## 5 Applications  
### Functional Foods  
Functional foods are considered as products of which at least one compound has been added in order to obtain enhanced nutritional value. Avocado fruit has been examined in how it influences numerous of products such as bread and yogurt. A research based on bread showed that the enrichment with 5%, 10%, 15%, 20%, and 25% avocado pulp powder (APP) has an important nutritional impact. As the APP's concentration increases in the final product, the protein amount and phenolic and antioxidant activities follow suit. The main observation in the 25% addition is that carbohydrates and lipids are replaced by APP and a significant increase in phenolic content and antioxidant activity, which could be theorized as a healthier substitute [127]. Similar findings were exported from an experiment of producing cookies enriched with avocado puree instead of butter. The 100% substitution of butter by avocado puree was ranked top overall across all examined measurements. The final functional food also had better bulk density of wheat flour, swelling index, and oil absorption capacity [128]. Another research that focuses on the enrichment of bread with avocado waste powder (AWP) showed that there is a positive correlation between the concentration of AWP and antioxidant activity. Larger amounts of AWP in the bread result in greater antioxidant content. In particular, bread enriched with 5% \(w/w\) with AWP showed a tremendous increase in the Total Phenolic Content (TPC), which is interlinked with the antioxidant activity. The  
Figure 4: Avocado parts and associated health-promoting properties. scale of the increase is 675% in relation to the control bread. The experimental 10% \(w/w\) with AWP bread did not follow the double size of TPC but had a minor change of 3.69% in comparison to the 5% \(w/w\) AWP bread. These results reveal that a minimum quantity of AWP has a major increase in the antioxidant content of the product [129]. Similarly, a research based on the seed of avocado tried to figure out how this waste as powder could be beneficial in stirred yogurt. The 1%, 2%, and 3% addition of nano-avocado seed powder (nano-ASP) constituted correspondingly to an increase in ash, carbohydrate, and crude fiber, as well as a noteworthy supply of polyphenols, with reasonable antioxidant activity, which aided in the growth of some probiotic strains and regulated their antibacterial action against certain infections. One extra benefit which highlights the nutritional impact of nano-ASP is that it provides a good source of minerals (K, P, Ca, and Mg) and crude fibers [130]. A study conducted to define the freeze-dried avocado seed powder as a source of fiber in designed snacks led to extremely positive findings. When the snack was enriched with 6%, 12%, and 18% of this powder, there was observed a rise in fiber concentration (54%, 109%, 163%) and polyphenic content (382%, 891%, 1247%) accordingly. This increase of phenolic compounds is responsible for the enhanced antioxidant activity (273%, 625%, 881%), and for this reason, avocado seed powder could be indicated as a supplement of wheat flour for several snacks such as cereal products [31]. Concordantly, research where the insertion of ASP in beverages was examined-showed that polyphenols do not have the same stability in different conditions. The most efficient environment consists of pH 5.5 and a dark storage spot. In the same study, scientists reported the fact that baked products enriched with ASP due to high temperatures lost approximately 85% of the total phenolic compounds because of their denaturation [131]. Other researchers investigated a technical way of producing yogurts fortified with avocado oil in order to obtain a balanced ratio of saturated/unsaturated fatty acids in the final product. This attempt was judged applicable because the entire procedure of inserting the avocado oil into the yogurt did not modify the important fatty acids of the oil.