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Valorization of Waste and Microbial Resources for Sustainable Edible Oil Production: Nutritional Enhancement and Circular Bioeconomy Approaches

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  • Marwa Rashad Ali

    (Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt)

  • Heba Abas Mohameden

    (Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt)

  • Reda Mahgoub Mohamed

    (Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt)

Abstract

The growing global demand for edible oils, coupled with environmental concerns associated with conventional oil crops, has accelerated the search for sustainable lipid alternatives. This review explores the valorization of agro-industrial residues, animal by-products, and oleaginous microorganisms within a circular bioeconomy framework. We assess the lipid recovery potential of these diverse feedstocks, ranging from plant wastes such as oilseed cakes and rice bran to microbial oils derived from fungi and yeast, while evaluating green extraction technologies for efficiency and reduced environmental impact. Particular attention is given to the synergy between post-extraction quality enhancement strategies, such as fatty acid modification and membrane-assisted refining, and the application of emerging digital tools, such as artificial intelligence, to optimize these complex processes. Integrating waste valorization with nutritional upgrading offers a pathway toward sustainable, health-promoting edible oils while supporting resource recovery and climate-aligned food system transformation.

Suggested Citation

  • Marwa Rashad Ali & Heba Abas Mohameden & Reda Mahgoub Mohamed, 2026. "Valorization of Waste and Microbial Resources for Sustainable Edible Oil Production: Nutritional Enhancement and Circular Bioeconomy Approaches," Sustainability, MDPI, vol. 18(10), pages 1-53, May.
    • Handle: RePEc:gam:jsusta:v:18:y:2026:i:10:p:4655-:d:1937310
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