Recent Advances in the Extraction, Functional Characteristics, and Food Applications of Plant Oleosomes

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-07-21 DOI:10.1111/1750-3841.70413

Mengzhen Guan, Dingyang Lv, Fusheng Chen, Fei Yao, Fengyan Lin

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Abstract

Oleosomes, naturally occurring in plants, mammals, and microorganisms, are highly valued in both food and non-food industries due to their unique composition, inherent emulsifying properties, and straightforward extraction processes. Despite advancements in twin-screw pressing and ultrasound-assisted methods, this review emphasizes the need to systematically explore aqueous-based method—including aqueous, aqueous enzymatic, salt-solution extraction, and alkali-solution extraction method—that have been underrepresented. For the first time, it highlights how factors such as polyphenols, polysaccharides, pH, temperature, and ionic conditions influence oleosome stability and digestion, which are critical for lipid release, absorption, and nutritional improvement—key aspects aligned with the development of functional foods. This review examines oleosome composition, extraction methods, and factors influencing their stability and digestibility, highlighting their broad application potential.

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植物油质体的提取、功能特性及食品应用研究进展

天然存在于植物、哺乳动物和微生物中的油质体，由于其独特的成分、固有的乳化特性和直接的提取工艺，在食品和非食品工业中都具有很高的价值。尽管双螺杆挤压和超声辅助方法取得了进展，但本综述强调需要系统地探索水基方法，包括水、水酶、盐溶液提取和碱溶液提取方法，这些方法尚未得到充分代表。它首次强调了多酚、多糖、pH值、温度和离子条件等因素如何影响油质体的稳定性和消化，这对脂质释放、吸收和营养改善至关重要——与功能食品的发展相一致的关键方面。本文综述了油质体的组成、提取方法以及影响其稳定性和消化率的因素，并强调了其广泛的应用潜力。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.