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Related Experiment Video

Updated: Jul 4, 2025

On-Chip Octanol-Assisted Liposome Assembly for Bioengineering

On-Chip Octanol-Assisted Liposome Assembly for Bioengineering

Published on: March 17, 2023

Oleosome interfacial engineering to enhance their functionality in foods.

Saeed M Ghazani¹, Jason Hargreaves², Burcu Guldiken²

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

Current Research in Food Science

|February 2, 2024

Summary

Adding glycerol or coating sunflower oleosomes with polysaccharides enhances their physical stability and functionality. These modifications lower the isoelectric point (pI) and improve colloidal properties, expanding their food applications.

Keywords:

Gellan Glycerol Oleosome Phospholipid Stability Xanthan

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Area of Science:

Food Science
Colloid Science
Biochemistry

Background:

Sunflower oleosomes are valuable oil bodies in food but have limited physical stability.
Low pH is crucial for microbial stability in many food products.
Native oleosomes have an isoelectric point (pI) of 6.2, limiting their use in acidic foods.

Purpose of the Study:

To enhance the physical and microbial stability of sunflower oleosomes.
To lower the isoelectric point (pI) of oleosomes for broader food applications.
To investigate the effects of glycerol and polysaccharide coatings on oleosome properties.

Main Methods:

Addition of 40% glycerol and homogenization.
Interfacial engineering via coating with lecithin, xanthan, and gellan.
Measurement of isoelectric point (pI), oleosome size, zeta-potential, and water activity.

Main Results:

Glycerol addition (40%) decreased pI to 5.3, reduced oleosome size, and improved colloidal stability.
Polysaccharide coatings (lecithin, xanthan, gellan) lowered pI to 3.0 or below.
Coated oleosomes exhibited increased zeta-potential, providing electrostatic stabilization.
Glycerol addition resulted in high storage stability at 4°C for over three months and reduced water activity to 0.85.

Conclusions:

Glycerol and polysaccharide coatings significantly improve sunflower oleosome stability.
Modified oleosomes demonstrate enhanced functionality for use in acidic food systems.
These stabilization strategies broaden the potential applications of sunflower oleosomes in the food industry.