Stability to oxidation and interfacial behavior at the air/water interface of minimally-processed versus processed walnut oil-bodies.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.129880
Abstract: Oil bodies (OB), the form of triacylglycerol storage in seeds, are interesting natural assemblies for nutritional applications. In walnuts, OB contain an important amount of polyunsaturated fatty acids that could be interesting food ingredients but… read more here.
Keywords: minimally processed; oil bodies; oxidation interfacial; processed walnut ... See more keywords
Storage behavior of caseinate-based films incorporating maize germ oil bodies.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2018.09.042
Abstract: Composite films based on sodium caseinate, plasticized with glycerol and incorporating oil bodies recovered by applying ultrafiltration on maize germ aqueous extract were stored at 25 °C and relevant humidity 53% and the changes in their… read more here.
Keywords: storage behavior; oil bodies; caseinate; maize germ ... See more keywords
Deciphering the properties of hemp seed oil bodies for food applications: Lipid composition, microstructure, surface properties and physical stability.
Sign Up to like & getrecommendations! Published in 2021 at "Food research international"
DOI: 10.1016/j.foodres.2021.110759
Abstract: Hemp seed oil bodies (HSOBs) are of growing interest in response to the demand of consumers for healthy and natural plant-based food formulations. In this study, we used minimal processing including aqueous extraction by grinding… read more here.
Keywords: food; oil bodies; seed; surface properties ... See more keywords
Interaction of oil bodies proteins with phospholipid bilayers: A molecular level elucidation as revealed by infrared spectroscopy.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2018.10.211
Abstract: It is crucial to develop new natural sources of emulsifiers to substitute the synthetic molecules. An ideal emulsifying system exists in plants that is consisting of oil bodies proteins and phospholipids. In this study, Fourier… read more here.
Keywords: proteins phospholipid; oil bodies; spectroscopy; bodies proteins ... See more keywords
Plant oil bodies and their membrane components: new natural materials for food applications.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2105808
Abstract: 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… read more here.
Keywords: food; food applications; plant oil; oil bodies ... See more keywords
Aqueous Integrated Process for the Recovery of Oil Bodies or Fatty Acid Emulsions from Sunflower Seeds
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DOI: 10.3390/biom12020149
Abstract: 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… read more here.
Keywords: aqueous integrated; oil; integrated process; process ... See more keywords
Structural and Physicochemical Characteristics of Oil Bodies from Hemp Seeds (Cannabis sativa L.)
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10122930
Abstract: The structural and physicochemical characteristics of oil bodies from hemp seeds were explored in this study. Oil bodies from several plant-based sources have been previously studied; however, this is the first time a characterisation of… read more here.
Keywords: microscopy; structural physicochemical; oil bodies; bodies hemp ... See more keywords
Soybean Oil Bodies as a Milk Fat Substitute Improves Quality, Antioxidant and Digestive Properties of Yogurt
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DOI: 10.3390/foods11142088
Abstract: In this experiment, the effect of replacing milk fat with soybean fat body (25%, 50%, 75%, 100%) on the quality, antioxidant capacity and in vitro digestive characteristics of yogurt was investigated while maintaining the total… read more here.
Keywords: oil; milk fat; yogurt; soybean oil ... See more keywords
Exploring The Relative Astringency of Tea Catechins and Distinct Astringent Sensation of Catechins and Flavonol Glycosides via an In Vitro Assay Composed of Artificial Oil Bodies
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27175679
Abstract: Artificial oil bodies covered by a recombinant surface protein, caleosin fused with histatin 3 (a major human salivary peptide), were employed to explore the relative astringency of eight tea catechins. The results showed that gallate-type… read more here.
Keywords: astringency; tea; gallate; artificial oil ... See more keywords