This review explores the recycling of used cooking oil, a global waste product with an annual production ranging from 41 to 67 million tons, for waste management and resource recovery. It examines the sources and composition of used cooking oil, focusing on its potential as a feedstock for valuable products. The review analyzes biochemical, thermal, and chemical conversion methods for their application in valorization of UCO (Used Cooking Oil). The advanced techniques such as catalytic upgrades, electrochemical conversion, membrane separation, and supercritical fluid extraction have also been investigated for their role in improving efficiency. Although biodiesel is the widely produced product, the review also sheds light on the recent researches for development of plastic, soap and other value-added products from UCO. Using a case study methodology and a review of recent research, the article also addresses challenges like feedstock variability and environmental impacts. It discusses market trends, regulatory frameworks, and potential research directions, aiming to integrate used cooking oil valorization into sustainable waste management and circular economy practices. Graphical Abstract

Cereals and cereal-based products are primary sources of nutrition across the world. However, contamination of these foods with aflatoxins (AFs), secondary metabolites produced by several fungal species, has raised serious concerns. AF generation in innate substrates is influenced by several parameters, including the substrate type, fungus species, moisture content, minerals, humidity, temperature, and physical injury to the kernels. Consumption of AF-contaminated cereals and cereal-based products can lead to both acute and chronic health issues related to physical and mental maturity, reproduction, and the nervous system. Therefore, the precise detection methods, detoxification, and management strategies of AFs in cereal and cereal-based products are crucial for food safety as well as consumer health. Hence, this review provides a brief overview of the occurrence, chemical characteristics, biosynthetic processes, health hazards, and detection techniques of AFs, along with a focus on detoxification and management strategies that could be implemented for food safety and security.

Vanillin is an extensively used flavor compound valuable in the food and pharmaceutical industries. Vanillin flavoring compound is present as natural, synthetic, and biotechnologically generated. The food safety authorities contemplate biotechnologically-derived vanillin as nature-identical vanillin. This review endeavors to present an overview of the microbial approach for vanillin production. This review summarizes the current trend in the biotechnologically-derived vanillin bioconversion from agricultural byproducts rich in eugenol, ferulic acid, isoeugenol, lignin, and de novo synthesis by bacteria, fungi, and recombinant microbial cells. This review also outlines the enzymes involved in vanillin synthesis. The subsequent section deals with the cultural conditions needed for the enhanced production of vanillin. This review offers broad knowledge about the downstream processes such as isolation, characterization, purification, and recovery. The concluding section describes the limitation in the production process, specifically toxicity and by-product formation, and various strategies to overcome these factors using fermentation technology with adsorbent resins and recombinant microbial cells.