Oil Bodies from Chia (Salvia hispanica L.) and Camelina (Camelina sativa L.) Seeds for Innovative Food Applications: Microstructure, Composition and Physical Stability

Emulsions stabilized by pea protein-rich ingredients as an alternative to dairy proteins for food sustainability: Unveiling the key role of pea endogenous lipids in the surface-induced crystallization of milk fat

In the current context of food transition, the growing demand of consumers for sustainable plant-based protein sources has stimulated interest of food scientists in plant protein ingredients as alternatives to dairy protein ingredients. In this study, we hypothesized that the crystallization properties of dairy emulsions could be affected by the chemical complexity of commercially available pea protein-rich ingredients that contain proteins but also endogenous lipids. Dairy emulsions (30 %wt milk fat) stabilized either by a pea protein isolate or dairy proteins were prepared, their microstructure and interfacial composition were characterized. The crystallization and melting properties of milk fat in anhydrous state and in the emulsions were examined by the combination of differential scanning calorimetry (DSC) and synchrotron-radiation X-ray diffraction as a function of temperature (SR-XRDT). The results revealed differences in the milk fat crystallization properties in emulsion as a function of the ingredient used and highlighted a specific role played by pea endogenous lipids. The pea protein-rich ingredient contained 12.1 %wt endogenous lipids including 56.2 %wt polar lipids, 40.7 %wt triacylglycerols (TAGs) and 3.1 %wt plant sterols. The partitioning of pea endogenous lipids occurred upon emulsion formation as a function of their polarity: liquid unsaturated fatty acid rich pea TAGs mixed with milk TAGs in the core of the lipid droplets while pea polar lipids migrated at the TAGs/water interface together with pea proteins. Pea polar lipids were composed of saturated high melting temperature (Tm) and unsaturated low Tm molecular species. High Tm pea polar lipids exhibited a phase transition on cooling (from Lα/expansed to Lβ/condensed) and acted as interfacial templates for surface heterogeneous nucleation and crystal growth of high crystallization temperature milk TAGs. The key interfacial and functional roles played by pea endogenous lipids present in the protein isolate were demonstrated. This study highlights the importance to examine the chemical composition and the properties of plant-based ingredients that are increasingly used for sustainable food formulations.

Comparative Evaluation of Camelina Seed Oils Obtained by Cold-Pressing and Solvent Extraction

This study aimed to analyze the physicochemical properties and nutritional quality of oil extracted from the camelina seed genotypes NS Zlatka and NS Slatka, grown in Serbia, using both Soxhlet extraction with n-hexane and the cold-pressing technique. Extraction technique did not have an effect on oil yield. Camelina oils exhibited satisfactory physicochemical characteristics, which were influenced by the extraction methods. The oils were rich in polyunsaturated fatty acids, with α-linolenic acid being the most abundant. They were characterized by a balanced ω-6 to ω-3 ratio (0.5), low atherogenicity index and thrombogenicity index values, and a relatively high hypocholesterolemic/hypercholesterolemic ratio. Cold-pressed oils contained significantly higher amounts of α- and γ-tocopherols and showed greater oxidative stability at moderate temperatures, as confirmed by the Schaal oven test. Despite this, their oxidative stability decreased at elevated temperatures (Rancimat test) compared to solvent-extracted oils. Conversely, solvent-extracted oils had higher levels of β-carotene and showed superior resistance to high-temperature conditions. Due to its unique characteristics, nutritional properties, and health-promoting attributes, cold-pressed camelina oil presents significant potential for application in food, nutraceutical, feed, and cosmetic industries.

Camelina sativa Seeds and Oil as Ingredients in Model Muffins in Order to Enhance Their Health-Promoting Value

The aim of this study was to see whether it is possible to add camelina oil and seeds as ingredients in muffins in order to enhance their health-promoting value, such as their bioactive compound content, while maintaining the organoleptic attributes considered desirable by consumers. Camelina oil is characterised by a high linolenic acid content. Four types of muffins were prepared for analysis: MBnO-control muffins (containing 11.85% rapeseed oil), MCsO-muffins containing camelina oil instead of rapeseed oil, MCsS-muffins containing 6.65% camelina seeds in relation to the mass of prepared dough, and MCsOS-muffins containing both camelina oil and camelina seeds. The change in the fatty acid profile in muffins with the addition of camelina oil was significant; however, it was found that, as a result of thermal treatment, lower amounts of saturated fatty acids were formed. Among all the investigated experimental variants, muffins were characterised by the highest contents of all the phenolic acids analysed. The substitution of rapeseed oil with camelina oil had no negative effect on most of the organoleptic attributes of the muffins. Moreover, thanks to a greater content of carotenoids, camelina oil had an advantageous effect on the improvement of product colour, thus improving its overall desirability.

Reference genome of the nutrition-rich orphan crop chia (Salvia hispanica) and its implications for future breeding

Chia (Salvia hispanica L.) is one of the most popular nutrition-rich foods and pseudocereal crops of the family Lamiaceae. Chia seeds are a rich source of proteins, polyunsaturated fatty acids (PUFAs), dietary fibers, and antioxidants. In this study, we present the assembly of the chia reference genome, which spans 303.6 Mb and encodes 48,090 annotated protein-coding genes. Our analysis revealed that ~42% of the chia genome harbors repetitive content, and identified ~3 million single nucleotide polymorphisms (SNPs) and 15,380 simple sequence repeat (SSR) marker sites. By investigating the chia transcriptome, we discovered that ~44% of the genes undergo alternative splicing with a higher frequency of intron retention events. Additionally, we identified chia genes associated with important nutrient content and quality traits, such as the biosynthesis of PUFAs and seed mucilage fiber (dietary fiber) polysaccharides. Notably, this is the first report of in-silico annotation of a plant genome for protein-derived small bioactive peptides (biopeptides) associated with improving human health. To facilitate further research and translational applications of this valuable orphan crop, we have developed the Salvia genomics database (SalviaGDB), accessible at https://salviagdb.org.

Walnut (Juglans regia L.) kernel oil bodies recovered by aqueous extraction for utilization as ingredient in food emulsions: Exploration of their microstructure, composition and the effects of homogenization, pH, and salt ions on their physical stability

Natural oil-in-water emulsions containing plant oil bodies (OBs), also called oleosomes, rich in health-promoting omega-3 polyunsaturated fatty acids (ω3 PUFA) are of increasing interest for food applications. In this study, we focused on walnut kernel OBs (WK-OBs) and explored their microstructure, composition and physical stability in ionic environments as well as the impact of homogenization. A green process involving aqueous extraction by grinding of WK allowed the co-extraction of OBs and proteins, and centrifugation was used to recover the WK-OBs. Confocal laser scanning microscopy images showed the spherical shape of WK-OBs with an oil core envelopped by a layer of phospholipids (0.16 % of lipids) and embedded proteins. Their mean diameter was 5.1 ± 0.3 µm. The WK-OBs contained 70.1 % PUFA with 57.8 % ω6 linoleic acid and 12.3 % ω3 α-linolenic acid representing 68 % and 11.6 % of the total fatty acids in the sn-2 position of the triacylglycerols (TAG), respectively. Trilinolein was the main TAG (23.1 %). The WK-OBs also contained sterols (1223 ± 33 mg/kg lipids; 86 % β-sitosterol), carotenoids (0.62 ± 0.01 mg/kg lipids; 49.2 % β-carotene), and tocopherols (322.7 ± 7.7 mg/kg lipids; 89 % γ-tocopherol), confirming their interest as health-promoting ingredients. The decrease in the size of WK-OBs under high-pressure homogenization avoided phase separation upon storage. The anionic WK-OB surface at neutral pH was affected by stressful ionic environments (pH, NaCl, CaCl2), that induced aggregation of WK-OBs and decreased the physical stability of the emulsions. Emulsions containing WK-OBs are promising to diversify the market of the ω3-rich plant-based food products and beverages.

Enhancing Rheological and Textural Properties of Gelatin-Based Composite Gels through Incorporation of Sesame Seed Oleosome-Protein Fillers

In this study, the protein and oleosomes of sesame seeds were extracted individually and used to prepare a gel composed of gelatin, protein, and oleosomes. Mixtures of gelatin and sesame seeds protein were prepared, and oleosomes with different percentages (0, 10, 20 and 30% of their weight) were used. Different amounts of oleosomes in the composite gel samples were examined for their morphological, rheological, and textural properties. The results of the viscoelastic properties of different composite gel samples indicated that a higher percentage of oleosomes would increase the storage modulus (G'), loss modulus (G″), and complex viscosity (η*). The storage modulus of all gel samples was greater than the loss modulus, suggesting a solid behavior. So, in the sample with 30% oleosome, the storage modulus and the loss modulus reached 143,440 Pascals and 44,530 Pascals. The hardness and breaking force in samples containing 30% oleosome reached 1.29 ± 0.02 and 0.17 ± 0.02, respectively. In general, it can be said that composite gels based on gelatin-sesame seed protein modified with oleosome can be used as a part of food components in various dairy products, gelatin desserts, lean meat products and the production of useful products.

Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds

Quinoa (Chenopodium quinoa Willd) and chia (Salvia hispanica) are essential traditional crops with excellent nutritional properties. Quinoa is known for its high and good quality protein content and nine essential amino acids vital for an individual's development and growth, whereas chia seeds contain high dietary fiber content, calories, lipids, minerals (calcium, magnesium, iron, phosphorus, and zinc), and vitamins (A and B complex). Chia seeds are also known for their presence of a high amount of omega-3 fatty acids. Both quinoa and chia seeds are gluten-free and provide medicinal properties due to bioactive compounds, which help combat various chronic diseases such as diabetes, obesity, cardiovascular diseases, and metabolic diseases such as cancer. Quinoa seeds possess phenolic compounds, particularly kaempferol, which can help prevent cancer. Many food products can be developed by fortifying quinoa and chia seeds in different concentrations to enhance their nutritional profile, such as extruded snacks, meat products, etc. Furthermore, it highlights the value-added products that can be developed by including quinoa and chia seeds, alone and in combination. This review focused on the recent development in quinoa and chia seeds nutritional, bioactive properties, and processing for potential human health and therapeutic applications.

Lipid droplets are versatile organelles involved in plant development and plant response to environmental changes

Since decades plant lipid droplets (LDs) are described as storage organelles accumulated in seeds to provide energy for seedling growth after germination. Indeed, LDs are the site of accumulation for neutral lipids, predominantly triacylglycerols (TAGs), one of the most energy-dense molecules, and sterol esters. Such organelles are present in the whole plant kingdom, from microalgae to perennial trees, and can probably be found in all plant tissues. Several studies over the past decade have revealed that LDs are not merely simple energy storage compartments, but also dynamic structures involved in diverse cellular processes like membrane remodeling, regulation of energy homeostasis and stress responses. In this review, we aim to highlight the functions of LDs in plant development and response to environmental changes. In particular, we tackle the fate and roles of LDs during the plant post-stress recovery phase.