On September 26, Dak Nong Department of Science and Technology announced the results of research on the application of fermentation technology to increase the efficiency of oil extraction from avocado.
The research team successfully isolated 31 strains of lactic acid bacteria, including 6 pure strains and 1 yeast strain capable of producing lactic acid.
These strains also exhibited amylase and cellulase enzyme activities, which are important in butter fermentation. In particular, a lactic acid bacteria strain was identified, facilitating its application in practical production.
The study determined the optimal conditions for avocado fermentation, with pH 6.5, fermentation time 48 hours and temperature 37°C. The process was carried out on a scale of 20 kg per batch, allowing the obtaining of avocado oil with positive biological parameters.
The products created include: moisturizing balm to prevent dry skin, skin lightening mask, hair growth stimulating lotion and lip balm containing fermented avocado oil. These products meet standards for physical and chemical properties, safety and stability.
Stability assessment of avocado oil extracted from fermentation is an important factor to ensure product quality before launching to the market.
A model of avocado fermentation has been implemented to obtain oil. From there, the practical effectiveness is evaluated and the model is transferred to production facilities.
The application of fermentation technology in the production of cosmetics from Dak Nong avocado not only takes advantage of the abundant source of raw materials, but also creates safe and effective products for consumers.
This opens up a new direction for combining science and technology with natural potential, towards sustainable development.
Source: https://baodaknong.vn/phat-trien-my-pham-tu-qua-bo-dak-nong-230269.html
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