SENSORIA-2

Though it contributes to 10% of global greenhouse gas emissions, food waste is often neglected. Notably, avocado processing generated 2.42 Mt waste in 2019 worldwide. Avocado is a nutritious fruit consisting in pulp (65%, consumed as pulp or oil), kernel (20%) and peel (15%). Relatively untapped, avocado processing residues could be promising to produce functional foods, pharmaceuticals or cosmetics. In this project, we will support food companies and the bioeconomy market to achieve zero-waste microbiorefinery of avocado, in accordance with the United Nations Sustainable Development Goals. We will produce extracts from 6 different species of avocado, using green technologies. When optimized, they will be scaled up for industrial purposes. The extracts will be characterized and their activity will be evaluated, then all co-products generated will be valorized in food, cosmetic and therapeutic applications. Kernel starch will be included in a 3D-printable bioceramic material to be used for bone repair. Pulp proteins will be applied in food formulation of fruit leather. Antioxidants will be valued as protective coating on fresh exported fruits or meat products. Together with starch and proteins, antioxidants will produce bioactive films. Antioxidants and oil will serve in the formation of nanoemulsions and be part of biocompatible dermocosmetic gel-cream formulations. Their influence on skin homeostasis and scalp physiology will be studied with advanced biophysics and skin imaging techniques. Their formulation for topical application will also be examined as a healing cream for animal wounds, under the supervision of veterinary professionals. These results may result in a patentable healing formula. Besides, researchers in the health, veterinary and pharmacy areas will carry out toxicity tests on extracts and products, including acute, subacute toxicity and indirect cytotoxicity tests with specific cell suspensions.