Physicochemical stability of safflower oil body emulsions during food processing

Lan, Xinxin; Qiang, Weidong; Yang, Ying; Gao, Tingting; Guo, Jianhui; Du, Lina; Noman, Muhammad; Li, Yaying; Jing, Li; Li, Haiyan; Li, Xiaokun; Yang, Jing

doi:10.1016/j.lwt.2020.109838

Cited by 21 publications

(21 citation statements)

References 34 publications

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“…The negative charge of oil bodies, mainly attributed to the phospholipids and oleosins at the interface, seems to be largely affected by small changes in the ionic strength causing a decrease of the negative charge density of the oil bodies interface. Similarly, other types of oil bodies such as maize, soybean, and safflower exhibited a reduction in ζ-potential with the addition of salt [ 11 , 14 , 47 ]. However, contrary to the decrease in electric potential, no significant change in the mean particle diameter was observed despite the increase in the ionic strength of the solution.…”

Section: Resultsmentioning

confidence: 99%

Structural and Physicochemical Characteristics of Oil Bodies from Hemp Seeds (Cannabis sativa L.)

Garcia

Dave

et al. 2021

Foods

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The structural and physicochemical characteristics of oil bodies from hemp seeds were explored in this study. Oil bodies from several plant-based sources have been previously studied; however, this is the first time a characterisation of oil bodies from the seeds of industrial hemp is provided. The morphology of oil bodies in hemp seeds and after extraction was investigated using cryo-scanning electron microscopy (cryo-SEM), and the interfacial characteristics of isolated oil bodies were studied by confocal laser scanning microscopy (CLSM). Proteins associated with oil bodies were characterised using sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). The effect of pH and ionic strength on colloidal properties of the oil bodies was investigated. Oil bodies in hemp seeds appeared spherical and sporadically distributed in the cell, with diameters of 3 to 5 μm. CLSM images of isolated oil bodies revealed the uniform distribution of phospholipids and proteins at their interface. Polyunsaturated fatty acids were predominant in the lipid fraction and linoleic acid accounted for ≈61% of the total fatty acids. The SDS-PAGE analysis of washed and purified oil bodies revealed major bands at 15 kDa and 50–25 kDa, which could be linked to membrane-specific proteins of oil bodies or extraneous proteins. The colloidal stability of oil bodies in different pH environments indicated that the isoelectric point was between pH 4 and 4.5, where oil bodies experienced maximum aggregation. Changes in the ionic strength decreased the interfacial charge density of oil bodies (ζ-potential), but it did not affect their mean particle size. This suggested that the steric hindrance provided by membrane-specific proteins at the interface of the oil bodies could have prevented them from flocculation at low interfacial charge density. The results of this study provide new tertiary knowledge on the structure, composition, and colloidal properties of oil bodies extracted from hemp seeds, which could be used as natural emulsions or lipid-based delivery systems for food products.

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Section: Resultsmentioning

confidence: 99%

Structural and Physicochemical Characteristics of Oil Bodies from Hemp Seeds (Cannabis sativa L.)

Garcia

Dave

et al. 2021

Foods

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“…However, urea is not a food grade material, thus limiting its use. At present, deionized water and buffer solution are often selected as extraction media (Nikiforidis & Kiosseoglou, 2009;Iwanaga, Gray, Fisk, Decker, Weiss & McClements, 2007;Lan et al, 2020), while, the OBs still contain some intracellular substances such as exogenous proteins and phytochemicals, and endogenous proteins are also vulnerable to destruction. Therefore, in order to simplify the subsequent washing steps, De Chirico, di Bari, Foster & Gray (2018) pointed out that the purity of oilseed rape seed OBs extracted with sodium bicarbonate solution (0.1 M) in the grinding and washing steps was the same as that produced by washing a crude preparation with 9 M urea, and the physical stability of the OB was improved.…”

Section: 1aqueous Extractionmentioning

confidence: 99%

“…Grinding provides better exposure of OBs to the water as a result of cells structure rupture, and soaking allows water molecules to penetrate into the network of cells for more efficient extraction. For seed raw materials, mechanical grinding is usually carried out in the extraction medium after soaking for 8˜72 h. For the processing by-products such as wheat bran and rice bran, after sieving and removing impurities can be soaked or not for a short time, followed by mixed with the extraction medium for homogenous extraction of OBs (Lan et al, 2020;Nantiyakul, Furse, Fisk, Tucker & Gray, 2013;White et al, 2006).…”

Section: Pretreatmentmentioning

confidence: 99%

“…It had been shown that soybean OBs emulsions stabilized with ι-carrageenan were more stable to creaming due to depletion flocculation than the emulsions stabilized with κ or λ-carrageenan after 7 d storage and the soybean OBs emulsions by coating a ι-carrageenan layer at pH 3.0 and 7.0 had improved stability to environmental stresses Wu, Yang, Teng, Yin, Zhu & Qi, 2011). Lan et al (2020) screened xanthan gum from ten stabilizers to stabilize safflower OBs, and determined that when the addition amount was 0.3%, the OBs coated with xanthan gum had thermal stability, but was affected by ultrasonic strength (Sukhotu et al, 2016). Ding et al (2019) successfully and effectively encapsulated soybean OBs by using maltodextrin (MD)-chitosan (CS)-Epigallocatechin-3-gallate (EGCG) covalent conjugates (CSEG) as coating material and applying spray drying technology, and the emulsifying activity and thermal stability of OBs microparticles were improved and significantly reduced the amount of oil released during the whole digestion process.…”

Section: Stabilityof Obs Emulsionsmentioning

confidence: 99%

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Recent developments and prospects in the composition, extraction, stability, delivery system, digestion and food applications of plant oil bodies

Hao¹,

Xu²,

Cao³

2021

Preprint

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Oil bodies (OBs) are micron- or submicron-sized sub-organelles widely found in plants seeds and nuts. The structure OBs is composed of a core of triglycerides covered by a phospholipid-protein layer, which ensures the stability of the OBs under extreme environmental conditions and further protects core lipids as energy reserves. As naturally pre-emulsified oil-in-water emulsions, OBs have been gradually applied to replace synthetically engineered oil droplets. In this paper, the recent research on the composition, extraction, stability, delivery system, digestion, food applications and future perspectives of plant OBs are reviewed. Recent studies have focused on the OBs surface protein identification and function, large-scale extraction techniques such as enzyme assisted, high pressure, ultrasound, and extrusion and the reconstituted OBs. Electrostatic deposition of polysaccharides significantly improves the stability of OBs emulsions. OBs emulsions have promising applications to encapsulate bioactive compounds, deliver targeted drugs, and prepare gels and edible functional films. The digestive behavior of OBs emulsions is similar to that of protein-stabilized emulsions, which can increase the satiety, effectively help reduce calorie intake and improve the bioavailability of functional factors. It has also promoted the development of simulated dairy, spices and meat products.

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“…[20]. Some traditional sources of vegetable oils have similar or lower oil contents, e.g., 12-50% in olive [15,18], 40-48% in rapeseed [75], 42-49% in peanuts [76], 30% in safflower [77], 20% in cotton [78], and 18-23% in soybeans [79].…”

Section: Introductionmentioning

confidence: 99%

Aqueous Extraction of Seed Oil from Mamey Sapote (Pouteria sapota) after Viscozyme L Treatment

et al. 2021

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In this study, aqueous enzymatic extraction (AEE) was evaluated during the process of obtaining oil from mamey sapote seed (OMSS). Viscozyme L enzyme complex was used at pH 4 and 50 °C during the optimization of the extraction process by central composite design and response surface methodology. Optimal conditions were: 3.5% (w/w) of enzyme (regarding the seed weight), 5.5 h of incubation time, 235 rpm of agitation rate, and 1:3.5 of solid-to-liquid ratio. These conditions enabled us to obtain an OMSS yield of 66%. No statistically significant differences were found in the fatty acid profile and physicochemical properties, such as the acid and iodine values and the percentage of free fatty acids, between the oil obtained by AEE or by the conventional solvent extraction (SE). However, the oxidative stability of the oil obtained by AEE (11 h) was higher than that obtained by SE (9.33 h), therefore, AEE, in addition to being an environmentally friendly method, produces a superior quality oil in terms of oxidative stability. Finally, the high oil content in mamey sapote seed, and the high percentage of oleic acid (around 50% of the total fatty acid) found in this oil, make it a useful edible vegetable oil.

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Physicochemical stability of safflower oil body emulsions during food processing

Cited by 21 publications

References 34 publications

Structural and Physicochemical Characteristics of Oil Bodies from Hemp Seeds (Cannabis sativa L.)

Structural and Physicochemical Characteristics of Oil Bodies from Hemp Seeds (Cannabis sativa L.)

Recent developments and prospects in the composition, extraction, stability, delivery system, digestion and food applications of plant oil bodies

Aqueous Extraction of Seed Oil from Mamey Sapote (Pouteria sapota) after Viscozyme L Treatment

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