Controlled oleosome extraction to produce a plant-based mayonnaise-like emulsion using solely rapeseed seeds

Romero-Guzmán, María Juliana; Köllmann, Nienke; Zhang, Lu; Boom, R.M.; Nikiforidis, Constantinos V.

doi:10.1016/j.lwt.2020.109120

Cited by 39 publications

(21 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Oil bodies are used principally in food applications; their natural stability and advantageous protein and lipid compositions directly suggest uses in many products of four principal types [ 41 ]. They can be used as imitation milk products, such as soymilk [ 42 ] and mayonnaise [ 43 ], as natural emulsions for encapsulating flavors, for example [ 44 ], as natural emulsifiers, given their behavior at interfaces [ 45 ], and as oil-body-based edible films [ 46 ].…”

Section: Introductionmentioning

confidence: 99%

Aqueous Integrated Process for the Recovery of Oil Bodies or Fatty Acid Emulsions from Sunflower Seeds

et al. 2022

View full text Add to dashboard Cite

An aqueous integrated process was developed to obtain several valuable products from sunflower seeds. With a high-shear rate crusher, high-pressure homogenization and centrifugation, it is possible to process 600× g of seeds in 1400× g of water to obtain a concentrated cream phase with a dry matter (dm) content of 46%, consisting of 74 (w/w dm) lipids in the form of an oil-body dispersion (droplet size d(0.5): 2.0 µm) rich in proteins (13% w/w dm, with membranous and extraneous proteins). The inclusion of an enzymatic step mediated by a lipase made possible the total hydrolysis of trigylcerides into fatty acids. The resulting cream had a slightly higher lipid concentration, a ratio lipid/water closer to 1, with a dry matter content of 57% consisting of 69% (w/w) lipids, a more complex structure, as observed on Cryo-SEM, with a droplet size slightly greater (d(0.5): 2.5 µm) than that of native oil bodies and a conserved protein concentration (12% w/w dm) but an almost vanished phospholipid content (17.1 ± 4.4 mg/g lipids compared to 144.6 ± 6 mg/g lipids in the oil-body dispersion and 1811.2 ± 122.2 mg/g lipids in the seed). The aqueous phases and pellets were also characterized, and their mineral, lipid and protein contents provide new possibilities for valorization in food or technical applications.

show abstract

Section: Introductionmentioning

confidence: 99%

Aqueous Integrated Process for the Recovery of Oil Bodies or Fatty Acid Emulsions from Sunflower Seeds

et al. 2022

View full text Add to dashboard Cite

show abstract

“…This naturally evolving interface gives OB good stability 3,4 . Recently, many studies have reported that plant‐derived OBs can be used as potential substitutes for synthetic lipid droplets in the preparation of food emulsions such as beverages, condiments, dips, and sauces 4,5 . In the food industry, effective control of the physical stability and chemical oxidation in these emulsions is critical.…”

Section: Introductionmentioning

confidence: 99%

“…3,4 Recently, many studies have reported that plant-derived OBs can be used as potential substitutes for synthetic lipid droplets in the preparation of food emulsions such as beverages, condiments, dips, and sauces. 4,5 In the food industry, effective control of the physical stability and chemical oxidation in these emulsions is critical. Emulsions are prone to stratification due to flocculation and coalescence of lipid droplets during manufacture and storage, which seriously affects the consistency of product appearance and shelf life.…”

Section: Introductionmentioning

confidence: 99%

NaCl induces flocculation and lipid oxidation of soybean oil body emulsions recovered by neutral aqueous extraction

et al. 2021

View full text Add to dashboard Cite

BACKGROUND: Soybean oil bodies (SOB) are naturally pre-emulsified lipid droplets recovered directly from soybean seeds. Almost all food emulsions contain salts. However, it was not clear how the incorporation of salts affected the physicochemical stability of SOB.RESULTS: This study investigated the effect of NaCl (0-1.2%) on the physical and oxidative stability of SOB emulsions under neutral (pH 7) and acidic (pH 3) conditions. In the presence of NaCl, the SOB emulsion (pH 7) showed strong flocculation during storage due to electrostatic screening. The NaCl-induced flocculation of SOB was attenuated at pH 3, which may be due to the difference in conformation or interaction of the protein interfaces covering SOB at different pH values. The increase in ionic strength or acid conditioning treatment resulted in a remarkable increase in the stability of SOB emulsions against coalescence. The confocal laser scanning microscopy images also confirmed the NaCl-induced changes in the flocculation/coalescence properties of SOB. The oxidative behavior tests indicated that SOB emulsions containing NaCl were more susceptible to lipid oxidation but protein oxidation was inhibited due to electrostatic screening, which reduced pro-oxidant accessibility of unadsorbed proteins in the emulsion. This oxidative behavior was attenuated at pH 3. CONCLUSION: The incorporation of NaCl significantly reduced the physical and oxidative stability of the SOB emulsion, and acidic pH mitigated NaCl-induced flocculation and lipid oxidation of SOB.

show abstract

“…Oleosomes can be disrupted by mechanical pressing or using organic solvents, such as hexane, which is commonly applied in plant oil extraction. On the other hand, intact oleosomes can also be obtained by aqueous extraction, as the oleosome surface is hydrophilic 29 . Extracted oleosomes have been extensively studied as natural oil droplets, and may be directly applied in food or cosmetics.…”

Section: Oleosomesmentioning

confidence: 99%

“…allows an aqueous extraction from plant material, which is often performed by soaking, and disruption of cell walls, followed by separation of solids from the aqueous phase 29,169,170 .…”

mentioning

confidence: 99%

Rethinking plant protein extraction : interfacial and foaming properties of mildly derived plant protein extracts

Yang

View full text Add to dashboard Cite

Sustainable food production is currently of global importance to meet the increasing demand for food due to a growing world population, estimated to become 9.6 billion in 2050 1 . In addition to food availability, the environmental impact of food production is also a key topic.Food production was estimated to generate a quarter of global greenhouse gas emissions 2 , consume about two-thirds of world freshwater supplies 3 , and require half of the world's habitable land 4 . The food industry is a large contributor to climate change, which could even further increase as the agricultural output has to substantially increase by 2050 to meet the increasing demands for food 5 . Therefore, it is a necessity to reduce the environmental impact of food production 6 , and one of the main responses is the protein transition from animalderived to plant-derived sources 7 . The large-scale utilisation of plant-based proteins is a crucial step in reducing the environmental impact of food production, as the primary production of plant proteins has a lower CO2 and water footprint, and lower land use compared to animal protein production. At the same time, crop cultivation also generates a massive CO2 uptake, while a large negative output of livestock farming is the increased emission of greenhouse gases, such as methane and nitrous oxide 8 . Changing our diets towards plant-based diets will thus yield climate benefits. However, effective implementation of plant proteins in food production can only be achieved after overcoming one of the major challenges, which is the plant protein extraction process. To better understand the challenges in designing such processes, it is necessary to evaluate the relationship between processing and composition of the plant protein extracts. Additionally, the composition-and structure-function relationships of these extract can be determined. Such an approach would allow the correlation of the plant protein extraction process to the functional properties of the final extract. Plant crop compositionExamples of commonly used sources of plant proteins are soybean, pea and lupine. There is an emerging market for rapeseed (Brassicaceae Cruciferae) as a plant protein source, which will be studied in this thesis. Rapeseed is the second most grown oilseed in the world 9 and is primarily cultivated for its oil, as the oil content of the seeds is between 40 -50% 10,11 .The second component, content-wise, is protein, as rapeseed contains between 17 -26% protein, depending on the breed type and environmental conditions during growth 10 .Rapeseed is also rich in phenols, which are known to induce drawbacks for plant protein extraction 12,13 . Nonetheless, rapeseed possesses the potential as a source for nutritional and functional plant-based ingredients.

show abstract

Controlled oleosome extraction to produce a plant-based mayonnaise-like emulsion using solely rapeseed seeds

Cited by 39 publications

References 42 publications

Aqueous Integrated Process for the Recovery of Oil Bodies or Fatty Acid Emulsions from Sunflower Seeds

Aqueous Integrated Process for the Recovery of Oil Bodies or Fatty Acid Emulsions from Sunflower Seeds

NaCl induces flocculation and lipid oxidation of soybean oil body emulsions recovered by neutral aqueous extraction

Rethinking plant protein extraction : interfacial and foaming properties of mildly derived plant protein extracts

Contact Info

Product

Resources

About