Sustainable Strategies for Reducing Tannin in Avocado Seed Flour: A Comparative Review of Processing Methods

Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Semarang, Central Java, Indonesia

^* Corresponding author: siswo.sumardiono@che.undip.ac.id

Abstract

Avocado seed, as a by-product resulting from avocado fruit processing, is still not widely utilized even though it contains high nutritional and bioactive values. Its processing into flour has the potential to be used as a raw material in food processing, even animal feed. However, its use is limited due to the presence of antinutrient compounds in it, such as tannin which is a polyphenolic compound that causes a decrease in protein digestibility and has a negative impact on the sensory quality of food. This review discusses the nutrients and antinutrients of avocado seed flour, especially the tannin compound and how to reduce it to be applicable, especially in the food industry. For tannin removal, various methods were examined and assessed according to effectiveness, advantages, disadvantages, and environmental impact. In phrases of sustainable processing requirements, this review also discusses the strategies to limit useful resource use, keep away from dangerous chemical compounds, and make contribution to developing the value of agricultural by-products. Instead of suggesting a specific method, this review seeks to offer a comparative summary to help in choosing the proper processing technique depending on product targets, useful resource, or specific processing conditions.