Extraction and purification of oil bodies from pomegranate seeds

Effect of partial replacement of crystalline fat with peanut oleosome and polyglycerol polyricinoleate on aerated emulsion

Aerated emulsions, extensively utilized in whipping cream and ice cream formulations, primarily depend on crystalline fat networks for structural stability. However, their elevated high-fat content has raised substantial health concerns. This study investigated the partial replacement of crystalline fats in aerated emulsions with peanut oleosomes and polyglycerol polyricinoleate (PGPR) and explored microstructural characteristics, fat partial coalescence, overrun, stability, and potential stabilization mechanisms. The results demonstrated that incorporating peanut oleosomes and PGPR significantly enhanced both the overrun and stability of aerated emulsions. This improvement was attributed to two results. PGPR facilitated the formation of crystalline fat globules at bubble interfaces, thereby increasing the overrun. Meanwhile, peanut oleosomes established networks within the continuous phase to stabilize the system. Notably, the excessive addition of peanut oleosomes resulted in diminished emulsion stability, potentially due to competitive interfacial adsorption where oleosome components displaced sodium caseinate at bubble interfaces, coupled with the collapse of the continuous phase network structure.

Study on the foam properties of peanut oil body (POB)-based oil-in-water-in-oil (O/W/O) foamed emulsion gel: The key role played by the interface between the water phase and the outer oil phase

A novel POB-based O/W/O foamed emulsion gel was constructed. The mechanism by which POB strengthens the foamed emulsion gel was preliminarily explored by studying the microstructure and rheological properties, and the applications of POB in decoration and 3D printing were analyzed. The adsorption of POBs and their fragments might strengthen the interface between the water and internal oil phases, thereby increasing the yield stress of the system, which protected the O/W/O structure from being damaged during whipping, and formed a special foam structure where air-in-oil (A/O) structures and O/W/O structure coexist. Besides, adding POB promoted the overrun of the emulsion gel, and the maximum overrun rate was 68.6 %. Finally, POB-based O/W/O foamed emulsion gel exhibited good decoration and 3D printing performance and is expected to become a healthy and higher-quality foamed food in the future.

Flaxseed oleosomes: Responsiveness to physicochemical stresses, tribological shear and storage

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.