Tecnología PEF uses short, high-voltage electric pulses to create microscopic pores in cell membranes—a process known as electroporation. This facilitates the release of intracellular compounds, making it a powerful non-thermal extraction method. PEF can be applied to liquids, semi-solids, and even solid biomaterials, depending on the system setup.
Extracting high-quality oil from ripe avocados is based on a mechanical extraction process. In many ways, it resembles the extraction of olive oil, except for additional steps to remove the peel and core from the avocado.
PEF (campo eléctrico pulsado) employs short bursts of high voltage to permeabilize the cell walls of the avocados.
Studies show a significant increase in oil extracted using PEF. Furthermore, reducing energy consumption and oxidation losses.
PEF preserves bioactive compounds like antioxidants, avoiding thermal degradation common in conventional methods. In addition, studies show that PEF treatment maintains fatty acid profiles and stabilizes oil quality over long-term storage, with minimal oxidative changes.
In olive oil production, PEF systems like OPTICEPT® L7 have decreased malaxation time by up to 50%, improving both quality and flavor, a promising parallel for avocado oil processing. Compared to solvent-based or heat-intensive extraction, PEF requires less energy, fewer solvents, and significantly reduces processing time. In effect, aligning with green and cost-effective production values.
In summary:
Higher yields, by releasing more oil from the pulp
Superior quality, preserving antioxidants, flavor, aroma, and color
Sustainable processing, with reduced energy use, no chemicals, and minimized thermal degradation
After extensive R&D and a previous pilot project, OptiCept Technologies recently confirmed that it has secured an order for its OPTICEPT® L7 system for avocado oil extraction. Delivery is slated for autumn 2025.
The client? Avolio Industries Ltd, part of the Del Monte group. They are a respected producer of cold‑pressed, chemical‑free avocado oil based in Uganda, exporting to Europe, North America, and Asia.
This development underscores how Campo eléctrico pulsado (PEF) technology is gaining traction beyond olive oil, into the fast-growing avocado oil segment, thanks to its proven efficiency and sustainable edge.
The avocado oil market is booming: industry reports estimate its value at around USD 13.05 billion in 2024, with a CAGR of 8.54% projected through 2031.
Demand is being driven by health-conscious consumers seeking natural, nutrient-rich, cold-pressed oils—a perfect match for what PEF-enhanced avocado oil can offer.
OptiCept’s deal with Avolio highlights how established players are now turning to PEF to differentiate their products, increase yield, and affirm sustainability credentials.
It’s a strong validation that PEF technology is now recognized as a vital tool in scaling and refining avocado oil production. The fusion of higher yield, superior quality, and sustainable processing aligns with current industry trends and consumer expectations.
In conclusion, as the avocado oil market grows rapidly, PEF-equipped producers have a real opportunity to lead with cleaner, better, and more efficient extraction in hand.
El profesor emérito Petr Dejmek es una figura destacada en la ingeniería de alimentos y uno de los creadores de la tecnología patentada que se convirtió en la base de OptiCept.
Professor Federico Gómez is a leading researcher at Lund University, where his interdisciplinary work bridges food science, plant biology, and biotechnology. In this video interview, we delve into his vision for the future of electroporation and PEF.
The OPTICEPT L7 HC, our largest-capacity PEF system to date, is engineered for high-throughput treatment of liquid and pumpable foods.
