Research Progress in Extraction and Stability Evaluation of Plant Oil Bodies

被引：0

作者：

Shan, Ziming ^{[1
]}

Peng, Yu ^{[1
]}

Qin, Chenqiang ^{[1
]}

Fu, Rao ^{[1
]}

Li, Mo ^{[1
]}

Ni, Yuanying ^{[1
]}

Wen, Xin ^{[1
]}

机构：

[1] College of Food Science and Nutritional Engineering, China Agricultural University, Beijing

来源：

Shipin Kexue/Food Science | 2024年 / 45卷 / 19期

关键词：

application; extraction; oil body; stability; stability evaluation; structure;

D O I：

10.7506/spkx1002-6630-20231009-052

中图分类号：

学科分类号：

摘要：

The oil body is an organelle that stores oil in oil crop seeds. The presence of a phospholipid-protein membrane on its surface allows for the dispersion of oil bodies in water, resulting in the formation of a stable water-in-oil emulsion. Oil bodies hold immense potential in the food industry due to its exceptional physicochemical stability and emulsifying properties. The extraction and stability of oil bodies has always been a research hotspot, driven by the need for enhanced extraction efficiency and applicability. There are diverse extraction methods and conditions for plant oil bodies, which can be generally classified into three categories: water extraction, solution extraction, and enzyme-assisted extraction. The choice of extraction methods depends on plant sources and applications. The stability of oil bodies is assessed from physical, chemical, and biological aspects. This comprehensive review summarizes the commonly employed evaluation methods with the aim of encouraging further research and application of oil bodies. © 2024 Chinese Chamber of Commerce. All rights reserved.

引用

页码：251 / 262

页数：11

共 61 条

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