Alhaji Adamu Muhammad, Almeida Erislene S, Carneiro Camila Rodrigues, da Silva César Augusto Sodré, Monteiro Simone, Coimbra Jane Sélia Dos Reis
Department of Food Technology, Universidade Federal de Viçosa, Avenida PH Rolfs, s/n, Viçosa 36570-000, Minas Gerais, Brazil.
Department of Food Science and Technology, Faculty of Agriculture and Agricultural Technology, Aliko Dangote University of Science and Technology, Wudil P.O. Box 3244, Nigeria.
Foods. 2024 Sep 4;13(17):2814. doi: 10.3390/foods13172814.
Palm oil, derived from , is a critical component of the global edible oil and industrial fat market. This review provides a comprehensive overview of the sustainability of the palm oil chain, focusing on industrial applications, environmental implications, and economic sustainability. The processing of palm oil, from fruit pulp to refined oil, is detailed, highlighting the importance of refining in maintaining quality and extending application ranges. While palm oil offers health benefits because of its rich fatty acid composition and antioxidant properties, its production poses significant environmental challenges. This review underscores ongoing efforts to balance technological and culinary demands with environmental stewardship and sustainable economic growth. Emerging trends, including interspecific hybrids such as . and , are discussed for their potential to increase sustainability and productivity.
棕榈油源自[具体来源未给出]，是全球食用油和工业脂肪市场的关键组成部分。本综述全面概述了棕榈油产业链的可持续性，重点关注工业应用、环境影响和经济可持续性。详细介绍了从果肉到精炼油的棕榈油加工过程，强调了精炼在保持质量和扩大应用范围方面的重要性。虽然棕榈油因其丰富的脂肪酸组成和抗氧化特性而具有健康益处，但其生产带来了重大的环境挑战。本综述强调了在平衡技术和烹饪需求与环境管理及可持续经济增长方面正在进行的努力。还讨论了包括[具体杂交品种未给出]等种间杂交品种在内的新兴趋势，探讨了它们在提高可持续性和生产力方面的潜力。
