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Oleosome interfacial engineering to enhance their functionality in foods.

Saeed M Ghazani1, Erica Pensini2, Jason Hargreaves3

  • 1Department of Food Science, University of Guelph, Guelph, Ontario, Canada.

Current Research in Food Science
|March 9, 2023
PubMed
Summary

This study enhanced sunflower oleosome stability for food applications by adding glycerol and using interfacial engineering with coatings. These methods improved physical and microbial stability, expanding potential uses.

Keywords:
GellanGlycerolOleosomePhospholipidStabilityXanthan

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Area of Science:

  • Food Science
  • Colloid Science
  • Biochemistry

Background:

  • Sunflower oleosomes are valuable food ingredients but lack physical and microbial stability at low pH.
  • Most food products require pH ≤ 5.5 for microbial stability, limiting native oleosome applications.
  • Enhancing oleosome stability is crucial for broader food industry utilization.

Purpose of the Study:

  • To increase the physical stability and functionality of sunflower oleosomes.
  • To lower the isoelectric point (pI) of oleosomes for improved performance in acidic food environments.
  • To explore stabilization strategies including glycerol addition and interfacial engineering.

Main Methods:

  • Addition of 40% (w/w) glycerol and homogenization to native sunflower oleosomes.
  • Interfacial engineering via coating oleosomes with lecithin, xanthan, and gellan.
  • Analysis of pI, oleosome size, size distribution, zeta-potential, and colloidal stability.

Main Results:

  • Glycerol addition (40%) and homogenization decreased pI to 5.3, reduced oleosome size, and enhanced colloidal stability.
  • Coating with lecithin and polysaccharides (xanthan, gellan) lowered pI to ≤ 3.0 and increased zeta-potential magnitude.
  • Glycerol-treated oleosomes exhibited high storage stability at 4°C for over three months and reduced water activity to 0.85.

Conclusions:

  • Glycerol addition and interfacial engineering significantly enhance sunflower oleosome stability.
  • Modified oleosomes demonstrate improved physical and microbial stability, suitable for acidic food applications.
  • These stabilization techniques expand the potential applications of sunflower oleosomes in the food industry.