Abstract

This study evaluates pulsed electric field-assisted extraction (PEF-AE) as an emerging non-thermal technology to intensify starch recovery from avocado seed residues and to elucidate its impact on starch structural organization, functional performance, and in vitro digestibility. Electric field strength (2.5, 5 kV/cm) and frequency (50, 100 Hz) were assessed. PEF-AE significantly enhanced starch recovery, increasing extraction yield from 36.49% (control) to 46.45% and total starch content from 45.46% to 72.26%, demonstrating the potential of PEF as a process intensification strategy. Enzymatic analyses revealed minimal starch damage and an increase in amylose content (from 51.71% to 57.04%), associated with subtle PEF-induced molecular rearrangements reflected in higher gelatinization enthalpy and reduced retrogradation tendency. These modifications translated into improved hydrogel formation, confirmed by the loss of birefringence under polarized light and the absence of endothermic transitions. Rheological analysis showed true gel behavior (G' > G"), with PEF-treated starch hydrogels exhibiting enhanced elastic modulus, indicating superior structural strength. Furthermore, PEF-treated starch and its hydrogels presented an increased resistant starch fraction, suggesting that PEF induces molecular reorganizations that limit enzymatic accessibility. Overall, this work demonstrates that PEF-AE is a promising emerging technology for the sustainable valorization of avocado seed residues through enhanced starch extraction and tailored structure-function properties.