Avocado oil has generated growing interest among consumers due to its nutritional and technological characteristics, which is evidenced by an increase in the number of scientific articles that have been published on it. The purpose of the present research was to discuss the extraction methods, chemical composition, and various applications of avocado oil in the food and medicine industries. Our research was carried out through a systematic search in scientific databases. Even though there are no international regulations concerning the quality of avocado oil, some authors refer to the parameters used for olive oil, as stated by the Codex Alimentarius or the International Olive Oil Council. They indicate that the quality of avocado oil will depend on the quality and maturity of the fruit and the extraction technique in relation to temperature, solvents, and conservation. While the avocado fruit has been widely studied, there is a lack of knowledge about avocado oil and the potential health effects of consuming it. On the basis of the available data, avocado oil has established itself as an oil that has a very good nutritional value at low and high temperatures, with multiple technological applications that can be exploited for the benefit of its producers.

Growing consumer interest in healthy foods has led to an increased demand for bioactive compounds derived from eco-technologies. This review highlighted two emerging technologies, pressurized liquid extraction (PLE) and supercritical fluid extraction (SFE), which are based on clean processes aimed at recovering bioactive compounds from different food sources. We studied how the different processing conditions provide many advantages and a great opportunity to obtain compounds with antioxidant, antibacterial, antiviral, or antifungal activity from plant matrices and industrial biowaste, especially antioxidant compounds (anthocyanins and polyphenols) due to their important role in health promotion. Our research was conducted through a systematic search in different scientific databases related to the PLE and SFE topics. The review analyzed the optimal extraction conditions using these technologies, which lead to the efficient extraction of bioactive compounds, the use of different equipment, and recent combinations of SFE and PLE with other emerging technologies. This has given rise to the development of new technological innovations, new commercial applications, and the detailed recovery of various bioactive compounds extracted from different plant and marine life food matrices. These two environmentally friendly methodologies are fully valid and have great future application prospects in biowaste valorization. They represent a feasible technological tool that can promote the implementation of a circular economy model for the food industry. The underlying mechanisms of these techniques were discussed in detail and supported by current literature.

With the continuous increase in research on lipids, technologies and the development of chemical-analytical methods associated with the characterization and monitoring of different processes that involve modifications in edible fats are increasing. The beneficial effect of lipids, especially those essential for the health of the population, is widely known. However, degradation compounds are also produced that eventually have negative effects. In this dual context, the monitoring of the changes suffered by nutritional compounds can be obtained thanks to the development of technologies and analytical methods applied to the study of lipids. The modifications that lipids undergo can be followed by a wide variety of methods, ranging from the basic ones associated with simple chemical titrations to the more complex ones associated with sophisticated laboratory equipment. These determinations involve chemical and/or physical quantification of lipids to know an initial condition on the major and minor components. In addition to technologies that allow monitoring during more complex processes such as thermal deterioration, in multiple conditions depending on the objective of the study, this review could benefit a comprehensive understanding of lipid deterioration for future developments and research in the study of fats and oils for human consumption.

Gelation of fresh (unfrozen) raw surimi-type paste (RS paste) from horse mackerel (T. murphyi) was studied in the presence of-carrageenan (0.5, 1, 2% C) and KCl (0.5-2%) as a substitute for NaCl. Gelation was traced by measuring the storage modulus (G) during heating-cooling cycles. Variations in G during the heating stage of the mixed system RS-C characterised the presence of a phase separation in this stage due to C solubilitation (at about 50°C) as well as to RS gelation (35-80°C) in the mixture. It was also observed that when C was added as a single ingredient, it inhibited RS gelation as a function of its concentration (2%). Nevertheless, during the cooling stage, the final G value for the RS-2% C mixed system was greatly increased. This reinforcing would be caused by further (cold) C gelation in the mixture. It is theorised that C might act by forming ‘packed’ microgels within the RS protein gel network, which is favoured upon application of a moderate (40°C, 60min) thermal treatment rather than when an extreme (90°C, 20min) treatment is applied. On the other hand, although KCl enhanced gelation of the 2% C solution, addition of this salt to the RS-2% C mixture did not improve its gelation. Rheological information was complemented with observation of the resulting structures by scanning electronic microscopy (SEM).