentration of 50 - 250 g / L, measured as weight by volume.

4. The process (100) according to any proceeding claim, wherein the electric frequency is in the range of 7.1 to 7.8 kWL5. The process (100) according to any proceeding claim, wherein the avocado seed has been frozen to a temperature of between -1 to -20°C, and the avocado seed has been defrosted to a temperature between 2 to 10°C.

6. The process according to any proceeding claim, wherein the flow of liquid during extraction is in the range of 1.1 to 1.9 m2 / hour.

7. The process according to any proceeding claim, wherein the crushing of the avocado seed is to obtain particles with an average diameter size of less than 5 mm.

8. The process (100) according to any proceeding claim, wherein the step of separating (40) is followed by a step of cooling (50) the extract of avocado seed (38) to a temperature between 2 to 10°C.

9. A process for making a final blend (62), wherein the process comprises the steps of providing an extract from avocado seed (38) obtained by the process according to any of the proceeding claims and blending (60) the extract from avocado seed (38) with one or more ingredient selected from the group consisting of natural flavour agents, such as lemon juice, unsweetened apple juice concentrate, ginger juice, or apple juice, to obtain a final blend (62).

10. The process according to claim 9 , wherein the step of blending (60) is followed by a step of filtering (70) the final blend (62).

11. An extract from avocado seed (38) obtained by the process (100) according to any of the claims 1-8, wherein the extract of avocado seed (38) comprises polyphenol in an amount of at least 1000 mg / kg when the polyphenol content is calculated as gallic acid equivalents and the energy content is at least 15 kJ / lOOg12. Use of the extract from avocado seed according to claim Il in a food product.

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