Oil Bodies Extracted from High‐Fat and Low‐Fat Soybeans: Stability and Composition During Storage

Abstract

Soybeans contain oil bodies (OBs) that encapsulate triacylglycerols (TAGs) with a phospholipid monolayer carrying scattered proteins. In nature, soybean OBs can form natural emulsions in aqueous media and may serve as natural, minimally processed, stable, and pre-emulsified oil for addition into appropriate food systems. In this study, OBs were obtained by aqueous extraction from the mature seeds of 2 soybean crop cultivars, high-fat soybean and low-fat soybeans. The compositions of the extracted OBs were analyzed during storage at room temperature up to 14 d (pH = 7). The oxidative stability of these OBs, stored at 60 °C, was evaluated by measuring the presence of primary (lipid hydroperoxides) and secondary lipid oxidation products (malondialdehyde) by determining the standard peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) value. During storage, the contents of unsaturated fatty acids, phospholipids, and tocopherols declined in both OBs, while their mean particle diameters (d ) and ζ-potentials increased. The changes in PV and TBARS values exhibited a similar trend for both OBs, but the OBs from low-fat soybeans had significantly lower PV and higher TBARS values than the OBs from high-fat soybean cultivars (P < 0.05). Overall, the OBs from both soybean cultivars had good stability during storage.

NaCl induces flocculation and lipid oxidation of soybean oil body emulsions recovered by neutral aqueous extraction

“…The goal of this study was to determine the effect of NaCl (0-1.2%) on the physical stability and lipid and protein co-oxidation of soybean oil body (SOB) emulsions at pH 7 and pH 3 during storage. The lipid core located in SOB not only contains more than 60% of polyunsaturated fatty acids, 17 but also preserves bioactive substances such as tocopherols, phytosterols, phenols, and isoflavones. 18,19 The results of this study help to design natural SOB-based products with good physical and oxidative stability.…”

Effect of pH on physicochemical properties of oil bodies from different oil crops

“…Over the years, many scholars have devoted themselves to the study of the OBs from oil crops, which have excluded the extraction process and mainly studied for their characteristics and application value (Sukhotu et al 2016;Wang et al 2017). There are several topics centering on the oxidative stability of SFOBs, the characterization of SBOBs, as well as the physiochemical properties and stability of PNOBs (Fisk et al 2010;Sukhotu et al 2016;Wang et al 2017). However, researches on the physicochemical properties of three types of OBs still require further explorations.…”