Assessment of rapeseed oil body (oleosome) lipolytic activity as an effective predictor of emulsion purity and stability

Simone De Chirico; Vincenzo di Bari; María Juliana Romero Guzmán; Constantinos V Nikiforidis; Tim Foster; David Gray

doi:10.1016/j.foodchem.2020.126355

Assessment of rapeseed oil body (oleosome) lipolytic activity as an effective predictor of emulsion purity and stability

Food Chem. 2020 Jun 30:316:126355. doi: 10.1016/j.foodchem.2020.126355. Epub 2020 Feb 4.

Authors

Simone De Chirico¹, Vincenzo di Bari², María Juliana Romero Guzmán³, Constantinos V Nikiforidis⁴, Tim Foster⁵, David Gray⁶

Affiliations

¹ Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK. Electronic address: dechirico.simone88@gmail.com.
² Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK. Electronic address: vincenzo.dibari@nottingham.ac.uk.
³ Biobased Chemistry and Technology, Wageningen University, 6708WG Wageningen, The Netherlands. Electronic address: juliana.romeroguzman@wur.nl.
⁴ Biobased Chemistry and Technology, Wageningen University, 6708WG Wageningen, The Netherlands. Electronic address: costas.nikiforidis@wur.nl.
⁵ Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK. Electronic address: tim.foster@nottingham.ac.uk.
⁶ Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK. Electronic address: david.gray@nottingham.ac.uk.

PMID: 32066071
DOI: 10.1016/j.foodchem.2020.126355

Abstract

The lipolytic activity in oil body creams as affected by recovery and washing protocols was investigated. The effect of thermal treatment on the hydrolytic activity and physical stability of fresh and aged (up to 30 days) oil body emulsions was studied. The use of alkaline pH solutions (9.5) to soak and grind rapeseeds were more effective reducing the contamination of oil body material from seed proteins/enzymes, compared with neutral pHs. Soaking and grinding seeds with a NaHCO₃ solution (0.1 M, pH 9.5) yielded oil bodies with a similar composition to those prepared in urea (9 M); however, the physical stability over storage was compromised due to the presence of hydrolytic enzymes. Heating a dispersion of oil bodies for 6 mins at 95 °C did not alter the physical properties of oil bodies and significantly reduced lipolytic activity (>90% enzyme inactivation), resulting in a stable emulsion.

Keywords: Lipolytic activity; Oil bodies; Purity; Rapeseed; Stability.

MeSH terms

Brassica napus / chemistry*
Brassica rapa / chemistry*
Emulsions / chemistry
Lipid Droplets / chemistry*
Lipolysis
Rapeseed Oil / chemistry*
Seeds / chemistry

Substances

Emulsions
Rapeseed Oil