ARTICLE IN PRESS

GREENING THE PALM OIL INDUSTRY: PROSPECTS AND BARRIERS OF SUPERCRITICAL CO2 EXTRACTION

DWILA NUR RIZKIYAH1; NICKY RAHMANA PUTRA1,2; LAILATUL QOMARIYAH3*; MOHD AZIZI CHE YUNUS1; HASMADI MAMAT4,5; AHMAD HAZIM ABDUL AZIZ4,5; JUMAKIR JUMAKIR6; WALUYO WALUYO6 and SUPARWOTO SUPARWOTO6

DOI: https://doi.org/10.21894/jopr.2024.0038
Received: 24 September 2023   Accepted: 29 April 2024   Published Online: 3 July 2024
ABSTRACT

The palm oil industry, a cornerstone of global agribusiness, has faced mounting environmental and social scrutiny due to its significant contributions to deforestation, biodiversity loss, and greenhouse gas (GHG) emissions. In response to these challenges, this review explores the transformative potential of supercritical carbon dioxide (SC-CO2) extraction as a sustainable alternative for palm oil production. This review provides an in-depth examination of SC-CO2 extraction principles, processes and its inherent advantages, including minimal environmental impact, enhanced oil quality, and improved yields. While SC-CO2 extraction holds promise as an eco-friendly solution, it has its challenges. Technical complexities, energy requirements, and economic considerations are among the hurdles that must be addressed to facilitate its widespread adoption. Furthermore, this review offers insights into real-world case studies and scientific research, shedding light on the practical implications of SC-CO2 extraction in the palm oil industry. It delves into the regulatory and policy frameworks shaping sustainable palm oil production, emphasising SC-CO2 extraction’s role in achieving compliance with stringent sustainability standards.

KEYWORDS:


1 Centre of Lipid Engineering and Applied Research (CLEAR),
Ibnu Sina Institute for Scientific and Industrial Research,
Universiti Teknologi Malaysia,
81310 Skudai, Johor, Malaysia.

2 Research Center for Pharmaceutical Ingredients and
Traditional Medicine,
National Research and Innovation Agency (BRIN),
Complex Cibinong Science Center-BRIN,
Cibinong 16911, Jawa Barat, Indonesia.

3 Department of Industrial Chemical Engineering,
Institut Teknologi Sepuluh Nopember,
Surabaya 60111, Indonesia.

4 Faculty of Food Science and Nutrition,
Universiti Malaysia Sabah,
88400 Kota Kinabalu, Sabah, Malaysia.

5 Innovative Food Processing and Ingredients Group,
Universiti Malaysia Sabah,
88400 Kota Kinabalu, Sabah, Malaysia.

6 Research Center for Food Crops,
National Research and Innovation Agency (BRIN),
Jl. Raya Jakarta-Bogor KM. 46, Cibinong,
Bogor 16911, Indonesia.

* Corresponding author e-mail: laila.qomariyah@its.ac.id;
nickyrahman1309@gmail.com