Objectives

The general objective of the project is to elaborate safe and sustainable models for the protection of edible oils from oxidative degradation. The main purpose of the ImprovOIL project is to study, develop and validate sustainable and safe alternatives to synthetic antioxidants for the protection of edible oils during storage and frying, based on the use of natural antioxidants recovered from agricultural side streams and beverage industry by-products. Furthermore, it establishes models for the valorization of agricultural side streams and food by-products, through the development of environmentally friendly protocols for the extraction of bioactive compounds suitable to keep edible oils quality during storage and frying. The ambition of this project is to provide a real example of exploitation of the natural antioxidants from food waste to enhance food security.