Byproducts from the Vegetable Oil Industry: The Challenges of Safety and Sustainability

Abstract

Food loss and food waste are a global challenge as about one third of all food produced around the globe is lost or wasted at some point in the food supply chain, from the farm to the fork. Vegetable oils generate a considerable amount of waste and byproducts, and such byproducts represent valuable opportunities for the food industry. Given the obvious benefits of using byproducts, special attention should be paid to the safety issues, especially when it comes to reintroducing them into the food chain. In this study, the quality and safety of several vegetable oil industry byproducts were evaluated in order to further consider them as potential ingredients in functional foods. Microbiological tests, mycotoxin assessments, and a heavy metal analysis were performed. The microbiological analysis showed reduced contamination with spoilage microorganisms, and a lack of contamination with pathogenic bacteria. All of the samples noted levels of deoxynivalenol, and, with a few exceptions, the heavy metal levels were below the maximum allowed limits. This study also notes the lack of regulation for this category of products. This not only puts the possibility of capitalizing on many food byproducts at risk, but also their widespread use as ingredients for the production of new functional products and their safe consumption.

The use of small diameter nozzles in temperature-controlled hemp oil extraction allows high oil yields and good quality residual hemp cake feed

“…The seeds were transported to an oil extraction plant, where they were cleaned with a pneumatic cleaner to remove impurities (21,22), dried with an air stream heated to 40°C in a cross-flow dryer equipped with a screw to ensure an even distribution of the air stream over the seeds, and sorted with a sieving machine consisting of four oscillating sieves that removed hollow seeds, coarse dust and small stones. The seeds were finally stored in sealed jars at a temperature between 15 and 25°C, as the moisture content (8%), determined in an air oven (BD115, BINDER GmbH, Tuttlingen, Germany) set at 105 ± 1°C, was low enough to prevent microbial spoilage (23). Seeds of each variety were pressed for oil using a Bracco screw press (Bracco s.r.l., Bagnatica, Bergamo, Italy) powered by a 2.2 kW electric motor and equipped with a heat exchanger to maintain constant the extraction temperature into the press chamber as well as sensors to measure temperature and screw rotation speed (21) (Figures 1A,B).…”

Utilization of Agro-Industrial By-Products for Sustainable Poultry Production

“…toxins), Fusarium spp. toxins, aflatoxin B 1 , heavy metals (e.g., Pb, Cd, Cr, As, Hg, Ni) [236,237] Wheat dried distillers' grain with solubles Deoxynivalenol, enniatin B, ochratoxin, antibiotics Co-occurrence of deoxynivalenol with its acetylated and/or glycosylated derivatives, and DON with enniatins, beauvericin or zearalenone [83,216,218,[238][239][240] Corn dried distillers' grain with solubles…”

Fats Extracted from Oil Press Cakes, Fish Meat, and Chicken Hearts as Potential CoQ10 Supplements

“…Press cakes, byproducts from the cold pressing of seeds or nuts, still contain signi cant amounts of oils. As the edible oil industry generates them in large quantities, they can be regarded as prospective sources of CoQ10 [12]. The meat and sh sectors also produce much solid waste; their primary products, listed among the potential CoQ10 sources, have a short shelf-life when kept refrigerated [13,14].…”