Effect of water bath‐assisted water extraction on physical and chemical properties of soybean oil body emulsion

Han, Haotian; Zhao, Luping; Liu, Xiaonan; Guo, Anmin; Li, Xiangyang

doi:10.1002/fsn3.1921

Cited by 9 publications

(3 citation statements)

References 34 publications

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“…Nevertheless, it significantly influenced the concentration of TBARS present in POB (62.25 μmol L −1 ), PPOB (42.61 μmol L −1 ), and PUOB (24.16 μmol L −1 ) on the 15th day. The decrease in particle diameter (Table 2) and surface charge after pasteurization likely boosted the oxidative stability (Han et al ., 2020). However, our results differed from those of prior publications, which suggested that an emulsion with a small size and a big surface was unstable because of the large oxidative interface in air (Li et al ., 2020).…”

Section: Resultsmentioning

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

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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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Section: Resultsmentioning

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

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“…This method is implemented through shaking incubators, which allow temperature, time, and shaking (rotation) control. This method is commonly used to extract herbal and natural products [ 18 , 19 ], although current research has rarely implemented this method in date palm fruit extraction [ 20 ].…”

Section: Introductionmentioning

confidence: 99%

The Hepatoprotective Effect of Two Date Palm Fruit Cultivars’ Extracts: Green Optimization of the Extraction Process

Alqahtani

Mohamed

Moawad

et al. 2023

Foods

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Date palm fruit (Phoenix dactylifera: Arecaceae) is rich in essential nutrients and possesses several pharmacological and medicinal activities. The current study aimed to optimize a water bath-assisted extraction method for two cultivars of date palm fruits, Anbara (An) and Reziz (Rz), and investigated the protective effect of the optimized date palm fruit extract against CCl4-induced liver toxicity in relation to oxidative stress, inflammation, apoptosis, and DNA integrity. The optimization process of two date palm fruit cultivars was applied, using response surface methodology through adjusting three “factors”; time, temperature, and rotation, to allow maximum contents of total phenolic (TPC), total flavonoid (TFC), reducing power (FRAP) and scavenging activity (ABTS) of the extract “responses”. Extraction factors’ application significantly enhanced TPC, TFC, FRAP, and ABTS responses by 1.30, 1.23, 3.03, and 2.06-fold, respectively in An and 2.18, 1.71, 1.11, and 2.62-fold, respectively in Rz, in relation to the convectional water extraction. Furthermore, co-administered CCl4 with An or Rz optimized extracts enhanced body weight gain, amended hepatic architecture, and diminished collagen fiber accumulation. Furthermore, An or Rz extracts reduced liver enzymes, hydroxyproline, alpha-fetoprotein (AFP), MDA, inflammatory cytokine (TNF-α, NF-κB) levels, and DNA fragmentation, while increasing deteriorated adiponectin (ADP) and antioxidant enzyme (GSH, GPX, NO, and IFN-γ) levels, relative to CCl4-administered animals. The protective effects of An or Rz-optimized extracts were also evidenced by suppressing hepatic fibrosis and improving liver function and structure via modulating oxidative stress, inflammation, and apoptosis, in CCl4-induced hepatic damage. Hence, the optimized extraction process for the two date palm fruits resulted in extracts which are rich in phenolic and flavonoid contents and with an elevated antioxidant power. The presence of these rich extracts could help to explain their proven hepatoprotective activity against CCl4-induced liver toxicity.

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“…Soybean oil bodies (SOBs) are composed of Triacylglycerols (TAGs) and coated by a single phospholipid membrane. At the same time, Oleosin, Caleosin and Steroleosin are embedded on the surface of the phospholipid membrane to form complete, independent, triacylglycerol-rich discrete membrane organelles with diameters ranging from 0.4 μm to 2.0 μm, which can provide energy for seed growth, development, and metabolism [ 8 , 9 ]. SOBs are mainly composed of neutral lipids (92~98%) ( w / w ), and also contain small amounts of protein and phospholipids [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Soybean Oil Bodies as a Milk Fat Substitute Improves Quality, Antioxidant and Digestive Properties of Yogurt

Dou

Sun

et al. 2022

Foods

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In this experiment, the effect of replacing milk fat with soybean fat body (25%, 50%, 75%, 100%) on the quality, antioxidant capacity and in vitro digestive characteristics of yogurt was investigated while maintaining the total fat content of the yogurt unchanged. The results showed that increasing the substitution amount of soy fat body for milk fat had little effect on the pH and acidity of yogurt during the storage period, while the physicochemical properties, degree of protein gel network crosslinking, saturated fatty acid content, PV value and TBARS value of the yogurt significantly decreased (p < 0.05). Meanwhile, protein content, solids content, unsaturated fatty acid content, tocopherol content and water holding capacity significantly increased (p < 0.05). Flavor analysis revealed that yogurts with soybean oil bodies were significantly different when compared to those without soybean oil bodies (p < 0.05), and yogurt with 25% substitution had the highest sensory score. After in vitro digestion, the free fatty acid release, antioxidant capacity and protein digestibility of soybean oil body yogurt were significantly higher (p < 0.05). The SDS-PAGE results showed that the protein hydrolysis of the soybean oil body yogurt was faster. Therefore, the use of an appropriate amount of soybean oil bodies to replace milk fat is able to enhance the taste of yogurt and improve the quality of the yogurt.

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Effect of water bath‐assisted water extraction on physical and chemical properties of soybean oil body emulsion

Cited by 9 publications

References 34 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

The Hepatoprotective Effect of Two Date Palm Fruit Cultivars’ Extracts: Green Optimization of the Extraction Process

Soybean Oil Bodies as a Milk Fat Substitute Improves Quality, Antioxidant and Digestive Properties of Yogurt

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