1
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Tian Y, Zhao X, Wang Z, Zhang W, Jiang Z. Structural characteristics and stability analysis of coconut oil body and its application for loading β-carotene. Food Chem 2024; 446:138818. [PMID: 38417282 DOI: 10.1016/j.foodchem.2024.138818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 02/18/2024] [Accepted: 02/19/2024] [Indexed: 03/01/2024]
Abstract
In this work, we investigated structural characteristics and stability analysis of the coconut oil body (COB) and its application for loading β-carotene (β-CA). The COB contained neutral lipids (81.1 ± 2.1 %), membrane proteins (0.6 ± 0.0 %), and moistures (18.3 ± 3.2 %), in which the molecular weights of membrane proteins ranged from 12 kDa to 40 kDa, as analyzed by the SDS-PAGE. The COB exhibited a small droplet diameter (5.1 ± 0.3 µm) with a monomodal diameter distribution, as reflected by the dynamic light scattering. The COB showed stable states at alkaline pH values (pH 8-10) and instability against ionic strengths (50-200 mmol/L) and thermal treatment (30-90℃) after analyzing the instability indexes. COB-based emulsions were favorable for the loading and retention of β-CA, as reflected by free fatty acids release rates and bioaccessibility in the simulated gastrointestinal digestion. This study will contribute to using the coconut oil bodies for loading bioactive nutraceuticals to enhance their bioaccessibility.
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Affiliation(s)
- Yan Tian
- School of Food Science and Engineering, Hainan University, Hainan 570228, China
| | - Xinxin Zhao
- School of Food Science and Engineering, Hainan University, Hainan 570228, China
| | - Zhiguo Wang
- School of Food Science and Engineering, Hainan University, Hainan 570228, China
| | - Weimin Zhang
- School of Food Science and Engineering, Hainan University, Hainan 570228, China.
| | - Zhiguo Jiang
- School of Food Science and Engineering, Hainan University, Hainan 570228, China.
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2
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Matsuno M, Murakami K, Morita K, Shimoyamada M. Effects of pH and salt concentration on freeze-thaw fractionation of soymilk protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4363-4370. [PMID: 38299730 DOI: 10.1002/jsfa.13322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 01/11/2024] [Accepted: 01/20/2024] [Indexed: 02/02/2024]
Abstract
BACKGROUND The two major storage proteins of soymilk are the globulins 7S and 11S. Freeze-thaw fractionation is a simple method for separating these proteins in raw soymilk. In this study, we assessed the freeze-thaw fractionation ability of raw soymilk under various pH (4.3-11.6) conditions and added salt (sodium chloride) concentrations (0.00-0.67 mol L-1). RESULTS We successfully achieved fractionation within a pH range of 5.8-6.7 and when the salt concentration was 0.22 mol L-1 or lower. Analysis of particle size distribution and microscopic examination of soymilk revealed no direct correlation between particle size and freeze-thaw fractionation ability. Interestingly, it was confirmed that the ranges of zeta potential values associated with successful freeze-thaw fractionation in raw soymilk remained consistent across different pH and salt concentration conditions. These ranges were between -23 and -28 mV at pH levels ranging from 5.8 to 6.7 and between -18 and -29 mV at added salt concentrations ranging from 0 to 0.22 mol L-1. CONCLUSION The pH and salt concentration in raw soymilk markedly influence the freeze-thaw fractionation process. We confirmed that the range of zeta potential values where fractionation was possible remained consistent under various pH and salt concentration conditions. These findings suggest that the zeta potential value might serve as an indicator for evaluating the freeze-thaw fractionation ability of raw soymilk. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Masayuki Matsuno
- Food Technology Section, Industrial Research Institute of Shizuoka Prefecture, Shizuoka, Japan
- Laboratory of Food Engineering, School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
| | - Kazuya Murakami
- Laboratory of Food Engineering, School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
| | - Kazuhiro Morita
- Department of Food and Health Sciences, Faculty of Human Life Sciences, Jissen Women's University, Tokyo, Japan
| | - Makoto Shimoyamada
- Laboratory of Food Engineering, School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
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3
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Liao Y, Wang Z, Pei Y, Yan S, Chen T, Qi B, Li Y. Unveiling the applications of membrane proteins from oil bodies: leading the way in artificial oil body technology and other biotechnological advancements. Crit Rev Food Sci Nutr 2024:1-28. [PMID: 38594966 DOI: 10.1080/10408398.2024.2331566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/11/2024]
Abstract
Oil bodies (OBs) function as organelles that store lipids in plant seeds. An oil body (OB) is encased by a membrane composed of proteins (e.g., oleosins, caleosins, and steroleosins) and a phospholipid monolayer. The distinctive protein-phospholipid membrane architecture of OBs imparts exceptional stability even in extreme environments, thereby sparking increasing interest in their structure and properties. However, a comprehensive understanding of the structure-activity relationships determining the stability and properties of oil bodies requires a more profound exploration of the associated membrane proteins, an aspect that remains relatively unexplored. In this review, we aim to summarize and discuss the structural attributes, biological functions, and properties of OB membrane proteins. From a commercial perspective, an in-depth understanding of the structural and functional properties of OBs is important for the expansion of their applications by producing artificial oil bodies (AOB). Besides exploring their structural intricacies, we describe various methods that are used for purifying and isolating OB membrane proteins. These insights may provide a foundational framework for the practical utilization of OB membrane proteins in diverse applications within the realm of AOB technology, including biological and probiotic delivery, protein purification, enzyme immobilization, astringency detection, and antibody production.
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Affiliation(s)
- Yi Liao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Zhenxiao Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yukun Pei
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Shizhang Yan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Tianyao Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
- Intelligent Equipment Research Center for the Development of Special Medicinal and Food Resources, Harbin Institute of Technology Chongqing Research Institute, Chongqing, China
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4
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Yuan R, Liu J, Ukwatta RH, Xue F, Xiong X, Li C. Artificial oil bodies: A review on composition, properties, biotechnological applications, and improvement methods. Food Chem X 2024; 21:101109. [PMID: 38268842 PMCID: PMC10806269 DOI: 10.1016/j.fochx.2023.101109] [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: 11/11/2023] [Revised: 12/20/2023] [Accepted: 12/30/2023] [Indexed: 01/26/2024] Open
Abstract
In order to simulate the structure of natural oil body, artificial oil bodies (AOBs) are fabricated by the integration of oleosins, triacylglycerols (TAGs) and phospholipids (PLs) in vitro. Recently, AOBs have gained great research interest both in the food and biological fields due to its ability to act as a novel delivery system for bioactive compounds and as a carrier for target proteins. This review aims to summarize the composition and the preparation methods of AOBs, examine the factors influencing their stability. Moreover, this contribution focusses on exploring the application of AOBs to encapsulate functional ingredients that are prone to oxidation as well as improve efficiency involved in protein purification, renaturation and immobilization by reducing the complex steps. In addition, the improvement measures to further enhance the stability and efficacy of AOBs are also discussed. The application of AOBs is expected to be a big step towards replacing existing bioreactors and delivery systems.
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Affiliation(s)
- Ruhuan Yuan
- College of Food Science and Light Industry, Nanjing Tech University, 30 Puzhu South Road, Nanjing, 211816, PR China
| | - Jianying Liu
- College of Food Science and Light Industry, Nanjing Tech University, 30 Puzhu South Road, Nanjing, 211816, PR China
| | - Ruchika Hansanie Ukwatta
- College of Food Science and Light Industry, Nanjing Tech University, 30 Puzhu South Road, Nanjing, 211816, PR China
| | - Feng Xue
- School of Pharmacy, Nanjing University of Chinese Medicine, 138 Xianlin Road, Nanjing 210023, PR China
| | - Xiaohui Xiong
- College of Food Science and Light Industry, Nanjing Tech University, 30 Puzhu South Road, Nanjing, 211816, PR China
| | - Chen Li
- College of Food Science and Light Industry, Nanjing Tech University, 30 Puzhu South Road, Nanjing, 211816, PR China
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5
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Zaaboul F, Tian T, Borah PK, Di Bari V. Thermally treated peanut oil bodies as a fat replacer for ice cream: Physicochemical and rheological properties. Food Chem 2024; 436:137630. [PMID: 37871553 DOI: 10.1016/j.foodchem.2023.137630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 09/08/2023] [Accepted: 09/27/2023] [Indexed: 10/25/2023]
Abstract
This study investigates the potential use of peanut oil bodies as a fat replacer in ice cream. We explored the effects of different treatments, fresh (FOB), heated (HOB), and roasted (ROB) peanut oil bodies on ice cream preparation. Heat treatment altered the intrinsic protein profile on the oil bodies' surface, subsequently influencing the ice cream's properties. Notably, heat treatment increases the oil bodies' size and the absolute value of ζ-potential. The rheological analysis provided information about void volumes, indicating easier air incorporation during whipping for ROB (72 to 300 nm) than FOB (107 to 55 nm). ROB ice cream displays a high overrun and a lower melting rate compared to FOB ice cream. Moreover, thermal treatment reduces the beany flavors, n-hexanal, and 2-pentenylfuran. Overall, this study reveals peanut oil bodies as a promising platform for rational design of fat-substituted plant-based ice creams.
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Affiliation(s)
- Farah Zaaboul
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Food and Biomaterials Group, School of Biosciences, University of Nottingham, LE12 5RD, United Kingdom.
| | - Tian Tian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Pallab Kumar Borah
- Food and Biomaterials Group, School of Biosciences, University of Nottingham, LE12 5RD, United Kingdom
| | - Vincenzo Di Bari
- Food and Biomaterials Group, School of Biosciences, University of Nottingham, LE12 5RD, United Kingdom.
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6
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Kara HH, Araiza-Calahorra A, Rigby NM, Sarkar A. Flaxseed oleosomes: Responsiveness to physicochemical stresses, tribological shear and storage. Food Chem 2024; 431:137160. [PMID: 37604004 DOI: 10.1016/j.foodchem.2023.137160] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 08/04/2023] [Accepted: 08/13/2023] [Indexed: 08/23/2023]
Abstract
This study aimed to extract oleosomes (OLs) from flaxseeds and assess their response to environmental conditions during storage (pH and ionic strengths), shear and tribological stresses. Our hypothesis was that a shear-induced instability will enable OLs to exhibit favourable lubrication performance. During storage, OLs exhibited resistance to droplet aggregation for up to 6 weeks owing to the proteins (3.5-152.8 kDa molecular weights) stabilizing the OL droplets. However, presence of divalent (Ca2+) ions induced destabilization with marked increase in droplet size (p < 0.05). OLs demonstrated shear thinning behaviour, displaying an order of magnitude higher viscosity than flaxseed oil (FSO) at low shear rates (<10 s-1). Strikingly, OLs mirrored the frictional profile of FSO regardless of entrainment speeds, due to droplet coalescence, validating the hypothesis. Such kinetic stability with shear-induced coalescing feature of OLs hold strong potential for future plant-based food development, particularly in achieving desired mouthfeel characteristics.
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Affiliation(s)
- Hasan H Kara
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; Nutrition and Dietetics Department, Faculty of Health Sciences, Necmettin Erbakan University, 42090 Meram, Konya, Turkiye
| | - Andrea Araiza-Calahorra
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Neil M Rigby
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Anwesha Sarkar
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.
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7
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Olías R, Delgado-Andrade C, Padial M, Marín-Manzano MC, Clemente A. An Updated Review of Soy-Derived Beverages: Nutrition, Processing, and Bioactivity. Foods 2023; 12:2665. [PMID: 37509757 PMCID: PMC10379384 DOI: 10.3390/foods12142665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 07/06/2023] [Accepted: 07/09/2023] [Indexed: 07/30/2023] Open
Abstract
The global market for plant-based drinks is experiencing rapid growth driven by consumer demand for more sustainable diets, including vegetarian and vegan options. Soy beverages in particular are gaining popularity among individuals with lactose intolerance and milk protein allergies. They are considered an excellent source of high-quality protein, vitamin B, unsaturated fatty acids, and beneficial phytochemicals such as phytosterols, soy lecithins, and isoflavones. This review presents a comprehensive market survey of fifty-two soy beverages available in Spain and other European countries. The predominant category among those evaluated was calcium and vitamin-fortified drinks, accounting for 60% of the market. This reflects the need to address the nutritional gap compared to cow's milk and meet essential dietary requirements. The review covers the technological aspects of industrial soy milk production, including both traditional methods and innovative processing techniques. Additionally, it analyzes multiple studies and meta-analyses, presenting compelling evidence for the positive effects of soy beverages on various aspects of health. The review specifically examines the contributions of different components found in soy beverages, such as isoflavones, proteins, fiber, and oligosaccharides. Moreover, it explores controversial aspects of soy consumption, including its potential implications for growth, puberty, fertility, feminization, and the thyroid gland.
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Affiliation(s)
| | | | | | | | - Alfonso Clemente
- Department of Nutrition and Sustainable Animal Production, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas, San Miguel 101, Armilla, E-18100 Granada, Spain
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8
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Shimoyamada M, Masuda H, Matsuno M, Murakami K, Egusa S. Viscosity of evaporated soymilk prepared in the laboratory using normal and 11S-lacking soybean seeds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3822-3829. [PMID: 36273264 DOI: 10.1002/jsfa.12288] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 10/20/2022] [Accepted: 10/23/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND Soymilk is utilized not only as a beverage but also as an alternative to bovine milk, including products such as yoghurt and cream. Evaporated soymilk is expected to be utilized as condensed milk. Raw and heated soymilk samples prepared in our laboratory were evaporated and then subjected to viscosity measurement. The soymilk samples were made from two different varieties: Fukuyutaka, which contains 7S and 11S globulin proteins; and an 11S-lacking soybean (Nanahomare). RESULTS Raw Fukuyutaka soymilk had a lower viscosity and could be concentrated to a solids content of over 300 g kg-1 compared to heated soymilk (around 250 g kg-1 ), but the viscosity changes of Nanahomare soymilk showed an opposite trend. Only 7S globulin was denatured during evaporation at 75 °C and likely affected the interaction between proteins and oil bodies. This tendency was remarkable in the Nanahomare soymilk. The strange viscosity change behavior of evaporated Nanahomare soymilk, number of protein particles, intrinsic fluorescence and flow behavior suggest that thermally denatured 7S globulin accelerates the interactions between oil bodies, whereas 11S globulin, which is probably in its native state, suppresses the acceleration by denatured 7S globulin. CONCLUSION Raw soymilk containing native globulins shows a slower increase in viscosity during evaporation. However, denatured 7S globulin accelerates the increase in viscosity during evaporation through interactions between oil bodies. The effect of the denatured state of individual proteins on interactions is expected to be useful in understanding the interaction between proteins and in controlling their properties and functions. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Makoto Shimoyamada
- Laboratory of Food Engineering, School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
| | - Hayato Masuda
- Food Technology Section, Industrial Research Institute of Shizuoka Prefecture, Shizuoka, Japan
| | - Masayuki Matsuno
- Food Technology Section, Industrial Research Institute of Shizuoka Prefecture, Shizuoka, Japan
| | - Kazuya Murakami
- Laboratory of Food Engineering, School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
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9
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Xu K, Zou W, Peng B, Guo C, Zou X. Lipid Droplets from Plants and Microalgae: Characteristics, Extractions, and Applications. BIOLOGY 2023; 12:biology12040594. [PMID: 37106794 PMCID: PMC10135979 DOI: 10.3390/biology12040594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 04/05/2023] [Accepted: 04/12/2023] [Indexed: 04/29/2023]
Abstract
Plant and algal LDs are gaining popularity as a promising non-chemical technology for the production of lipids and oils. In general, these organelles are composed of a neutral lipid core surrounded by a phospholipid monolayer and various surface-associated proteins. Many studies have shown that LDs are involved in numerous biological processes such as lipid trafficking and signaling, membrane remodeling, and intercellular organelle communications. To fully exploit the potential of LDs for scientific research and commercial applications, it is important to develop suitable extraction processes that preserve their properties and functions. However, research on LD extraction strategies is limited. This review first describes recent progress in understanding the characteristics of LDs, and then systematically introduces LD extraction strategies. Finally, the potential functions and applications of LDs in various fields are discussed. Overall, this review provides valuable insights into the properties and functions of LDs, as well as potential approaches for their extraction and utilization. It is hoped that these findings will inspire further research and innovation in the field of LD-based technology.
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Affiliation(s)
- Kaiwei Xu
- Institute of Systems Security and Control, College of Computer Science and Technology, Xi'an University of Science and Technology, Xi'an 710054, China
- Shaanxi Provincial Key Laboratory of Land Consolidation, Chang'an University, Xi'an 710074, China
| | - Wen Zou
- State Owned SIDA Machinery Manufacturing, Xianyang 712201, China
| | - Biao Peng
- Shaanxi Provincial Key Laboratory of Land Consolidation, Chang'an University, Xi'an 710074, China
- Key Laboratory of Degraded and Unused Land Consolidation Engineering, Ministry of Natural Resources, Xi'an 710021, China
| | - Chao Guo
- Key Laboratory of Degraded and Unused Land Consolidation Engineering, Ministry of Natural Resources, Xi'an 710021, China
| | - Xiaotong Zou
- Faculty of Printing, Packaging Engineering and Digital Media Technology, Xi'an University of Technology, Xi'an 710048, China
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10
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Liao Y, Sun Y, Peng X, Qi B, Li Y. Effects of tannic acid on the physical stability, interfacial properties, and protein/lipid co-oxidation characteristics of oil body emulsions. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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11
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Sun F, Wang Q, Gao C, Xiao H, Yang N. Effect of extraction pH and post-extraction heat treatment on the composition and interfacial properties of peanut oil bodies. Colloids Surf A Physicochem Eng Asp 2023. [DOI: 10.1016/j.colsurfa.2022.130351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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12
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Sun Y, Zhong M, Liao Y, Kang M, Li Y, Qi B. Interfacial characteristics of artificial oil body emulsions (O / W) prepared using extrinsic and intrinsic proteins: Inspired by natural oil body. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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13
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Gao Y, Zheng Y, Yao F, Chen F. Effects of pH and temperature on the stability of peanut oil bodies: New insights for embedding active ingredients. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.130110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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14
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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
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15
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Li Z, Sun B, Zhu Y, Liu L, Huang Y, Lu M, Zhu X, Gao Y. Effect of maltodextrin on the oxidative stability of ultrasonically induced soybean oil bodies microcapsules. Front Nutr 2022; 9:1071462. [DOI: 10.3389/fnut.2022.1071462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Accepted: 11/16/2022] [Indexed: 12/02/2022] Open
Abstract
IntroductionEncapsulation of soybean oil bodies (OBs) using maltodextrin (MD) can improve their stability in different environmental stresses and enhance the transport and storage performance of OBs.MethodsIn this study, the effects of different MD addition ratios [OBs: MD = 1:0, 1:0.5, 1:1, 1:1.5, and 1:2 (v/v)] on the physicochemical properties and oxidative stability of freeze-dried soybean OBs microcapsules were investigated. The effect of ultrasonic power (150–250 W) on the encapsulation effect and structural properties of oil body-maltodextrin (OB-MD) microcapsules were studied.ResultsThe addition of MD to OBs decreased the surface oil content and improved the encapsulation efficiency and oxidative stability of OBs. Scanning electron microscopy images revealed that the sonication promoted the adsorption of MD on the surface of OBs, forming a rugged spherical structure. The oil-body-maltodextrin (OB-MD) microcapsules showed a narrower particle size distribution and a lower-potential absolute value at an MD addition ratio of 1:1.5 and ultrasonic power of 250 W (32.1 mV). At this time, MD-encapsulated OBs particles had the highest encapsulation efficiency of 85.3%. Ultrasonic treatment improved encapsulation efficiency of OBs and increased wettability and emulsifying properties of MD. The encapsulation of OBs by MD was improved, and its oxidative stability was enhanced by ultrasound treatment, showing a lower hydrogen peroxide value (3.35 meq peroxide/kg) and thiobarbituric acid value (1.65 μmol/kg).DiscussionThis study showed that the encapsulation of soybean OBs by MD improved the stability of OBs microcapsules and decreased the degree of lipid oxidation during storage. Ultrasonic pretreatment further improved the encapsulation efficiency of MD on soybean OBs, and significantly enhanced its physicochemical properties and oxidative stability.
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16
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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
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17
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zaaboul F, Zhao Q, Xu Y, Liu Y. Soybean oil bodies: A review on composition, properties, food applications, and future research aspects. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107296] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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18
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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.
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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.
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19
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Zhou X, Sun R, Zhao J, Liu Z, Wang M, Wang K, Jiang L, Hou J, Jiang Z. Enzymatic activity and stability of soybean oil body emulsions recovered under neutral and alkaline conditions: Impacts of thermal treatments. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112545] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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20
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Kergomard J, Carrière F, Barouh N, Villeneuve P, Vié V, Bourlieu C. Digestibility and oxidative stability of plant lipid assemblies: An underexplored source of potentially bioactive surfactants? Crit Rev Food Sci Nutr 2021:1-20. [PMID: 34839771 DOI: 10.1080/10408398.2021.2005532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Most lipids in our diet come under the form of triacylglycerols that are often redispersed and stabilized by surfactants in processed foods. In plant however, lipid assemblies constitute interesting sources of natural bioactive and functional ingredients. In most photosynthetic sources, polar lipids rich in ω3 fatty acids are concentrated. The objective of this review is to summarize all the knowledge about the physico-chemical composition, digestive behavior and oxidative stability of plant polar lipid assemblies to emphasize their potential as functional ingredients in human diet and their potentialities to substitute artificial surfactants/antioxidants. The specific composition of plant membrane assemblies is detailed, including plasma membranes, oil bodies, and chloroplast; emphasizing its concentration in phospholipids, galactolipids, peculiar proteins, and phenolic compounds. These molecular species are hydrolyzed by specific digestive enzymes in the human gastrointestinal tract and reduced the hydrolysis of triacylglycerols and their subsequent absorption. Galactolipids specifically can activate ileal break and intrinsically present an antioxidant (AO) activity and metal chelating activity. In addition, their natural association with phenolic compounds and their physical state (Lα state of digalactosyldiacylglycerols) in membrane assemblies can enhance their stability to oxidation. All these elements make plant membrane molecules and assemblies very promising components with a wide range of potential applications to vectorize ω3 polyunsaturated fatty acids, and equilibrate human diet.
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Affiliation(s)
- Jeanne Kergomard
- INRAE/UM/Institut Agro, UMR 1208 IATE, Montpellier France.,IPR Institute of Physics, UMR UR1 CNRS 6251, Rennes 1 University, Rennes, France
| | - Frédéric Carrière
- Aix Marseille Université, CNRS, UMR7281 Bioénergétique et lngénierie des Protéines, Marseille, France
| | | | | | - Véronique Vié
- IPR Institute of Physics, UMR UR1 CNRS 6251, Rennes 1 University, Rennes, France
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21
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Structural and Physicochemical Characteristics of Oil Bodies from Hemp Seeds ( Cannabis sativa L.). Foods 2021; 10:foods10122930. [PMID: 34945481 PMCID: PMC8701291 DOI: 10.3390/foods10122930] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 11/15/2021] [Accepted: 11/19/2021] [Indexed: 11/16/2022] Open
Abstract
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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22
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Effects of pH on the Composition and Physical Stability of Peanut Oil Bodies from Aqueous Enzymatic Extraction. J CHEM-NY 2021. [DOI: 10.1155/2021/2441385] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Peanut oil body (POB), which is rich in unsaturated fatty acids and bioactive substances, is widely used in cosmetics, food, and medicine. Compared with synthetic emulsifiers, peanut oil bodies have health advantages as natural emulsions. The physicochemical properties of oil bodies affect their food processing applications. To improve peanut oil body yield, cell-wall-breaking enzymes were screened for aqueous enzymatic extraction. The optimum conditions were as follows: enzymatic hydrolysis time, 2 h; material-to-liquid ratio, 1 : 5 (
); enzyme concentration, 2% (
); and temperature, 50°C. Oil body stability was closely related to pH. With increasing pH, the average particle size and zeta-potential of the oil bodies increased, indicating aggregation, as confirmed by microstructure analysis. At pH 11, exogenous proteins at the oil body interface were eluted, leaving endogenous proteins, which led to a decreased interfacial protein content and oil body aggregation. Therefore, oil body stability decreased under alkaline pH conditions, but no demulsification occurred.
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24
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Tian Q, Hua Y. Improvement of soybean product flavor and quality as affected by extraction of soybean oil bodies based on a soymilk model system. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1924196] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Qiying Tian
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Food College, Jiangsu Food and Pharmaceutical Science College, Huai’an, China
| | - Yufei Hua
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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25
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Structural and interfacial characterization of oil bodies extracted from Camellia oleifera under the neutral and alkaline condition. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110911] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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26
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Combinational effects of acid and salt addition on colloidal, interfacial, and emulsifying properties of purified soybean oil bodies. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106213] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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27
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Tian Q, Hua Y. Reaction process and characteristic changes in soybean oil bodies during the formation of volatile flavour compounds in soymilk. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.627] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Qiying Tian
- School of Food Science and Technology, Jiangnan University
| | - Yufei Hua
- School of Food Science and Technology, Jiangnan University
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28
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He SH, Liu CH, Wang RC, Zhou SJ, Guo WY, Wang YH. Comparison of Two Different Natural Oil Body Emulsions: in vitro Gastrointestinal Digestion. J Oleo Sci 2020; 69:1609-1618. [PMID: 33177282 DOI: 10.5650/jos.ess20194] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The surface compositions and structure of oil bodies (OBs) are dependent on the oil crop, and these factors affect in vitro gastrointestinal digestion behaviors. Herein, a comparative study was conducted to examine the in vitro gastrointestinal digestion characteristics of two natural emulsions prepared with soybean seeds and rapeseed OBs during gastrointestinal digestion process. The average particle size of soybean OBs and rapeseed OBs emulsions was 0.46 and 5.02 µm, respectively. The droplet size of soybean seed and rapeseed OBs emulsions was large with relatively low zeta-potentials at 30 min digestion time in simulated gastric fluid condition. The droplet size of two natural OBs emulsions decreased with increasing digestion time in simulated gastric fluid condition. The average droplet size of both emulsions gradually decreased with increasing digestion time in simulated intestinal fluid conditions. The zeta-potential of the two emulsions increased with increasing digestion time in simulated intestinal fluid conditions. The extent of free fatty acids of soybean OBs emulsions was significantly higher than rapeseed after 20 min digestion time in simulated intestinal fluid conditions. The obtained results suggested that plant OBs could be useful as natural emulsifiers in the development of functional food and achieve controlled release of bioactive compounds from emulsions during gastrointestinal digestion.
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Affiliation(s)
- Sheng-Hua He
- Henan Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety, Xuchang University
| | - Chun-Hong Liu
- Department of Food Science and Engineering, School of Chemical Engineering and Technology, Harbin Institute of Technology
| | - Rong-Chun Wang
- Department of Food Science and Engineering, School of Chemical Engineering and Technology, Harbin Institute of Technology
| | - San-Jiu Zhou
- Henan Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety, Xuchang University
| | - Wei-Yun Guo
- Henan Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety, Xuchang University
| | - Yong-Hui Wang
- Henan Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety, Xuchang University
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29
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Han H, Zhao L, Liu X, Guo A, Li X. Effect of water bath-assisted water extraction on physical and chemical properties of soybean oil body emulsion. Food Sci Nutr 2020; 8:6380-6391. [PMID: 33312524 PMCID: PMC7723176 DOI: 10.1002/fsn3.1921] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 09/04/2020] [Accepted: 09/10/2020] [Indexed: 01/11/2023] Open
Abstract
Soybean oil body (SOB), rich in polyunsaturated fatty acids and biologically active substances, is used as a natural emulsifier in food processing. In addition, SOB is healthier than synthetic emulsifiers. However, the physical and chemical properties of the SOB emulsion directly affect its application in food processing. In order to study the effect of water bath extraction (WBAE) on SOBs, the effects of WBAE method on the composition of SOBs, the zeta potential, average particle size, oxidation stability, and viscosity characteristics of SOB emulsions were researched. It was found that both protein and moisture contents of SOB decreased with increasing WBAE temperature; however, lipid content increased. These results were attributed to the exogenous proteins gradually denatured and dissociated with extraction temperature from 60°C to 100°C. Increasing the extraction temperature, the average particle size of the SOB emulsions increased, the oxidative stability was improved, the Zeta potential and viscosity decreased, and the fluidity of emulsions was improved. The SOB extracted at 100°C has broad application prospects in food, and this research is meaningful for supplying fundamental information for selecting proper extraction temperature of SOBs.
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Affiliation(s)
- Haotian Han
- School of Food Science and EngineeringShandong Agricultural UniversityTaianChina
| | - Luping Zhao
- School of Food Science and EngineeringShandong Agricultural UniversityTaianChina
| | - Xiaonan Liu
- School of Food Science and EngineeringShandong Agricultural UniversityTaianChina
| | - Anmin Guo
- School of Food Science and EngineeringShandong Agricultural UniversityTaianChina
| | - Xiangyang Li
- School of Food Science and EngineeringShandong Agricultural UniversityTaianChina
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30
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Fu L, He Z, Zeng M, Qin F, Chen J. Effects of preheat treatments on the composition, rheological properties, and physical stability of soybean oil bodies. J Food Sci 2020; 85:3150-3159. [PMID: 32895950 DOI: 10.1111/1750-3841.15411] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 07/04/2020] [Accepted: 07/27/2020] [Indexed: 11/29/2022]
Abstract
This study investigated the effects of preheat treatments on the composition, rheological properties, and the physical stability of soybean oil bodies and examined the stability of coffee containing those oil bodies. Three preheat treatment methods were compared, including heating (at 65, 75, and 85 °C for 30 min) of raw soymilk, high-pressure steam heating (at 110, 120, and 130 °C for 10 s, ultra high temperature [UHT] treated) of dry soybeans, and milling of soaked soybeans in boiling water. Three UHT samples showed the highest oil body yields (13.59 to 13.87%) and protein yield (2.47 to 3.03%), while oil content in extracts was the lowest (30.97 to 46.25%). Soymilk heated at 65 or 75 °C for 30 min showed high oil body extraction yields (13.38 and 11.46%) and the highest oil extraction yields (6.38 to 8.38%) among all the samples. Three UHT samples had a higher average particle size and higher apparent viscosity compared with those of all the other samples. The results from sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and particle size distribution suggested heat treatment at 65 to 85 °C just lead to the partially denaturation and unfolding of storage protein instead of severe aggregation, while UHT (samples 5, 6, and 7) could lead to large amount soluble aggregates within oleosins and storage proteins via disulfide bonds. The diluted emulsion with 12% fat content remained stable during a 15-day storage period at 4 °C. The coffee stability of the diluted oil body emulsion indicated high oleosins and low storage protein content in the oil body was a benefit for the coffee stability. PRACTICAL APPLICATION: Soybean oil bodies are natural sources of pre-emulsified oil derived from soybean and can be dispersed in an aqueous medium to form a stable emulsion system. This study provides the foundation for the preparation and application of soybean oil bodies with differing emulsion stabilities and extraction yields in the food industry.
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Affiliation(s)
- Liwei Fu
- Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Zhiyong He
- Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Maomao Zeng
- Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Fang Qin
- Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Jie Chen
- Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, China
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31
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32
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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]
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33
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Zhou L, Chen F, Liu K, Zhu T, Jiang L. Combination of Alcalase 2.4 L and CaCl 2 for aqueous extraction of peanut oil. J Food Sci 2020; 85:1772-1780. [PMID: 32484970 DOI: 10.1111/1750-3841.15158] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Revised: 04/04/2020] [Accepted: 04/08/2020] [Indexed: 11/28/2022]
Abstract
The combined application of CaCl2 and Alcalase 2.4 L to the aqueous extraction process of peanuts was evaluated as a method to destabilize the oil body (OB) emulsion and improve the oil yield. After adding 5 mM CaCl2 , the oil yield was reached to 92.0% which was similar with that obtained using Alcalase 2.4 L alone, and the required enzyme loading was decreased by approximately 60 times. In addition, the demulsification mechanism during aqueous extraction process was also investigated. Particle size and zeta-potential measurements indicated that the stability of the peanut OB emulsion dramatically decreased when CaCl2 was added. Under these conditions, the demulsification of Alcalase 2.4 L performed was more efficiently. SDS-PAGE results showed that adding CaCl2 changed the subunit structure of the peanut OB interface proteins and promoted the cross-linking among the arachin Ara h3 isoforms, resulting in unstable emulsions.
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Affiliation(s)
- Longzheng Zhou
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
| | - Fusheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
| | - Kunlun Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
| | - Tingwei Zhu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
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34
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De Chirico S, di Bari V, Romero Guzmán MJ, Nikiforidis CV, Foster T, Gray D. Assessment of rapeseed oil body (oleosome) lipolytic activity as an effective predictor of emulsion purity and stability. Food Chem 2020; 316:126355. [DOI: 10.1016/j.foodchem.2020.126355] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 01/27/2020] [Accepted: 02/03/2020] [Indexed: 11/26/2022]
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35
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Fu L, He Z, Zeng M, Qin F, Chen J. Effects of soy protein composition in recombined soy-based cream on the stability and physical properties of whipping cream. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2732-2741. [PMID: 32003461 DOI: 10.1002/jsfa.10305] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 01/19/2020] [Accepted: 01/31/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Recombinant plant-based whipping cream (RSWC) has been widely studied in recent years. The present study investigated the effects of soybean protein and its hydrolysates on the stability and physical properties of the RSWC. The RSWC was made with 28% soybean oil bodies and 4% additional soy proteins or its hydrolysates. The proteins used were soy protein isolate, 7S, 11S, oil body protein, soybean proteins isolate hydrolyzed by pepsin (SPHPe) and soybean protein isolate hydrolyzed by papain (SPHPa). RESULTS RSWC made with SPHPa containing a large amount of small-molecule polypeptide had the lowest apparent viscosity, shortest whipping time, best overrun and worst whipping stability, whereas RSWC made with SPHPe containing the α, β subunit and small-molecule polypeptides exhibited the second highest overrun and best whipping stability. The partial coalescence of fat and confocal micrographs of cream emulsions suggested that oil body protein was displaced by the small peptides from the interface, which led to partial destabilization and sufficient coalescence of fat globules after aging and whipping. CONCLUSION Selectively hydrolyzed soy protein, such as SPHPe, can be used for the production of RSWC with sufficient overrun and whipping stability. This research is of great significance and opens a route to production of the recombinant plant-based cream in the future. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Liwei Fu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China
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36
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Ding J, Wen J, Wang J, Tian R, Yu L, Jiang L, Zhang Y, Sui X. The physicochemical properties and gastrointestinal fate of oleosomes from non-heated and heated soymilk. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105418] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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37
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Shimoyamada M. Current Status of Soymilk Processing and Structural Elucidation of Soymilk Components. J JPN SOC FOOD SCI 2020. [DOI: 10.3136/nskkk.67.45] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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38
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Matsumura Y. Studies on Factors Governing Quality of Food Emulsions. J JPN SOC FOOD SCI 2019. [DOI: 10.3136/nskkk.66.271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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39
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Ding J, Xu Z, Qi B, Liu Z, Yu L, Yan Z, Jiang L, Sui X. Thermally treated soya bean oleosomes: the changes in their stability and associated proteins. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14266] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jian Ding
- College of Food Science Northeast Agricultural University Harbin150030China
| | - Zejian Xu
- College of Food Science Northeast Agricultural University Harbin150030China
| | - Baokun Qi
- College of Food Science Northeast Agricultural University Harbin150030China
| | - Zongzhong Liu
- College of Food Science Northeast Agricultural University Harbin150030China
| | - Liangli Yu
- Department of Nutrition and Food Science University of Maryland College Park MD20742USA
| | - Zhang Yan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University (BTBU) Beijing100048China
- College of Horticulture and Landscape Architecture Northeast Agricultural University Harbin 150030 China
| | - Lianzhou Jiang
- College of Food Science Northeast Agricultural University Harbin150030China
- National Research Center of Soybean Engineering and Technology Harbin150030China
| | - Xiaonan Sui
- College of Food Science Northeast Agricultural University Harbin150030China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University (BTBU) Beijing100048China
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Abstract
The overconsumption of dietary fat contributes to various chronic diseases, which encourages attempts to develop and consume low-fat foods. Simple fat reduction causes quality losses that impede the acceptance of foods. Fat replacers are utilized to minimize the quality deterioration after fat reduction or removal to achieve low-calorie, low-fat claims. In this review, the forms of fats and their functions in contributing to food textural and sensory qualities are discussed in various food systems. The connections between fat reduction and quality loss are described in order to clarify the rationales of fat replacement. Carbohydrate fat replacers usually have low calorie density and provide gelling, thickening, stabilizing, and other texture-modifying properties. In this review, carbohydrates, including starches, maltodextrins, polydextrose, gums, and fibers, are discussed with regard to their interactions with other components in foods as well as their performances as fat replacers in various systems.
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Affiliation(s)
- Xingyun Peng
- The Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana 47907;
| | - Yuan Yao
- The Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana 47907;
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41
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Ding J, Xu Z, Qi B, Jiang L, Sui X. Physicochemical and oxidative stability of a soybean oleosome-based emulsion and its in vitro digestive fate as affected by (-)-epigallocatechin-3-gallate. Food Funct 2018; 9:6146-6154. [PMID: 30379168 DOI: 10.1039/c8fo01215f] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2023]
Abstract
Oleosomes, which are pre-emulsified oil bodies found naturally in plants, have excellent stability, therefore making their use more popular in the food industries. However, the mechanism of EGCG in regulating the physicochemical and oxidative stability, and digestion of oleosome emulsions is not yet clear. In this study, the effect of EGCG on the properties of soybean oleosome emulsions (SOE) was examined at different pH values (5.0, 7.0, and 9.0). EGCG was significantly more effective in maintaining the stability of SOE at pH 5.0 and 7.0 over the 14 days of storage, but less effective at pH 9.0. Furthermore, lipid oxidation of SOE at pH 7.0 was successfully retarded by incorporating EGCG, but not at pH 5.0 and 9.0. The in vitro gastrointestinal results suggested that EGCG retarded the digestion rate of SOE based on a 20% reduction in free fatty acid release. The results of this study will help food technologists to design slow-digestive oleosome-based products that will satisfy health-conscious consumers' demand for healthier food choices.
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Affiliation(s)
- Jian Ding
- College of Food Science, Northeast Agricultural University, China.
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Zielbauer BI, Jackson AJ, Maurer S, Waschatko G, Ghebremedhin M, Rogers SE, Heenan RK, Porcar L, Vilgis TA. Soybean oleosomes studied by small angle neutron scattering (SANS). J Colloid Interface Sci 2018; 529:197-204. [PMID: 29894938 DOI: 10.1016/j.jcis.2018.05.080] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2018] [Revised: 05/21/2018] [Accepted: 05/22/2018] [Indexed: 11/29/2022]
Abstract
HYPOTHESIS Oleosomes are stabilized by a complex outer phospholipid-protein-layer. To improve understanding of its structure and stabilization mechanism, this shell has to be studied in extracellular native conditions. This should be possible by SANS using contrast variation. Oleosomes are expected to be highly temperature stable, with molecular changes occurring first in the protein shell. Direct measurements of changes in the shell structure are also important for processing methods, e.g. encapsulation. EXPERIMENTS Extracted soybean oleosomes were studied directly and after encapsulation with pectin by SANS using contrast variation. In order to determine structure and size, a shell model of oleosomes was developed. The method was tested against a simple phospholipid-stabilized emulsion. The oleosomes' temperature stability was investigated by performing SANS at elevated temperatures. FINDINGS Size (Rg = 1380 Å) and shell thickness of native and encapsulated oleosomes have been determined. This is the first report measuring the shell thickness of oleosomes directly. For native oleosomes, a shell of 9 nm thickness surrounds the oil core, corresponding to a layer of phospholipids and proteins. Up to 90 °C, no structural change was observed, confirming the oleosomes' high temperature stability. Successful coavervation of oleosomes was shown by an increase in shell thickness of 10 nm after electrostatic deposition of pectin.
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Affiliation(s)
- Birgitta I Zielbauer
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128 Mainz, Germany.
| | - Andrew J Jackson
- European Spallation Source, Box 176, Lund 221 00, Sweden; Physical Chemistry, Lund University, Box 124, Lund 221 00, Sweden.
| | - Sania Maurer
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128 Mainz, Germany.
| | - Gustav Waschatko
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128 Mainz, Germany.
| | - Marta Ghebremedhin
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128 Mainz, Germany.
| | - Sarah E Rogers
- ISIS Facility, STFC Rutherford Appleton Laboratory, Didcot OX11 0QX, United Kingdom.
| | - Richard K Heenan
- ISIS Facility, STFC Rutherford Appleton Laboratory, Didcot OX11 0QX, United Kingdom.
| | | | - Thomas A Vilgis
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128 Mainz, Germany.
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43
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Arii Y, Nishizawa K. Divalent magnesium cation concentrations determine the formation of tofu-like precipitates with differing urea solubilities. Heliyon 2018; 4:e00817. [PMID: 30259000 PMCID: PMC6154514 DOI: 10.1016/j.heliyon.2018.e00817] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 07/12/2018] [Accepted: 09/19/2018] [Indexed: 12/05/2022] Open
Abstract
Different coagulant concentrations can induce urea-soluble precipitates (USPs) and urea-insoluble precipitates (UIPs) during tofu-like precipitate formation. In this study, MgCl2 concentration-dependent changes in USPs were quantified using a method based on urea solubility differences in order to investigate the factors affecting USP versus UIP formation. The addition of various Mg salts revealed that anions influence the solubility of proteins in both USPs and UIPs. Moreover, addition of MgCl2/NaCl mixtures, in which the Cl− concentration was held constant, demonstrated that Mg2+ was essential for UIP formation but not for USP formation and that Cl− was inconsequential for both USP and UIP formation. NaCl addition showed that the driving force for USP formation was salting-out due to the presence of cations. Overall, our data indicated that the Mg2+ concentration determined the separation of USPs and UIPs. These results will help elucidate the molecular mechanisms mediating the separation of silken tofu and regular tofu.
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Affiliation(s)
- Yasuhiro Arii
- Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University, Nishinomiya, Hyogo 663-8558, Japan.,Department of Dietary Life and Food Sciences, Junior College Division, Mukogawa Women's University, Nishinomiya, Hyogo 663-8558, Japan.,Research Institute for Nutrition Sciences, Mukogawa Women's University, Nishinomiya, Hyogo 663-8558, Japan
| | - Kaho Nishizawa
- Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University, Nishinomiya, Hyogo 663-8558, Japan
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44
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Single-step enzyme processing of soybeans into intact oil bodies, protein bodies and hydrolyzed carbohydrates. Process Biochem 2018. [DOI: 10.1016/j.procbio.2018.02.015] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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45
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Chen Y, Chen Y, Zhao L, Kong X, Yang Z, Hua Y. A two-chain aspartic protease present in seeds with high affinity for peanut oil bodies. Food Chem 2018; 241:443-451. [DOI: 10.1016/j.foodchem.2017.09.020] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2017] [Revised: 07/28/2017] [Accepted: 09/06/2017] [Indexed: 12/01/2022]
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46
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De Chirico S, di Bari V, Foster T, Gray D. Enhancing the recovery of oilseed rape seed oil bodies (oleosomes) using bicarbonate-based soaking and grinding media. Food Chem 2018; 241:419-426. [DOI: 10.1016/j.foodchem.2017.09.008] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2017] [Revised: 07/26/2017] [Accepted: 09/03/2017] [Indexed: 10/18/2022]
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47
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Idogawa S, Abe N, Abe K, Fujii T. Effect of Oleosins on the Stability of Oil Bodies in Soymilk. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.677] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Shiori Idogawa
- Taishi Food Inc
- Graduate School of Agricultural Science, Tohoku University
| | - Naoki Abe
- Graduate School of Agricultural Science, Tohoku University
| | - Keietsu Abe
- Graduate School of Agricultural Science, Tohoku University
| | - Tomoyuki Fujii
- Graduate School of Agricultural Science, Tohoku University
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48
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Su C, Feng Y, Ye J, Zhang Y, Gao Z, Zhao M, Yang N, Nishinari K, Fang Y. Effect of sodium alginate on the stability of natural soybean oil body emulsions. RSC Adv 2018; 8:4731-4741. [PMID: 35539521 PMCID: PMC9077793 DOI: 10.1039/c7ra09375f] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2017] [Accepted: 01/16/2018] [Indexed: 11/21/2022] Open
Abstract
For the first time sodium alginate is used to improve the stability of oil body emulsions against salt, pH and freeze–thaw cycling.
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Affiliation(s)
- Chunxia Su
- Glyn O. Phillips Hydrocolloid Research Centre
- Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province
- Department of Bioengineering and Food Science
- Hubei University of Technology
- Wuhan 430068
| | - Younan Feng
- Glyn O. Phillips Hydrocolloid Research Centre
- Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province
- Department of Bioengineering and Food Science
- Hubei University of Technology
- Wuhan 430068
| | - Jing Ye
- Glyn O. Phillips Hydrocolloid Research Centre
- Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province
- Department of Bioengineering and Food Science
- Hubei University of Technology
- Wuhan 430068
| | - Yuemei Zhang
- Glyn O. Phillips Hydrocolloid Research Centre
- Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province
- Department of Bioengineering and Food Science
- Hubei University of Technology
- Wuhan 430068
| | - Zhiming Gao
- Glyn O. Phillips Hydrocolloid Research Centre
- Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province
- Department of Bioengineering and Food Science
- Hubei University of Technology
- Wuhan 430068
| | - Meng Zhao
- Glyn O. Phillips Hydrocolloid Research Centre
- Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province
- Department of Bioengineering and Food Science
- Hubei University of Technology
- Wuhan 430068
| | - Nan Yang
- Glyn O. Phillips Hydrocolloid Research Centre
- Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province
- Department of Bioengineering and Food Science
- Hubei University of Technology
- Wuhan 430068
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre
- Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province
- Department of Bioengineering and Food Science
- Hubei University of Technology
- Wuhan 430068
| | - Yapeng Fang
- Glyn O. Phillips Hydrocolloid Research Centre
- Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province
- Department of Bioengineering and Food Science
- Hubei University of Technology
- Wuhan 430068
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49
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Zaaboul F, Raza H, Chen C, Liu Y. Characterization of Peanut Oil Bodies Integral Proteins, Lipids, and Their Associated Phytochemicals. J Food Sci 2017; 83:93-100. [PMID: 29227542 DOI: 10.1111/1750-3841.13995] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2017] [Revised: 10/21/2017] [Accepted: 10/30/2017] [Indexed: 12/01/2022]
Abstract
A microscopic image of a section of a peanut seed shows that oil bodies (OBs) are a small droplet of oil that is dispersed throughout the whole seed. The protein profile of peanut's OBs recovered using the aqueous extraction method at different pH was found to have 2 oleosin isoforms of 14 and 16 kDa. Moreover, OBs essential amino acids are 1.52 higher than those in the PPI. Oleic acid and linoleic acid are the major fatty acids in both cold press peanut oil and OBs regardless of pH. Tocopherol content went from 270.76 to 278.2 mg/g when pH got increased. δ-Tocopherols are slightly associated with peanut OBs, as it was resistant to the alkaline washing; however, α-tocopherols were discovered to be weakly associable. On the contrary, phytosterols content decreased when pH got increased, with 631.49 μg/g for pH 6.8 and 614.96 μg/g for pH 11.0. PRACTICAL APPLICATION Peanut oil is widely used in food industries in the form of emulsified oil. OBs can be presented as a better alternative solution, which is stable emulsified oil, with high content of antioxidant and phytosterols. Our results showed that peanut OBs are rich in nutritional components such as essential amino acids, unsaturated fatty acids, vitamin E, and phytosterols. Moreover, peanut OBs are surrounded with 2 oleosin isoforms and caleosin, which offer more stability to the emulsion system. Thus, peanut OBs can be perfect for food like mayonnaise and vinaigrettes products in the form of encapsulated oil with high content of vitamin E.
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Affiliation(s)
- Farah Zaaboul
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China
| | - Husnain Raza
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China
| | - Cao Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China
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50
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Zaaboul F, Matabaro E, Raza H, Xin BD, Duhoranimana E, Cao C, Liu Y. Validation of a Simple Extraction Method for Oil Bodies Isolated from Peanuts. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700363] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Farah Zaaboul
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University1800 Lihu AvenueWuxiJiangsu 214122P.R. China
| | - Emmanuel Matabaro
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, School of Biotechnology, Jiangnan University1800 Lihu AvenueWuxiJiangsu 214122P.R. China
| | - Husnain Raza
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University1800 Lihu AvenueWuxiJiangsu 214122P.R. China
| | - Boxin D. Xin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University1800 Lihu AvenueWuxiJiangsu 214122P.R. China
| | - Emmanuel Duhoranimana
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University1800 Lihu AvenueWuxiJiangsu 214122P.R. China
| | - Chen Cao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University1800 Lihu AvenueWuxiJiangsu 214122P.R. China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University1800 Lihu AvenueWuxiJiangsu 214122P.R. China
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