Technological, sensory, and nutritional assessment of ecofriendly food lipids

The food industry relies heavily on fats and oils of both animal and vegetable origin, with global consumption reaching 416 million tons in 2023 and expected to double in the next 30 years. Regulatory changes, notably European Regulation 2019/649 amending Regulation 1925/2006, have prompted a shift away from trans fats and hydrogenated oils, leading to increased palm oil usage. Italy’s palm oil imports for food grew significantly, reaching 77,000 tons in 2011, and positioning Italy as the seventh largest importer globally in 2022, with imports valued at $1.65 billion. Although palm oil offers high productivity and technical advantages, it faces scrutiny due to nutritional and environmental concerns. Advances in production and RSPO-certified sustainable palm oil have addressed some issues, but challenges remain due to cost, limited availability, and consumer skepticism. This research explores the valorization of by-products from the wine, cereal, and tomato industries to recover valuable fatty substances, emphasizing their bioactive components such as tocopherols and sterols. The development of oil and fat mixtures incorporating these by-products aims to improve formulation safety, extend shelf life, and prevent lipid oxidation. Italian cereal by-products, including rice germ and wheat germ—by-products of rice husking and durum wheat processing respectively—are rich in extractable fats, particularly linoleic acid and MUFAs. In 2020, Italy produced 4 million tons of durum wheat, with its germ containing 15% fat. Grape seeds from winemaking and tomato seeds from canning also provide unsaturated fatty acids and antioxidants, which enhance thermal stability and frying performance. The thesis focuses on developing industrially viable oil mixtures using sustainable extraction, co-extraction, and refining techniques. Additionally, it proposes the implementation of rapid, non-destructive methods to assess fat quality, minimizing chemical use and supporting environmentally responsible practices across the supply chain.