1
|
Ghazani SM, Hargreaves J, Guldiken B, Mata A, Pensini E, Marangoni AG. Oleosome interfacial engineering to enhance their functionality in foods. Curr Res Food Sci 2024; 8:100682. [PMID: 38304001 PMCID: PMC10831160 DOI: 10.1016/j.crfs.2024.100682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 01/03/2024] [Accepted: 01/16/2024] [Indexed: 02/03/2024] Open
Abstract
This study aimed to increase the physical stability of native sunflower oleosomes to expand their range of applications in food. The first objective was to increase the stability and functionality of oleosomes to lower pH since most food products require a pH of 5.5 or lower for microbial stability. Native sunflower oleosomes had a pI of 6.2. One particularly effective strategy for long-term stabilization, both physical and microbial, was the addition of 40% (w/w) glycerol to the oleosomes plus homogenization, which decreased the pI to 5.3 as well as decreasing oleosome size, narrowing the size distribution and increasing colloidal stability. Interfacial engineering of oleosomes by coating them with lecithin and the polysaccharides xanthan and gellan, effectively increased stability, and lowered their pI to 3.0 for lecithin and lower than 3.0 for xanthan. Coating oleosomes also caused a greater absolute value of the ζ-potential; for example, this amount was shifted to -20 mV at pH 4.0 for xanthan and to -28 mV at pH 4.0 for lecithin, which provides electrostatic stabilization. Polysaccharides also provide steric stabilization, which is superior. A significant increase in the diameter of coated oleosomes was observed with lecithin, xanthan and gellan. The oleosome sample with 40% glycerol showed high storage stability at 4 °C (over three months). The addition of glycerol also decreased the water activity of the oleosome suspension to 0.85, which could prevent microbial growth.
Collapse
Affiliation(s)
- Saeed M. Ghazani
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | | | | | | | - Erica Pensini
- College of Engineering and Physical Sciences, University of Guelph, Guelph, Ontario, Canada
| | | |
Collapse
|
2
|
Sheikh F, Hasani M, Kiani H, Asadollahzadeh MJ, Sabbagh F. Enhancing Rheological and Textural Properties of Gelatin-Based Composite Gels through Incorporation of Sesame Seed Oleosome-Protein Fillers. Gels 2023; 9:774. [PMID: 37888348 PMCID: PMC10606002 DOI: 10.3390/gels9100774] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 09/09/2023] [Accepted: 09/19/2023] [Indexed: 10/28/2023] Open
Abstract
In this study, the protein and oleosomes of sesame seeds were extracted individually and used to prepare a gel composed of gelatin, protein, and oleosomes. Mixtures of gelatin and sesame seeds protein were prepared, and oleosomes with different percentages (0, 10, 20 and 30% of their weight) were used. Different amounts of oleosomes in the composite gel samples were examined for their morphological, rheological, and textural properties. The results of the viscoelastic properties of different composite gel samples indicated that a higher percentage of oleosomes would increase the storage modulus (G'), loss modulus (G″), and complex viscosity (η*). The storage modulus of all gel samples was greater than the loss modulus, suggesting a solid behavior. So, in the sample with 30% oleosome, the storage modulus and the loss modulus reached 143,440 Pascals and 44,530 Pascals. The hardness and breaking force in samples containing 30% oleosome reached 1.29 ± 0.02 and 0.17 ± 0.02, respectively. In general, it can be said that composite gels based on gelatin-sesame seed protein modified with oleosome can be used as a part of food components in various dairy products, gelatin desserts, lean meat products and the production of useful products.
Collapse
Affiliation(s)
- Fatemeh Sheikh
- Department of Food Science and Technology, Shahrood Branch, Islamic Azad University, Shahrood 3619943189, Iran;
| | - Maryam Hasani
- Department of Food Science and Technology, Shahrood Branch, Islamic Azad University, Shahrood 3619943189, Iran;
| | - Hossein Kiani
- Bioprocessing and Biodetection Lab (BBL), Department of Food Science and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj 31587-77871, Iran;
| | | | - Farzaneh Sabbagh
- Department of Botany and Plant Science, Faculty of Biological Science, Alzahra University, Tehran 1993891176, Iran
| |
Collapse
|
3
|
Li X, Chen W, Hao J, Xu D. Construction of different properties single and double cross-linked binary emulsion filled gels based on rice bran oil body emulsion. Colloids Surf A Physicochem Eng Asp 2023. [DOI: 10.1016/j.colsurfa.2023.131238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
|
4
|
Liao Y, Sun Y, Wang Z, Zhong M, Li R, Yan S, Qi B, Li Y. Structure, rheology, and functionality of emulsion-filled gels: Effect of various oil body concentrations and interfacial compositions. Food Chem X 2022; 16:100509. [DOI: 10.1016/j.fochx.2022.100509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 11/07/2022] [Accepted: 11/08/2022] [Indexed: 11/13/2022] Open
|
5
|
Li X, Wang Q, Hao J, Xu D. Stability, Structure, Rheological Properties, and Tribology of Flaxseed Gum Filled with Rice Bran Oil Bodies. Foods 2022; 11:foods11193110. [PMID: 36230186 PMCID: PMC9561989 DOI: 10.3390/foods11193110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 09/26/2022] [Accepted: 10/04/2022] [Indexed: 11/16/2022] Open
Abstract
In this study, rice bran oil bodies (RBOBs) were filled with varying concentrations of flaxseed gum (FG) to construct an RBOB-FG emulsion-filled gel system. The particle size distribution, zeta potential, physical stability, and microstructure were measured and observed. The molecular interaction of RBOBs and FG was studied by Fourier transform infrared spectroscopy (FTIR). In addition, the rheological and the tribology properties of the RBOB-FG emulsion-filled gels were evaluated. We found that the dispersibility and stability of the RBOB droplets was improved by FG hydrogel, and the electrostatic repulsion of the system was enhanced. FTIR analysis indicated that the hydrogen bonds and intermolecular forces were the major driving forces in the formation of RBOB-FG emulsion-filled gel. An emulsion-filled gel-like structure was formed, which further improved the rheological properties, with increased firmness, storage modulus values, and viscoelasticity, forming thermally stable networks. In the tribological test, with increased FG concentration, the friction coefficient (μ) decreased. The elasticity of RBOB-FG emulsion-filled gels and the ball-bearing effect led to a minimum boundary friction coefficient (μ). These results might contribute to the development of oil-body-based functional ingredients for applications in plant-based foods as fat replacements and delivery systems.
Collapse
Affiliation(s)
- Xiaoyu Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Qiuyu Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Jia Hao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Duoxia Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
- Correspondence: ; Tel.: +86-106-898-5645; Fax: +86-106-898-5645
| |
Collapse
|
6
|
Sheikh F, Hasani M, Kiani H, JavadAsadollahzadeh M, Seyfi J. Investigation of textural, rheological and sensory properties of white cheese analog containing sesame seeds oleosome. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01582-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
7
|
Hao J, Li X, Wang Q, Lv W, Zhang W, Xu D. Recent developments and prospects in the extraction, composition, stability, food applications, and
in vitro
digestion of plant oil bodies. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Jia Hao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Xiaoyu Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Qiuyu Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Wenwen Lv
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Wenguan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Duoxia Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| |
Collapse
|
8
|
Bibat MAD, Ang MJ, Eun JB. Impact of replacing pork backfat with rapeseed oleosomes - Natural pre-emulsified oil - On technological properties of meat model systems. Meat Sci 2022; 186:108732. [PMID: 35026537 DOI: 10.1016/j.meatsci.2021.108732] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 12/25/2021] [Accepted: 12/31/2021] [Indexed: 10/19/2022]
Abstract
The application of natural oil droplets called oleosomes (OSs) as a potential fat replacer in comminuted meat products was investigated by evaluating the influence of rapeseed OS incorporation at 0, 25, 50, 75 and 100% pork fat substitution levels on the technological properties of meat model systems. The moisture content, pH, L* and b* of meat model systems increased while the fat content and a* decreased with the increasing levels of fat replacement. Treatments prepared with OSs showed improvements in emulsion and oxidative stability of meat batters. Texture profile analysis revealed the production of softer, less gummy and less chewy meat systems, whereas micrographs showed smaller-sized fat globules within compact protein matrices as OS levels were increased. Sensory evaluation results exhibited that treatments with partial replacement (≤ 50%) of pork fat by OSs were generally acceptable. The results demonstrate the possibility of maintaining or improving certain technological properties of meat systems with the use of OSs as fat replacer.
Collapse
Affiliation(s)
- Marie Anna Dominique Bibat
- Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, Gwangju 61186, South Korea
| | - Mary Jasmin Ang
- Department of Veterinary Anatomy and Animal Behavior, College of Veterinary Medicine and BK21 FOUR Program, Chonnam National University, Gwangju 61186, Republic of Korea.
| | - Jong-Bang Eun
- Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, Gwangju 61186, South Korea.
| |
Collapse
|
9
|
Tian H, Wang K, Qiu R, Wang S, Hu Z, Zhao L. Effects of incubation temperature on the mechanical and structure performance of beeswax-carrageenan-xanthan hybrid gelator system in 3D printing. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107541] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
10
|
Güneş R, Gülseren İ. FT-IR spectroscopy based investigation of stability in wheat germ oil body emulsions as affected by general processing treatments. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00897-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
11
|
Gravelle AJ, Marangoni AG. The influence of network architecture on the large deformation and fracture behavior of emulsion-filled gelatin gels. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2021.100193] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
|
12
|
Functionality of Ingredients and Additives in Plant-Based Meat Analogues. Foods 2021; 10:foods10030600. [PMID: 33809143 PMCID: PMC7999387 DOI: 10.3390/foods10030600] [Citation(s) in RCA: 156] [Impact Index Per Article: 52.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Revised: 02/26/2021] [Accepted: 03/09/2021] [Indexed: 02/07/2023] Open
Abstract
Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects. Minced products, like burger patties and nuggets, muscle-type products, like chicken or steak-like cuts, and emulsion products, like Frankfurter and Mortadella type sausages, are the major categories of meat analogues. In this review, we discuss key ingredients for the production of these novel products, with special focus on protein sources, and underline the importance of ingredient functionality. Our observation is that structuring processes are optimized based on ingredients that were not originally designed for meat analogues applications. Therefore, mixing and blending different plant materials to obtain superior functionality is for now the common practice. We observed though that an alternative approach towards the use of ingredients such as flours, is gaining more interest. The emphasis, in this case, is on functionality towards use in meat analogues, rather than classical functionality such as purity and solubility. Another trend is the exploration of novel protein sources such as seaweed, algae and proteins produced via fermentation (cellular agriculture).
Collapse
|
13
|
Yang N, Feng Y, Su C, Wang Q, Zhang Y, Wei Y, Zhao M, Nishinari K, Fang Y. Structure and tribology of κ-carrageenan gels filled with natural oil bodies. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105945] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
|
14
|
Xu X, Chen H, Zhang Q, Lyu F, Ding Y, Zhou X. Effects of Oil Droplet Size and Interfacial Protein Film on the Properties of Fish Myofibrillar Protein-Oil Composite Gels. Molecules 2020; 25:E289. [PMID: 31936862 PMCID: PMC7024232 DOI: 10.3390/molecules25020289] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 12/21/2019] [Accepted: 01/07/2020] [Indexed: 11/16/2022] Open
Abstract
The effects of oil droplet size and the formation of an interfacial protein film (IPF) on silver carp myofibrillar protein (MP)-oil composite gels were studied. MP- or Tween 80-stabilized camellia seed oil emulsions with different droplet sizes were prepared and added to MPs to prepare composite gels. The oil droplet size of the Tween 80-stabilized emulsion was significantly smaller (p < 0.05) than that of the MP-stabilized emulsion with the same homogenization speed. However, polymerization of Tween 80-stabilized emulsions during the preparation of the composite gels was found. Composite gels with the MP-stabilized emulsions of a small droplet size showed significantly improved water-holding capacity, texture, and dynamic rheological properties. Interfacial shear rheology studies revealed that the storage modulus (G') of the MP-stabilized emulsion composite gels was higher than that of the Tween 80-stabilized gels, and the tan δ of the MP-stabilized oil emulsion composite gels was smaller than that of the Tween 80-stabilized gels, indicating that stronger elastic gel structures were formed. These results suggested that the IPF formed in the MP-stabilized emulsion helped stabilize the oil droplets embedded in the protein gel network, and the smaller the droplet size, the more stable the composite gel. This work provides a better understanding of how oil emulsions interact with protein and affect the properties of MP-oil composite gels.
Collapse
Affiliation(s)
| | | | | | | | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; (X.X.); (H.C.); (Q.Z.); (F.L.)
| | - Xuxia Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; (X.X.); (H.C.); (Q.Z.); (F.L.)
| |
Collapse
|
15
|
Nikiforidis CV. Structure and functions of oleosomes (oil bodies). Adv Colloid Interface Sci 2019; 274:102039. [PMID: 31683192 DOI: 10.1016/j.cis.2019.102039] [Citation(s) in RCA: 95] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 09/20/2019] [Accepted: 09/22/2019] [Indexed: 12/11/2022]
Abstract
Oleosomes are natural oil droplets, abundant in plants and more specifically in seeds, composing 20-50 wt% of their mass. The structure of oleosomes is the mechanism that seeds developed to safely store energy in the form of triacylglycerols and use it during germination. For this, the phospholipid/protein membrane that covers and protects the triacylglycerols has been wisely developed during evolution to grant them extreme stability against physical and chemical stresses. The remarkable property-performance relationships of oleosomes have generated a lot of interest to incorporate them in oil-in-water emulsions and take advantage of their sophisticated membrane. However, the structure-function relationship of the molecular components in the oleosome membrane is still not well understood and requires more attention in order to take complete advantage of their potential functions. The aim of this review is to give insights into the architecture of the oleosomes and to discuss the exploitation of their properties in advanced and broad applications, from carrying and protecting sensitive molecules to bio-catalysis.
Collapse
Affiliation(s)
- Constantinos V Nikiforidis
- Biobased Chemistry and Technology, Wageningen University and Research, Bornse Weillanden 9, P.O. Box 17, 6708WG Wageningen, the Netherlands.
| |
Collapse
|
16
|
Mantzouridou FT, Naziri E, Kyriakidou A, Paraskevopoulou A, Tsimidou MZ, Kiosseoglou V. Oil bodies from dry maize germ as an effective replacer of cow milk fat globules in yogurt-like product formulation. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.068] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|