Plant oil bodies and their membrane components: new natural materials for food applications
Aylin Şen, Alejandra Acevedo-Fani, Anant Dave, Aiqian Ye, Joeska Husny, Harjinder Singh
Critical Reviews in Food Science and Nutrition
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 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.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
OBMMs used 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 du...”
plant oil bodies (OBs) store triacylglycerols
“Plants store triacylglycerols in the form of oil bodies (OBs) as an energy source for germination and subsequent seedling growth.”
OB membrane materials (OBMMs) are natural, suitable for clean label
“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 du...”