Reimagining oil recovery: Sustainable downstream processing of oleaginous yeasts for food applications
Year: 2026
Type: article
Abstract: • Downstream processing for food-grade yeast oil remains underdeveloped. • Key challenges include complex bio-separation, unsustainability and poor scalability. • Advancements in biorefinery can drive future research for food-grade yeast oil. • Advanced separation processes and solvent innovation can uplift downstream processing. • Life cycle assessment, scalability studies and integrated process design is critical. The growing global demand for oils and lipids, alongside the environmental impact of traditional oil crop cultivation, has generated significant interest in fermentation (or specifically precision fermentation) of oleaginous yeasts to produce food-grade bio-oils. While research is growing in upstream processing and innovation, downstream processing, which includes cell harvesting, disruption, oil extraction, and purification, remains underexplored. Current downstream methods are largely chemical based due to their high yields, established protocols, and operational simplicity. However, these current methods raise concerns regarding food safety and environmental sustainability. This review provides a comprehensive overview of these challenges across the various stages of downstream processing and examines their impact on process efficiency, sustainability, and scalability. The review also identifies key research gaps and proposes future research directions to advance the field and takes a whole-system approach to the sustainable production of food grade yeast oils. Furthermore, the review proposes novel research paths by analysing and drawing inspiration from oil recovery in biorefinery research. Developing efficient downstream processes for yeast-derived oils presents several challenges, including complex bio-separation steps, limited sustainable alternatives, high capital and energy requirements, scalability issues, and a lack of integrated process understanding. There are promising strategies from biorefinery research, such as innovations in solvents, novel adsorption techniques, advances in membrane technology and in situ conversion to finished products, which could be adapted (considering appropriate regulatory frameworks) to process food-grade yeast oils. The insights within this review aim to support the development of scalable, safe, and sustainable downstream processes to meet the rising demand for alternative oils.
Source: Bioresource Technology
Institutions: University of Bath, University College London
Language: English
Subfield: Molecular Biology
Domain: Life Sciences
Open Access status: hybrid
Estimated APC paid: $4,880
OpenAlex ID: W7127890806