Plant oil bodies and their membrane components: new natural materials for food applications

被引：22

作者：

Sen, Aylin ^{[1
]}

Acevedo-Fani, Alejandra ^{[1
]}

Dave, Anant ^{[1
]}

Ye, Aiqian ^{[1
]}

Husny, Joeska ^{[2
]}

Singh, Harjinder ^{[1
]}

机构：

[1] Massey Univ, Riddet Inst, Palmerston North, New Zealand

[2] Nestle, Konolfingen, Switzerland

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2024年 / 64卷 / 02期

关键词：

Extraction; functionality; membrane; oleosin; oleosome; SAFFLOWER CARTHAMUS-TINCTORIUS; ASSISTED AQUEOUS EXTRACTION; SUBCELLULAR LIPID DROPLETS; FATTY-ACID-COMPOSITION; PHYSICAL-PROPERTIES; BODY EMULSIONS; MAIZE GERM; STRUCTURAL-CHARACTERIZATION; ELEVATING BIOAVAILABILITY; PHYSICOCHEMICAL STABILITY;

D O I：

10.1080/10408398.2022.2105808

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Plants store triacylglycerols in the form of oil bodies (OBs) as an energy source for germination and subsequent seedling growth. The interfacial biomaterials from these OBs are called OB membrane materials (OBMMs) and have several applications in foods, e.g., as emulsifiers. OBMMs are preferred, compared with their synthetic counterparts, in food applications as emulsifiers because they are natural, i.e., suitable for clean label, and may stabilize bioactive components during storage. This review focuses mainly on the extraction technologies for plant OBMMs, the functionality of these materials, and the interaction of OB membranes with other food components. Different sources of OBs are evaluated and the challenges during the extraction and use of these OBMMs for food applications are addressed.

引用

页码：256 / 279

页数：24

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