Deacidification of vegetable oils: advanced technologies, mechanistic insights, and emerging strategies

Vegetable oils often contain free fatty acids (FFAs), which compromise their quality and limit their use in food,
cosmetics, and biofuels. Effective deacidification is essential for refining oils. This review examines the origins and chemistry of FFAs and key factors influencing oil acidity. It assesses traditional deacidification methods like chemical and physical refining highlighting their benefits and drawbacks. Additionally, advanced technologies
like enzymatic deacidification, membrane separation, etc. are discussed for their mechanisms, efficiency, and
industrial feasibility. Enzymes and electrochemical processes enable selective FFA removal with minimal solvent
use, while ionic liquids and plasma techniques offer novel, environmentally sustainable pathways. Comparative
analysis evaluates these strategies on effectiveness, cost, and environmental impact. This review concludes that
future deacidification research is shifting toward green, eco-friendly solvents, low-waste, and digitally optimized
refining strategies. Hybrid and enzyme-assisted systems represent the most promising pathways for sustainable,
high-quality vegetable oil production aligned with industrial and environmental standards.