Oleosome extraction: Challenges, innovations, and opportunities for industrial applications

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2025-08-14 DOI:10.1016/j.jfoodeng.2025.112780

Yakindra Prasad Timilsena , Deepa Agarwal , Amy Logan , Roman Buckow

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Abstract

Oleosomes, also known as oil bodies, are natural lipid storage structures found in plant materials such as oilseeds, nuts, cereals and legumes. They offer significant potential for applications in the food, cosmetics, and pharmaceutical industries due to their inherent stability and desirable functional properties. However, scaling the extraction of oleosomes from laboratory to commercial-scale production presents several challenges. This review critically analyses current methodologies for extracting oleosomes from various plant sources, addressing structural and functional variations arising from different sources and extraction techniques. It also identifies key barriers to scaling-up the extraction process and examines innovative strategies aimed to overcoming these limitations. Furthermore, the review explores future research and industry practices to improve the feasibility and efficiency of oleosome extraction and commercialisation in terms of energy input and sustainability. Identifying critical gaps in oleosome production and stabilisation is crucial to address the challenges associated with their large-scale manufacture and application.

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油脂提取：工业应用的挑战、创新和机遇

油质体，也被称为油体，是在植物材料中发现的天然脂质储存结构，如油籽、坚果、谷物和豆类。由于其固有的稳定性和理想的功能特性，它们在食品、化妆品和制药行业的应用具有巨大的潜力。然而，将油脂体的提取从实验室扩展到商业规模生产存在一些挑战。这篇综述批判性地分析了目前从各种植物来源提取油质体的方法，解决了不同来源和提取技术引起的结构和功能变化。它还确定了扩大提取过程的主要障碍，并审查了旨在克服这些限制的创新战略。此外，本文还探讨了未来的研究和工业实践，以提高油质体提取的可行性和效率，并在能源投入和可持续性方面实现商业化。确定油质体生产和稳定方面的关键差距对于解决其大规模生产和应用相关的挑战至关重要。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.