Research progress on composition, structure and oxidative stability of oil bodies

Abstract

Abstract: Oil bodies are subcellular organelles that store lipids in plant seeds, which are composed of neutral triacylglycerol, monolayer polar phospholipids surrounded by triacylglycerol, and proteins embedded in phospholipid membranes. The composition and unique structure of the oil bodies make it have certain oxidation stability. Oil bodies emulsion can be extracted by water extraction and enzyme assisted method. As a natural pre-emulsified oil-in-water emulsion, oil-in-water emulsion has been gradually used to replace synthetic oil droplets and has broad application value in the fields of food, medicine and animal husbandry. Therefore, it is of practical significance to explore the effects of oil bodies composition, structure and environmental factors on the oxidation stability of oil bodies emulsion. In this paper, the composition, structure, extraction process, oxidation stability of oil bodies emulsion and its application prospect in food field were reviewed in order to provide reference for the development and utilization of oil bodies.

Key words: oil bodies, composition, structure, emulsion, oxidative stability

CLC Number:

TS222.1

Guang-Jie WANG Jun-Cai HOU Zhan-Mei JIANG. Research progress on composition, structure and oxidative stability of oil bodies[J]. FOOD SCIENCE, 0, (): 0-0.

References

[1]HAO J, LI X, WANG Q, et al. Recent developments and prospects in the extraction, composition, stability, food applications, and in vitro digestion of plant oil bodies[J]. Journal of the American Oil Chemists' Society, 2022, 99(8): 635-653. DOI: 10.1002/aocs.12618.

[2]WEISS J, ZHANG H. Recent advances in the composition, extraction and food applications of plant-derived oleosomes[J]. Trends in Food Science & Technology, 2020, 106: 322-332. DOI: 10.1016/j.tifs.2020.10.029.

[3]?EN A, ACEVEDO-FANI A, DAVE A, et al. Plant oil bodies and their membrane components: new natural materials for food applications[J]. Critical Reviews in Food Science and Nutrition, 2022: 1-24. DOI: 10.1080/10408398.2022.2105808.

[4]ZHOU X, ZHAO J, ZHAO X, et al. Oil bodies extracted from high-oil soybeans (Glycine max) exhibited higher oxidative and physical stability than oil bodies from high-protein soybeans[J]. Food & Function, 2022, 13(6): 3271-3282. DOI: 10.1039/d1fo03934b.

[5]WANG W, LI J, WANG M, et al. Soybean-Oil-Body-Substituted Low-Fat Ice Cream with Different Homogenization Pressure, Pasteurization Condition, and Process Sequence: Physicochemical Properties, Texture, and Storage Stability[J]. Foods, 2022, 11(17): 2560. DOI: 10.3390/foods11172560.

[6]NIKIFORIDIS C V, DONSOUZI S, KIOSSEOGLOU V. The interplay between diverse oil body extracts and exogenous biopolymers or surfactants[J]. Food Research International, 2016, 83: 14-24 .DOI: 10.1016/j.foodres.2016.02.007.

[7]ZHANG S, CHEN H, GENG F, et al. Natural oil bodies from typical oilseeds: Structural characterization and their potentials as natural delivery system for curcumin[J]. Food Hydrocolloids, 2022, 128: 107521. DOI: 10.1016/j.foodhyd.2022.107521.

[8]ZHANG Y, YANG N, XU Y, et al. Improving the stability of oil body emulsions from diverse plant seeds using sodium alginate[J]. Molecules, 2019, 24(21): 3856. DOI: 10.3390/molecules24213856.

[9]WANG W, CUI C, WANG Q, et al. Effect of pH on physicochemical properties of oil bodies from different oil crops[J]. Journal of Food Science and Technology, 2019, 56(1): 49-58. DOI: 10.1007/s13197-018-3453-y.

[10]ZHOU L, CHEN F, HAO L, et al. Peanut oil body composition and stability[J]. Journal of Food Science, 2019, 84(10): 2812-2819. DOI: 10.1111/1750-3841.14801.

[11]SáNCHEZ-ALBARRáN F, SALGADO-GARCIGLIA R, MOLINA-TORRES J, et al. Oleosome oil storage in the mesocarp of two avocado varieties[J]. Journal of Oleo Science, 2019, 68(1): 87-94. DOI: 10.5650/jos.ess18176.

[12]BOURGEOIS C, GOMAA A I, LEFèVRE T, et al. Interaction of oil bodies proteins with phospholipid bilayers: A molecular level elucidation as revealed by infrared spectroscopy[J]. International Journal of Biological Macromolecules, 2019, 122: 873-881. DOI: 10.1016/j.ijbiomac.2018.10.211.

[13]DELEU M, VACA-MEDINA G, FABRE J F, et al. Interfacial properties of oleosins and phospholipids from rapeseed for the stability of oil bodies in aqueous medium[J]. Colloids and Surfaces B: Biointerfaces, 2010, 80(2): 125-132. DOI: 10.1016/j.colsurfb.2010.05.036.

[14]LIU C, CHEN F, XIA Y, et al. Physicochemical and rheological properties of peanut oil body following alkaline pH treatment[J]. LWT-Food Science and Technology, 2022, 154: 112590. DOI: 10.1016/j.lwt.2021.112590.

[15]CHEN Y, CAO Y, ZHAO L, et al. Macronutrients and micronutrients of soybean oil bodies extracted at different pH[J]. Journal of Food Science, 2014, 79(7): C1285-C1291. DOI: 10.1111/1750-3841.12516.

[16]LAN X, QIANG W, YANG Y, et al. Physicochemical stability of safflower oil body emulsions during food processing[J]. LWT-Food Science and Technology, 2020, 132: 109838. DOI: 10.1016/j.lwt.2020.109838.

[17]TROMBETTA D, SMERIGLIO A, DENARO M, et al. Understanding the fate of almond (Prunus dulcis (Mill.) DA Webb) oleosomes during simulated digestion[J]. Nutrients, 2020, 12(11): 3397. DOI: 10.3390/nu12113397.

[18]DAVE A C, YE A, SINGH H. Structural and interfacial characteristics of oil bodies in coconuts (Cocos nucifera L.)[J]. Food Chemistry, 2019, 276: 129-139. DOI: 10.1016/j.foodchem.2018.09.125.

[19]NIKIFORIDIS C V. Structure and functions of oleosomes (oil bodies)[J]. Advances in Colloid and Interface Science, 2019, 274: 102039. DOI: 10.1016/j.cis.2019.102039.

[20]KAREFYLLAKIS D, VAN DER GOOT A J, NIKIFORIDIS C V. The behaviour of sunflower oleosomes at the interfaces[J]. Soft Matter, 2019, 15(23): 4639-4646. DOI: 10.1039/c9sm00352e.

[21]SUN Y, ZHONG M, WU L, et al. Effects of ultrasound-assisted salt (NaCl) extraction method on the structural and functional properties of Oleosin[J]. Food Chemistry, 2022, 372: 131238. DOI: 10.1016/j.foodchem.2021.131238.

[22]PAYNE G, LAD M, FOSTER T, et al. Composition and properties of the surface of oil bodies recovered from Echium plantagineum[J]. Colloids and surfaces B: Biointerfaces, 2014, 116: 88-92. DOI: 10.1016/j.colsurfb.2013.11.043.

[23]CHEN J, TANG G, ZHOU J, et al. The characterization of soybean germ oil and the antioxidative activity of its phytosterols[J]. RSC Advances, 2019, 9(68): 40109-40117. DOI: 10.1039/c9ra08771k.

[24]ZHAO Q, XU Y J, LIU Y F. Soybean oil bodies: A review on composition, properties, food applications, and future research aspects[J]. Food Hydrocolloids, 2022, 124: 107296. DOI: 10.1016/j.foodhyd.2021.107296.

[25]ZAABOUL F, RAZA H, CHEN C, et al. Characterization of peanut oil bodies integral proteins, lipids, and their associated phytochemicals[J]. Journal of Food Science, 2018, 83(1): 93-100. DOI: 10.1111/1750-3841.13995.

[26]CHEN C, PAN Y, NIU Y, et al. Modulating interfacial structure and lipid digestion of natural Camellia oil body by roasting and boiling processes[J]. Food Chemistry, 2022: 134198. DOI: 10.1016/j.foodchem.2022.134198.

[27]GAO Y, ZHOU L, YAO F, et al. Effects of pH on the composition and physical stability of peanut oil bodies from aqueous enzymatic extraction[J]. Journal of Chemistry, 2021, 2021. DOI: 10.1155/2021/2441385.

[28]HU M, DU X, LIU G, et al. Investigation of structure–stability correlations of reconstructed oil bodies[J]. LWT-Food Science and Technology, 2022, 165: 113740. DOI: 10.1016/j.lwt.2022.113740.

[29]ZHAO D, LI T, LI Z, et al. Characteristics of Paeonia ostii seed oil body and OLE17. 5 determining oil body morphology[J]. Food Chemistry, 2020, 319: 126548. DOI: 10.1016/j.foodchem.2020.126548.

[30]YANG N, SU C, ZHANG Y, et al. In situ nanomechanical properties of natural oil bodies studied using atomic force microscopy[J]. Journal of Colloid and Interface Science, 2020, 570: 362-374. DOI: 10.1016/j.jcis.2020.03.011.

[31]GARCIA F L, MA S, DAVE A, et al. Structural and Physicochemical Characteristics of Oil Bodies from Hemp Seeds (Cannabis sativa L.)[J]. Foods, 2021, 10(12): 2930. DOI: 10.3390/foods10122930.

[32]YI J, QIU M, LIU N, et al. Inhibition of lipid and protein oxidation in whey-protein-stabilized emulsions using a natural antioxidant: Black rice anthocyanins[J]. Journal of Agricultural and Food Chemistry, 2020, 68(37): 10149-10156. DOI: 10.1021/acs.jafc.0c03978.

[33]JIANG Y, WANG S, HE F, et al. Inactivation of lipoxygenase in soybean by radio frequency treatment[J]. International Journal of Food Science & Technology, 2018, 53(12): 2738-2747. DOI: 10.1111/ijfs.13885.

[34]YANG X, WU Y, LIU Y, et al. Digestive characteristics of oil body extracted from soybean aqueous extract at different pHs[J]. Food Research International, 2022, 161: 111828. DOI: 10.1016/j.foodres.2022.111828.

[35]ZHOU X, SUN R, ZHAO J, et al. Enzymatic activity and stability of soybean oil body emulsions recovered under neutral and alkaline conditions: Impacts of thermal treatments[J]. LWT-Food Science and Technology, 2022, 153: 112545. DOI: 10.1016/j.lwt.2021.112545.

[36]TIAN Q, HUA Y. Oxidation reactions in model systems simulating the processing of soybeans into soymilk: Role of lipase and lipoxygenase in volatile flavors formation[J]. International Journal of Food Properties, 2021, 24(1): 192-202. DOI: 10.1080/10942912.2021.1873363.

[37]CHEN Y, CHEN Y, ZHAO L, et al. A two-chain aspartic protease present in seeds with high affinity for peanut oil bodies[J]. Food Chemistry, 2018, 241: 443-451. DOI: 10.1016/j.foodchem.2017.09.020.

[38]ITRI S, GALLO M, OREFICE C, et al. Oil Bodies Cream from Olive Paste: Extraction of a Functional Ingredient for Developing a Stable Food Emulsion[J]. Applied Sciences, 2022, 12(12): 6019. DOI: 10.3390/app12126019.

[39]GRAY D A, PAYNE G, MCCLEMENTS D J, et al. Oxidative stability of Echium plantagineum seed oil bodies[J]. European Journal of Lipid Science and Technology, 2010, 112(7): 741-749. DOI: 10.1002/ejlt.200900280.

[40]GARCíA-MORENO P J, HORN A F, JACOBSEN C. Influence of casein–phospholipid combinations as emulsifier on the physical and oxidative stability of fish oil-in-water emulsions[J]. Journal of Agricultural and Food Chemistry, 2014, 62(5): 1142-1152. DOI: 10.1021/jf405073x.

[41]WU L, SUN Y, KANG M, et al. Effect of pasteurization on membrane proteins and oxidative stability of oil bodies in various crops[J]. International Journal of Food Science & Technology, 2022. DOI: 10.1111/ijfs.15562.

[42]DE CHIRICO S, DI BARI V, FOSTER T, et al. Enhancing the recovery of oilseed rape seed oil bodies (oleosomes) using bicarbonate-based soaking and grinding media[J]. Food Chemistry, 2018, 241: 419-426. DOI: 10.1016/j.foodchem.2017.09.008.

[43]KERGOMARD J, PABOEUF G, BAROUH N, et al. Stability to oxidation and interfacial behavior at the air/water interface of minimally-processed versus processed walnut oil-bodies[J]. Food Chemistry, 2021, 360: 129880. DOI: 10.1016/j.foodchem.2021.129880.

[44]ROMERO-GUZMáN M J, K?LLMANN N, ZHANG L, et al. Controlled oleosome extraction to produce a plant-based mayonnaise-like emulsion using solely rapeseed seeds[J]. LWT-Food Science and Technology, 2020, 123: 109120. DOI: 10.1016/j.lwt.2020.109120.

[45]LIU C, HAO L, CHEN F, et al. Study on extraction of peanut protein and oil bodies by aqueous enzymatic extraction and characterization of protein[J]. Journal of Chemistry, 2020, 2020. DOI: 10.1155/2020/5148967.

[46]WEI S, HUANG J, ZHANG L, et al. Physicochemical properties and stabilities of crude and purified oil bodies extracted from high oleic peanuts[J]. European Journal of Lipid Science and Technology, 2020, 122(4): 1900183. DOI: 10.1002/ejlt.201900183.

[47]KARKANI O A, NENADIS N, NIKIFORIDIS C V, et al. Effect of recovery methods on the oxidative and physical stability of oil body emulsions[J]. Food Chemistry, 2013, 139(1-4): 640-648. DOI: 10.1016/j.foodchem.2012.12.055.

[48]ZHAO L, CHEN Y, YAN Z, et al. Physicochemical and rheological properties and oxidative stability of oil bodies recovered from soybean aqueous extract at different pHs[J]. Food Hydrocolloids, 2016, 61: 685-694. DOI: 10.1016/j.foodhyd.2016.06.032.

[49]ZAABOUL F, RAZA H, LAZRAQ A, et al. Chemical composition, physical properties, and the oxidative stability of oil bodies extracted from Argania spinosa[J]. Journal of the American Oil Chemists' Society, 2018, 95(4): 485-495. DOI: 10.1002/aocs.12053.

[50]ZIELBAUER B I, JACKSON A J, MAURER S, et al. Soybean oleosomes studied by small angle neutron scattering (SANS)[J]. Journal of Colloid and Interface Science, 2018, 529: 197-204. DOI: 10.1016/j.jcis.2018.05.080.

[51]KAPCHIE V N, YAO L, HAUCK C C, et al. Oxidative stability of soybean oil in oleosomes as affected by pH and iron[J]. Food Chemistry, 2013, 141(3): 2286-2293. DOI: 10.1016/j.foodchem.2013.05.018.

[52]ROMERO-GUZMáN M J, PETRIS V, DE CHIRICO S, et al. The effect of monovalent (Na+, K+) and divalent (Ca2+, Mg2+) cations on rapeseed oleosome (oil body) extraction and stability at pH 7[J]. Food Chemistry, 2020, 306: 125578. DOI: 10.1016/j.foodchem.2019.125578.

[53]ZHOU X, LIU Z, WANG W, et al. NaCl induces flocculation and lipid oxidation of soybean oil body emulsions recovered by neutral aqueous extraction[J]. Journal of the Science of Food and Agriculture, 2022, 102(9): 3752-3761. DOI: 10.1002/jsfa.11723.

[54]HOU J, FENG X, JIANG M, et al. Effect of NaCl on oxidative stability and protein properties of oil bodies from different oil crops[J]. LWT-Food Science and Technology, 2019, 113: 108263. DOI: 10.1016/j.lwt.2019.108263.

[55]SUKHOTU R, SHI X, HU Q, et al. Aggregation behaviour and stability of maize germ oil body suspension[J]. Food Chemistry, 2014, 164: 1-6. DOI: 10.1016/j.foodchem.2014.05.003.

[56]NIKIFORIDIS C V, KIOSSEOGLOU V. Competitive displacement of oil body surface proteins by Tween 80–Effect on physical stability[J]. Food Hydrocolloids, 2011, 25(5): 1063-1068. DOI: 10.1016/j.foodhyd.2010.10.002.

[57]ZHU Z, ZHAO C, YI J, et al. Impact of interfacial composition on lipid and protein co-oxidation in oil-in-water emulsions containing mixed emulisifers[J]. Journal of Agricultural and Food Chemistry, 2018, 66(17): 4458-4468. DOI: 10.1021/acs.jafc.8b00590.

[58]DING J, XU Z, QI B, et al. Fabrication and characterization of soybean oil bodies encapsulated in maltodextrin and chitosan-EGCG conjugates: An in vitro digestibility study[J]. Food Hydrocolloids, 2019, 94: 519-527. DOI: 10.1016/j.foodhyd.2019.04.001.

[59]ZHU J, LI X, LIU L, et al. Preparation of spray-dried soybean oil body microcapsules using maltodextrin: Effects of dextrose equivalence[J]. LWT-Food Science and Technology, 2022, 154: 112874. DOI: 10.1016/j.lwt.2021.112874.

[60]SU C, FENG Y, YE J, et al. Effect of sodium alginate on the stability of natural soybean oil body emulsions[J]. RSC Advances, 2018, 8(9): 4731-4741. DOI: 10.1039/c7ra09375f.

[61]WU L, YUE Q, KANG M, et al. Stabilization of Soybean and Peanut Oil Bodies using Apple Pectin under Acidic Conditions[J]. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2022: 130263. DOI: 10.1016/j.colsurfa.2022.130263.

[62]DING J, XU Z, QI B, et al. Physicochemical and oxidative stability of a soybean oleosome-based emulsion and its in vitro digestive fate as affected by (?)-epigallocatechin-3-gallate[J]. Food & Function, 2018, 9(12): 6146-6154. DOI: 10.1039/c8fo01215f.

[63]FAROOQ S, AHMAD M I, ZHANG Y, et al. Fabrication, characterization and in vitro digestion of camellia oil body emulsion gels cross-linked by polyphenols[J]. Food Chemistry, 2022, 394: 133469. DOI: 10.1016/j.foodchem.2022.133469.

[64]WANG W, WANG M, XU C, et al. Effects of soybean oil body as a milk fat substitute on ice cream: physicochemical, sensory and digestive properties[J]. Foods, 2022, 11(10): 1504. DOI: 10.3390/foods11101504.

[65]WANG W, HU C, SUN H, et al. Low-cholesterol-low-fat mayonnaise prepared from soybean oil body as a substitute for egg yolk: The effect of substitution ratio on physicochemical properties and sensory evaluation[J]. LWT-Food Science and Technology, 2022, 167: 113867. DOI: 10.1016/j.lwt.2022.113867.

[66]DOU N, SUN R, SU C, et al. Soybean Oil Bodies as a Milk Fat Substitute Improves Quality, Antioxidant and Digestive Properties of Yogurt[J]. Foods, 2022, 11(14): 2088. DOI: 10.3390/foods11142088.

[67]MANTZOURIDOU F T, NAZIRI E, KYRIAKIDOU A, et al. Oil bodies from dry maize germ as an effective replacer of cow milk fat globules in yogurt-like product formulation[J]. LWT-Food Science and Technology, 2019, 105: 48-56. DOI: 10.1016/j.lwt.2019.01.068.

[68]BIBAT M A D, ANG M J, EUN J B. Impact of replacing pork backfat with rapeseed oleosomes–Natural pre-emulsified oil–On technological properties of meat model systems[J]. Meat Science, 2022, 186: 108732. DOI: 10.1016/j.meatsci.2021.108732.

[69]KHEDRI S, SADEGHI E, ROUHI M, et al. Bioactive edible films: Development and characterization of gelatin edible films incorporated with casein phosphopeptides[J]. LWT-Food Science and Technology, 2021, 138: 110649. DOI: 10.1016/j.lwt.2020.110649.

[70]MATSAKIDOU A, BILIADERIS C G, KIOSSEOGLOU V. Preparation and characterization of composite sodium caseinate edible films incorporating naturally emulsified oil bodies[J]. Food Hydrocolloids, 2013, 30(1): 232-240. DOI: 10.1016/j.foodhyd.2012.05.025.

[71]MATSAKIDOU A, TSIMIDOU M Z, KIOSSEOGLOU V. Storage behavior of caseinate-based films incorporating maize germ oil bodies[J]. Food Research International, 2019, 116: 1031-1040. DOI: 10.1016/j.foodres.2018.09.042.

[72]MARTINS A J, VICENTE A A, PASTRANA L M, et al. Oleogels for development of health-promoting food products[J]. Food Science and Human Wellness, 2020, 9(1): 31-39. DOI: 10.1016/j.fshw.2019.12.001.

[73]LI Y, ZOU Y, QUE F, et al. Recent advances in fabrication of edible polymer oleogels for food applications[J]. Current Opinion in Food Science, 2022, 43: 114-119. DOI: 10.1016/j.cofs.2021.11.007.

[74]WIJAYA W, SUN Q Q, VERMEIR L, et al. pH and protein to polysaccharide ratio control the structural properties and viscoelastic network of HIPE-templated biopolymeric oleogels[J]. Food Structure, 2019, 21: 100112. DOI: 10.1016/j.foostr.2019.100112.

[75]MERT B, VILGIS T A. Hydrocolloid coated oleosomes for development of oleogels[J]. Food Hydrocolloids, 2021, 119: 106832. DOI: 10.1016/j.foodhyd.2021.106832.