ImprovOIL

The project aims to develop natural, sustainable alternatives to synthetic antioxidants (like BHA and BHT) for improving the oxidative stability of edible oils. It follows a circular economy approach by using phenolic-rich extracts from food waste such as strawberry leaves, olive leaves, and myrtle liqueur by-products as oil stabilizers during storage and frying. These by-products, rich in phenolic compounds, can reduce disposal costs and create new economic opportunities. The project emphasizes green extraction methods using biodegradable solvents and integrates data management through a dedicated database. Overall, ImproveOIL promotes sustainability, innovation, and economic growth by reusing agricultural waste under a biorefinery model. 
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.