“…Deodorization is the most critical step with an important effect on the quality of oil refined (Pan et al., 2020; Suliman, Jiang, & Liu, 2013; Szydłowska‐Czerniak & Łaszewska, 2015). In conventional water‐steam distillation deodorization, although some undesired components, such as free fatty acids (FFAs), hydroperoxide, and light‐weight polycyclic aromatic hydrocarbons, can be removed, a large amount of micronutrients (such as vitamin E, phytosterols, squalene, polyphenols, phospholipids, lutein, and β‐carotene) will also be lost (Laoretani & Iribarren, 2018; Wei et al., 2015; Wu et al., 2019), and some harmful substances (such as 3‐chloro‐1,2‐propanediol, glycidyl esters, oxidized glyceride polymer, and trans‐fatty acids) will be generated due to the high temperature (230 to 270 °C) (Riyadi, Muchtadi, Andarwulan, & Haryati, 2016; Sampaio et al., 2017; Song et al., 2018; Wang, Wang, & Johnson, 2002). Therefore, appropriate refining to reduce the generation of harmful substances and loss of nutritional ingredients has become a research hotspot in oil processing (Aparicio‐Ruiz, Romero, Garcia‐Gonzalez, Oliver‐Pozo, & Aparicio, 2017; Riyadi et al., 2016; Song et al., 2018).…”