The behaviour of sunflower oleosomes at the interfaces

Karefyllakis, Dimitris; Goot, Atze Jan van der; Nikiforidis, Constantinos V.

doi:10.1039/c9sm00352e

Cited by 47 publications

(28 citation statements)

References 33 publications

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“…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

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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.

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Section: Introductionmentioning

confidence: 99%

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

et al. 2022

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“…Selain itu, minyak lemon juga mengandung vitamin C yang diketahui memiliki sifat antioksidan dan dapat membentuk jaringan kolagen pada kulit (Molina, 2010). Minyak biji bunga matahari merupakan emulgator yang juga memiliki kandungan fenolik yang mencapai 3%w/w (Karefyllakis, 2019).…”

Section: Abstrakunclassified

Formulasi Krim Anti-Aging Pada Kulit Daerah Tropis Berbasis Ekstrak Daun Kelor, Minyak Kenanga Dan Minyak Lemon Sebagai Bioaktif

Nurhadianty

Brahmanti²,

Murlistyarini

et al. 2021

JIAT

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Loss of moisture in the skin and exposure to high UV rays can cause dry, thin, inelastic skin and wrinkles. Proper anti-aging cream can reduce and prevent skin damage. Moringa leaf extract and cananga oil have specific bioactive properties such as antioxidants and antibacterials. Meanwhile, lemon oil is high in vitamin C and can improve the collagen structure in the skin. To produce anti-aging cream, essential oils as active ingredients are added with various compositions and then formulated and on the skin of the dorsal hand. The results showed that the cream produced was homogeneous but still required the addition of an emulsifier. The cream also meets SNI in terms of pH. The creams in formulas 7 and 9 provide significant results in reducing the level of aging. In this study, it needs to take a longer time to determine the stability of the cream.

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“…In nuts and seeds, lipids are stored in oil bodies called oleosomes that store energy in the form of TAGs for use during germination and to protect the lipids against physical and chemical stresses in the seeds (Nikiforidis, 2019). Nature has evolved oleosomes as efficient mechanism against lipid oxidation via an encapsulation by relatively complex phospholipid/protein membranes, that are the only membranes that consist only of a monolayer of phospholipids anchored with proteins (Karefyllakis et al, 2019). The phospholipid layer has a thickness of about 0.9 nm and composes about 2 wt% of the total mass of the seed oleosomes (Millichip et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

“…The phospholipid layer has a thickness of about 0.9 nm and composes about 2 wt% of the total mass of the seed oleosomes (Millichip et al, 1996). Within and on this layer are proteins (e.g., caleosins, and steroleosins (Nikiforidis, 2019;Karefyllakis et al, 2019;Wahlroos et al, 2015). The proteins N-terminal (N) and C-terminal (C) domains associate with the phospholipid polar heads.…”

Section: Introductionmentioning

confidence: 99%

Low field NMR Time Domain (TD) Characterization of PUFA-rich Linseed and Fish Oil Emulsions During Thermal Air Oxidation

Resende

Linder

Wiesman

2020

Preprint

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Linseeds contains high levels of PUFA α-linolenic acid, naturally protected against thermal oxidation by their encapsulation within LS oil bodies by multiple components including antioxidant proteins and mucilage emulsifying agents. By LS grinding, adding of water, adjusting pH, and sonication LS oil bodies emulsions (LSE) can be formed which can also encapsulate externally added PUFAs, to minimize their thermal oxidation, as it does for the intrinsic ALA PUFAs. Fish oil encapsulation into this LSE platform (LSFE) offers the possibility of a nutritive delivery system of the biologically essential PUFA fish oil's, protected from oxidation, which to date is difficult to achieve. In this study structural and chemical properties LF 1H NMR T1-T2 characterization of LSE and LSFE was used to analyze their stability and changes, under thermal oxidizing conditions. Peak changes in these LF 1H-NMR spectra were correlated with the stability of chemical and physical variables during thermal (55oC for 96 hrs) oxidation. The present study demonstrates the capability of 1H LF-NMR relaxation sensor to monitor the time domain fingerprints of chemical and structural changes of LSE and with co-encapsulated fish oil (LSFE) under thermal autoxidation conditions. The results of the LF-1H NMR analysis are further supported and correlated with conventional peroxide value tests, self-diffusion, droplets size distribution, zeta potential estimation of surface stability under thermal oxidation conditions. The results of this study demonstrate the efficacy of LSE to minimize linseed and encapsulated fish oil PUFA oxidation.

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The behaviour of sunflower oleosomes at the interfaces

Abstract: Sunflower oleosomes showcased high emulsification performance at both O/W and W/O interfaces and their mechanism of action seemed to be dependent on their size.

Cited by 47 publications

References 33 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

Formulasi Krim Anti-Aging Pada Kulit Daerah Tropis Berbasis Ekstrak Daun Kelor, Minyak Kenanga Dan Minyak Lemon Sebagai Bioaktif

Low field NMR Time Domain (TD) Characterization of PUFA-rich Linseed and Fish Oil Emulsions During Thermal Air Oxidation

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