Impact of processing on the oxidative stability of oil bodies

Abstract

Plant lipids are stored as emulsified lipid droplets also called lipid bodies, spherosomes, oleosomes or oil bodies. Oil bodies are found in many seeds such as cereals, legumes, or in microorganisms such as microalgae, bacteria or yeast. Oil Bodies are unique subcellular organelles with sizes ranging from 0.2 to 2.5 μm and are made of a triacylglycerols hydrophobic core that is surrounded by a unique monolayer membrane made of phospholipids and anchored proteins. Due to their unique properties, in particular their resistance to coalescence and aggregation, oil bodies have an interest in food formulations as they can constitute natural emulsified systems that does not need the addition of external emulsifier. This manuscript focuses on how extraction processes and other factors impact the oxidative stability of isolated oil bodies. The potential role of oil bodies in the oxidative stability of intact foods is also discussed. In particular, we discuss how constitutive components of oil bodies membranes are associated in a strong network that may have an antioxidant effect either by physical phenomenon or by chemical reactivities. Moreover, the importance of the selected process to extract oil bodies is discussed in terms of oxidative stability of the recovered oil bodies.

Keywords:

• Oil bodies
• emulsion
• oxidative stability
• phospholipids
• oleosin

Disclosure statement

No potential conflict of interest was reported by the authors.

Funding

This mission was publicly funded through ANR (the French National Research Agency) under the “Investissements d’avenir” programme with the reference ANR-16-IDEX-0006.

Correction Statement

This article has been corrected with minor changes. These changes do not impact the academic content of the article.