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In this study, natural soybean oil body emulsion and pectin were combined by electrostatic deposition for the preparation of soybean oil body-pectin composite oleogel by emulsion template method. The macro- and micro-structures of soybean oil body-pectin composite oleogel were studied, and the average particle size, zeta potential, oil binding capacity, re-dissolution stability, rheological properties, texture properties and oxidative stability were analyzed. The results showed that the average particle size and zeta potential of the composite emulsion containing 1.0% of pectin (m/m) were both smallest and were 423.13 nm and −23.23 mV, respectively. Cryoscanning electron microscopy (Cryo-SEM) showed that with an increase in pectin concentration, the structure of the sample was more compact, the hardness of the freeze-dried sample increased, and the gel strength of the oleogel increased; it showed shear thinning and good thixotropy. In addition, the addition of pectin could significantly improve the oxidative stability of oleogels. Notably, the oleogel containing 1.0% or more of pectin had good re-dissolution stability, and the average particle size and zeta potential of the obtained emulsion were not significantly different from those of the initial emulsion. The three-dimensional network structure was restored to its initial state after dilution and shearing with the same mass of distilled water, and this process was reversible. Therefore, the new stable oleogel prepared with soybean oil body is a potential alternative to artificial solid fat.

Soybean oil body (SOB) emulsions were prepared using OBs extracted at pH 11.0 and pH 7.0. The pH 11.0-SOB comprised oleosins, whereas pH 7.0-SOB comprised extrinsic proteins and oleosins. All SOB emulsions were heated at 60–100 °C for 15 min. Heating may lead to the release of extrinsic proteins from the surface of pH 7.0-SOB due to heat-induced denaturation. The total proportion of α-helix and β-sheets gradually decreased from 77 (unheated) to 36.2% (100 °C). During stomach digestion, the extrinsic protein hydrolysis of heated pH 7.0-SOB emulsions was fast between 60 and 80 °C, and it then slowed between 90 and 100 °C; heating inhibited the oleosin hydrolysis of pH 7.0- and 11.0-SOBs. Heat treatment promoted aggregation and coalescence, and it resulted in increased particle sizes for all emulsions. Larger aggregates were found in heated pH 7.0-SOB emulsions, and larger oil droplets were found in heated pH 11.0-SOB emulsions. After intestinal digestion, the droplets of all SOB emulsions gradually dispersed, and particle sizes decreased. Different heating temperatures had lesser effects on particle sizes and microstructures. Lipolysis was affected by the extraction pH and heating. For pH 11.0-SOB emulsions, the FFA release tendency was greatly affected by the heating temperature, and heating to 80 °C resulted in the highest FFA release (74%). However, all pH 7.0-SOB emulsions had similar total FFA releases. In addition, the droplet charges of heated pH 7.0-SOB emulsions were lower than those of unheated pH 7.0-SOB emulsions in both the intestine and stomach phases; however, the charge changes in different pH 11.0-SOB emulsions showed the opposite tendency. This study will offer guidance regarding the application of SOB emulsions in food. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Soybean oil body (SOB) emulsions were prepared using OBs extracted at pH 11.0 and pH 7.0. The pH 11.0-SOB comprised oleosins, whereas pH 7.0-SOB comprised extrinsic proteins and oleosins. All SOB emulsions were heated at 60–100 °C for 15 min. Heating may lead to the release of extrinsic proteins from the surface of pH 7.0-SOB due to heat-induced denaturation. The total proportion of α-helix and β-sheets gradually decreased from 77 (unheated) to 36.2% (100 °C). During stomach digestion, the extrinsic protein hydrolysis of heated pH 7.0-SOB emulsions was fast between 60 and 80 °C, and it then slowed between 90 and 100 °C; heating inhibited the oleosin hydrolysis of pH 7.0- and 11.0-SOBs. Heat treatment promoted aggregation and coalescence, and it resulted in increased particle sizes for all emulsions. Larger aggregates were found in heated pH 7.0-SOB emulsions, and larger oil droplets were found in heated pH 11.0-SOB emulsions. After intestinal digestion, the droplets of all SOB emulsions gradually dispersed, and particle sizes decreased. Different heating temperatures had lesser effects on particle sizes and microstructures. Lipolysis was affected by the extraction pH and heating. For pH 11.0-SOB emulsions, the FFA release tendency was greatly affected by the heating temperature, and heating to 80 °C resulted in the highest FFA release (74%). However, all pH 7.0-SOB emulsions had similar total FFA releases. In addition, the droplet charges of heated pH 7.0-SOB emulsions were lower than those of unheated pH 7.0-SOB emulsions in both the intestine and stomach phases; however, the charge changes in different pH 11.0-SOB emulsions showed the opposite tendency. This study will offer guidance regarding the application of SOB emulsions in food.

With the increasing consumer demand for low-fat and low-cholesterol foods, low-fat mayonnaise prepared from soybean oil body (SOB) substitute for egg yolk has great consumption potential. However, based on previous studies, it was found that the stability and sensory properties of mayonnaise substituted with SOB were affected due to there being less lecithin and SOB containing more water. Therefore, this study investigated the effects of different ratios of xanthan gum, pectin and modified starch as stabilizers on the apparent viscosity, stability, texture and microstructure of SOB-substituted mayonnaise. It was found that the apparent viscosity and stability of SOB-substituted mayonnaise increased significantly when xanthan gum, pectin and modified starch were added in a ratio of 2:1:1. Meanwhile, the emulsified oil droplets of SOB-substituted mayonnaise were similar in size and uniformly dispersed in the emulsion system with different thickener formulations. In addition, the storage stability of SOB-substituted mayonnaise was explored. Compared with full egg yolk mayonnaise, SOB-substituted mayonnaise had better oxidative stability and bacteriostatic, which is important for the storage of mayonnaise. This study provided a theoretical basis for the food industry application of SOB. Meanwhile, this study provided new ideas for the development and storage of low-fat mayonnaise. [ABSTRACT FROM AUTHOR]

Soybean oil body (SOB) has potential as a milk fat substitute due to its ideal emulsification, stability and potential biological activity. In this study, SOB was used as a milk fat substitute to prepare ice cream, expecting to reduce the content of saturated fatty acid and improve the quality defects of ice cream products caused by the poor stability of milk fat at low temperatures. This study investigated the effect of SOB as a milk fat substitute (the substitution amount was 10–50%) on ice cream through apparent viscosity, particle size, overrun, melting, texture, sensory and digestive properties. The results show SOB substitution for milk fat significantly increased the apparent viscosity and droplet uniformity and decreased the particle size of the ice cream mixes, indicating that there were lots of intermolecular interactions to improve ice cream stability. In addition, ice cream with 30% to 50% SOB substitution had better melting properties and texture characteristics. The ice cream with 40% SOB substitution had the highest overall acceptability. Furthermore, SOB substitution for milk fat increased unsaturated fatty acid content in ice cream and fatty acid release during digestion, which had potential health benefits for consumers. Therefore, SOB as a milk fat substitute may be an effective way to improve the nutritional value and quality characteristics of dairy products. [ABSTRACT FROM AUTHOR]

In this study, the soybean oil body (SOB) was placed in the cathode chamber of an electrochemical reactor, H+ enters the cathode chamber through the proton exchange membrane to undergo reduction reaction. The complex of SOB and Epigallocatechin-3-gallate (EGCG) was prepared on the basis of electrochemical treatment (ESOB-EGCG). The effects of two treatment on the structure and thermal properties of SOB protein were analyzed, which provided a basis for the study on the emulsification, rheological and oxidation stability of SOB emulsion. The results showed that the EAI of ESOB-EGCG was 108% higher than that of SOB, and the emulsion showed greater viscosity and the largest linear viscoelastic region. Through the determination of oxidation stability and fitting of oxidation kinetic model, it was found that ESOB-EGCG sample showed the best oxidation stability, which provided support for fitting and predicting the oxidation stability of SOB. • The structure of soybean oil body protein was unfolded by electrochemical treatment. • The electrochemical treated oil body combined with EGCG had the highest EAI (20.8). • The linear viscoelastic region was gradually increased after combination with EGCG. • Electrochemical and EGCG had synergistic effect on improving oxidation stability. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

With the increasing consumer demand for low-fat and low-cholesterol foods, low-fat mayonnaise prepared from soybean oil body (SOB) substitute for egg yolk has great consumption potential. However, based on previous studies, it was found that the stability and sensory properties of mayonnaise substituted with SOB were affected due to there being less lecithin and SOB containing more water. Therefore, this study investigated the effects of different ratios of xanthan gum, pectin and modified starch as stabilizers on the apparent viscosity, stability, texture and microstructure of SOB-substituted mayonnaise. It was found that the apparent viscosity and stability of SOB-substituted mayonnaise increased significantly when xanthan gum, pectin and modified starch were added in a ratio of 2:1:1. Meanwhile, the emulsified oil droplets of SOB-substituted mayonnaise were similar in size and uniformly dispersed in the emulsion system with different thickener formulations. In addition, the storage stability of SOB-substituted mayonnaise was explored. Compared with full egg yolk mayonnaise, SOB-substituted mayonnaise had better oxidative stability and bacteriostatic, which is important for the storage of mayonnaise. This study provided a theoretical basis for the food industry application of SOB. Meanwhile, this study provided new ideas for the development and storage of low-fat mayonnaise.

Soybean oil body (SOB) has potential as a milk fat substitute due to its ideal emulsification, stability and potential biological activity. In this study, SOB was used as a milk fat substitute to prepare ice cream, expecting to reduce the content of saturated fatty acid and improve the quality defects of ice cream products caused by the poor stability of milk fat at low temperatures. This study investigated the effect of SOB as a milk fat substitute (the substitution amount was 10–50%) on ice cream through apparent viscosity, particle size, overrun, melting, texture, sensory and digestive properties. The results show SOB substitution for milk fat significantly increased the apparent viscosity and droplet uniformity and decreased the particle size of the ice cream mixes, indicating that there were lots of intermolecular interactions to improve ice cream stability. In addition, ice cream with 30% to 50% SOB substitution had better melting properties and texture characteristics. The ice cream with 40% SOB substitution had the highest overall acceptability. Furthermore, SOB substitution for milk fat increased unsaturated fatty acid content in ice cream and fatty acid release during digestion, which had potential health benefits for consumers. Therefore, SOB as a milk fat substitute may be an effective way to improve the nutritional value and quality characteristics of dairy products.

Plant lipids are mostly stored in subcellular organelles known as oil bodies (OBs). The aim of this study was to encapsulate soybean OBs by spray-drying, in order to offer a prospective approach to stabilizing OBs, and to provide a novel spray-dried OB product for potential industrial uses. OB emulsions were prepared with different coatings, namely maltodextrin (MD), chitosan (CS), and CS-EGCG covalent conjugates (CSEG), prior to spray-drying. The highest encapsulation efficiency of 96.68% was achieved for MD-CSEG encapsulated OB microparticles. Morphological analysis of spray-dried samples revealed that encapsulating OBs resulted in remarkably reduced microparticle sizes, even after reconstitution. Furthermore, the CSEG provided an even more effective interfacial barrier that protected OB microparticles. In vitro gastrointestinal digestion results revealed that coating OB with MD and CSEG greatly retarded the oil release from 85.2% to 45.3%. This study demonstrated that this novel encapsulation formulation of OBs has the potential to overcome stability drawbacks and minimize the degree of oil release throughout digestion. Image 104908 • Soybean oil bodies (OBs) were successfully spray-dried with different coatings. • Coating materials are maltodextrin (MD), chitosan (CS) and CS-EGCG complex (CSEG). • The highest encapsulation efficiency was 96.68% for MD-CSEG-coated OBs. • CSEG protected the spray-dried OBs from oxidation and thermal stability. • In vitro results showed the coating materials retarded the oil release from OBs. [ABSTRACT FROM AUTHOR]

Myricitrin (MYR) exhibits anxiolytic, analgesic, anti-inflammatory, antioxidant, hypoglycemic and antiapoptotic activities, but its use in food is currently limited due to poor water solubility, low bioavailability and chemical instability. In order to improve the MYR bioavailability, the soybean oil body (SOB) and its glycated forms were firstly used as emulsifiers to prepare four MYR nanoemulsions: (1) MYR/SOB-e: MYR monolayer nanoemulsions with SOB; (2) MYR/G-SOB-e: MYR monolayer nanoemulsions with the soy soluble polysaccharide (SSPS) glycated SOB; (3) MYR/SOB/κ-Car-e: MYR bilayer nanoemulsions with SOB and κ-carrageenan (κ-Car); (4) MYR/G-SOB/κ-Car-e: MYR bilayer nanoemulsions with soybean glycated SOB and κ-Car. The sizes, zeta potentials and microstructures of MYR nanoemulsions were examined to determine hydrolysis during gastrointestinal digestion and MYR bioavailability. The results showed that the bioavailabilities of emulsions prepared from glycated SOB were generally higher than those of emulsions prepared from unglycated SOB (p < 0.05). The highest bioavailability was 19.09% for MYR/G-SOB/κ-Car-e when κ-Car was of 2 mg/mL, which was much higher than the MYR/SOB-e bioavailabilities of 10.77%. In addition, MYR/G-SOB-e and MYR/G-SOB/κ-Car-e were stable and not visually changed after 14 days of storage, suggesting that the glycated SOB effectively improved the storage stabilities of MYR nanoemulsions. • A soybean oil body was used to generate nanoemulsions for the first time. • A glycation reaction was used to improve myricitrin nanoemulsion stability. • κ-Carrageenan was used to prepare myricitrin bilayer nanoemulsions. • The stabilities and bioavailabilities of myricitrin nanoemulsions were improved. [ABSTRACT FROM AUTHOR]

[Display omitted] • Extrinsic proteins, particle sizes and charges decreased with extraction pH 5.0–11.0. • Oleosins were completely hydrolyzed in stomach phase (SGF). • The pH 9.0-, 11.0-SOB emulsions without extrinsic proteins coalesced easily in SGF. • Total FFA release of pH 7.0-SOB emulsion was highest (70.5%) in intestinal phase. Soybean oil bodies (SOBs), a natural source of pre-emulsified oil, have important potential applications in food industry. In this study, SOBs were extracted from raw soybean milk at pH 5.0, 7.0, 8.0, 9.0 and 11.0. The pH 5.0-, 7.0- and 8.0-SOB contained extrinsic proteins (mainly 7S, 11S and γ-conglycinin) and oleosins (24 kDa, 18 kDa and 16 kDa), and pH 9.0-, 11.0-SOB only had oleosins. Extrinsic protein contents decreased from 83.9% at pH 5.0-SOB to 58.2% at pH 8.0-SOB, zeta potentials increased gradually from –21.7 mV to –14.67 mV and particle sizes decreased from 924 nm to 359 nm with increasing extraction pHs. In stomach digestion, oleosins of pH 5.0-, 7.0-, 8.0-SOB were hydrolyzed more rapidly than extrinsic proteins. All 24 kDa oleosins were hydrolyzed during 5 min, and 18 kDa oleosins were completely hydrolyzed at 30 min for all SOBs. Oleosins were hydrolyzed and produced <15 kDa pepsin-resistant peptides. In addition, some 7S and 11S of pH 5.0-, 7.0-, 8.0-SOB resisted pepsin hydrolysis. For all SOB emulsions, zeta potentials decreased and the droplets sizes increased significantly (P < 0.05) with the extension of gastric digestive time. The oil droplets of all SOB emulsions aggregated, and the coalescence of oil droplets more easily occurred in pH 9.0- and 11.0-SOB emulsions. During the intestinal phase, zeta potentials and diameters of the droplets decreased gradually, and the droplets of SOB emulsions dispersed according to the CLSM. FFA release rates of pH 5.0-, 7.0-, 8.0-SOB emulsions increased rapidly and then increased slowly, however, the release tendency of pH 9.0-, 11.0-SOB emulsions were opposite. Total FFA releases of pH 5.0-, 7.0-, 8.0-, 9.0-, 11.0-SOB emulsions were respectively 52.5%, 70.5%, 59%, 48.8%, 43.3% at 180 min. Therefore, the digestive behaviors of SOB emulsions extracted at different pHs were different. This study will provide guidance for SOB products. [ABSTRACT FROM AUTHOR]

Oil body, an organelle in seed cell (naturally pre-emulsified oil), has great potentials to be used in food, cosmetics, pharmaceutical and other applications requiring stable oil-in-water emulsions. Researchers have tried to extract oil body by alkaline buffers, which are beneficial for removing contaminated proteins. But it is not clear whether alkaline buffers could remove oil body integral proteins (mainly oleosins), which could keep oil body integrity and stability. In this study, seven oleosin isoforms were identified for soybean oil body (three isoforms, 24 kDa; three isoforms, 18 kDa; one isoform, 16 kDa). Oleosins were not glycoproteins and 24 kDa oleosin isoforms possessed less thiol groups than 18 kDa ones. It was found that alkaline pH not only removed contaminated proteins but also oleosins, and more and more oleosins were removed with increasing alkaline pH. [ABSTRACT FROM AUTHOR]

Spray-drying can stabilize high-moisture-content oil bodies (OBs) against adverse environmental conditions and improve the nutritional value of foods containing OBs. This study investigates the effect of the dextrose equivalent (DE) of maltodextrin (MD) on the physicochemical properties and oxidative stability of soybean OB microcapsules during spray-drying. Adding MD to OB microcapsules reduced the surface-oil content and improved the drying yield and encapsulation efficiency. Microcapsules produced by MD having a DE of 10 (MD 10) returned the highest microencapsulation yield (88.84 g/100 g) and efficiency (93.41 g/100 g). OBs stabilized by MD 10 (OB-MD 10) also exhibited optimal water content, water activity, reconstitutability, hygroscopicity, density, and flowability. The addition of MD 10 reduced the size and narrowed the size distribution of microcapsules, thereby reducing agglomeration. Furthermore, MD 10 produced a more effective interfacial barrier, thereby improving the thermal and oxidative stability of the microencapsulated OBs, which can be explained by the molecular structure of the carrier. MD 10 was found to be the most effective wall material for stabilizing OBs. This work establishes spray-drying as a promising method for the industrial production and application of OBs as functional oil products that can carry biologically active ingredients. • Soybean oil bodies (OBs) were encapsulated using maltodextrin (MD) by spray-drying. • MD-encapsulated OBs were more-stable than spray-dried free OBs. • MD increased the thermal and oxidative stability of OB microcapsules. • MD with dextrose equivalent of 10 (MD 10) produced the most stable OB microcapsules. [ABSTRACT FROM AUTHOR]

Abstract: Soybean oil bodies and oleosins are known to be useful in foods and other emulsion systems. The influence of NaCl addition (0–500 mM), thermal processing (30, 60, 90 and 120 °C, 30 min), and freeze-thaw cycling (−20 °C, 24 h/30 °C, 2 h) on the stability of uncoated and ι-carrageenan coated soybean oil body emulsions at pH 3 and 7 was analyzed using particle electrical charge, particle size distribution, creaming stability and confocal laser scanning microscopy measurements. The stability of the uncoated emulsions to NaCl addition depended on pH, which was attributed to electrostatic screening effects. For NaCl, the uncoated emulsions were relatively stable from 0 to 150 mM at pH 3, but aggregated at ≥ 50 mM at pH 7; however, the ι-carrageenan coated emulsions at pH 3 and 7 were stable at all NaCl concentrations. The thermal stability of uncoated and ι-carrageenan coated emulsions may be relative to pH and holding temperature. Both uncoated and ι-carrageenan coated emulsions were stable at pH 7, whereas the uncoated emulsions at pH 3 became unstable when heated above 90 °C, but the ι-carrageenan coated emulsion droplets at pH 3 only extensively coalesced at 120 °C. The ι-carrageenan coated emulsions at pH 3 and 7 exhibited little droplet aggregation after three freeze-thaw cycles in the presence of sucrose. These results suggest that ι-carrageenan coated soybean oil body emulsions have similar or improved stability compared to uncoated emulsions and may be utilized as functional soy products in the food and other industries. [Copyright &y& Elsevier]

Abstract: Oil bodies, with their unique structural proteins, oleosins, are known to be useful in foods and other emulsion systems. The influence of κ, ι, and λ-carrageenans on the stability of soybean oil body emulsions at different pH values (pH 3, 4, 5 and 7) was investigated by particle electrical charge, particle size distribution, creaming stability and confocal laser scanning microscopy measurements. In acidic environment (pH 3, 4 and 5), the droplet charge of soybean oil body emulsions stabilized with carrageenan decreased with increasing carrageenan concentration for all types of carrageenan investigated, suggesting their adsorption to the oil body droplet surfaces. Extensive droplet aggregation and creaming were observed in the emulsions stabilized with λ-carrageenan at pH 3 and 5, indicating that soybean oil body droplets were bridged by carrageenan. At pH 7, there was no significant change in the droplet charge of soybean oil body emulsions stabilized with three types of carrageenan, but the emulsions stabilized with ι-carrageenan were more stable to creaming due to depletion flocculation than the emulsions stabilized with κ or λ-carrageenan after seven days storage. The probable reason was that ι-carrageenan, which had the most densely charged helical structure, was most effective at creating highly charged interfacial membranes, thus reducing the depletion flocculation to occur. [Copyright &y& Elsevier]