Recent Advances in the Extraction, Functional Characteristics, and Food Applications of Plant Oleosomes

Oleosomes, naturally occurring in plants, mammals, and microorganisms, are highly valued in both food and non-food industries due to their unique composition, inherent emulsifying properties, and straightforward extraction processes. Despite advancements in twin-screw pressing and ultrasound-assisted methods, this review emphasizes the need to systematically explore aqueous-based method-including aqueous, aqueous enzymatic, salt-solution extraction, and alkali-solution extraction method-that have been underrepresented. For the first time, it highlights how factors such as polyphenols, polysaccharides, pH, temperature, and ionic conditions influence oleosome stability and digestion, which are critical for lipid release, absorption, and nutritional improvement-key aspects aligned with the development of functional foods. This review examines oleosome composition, extraction methods, and factors influencing their stability and digestibility, highlighting their broad application potential.