Oleosome interfacial engineering to enhance their functionality in foods
This study aimed to increase the physical stability of native sunflower oleosomes to expand their range of applications in food. The first objective was to increase the stability and functionality of oleosomes to lower pH since most food products require a pH of 5.5 or lower for microbial stability....
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S266592712400008X |
| _version_ | 1797350519716446208 |
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| author | Saeed M. Ghazani Jason Hargreaves Burcu Guldiken Analucia Mata Erica Pensini Alejandro G. Marangoni |
| author_facet | Saeed M. Ghazani Jason Hargreaves Burcu Guldiken Analucia Mata Erica Pensini Alejandro G. Marangoni |
| author_sort | Saeed M. Ghazani |
| collection | DOAJ |
| description | This study aimed to increase the physical stability of native sunflower oleosomes to expand their range of applications in food. The first objective was to increase the stability and functionality of oleosomes to lower pH since most food products require a pH of 5.5 or lower for microbial stability. Native sunflower oleosomes had a pI of 6.2. One particularly effective strategy for long-term stabilization, both physical and microbial, was the addition of 40% (w/w) glycerol to the oleosomes plus homogenization, which decreased the pI to 5.3 as well as decreasing oleosome size, narrowing the size distribution and increasing colloidal stability. Interfacial engineering of oleosomes by coating them with lecithin and the polysaccharides xanthan and gellan, effectively increased stability, and lowered their pI to 3.0 for lecithin and lower than 3.0 for xanthan. Coating oleosomes also caused a greater absolute value of the ζ-potential; for example, this amount was shifted to −20 mV at pH 4.0 for xanthan and to −28 mV at pH 4.0 for lecithin, which provides electrostatic stabilization. Polysaccharides also provide steric stabilization, which is superior. A significant increase in the diameter of coated oleosomes was observed with lecithin, xanthan and gellan. The oleosome sample with 40% glycerol showed high storage stability at 4 °C (over three months). The addition of glycerol also decreased the water activity of the oleosome suspension to 0.85, which could prevent microbial growth. |
| first_indexed | 2024-03-08T12:47:07Z |
| format | Article |
| id | doaj.art-289f2ffc7e1c45ffa58bdee593e9491d |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-03-08T12:47:07Z |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-289f2ffc7e1c45ffa58bdee593e9491d2024-01-21T05:10:33ZengElsevierCurrent Research in Food Science2665-92712024-01-018100682Oleosome interfacial engineering to enhance their functionality in foodsSaeed M. Ghazani0Jason Hargreaves1Burcu Guldiken2Analucia Mata3Erica Pensini4Alejandro G. Marangoni5Department of Food Science, University of Guelph, Guelph, Ontario, CanadaBotaneco, Calgary, Alberta, CanadaBotaneco, Calgary, Alberta, CanadaBotaneco, Calgary, Alberta, CanadaCollege of Engineering and Physical Sciences, University of Guelph, Guelph, Ontario, CanadaDepartment of Food Science, University of Guelph, Guelph, Ontario, Canada; Corresponding author.This study aimed to increase the physical stability of native sunflower oleosomes to expand their range of applications in food. The first objective was to increase the stability and functionality of oleosomes to lower pH since most food products require a pH of 5.5 or lower for microbial stability. Native sunflower oleosomes had a pI of 6.2. One particularly effective strategy for long-term stabilization, both physical and microbial, was the addition of 40% (w/w) glycerol to the oleosomes plus homogenization, which decreased the pI to 5.3 as well as decreasing oleosome size, narrowing the size distribution and increasing colloidal stability. Interfacial engineering of oleosomes by coating them with lecithin and the polysaccharides xanthan and gellan, effectively increased stability, and lowered their pI to 3.0 for lecithin and lower than 3.0 for xanthan. Coating oleosomes also caused a greater absolute value of the ζ-potential; for example, this amount was shifted to −20 mV at pH 4.0 for xanthan and to −28 mV at pH 4.0 for lecithin, which provides electrostatic stabilization. Polysaccharides also provide steric stabilization, which is superior. A significant increase in the diameter of coated oleosomes was observed with lecithin, xanthan and gellan. The oleosome sample with 40% glycerol showed high storage stability at 4 °C (over three months). The addition of glycerol also decreased the water activity of the oleosome suspension to 0.85, which could prevent microbial growth.http://www.sciencedirect.com/science/article/pii/S266592712400008XOleosomeStabilityXanthanGellanPhospholipidGlycerol |
| spellingShingle | Saeed M. Ghazani Jason Hargreaves Burcu Guldiken Analucia Mata Erica Pensini Alejandro G. Marangoni Oleosome interfacial engineering to enhance their functionality in foods Current Research in Food Science Oleosome Stability Xanthan Gellan Phospholipid Glycerol |
| title | Oleosome interfacial engineering to enhance their functionality in foods |
| title_full | Oleosome interfacial engineering to enhance their functionality in foods |
| title_fullStr | Oleosome interfacial engineering to enhance their functionality in foods |
| title_full_unstemmed | Oleosome interfacial engineering to enhance their functionality in foods |
| title_short | Oleosome interfacial engineering to enhance their functionality in foods |
| title_sort | oleosome interfacial engineering to enhance their functionality in foods |
| topic | Oleosome Stability Xanthan Gellan Phospholipid Glycerol |
| url | http://www.sciencedirect.com/science/article/pii/S266592712400008X |
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