Soybean oil bodies: A review on composition, properties, food applications, and future research aspects

Zaaboul, Farah; Zhao, Qiaoli; Xu, Yong‐Jiang; Liu, Yuanfa

doi:10.1016/j.foodhyd.2021.107296

Cited by 66 publications

(35 citation statements)

References 95 publications

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“…Zaaboul et al . (2022) and Chen et al . (2014) suggested that Bd 34k is associated with intrinsic oleosin via disulfide bonds.…”

Section: Resultsmentioning

confidence: 97%

“…In addtion to the membrane proteins, which included oleosin (15–26 kDa) and extrinsic proteins (molecular weight, MW >41 kDa), indicating that large amounts of extrinsic proteins were adsorbed onto the OBs surfaces. However, Zaaboul (2022) revealed that extrinsic proteins are not structural proteins of OBs, and their removal from OBs under neutral conditions is difficult. Furthermore, some oleosin proteases and lipoxygenase have negative effects on long‐term stability of OBs, which can be attributed to oleosin hydrolysis and lipid oxidation.…”

Section: Resultsmentioning

confidence: 99%

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Effect of pasteurization on membrane proteins and oxidative stability of oil bodies in various crops

Sun

Kang

et al. 2022

Int J of Food Sci Tech

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Oil bodies (OBs) are natural pre‐emulsion systems and an ideal green food additive. However, their proclivity to oxidation limits the applications of OBs. In this study, the effect of pasteurization (85 and 125 °C; 1 min) on membrane proteins and the oxidative stability of various OBs (soybean, sunflower, peanut, sesame, and walnut) were investigated. The membrane proteins are extracted from the OBs. The ultrahigh‐temperature pasteurization (125 °C, 1 min) eliminated lipoxygenase of soybean and peanut OBs. Furthermore, oleosin exhibited a higher denaturation temperature (approximately 100 °C) than extrinsic proteins (approximately 50 °C). Pasteurization induced the conversion of the α‐helix structure to a disordered structure by rearranging the hydrogen bonds. The pasteurized soybean and peanut OBs exhibited a high oxidative stability owing to their stable membrane structures and decreased lipoxygenase activity, while sunflower, sesame, and walnut OBs did not exhibit good oxidative stability because of their vulnerable membranes, a large number of unsaturated fatty acids, and severe aggregation of droplets. Simulated milk based on pasteurized soybean and peanut OBs (125 °C, 1 min) maintained outstanding storage stability. These results confirmed that pasteurized soybean and peanut OBs have the potential as a skim milk additive for the benefit of the consumer.

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“…Zaaboul et al . (2022) and Chen et al . (2014) suggested that Bd 34k is associated with intrinsic oleosin via disulfide bonds.…”

Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Effect of pasteurization on membrane proteins and oxidative stability of oil bodies in various crops

Sun

Kang

et al. 2022

Int J of Food Sci Tech

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“…Oils and fats represent the most concentrated sources of vitamin E in the human diet. The vitamin E content and F I G U R E 5 Soybean oil body model showing the suggested localization of α-tocopherol and other tocopherol (Zaaboul et al, 2022) profile of specific plant oils varies depending on varieties, genotypes, and growing and storage conditions (Trela & Szymańska, 2019). Table 1 shows the remarkable differences in vitamin E contents and profiles reported by different research groups that used different or the same plant materials.…”

Section: Vitamin E In Plant-based Foodmentioning

confidence: 99%

“…Soybean oil body model showing the suggested localization of α‐tocopherol and other tocopherol (Zaaboul et al., 2022)…”

Section: Vitamin E In Plant‐based Foodmentioning

confidence: 99%

Vitamin E in foodstuff: Nutritional, analytical, and food technology aspects

Zaaboul

Liu

2022

Comp Rev Food Sci Food Safe

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Vitamin E is a group of isoprenoid chromanols with different biological activities. It comprises eight oil‐soluble compounds: four tocopherols, namely, α‐, β‐, γ‐, and δ‐tocopherols; and four tocotrienols, namely, α‐, β‐, γ, and δ‐tocotrienols. Vitamin E isomers are well‐known for their antioxidant activity, gene‐regulation effects, and anti‐inflammatory and nephroprotective properties. Considering that vitamin E is exclusively synthesized by photosynthetic organisms, animals can only acquire it through their diet. Plant‐based food is the primary source of vitamin E; hence, oils, nuts, fruits, and vegetables with high contents of vitamin E are mostly consumed after processing, including industrial processes and home‐cooking, which involve vitamin E profile and content alteration during their preparation. Accordingly, it is essential to identify the vitamin E content and profile in foodstuff to match daily intake requirements. This review summarizes recent advances in vitamin E chemistry, metabolism and metabolites, current knowledge on their contents and profiles in raw and processed plant foods, and finally, their modern developments in analytical methods.

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“…Phospholipid molecules of water head are exposed in the cytoplasm, and therefore SOBs have a certain degree of hydrophilicity. The protein covering on the surface of SOBs prevents the phospholipase from interacting with the phospholipid layer of the outside, enhancing the stability of the SOBs, inhibiting SOB agglomeration or fusion, and preventing the oxidation of SOBs [ 11 ]. At present, the research on SOBs in the field of food is mainly focused on their stability and potential applications as food components.…”

Section: Introductionmentioning

confidence: 99%

Soybean Oil Bodies as a Milk Fat Substitute Improves Quality, Antioxidant and Digestive Properties of Yogurt

Dou

Sun

et al. 2022

Foods

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In this experiment, the effect of replacing milk fat with soybean fat body (25%, 50%, 75%, 100%) on the quality, antioxidant capacity and in vitro digestive characteristics of yogurt was investigated while maintaining the total fat content of the yogurt unchanged. The results showed that increasing the substitution amount of soy fat body for milk fat had little effect on the pH and acidity of yogurt during the storage period, while the physicochemical properties, degree of protein gel network crosslinking, saturated fatty acid content, PV value and TBARS value of the yogurt significantly decreased (p < 0.05). Meanwhile, protein content, solids content, unsaturated fatty acid content, tocopherol content and water holding capacity significantly increased (p < 0.05). Flavor analysis revealed that yogurts with soybean oil bodies were significantly different when compared to those without soybean oil bodies (p < 0.05), and yogurt with 25% substitution had the highest sensory score. After in vitro digestion, the free fatty acid release, antioxidant capacity and protein digestibility of soybean oil body yogurt were significantly higher (p < 0.05). The SDS-PAGE results showed that the protein hydrolysis of the soybean oil body yogurt was faster. Therefore, the use of an appropriate amount of soybean oil bodies to replace milk fat is able to enhance the taste of yogurt and improve the quality of the yogurt.

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Soybean oil bodies: A review on composition, properties, food applications, and future research aspects

Cited by 66 publications

References 95 publications

Effect of pasteurization on membrane proteins and oxidative stability of oil bodies in various crops

Effect of pasteurization on membrane proteins and oxidative stability of oil bodies in various crops

Vitamin E in foodstuff: Nutritional, analytical, and food technology aspects

Soybean Oil Bodies as a Milk Fat Substitute Improves Quality, Antioxidant and Digestive Properties of Yogurt

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