Assessment of rapeseed oil body (oleosome) lipolytic activity as an effective predictor of emulsion purity and stability

Chirico, Simone De; Bari, Vincenzo di; Guzmán, María Juliana Romero; Nikiforidis, Constantinos V.; Foster, Tim; Gray, David A.

doi:10.1016/j.foodchem.2020.126355

Cited by 20 publications

(9 citation statements)

References 46 publications

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“…(2018) and De Chirico et al . (2020). The lipoxygenase bands of SUOB and PUOB also disappear after the ultrahigh‐temperature pasteurization (Fig.…”

Section: Resultsmentioning

confidence: 99%

“…This leads to instability, oxidation, and coalescence in OBs (Zhao et al ., 2016; Abdullah et al ., 2020), which has hindered the development and application of OBs in the food industry and warrants research into improving the oxidative stability of OBs during storage. Heating has been used to enhance the oxidative stability of OBs by altering their composition and physiochemical properties (Mizutani et al ., 2019; De Chirico et al ., 2020; Li et al ., 2021). However, only few report the effect of reducing the time of the high‐temperature treatment on the oxidative stability of OBs.…”

Section: Introductionmentioning

confidence: 99%

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Effect of pasteurization on membrane proteins and oxidative stability of oil bodies in various crops

Sun

Kang

et al. 2022

Int J of Food Sci Tech

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Oil bodies (OBs) are natural pre‐emulsion systems and an ideal green food additive. However, their proclivity to oxidation limits the applications of OBs. In this study, the effect of pasteurization (85 and 125 °C; 1 min) on membrane proteins and the oxidative stability of various OBs (soybean, sunflower, peanut, sesame, and walnut) were investigated. The membrane proteins are extracted from the OBs. The ultrahigh‐temperature pasteurization (125 °C, 1 min) eliminated lipoxygenase of soybean and peanut OBs. Furthermore, oleosin exhibited a higher denaturation temperature (approximately 100 °C) than extrinsic proteins (approximately 50 °C). Pasteurization induced the conversion of the α‐helix structure to a disordered structure by rearranging the hydrogen bonds. The pasteurized soybean and peanut OBs exhibited a high oxidative stability owing to their stable membrane structures and decreased lipoxygenase activity, while sunflower, sesame, and walnut OBs did not exhibit good oxidative stability because of their vulnerable membranes, a large number of unsaturated fatty acids, and severe aggregation of droplets. Simulated milk based on pasteurized soybean and peanut OBs (125 °C, 1 min) maintained outstanding storage stability. These results confirmed that pasteurized soybean and peanut OBs have the potential as a skim milk additive for the benefit of the consumer.

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“…(2018) and De Chirico et al . (2020). The lipoxygenase bands of SUOB and PUOB also disappear after the ultrahigh‐temperature pasteurization (Fig.…”

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of pasteurization on membrane proteins and oxidative stability of oil bodies in various crops

Sun

Kang

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

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“…The rapeseed residue was obtained by the modified method presented in Ref. [87,88]. 100 g oilseed rape seeds, variety Compass, were soaked for 16 h at 4 • C, in pre-chilled sodium bicarbonate 0.1 M, pH 9.5 (extraction buffer).…”

Section: Methodsmentioning

confidence: 99%

A comprehensive comparative study on the energy application of chars produced from different biomass feedstocks via hydrothermal conversion, pyrolysis, and torrefaction

Güleç

Williams

Kostas

et al. 2022

Energy Conversion and Management

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“…More extensive heat treatment at 100°C for 15 min caused extensive coalescence in soy oleosomes, suggesting significant structural changes in the interfacial layer at these temperatures (Ding et al, 2020 ). Thermal treatment tended to improve the oxidative stability of oleosomes, which was attributed to the denaturation of lipolytic enzymes (Chen et al, 2012 ; De Chirico et al, 2020 ). These studies suggest that oleosomes may remain stable to coalescence during commonly employed heat-processing temperatures, but may need to be stabilized against creaming and aggregation for long-term storage.…”

Section: Nature-assembled Structures In Plantsmentioning

confidence: 99%

Nature-Assembled Structures for Delivery of Bioactive Compounds and Their Potential in Functional Foods

2020

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Consumers are demanding more natural, healthy, and high-quality products. The addition of health-promoting substances, such as bioactive compounds, to foods can boost their therapeutic effect. However, the incorporation of bioactive substances into food products involves several technological challenges. They may have low solubility in water or poor stability in the food environment and/or during digestion, resulting in a loss of their therapeutic properties. Over recent years, the encapsulation of bioactive compounds into laboratory-engineered colloidal structures has been successful in overcoming some of these hurdles. However, several nature-assembled colloidal structures could be employed for this purpose and may offer many advantages over laboratory-engineered colloidal structures. For example, the casein micelles and milk fat globules from milk and the oil bodies from seeds were designed by nature to deliver biological material or for storage purposes. These biological functional properties make them good candidates for the encapsulation of bioactive compounds to aid in their addition into foods. This review discusses the structure and biological function of different nature-assembled carriers, preparation/isolation methods, some of the advantages and challenges in their use as bioactive compound delivery systems, and their behavior during digestion.

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Assessment of rapeseed oil body (oleosome) lipolytic activity as an effective predictor of emulsion purity and stability

Abstract: Assessment of rapeseed oil body (oleosome) lipolytic activity as an effective predictor of emulsion purity and stability.

Cited by 20 publications

References 46 publications

Effect of pasteurization on membrane proteins and oxidative stability of oil bodies in various crops

Effect of pasteurization on membrane proteins and oxidative stability of oil bodies in various crops

A comprehensive comparative study on the energy application of chars produced from different biomass feedstocks via hydrothermal conversion, pyrolysis, and torrefaction

Nature-Assembled Structures for Delivery of Bioactive Compounds and Their Potential in Functional Foods

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