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Natural Oleosomes from Nuts and Seeds: Structural Function and Potential for Pharmaceutical Applications.

Marlon C Mallillin1,2, Maryam Salami1,3, Omar A Villalobos2

  • 1Faculty of Pharmacy and Pharmaceutical Sciences, University of Alberta, Edmonton, AB T6G 2E1, Canada.

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|February 27, 2026
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Summary

Plant-derived oleosomes offer sustainable alternatives to synthetic vesicles. Botanical origin significantly impacts oleosome size and stability, with seed oleosomes being smaller and more stable than nut oleosomes due to protein content.

Keywords:
cosmeticsfood technologygreen nanotechnologynatural materialsoleosomessustainable nanocarriers

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Area of Science:

  • Biomaterials Science
  • Colloid and Surface Science
  • Food Science

Background:

  • Oleosomes are plant-derived lipid nanostructures with potential as sustainable alternatives to synthetic vesicles.
  • Their triacylglycerol core, phospholipid monolayer, and interfacial proteins influence their properties.
  • Understanding botanical origin's impact is crucial for their application.

Purpose of the Study:

  • To compare solvent-free aqueous extractions of oleosomes from various nuts and seeds.
  • To investigate how botanical origin influences oleosome composition and physicochemical behavior.
  • To establish a basis for tailoring oleosome properties for specific applications.

Main Methods:

  • Solvent-free aqueous extraction of oleosomes from ten botanical sources (5 nuts, 5 seeds).
  • Analysis of extraction yield, lipid and protein content, particle size, polydispersity, and zeta potential.
  • SDS-PAGE to characterize interfacial protein profiles, particularly oleosins.

Main Results:

  • Extraction yields varied significantly (8.4% to 59.5%).
  • Oleosome sizes ranged from 424 nm to 3.9 µm, with negative zeta potentials (-26 to -57 mV).
  • Seed oleosomes had abundant oleosins, smaller size, and stronger electrostatic stabilization; nut oleosomes had sparse proteins, larger size, and steric stabilization.

Conclusions:

  • Oleosin abundance and interfacial composition dictate distinct stabilization mechanisms in nut versus seed oleosomes.
  • These findings enable prediction and tailoring of oleosome size, stability, and functionality.
  • Oleosomes show promise as natural nanocarriers for food, cosmetic, and pharmaceutical industries.