Avocado oil contains high concentrations of unsaturated fatty acids and many health‐promoting beneficial compounds. The oil can be extracted by various methods. The interest in new technologies as well as the lack of efficiency of available techniques to extract avocado oil have led to continual research on developing new extraction techniques. Avocado oil can be extracted by physical, chemical, and biological methods. New techniques to extract avocado oil need to be developed to improve overall extraction yields and selectivity of bioactive components from avocado and to produce high‐quality avocado oil. This review presents up‐to‐date knowledge on the developments in extraction techniques as well as the refining, characterization, and utilization of avocado oil. Practical Applications: Avocado oil has many nutritional values with potential applications in the food, nutraceutical, and pharmaceutical industry. By considering the development of extraction process for avocado oil, as discussed in this review, many extraction techniques have been developed to gain an efficient process and produce high‐quality avocado oil. A typical avocado oil has high levels of unsaturated fatty acids and large amounts of health‐promoting, beneficial compounds. Avocado oil can be extracted by various methods. Many new extraction methods are developed to improve overall extraction yields and selectivity of bioactive components from avocado and to produce high‐quality avocado oil.

Diacylglycerol (DAG)-enriched oils have been drawing increased global attention from researchers and food manufacturers. The production of DAG-enriched oils have been investigated extensively because of its health benefit. DAG is commonly produced chemically through glycerolysis processes. This paper attempts to review and summarize the chemical glycerolysis methods for DAG-enriched oils production. The critical process parameters of the DAG synthesis are also presented and discussed. In addition, a process intensification for DAG-enriched oils production has been developed with an objective of reducing required temperature with better reaction yields, and also lowering energy requirement and cost of processing.Practical applications: Diacylglycerol (DAG) has been widely used at different purity levels as an additive for enhancing fats' plasticity, an emulsifier and stabilizer in food as well as in medicine and cosmetic industries. DAG can be produced chemically through a glycerolysis process. Chemical production of DAG oil avoids a number of complex steps required in the enzymatic method. Important parameters in chemical glycerolysis must be fully considered to gain a better performance of chemical glycerolysis.

(Lycopen And Carotenoid Contents Of Tomato (Lycopersicum Pyriforme) On Different Maturity Stages: Influence Of Chitosan Coating And Storage).ABSTRACT. Tomato as a young fruit has light green to dark green, hairy, and has a sour taste, bitter, and bad smelling because it contains lycopersicin. However, after its mature became slightly yellow, bright red or dark, yellowish red, yellow or dark red, and it tastes will be good because of more mature the fruit, content of lycopersicin disappeared. Carotenoids especially lycopene and β-carotene is a major component that determines the color of ripe tomatoes. This study was conducted to determine the changes in the content of carotenoids and lycopene along with a change in color in tomatoes were coated with chitosan during storage. The experiment was arranged in completely randomized factorial design (CRD). The first factor was level of maturity (M) that consisted of three (3) levels: M1 = breaker green tomatoes(0-10% red skin), M2 = half-ripe tomatoes (30-60% red skin), M3 = red tomatoes ( 70% red skin). The second factor was storage time (P) consisted of 5 (five) levels: P1 = 0 day, P2 = 5 days, P3 = 10 days = 15 days P4, P5 = 20 days, with 2 replications. Analysis conducted on tomatoes include: analysis of lycopene, carotenoids, and sensory test of skin color. The results showed that the chitosan-coated tomatoes had higher levels of lycopene and carotenoids content than the tomatoes without treatment (control). Level of maturity in tomatoes significantly effect on the formation of lycopene and carotenoids content during storage. In addition to the chitosan coating tomatoes are also able to maintain the color of tomatoes during storage.

The kinetics of the esterification of free fatty acids (FFA) in low grade crude palm oil (CPO) with methanol was studied. In this work, the effects of operational variables involved in the esterification process i.e. alcohol to oil molar ratio, reaction temperature, agitation speed and the initial amount of FFA of oil, were studied in the presence of sulphuric acid as catalyst at concentration of 1%-w. The experimental results show that the esterification process could lead to a practical and cost effective FFA removal unit in front of typical oil transesterification for biodiesel production. The experimental results were found to fit a first-order kinetic law. The influence of temperature on the kinetic constants was determined by fitting the results to the Arrhenius equation.

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The objective of this research is to study the effect of drying and hydrodistillation time on the amount of ginger (Zingiber officinale Rosc.) essential oil. For this purpose, a hydrodistillation laboratory-scale extraction unit was employed. The fresh ginger were dried by air drying for 1, 2 and 4 days at ambient temperature. In general, ginger oil obtained in the form of bright yellow liquid with a distinctive aroma of ginger. The experimental results showed that the yields of the ginger essential oils were affected by the drying time of raw material and hydrodistillation times. The obtained essential oil was analyzed by gas chromatography-mass spectrometry and 12 compounds were identified. The major compounds of ginger essential oil were 1,8-cineole, geranial, geraniol, camphene and neral.

The objective of this research is to evaluate the effect of the addition of lemongrass essential oil (LGO) on the characteristics and antimicrobial properties of cassava starch based films. Edible films were prepared from a mixture of cassava starch and glycerol. LGO was added to edible films as natural antimicrobial agent. There was a reduction in tensile strength of edible film because of incorporation of LGO. The presence of LGO also caused to a reduction in roughness of the edible film. The experimental results showed that Trichoderma and Penicillium was not appear upon the film until the third day of incubation. Meanwhile, the use of edible films containing LGO as antimicrobial agents caused to a reduction in microbial counts of meat during storage.

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