Deciphering the properties of hemp seed oil bodies for food applications: Lipid composition, microstructure, surface properties and physical stability - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement
Journal Articles Food Research International Year : 2021

Deciphering the properties of hemp seed oil bodies for food applications: Lipid composition, microstructure, surface properties and physical stability

Abstract

Hemp seed oil bodies (HSOBs) are of growing interest in response to the demand of consumers for healthy and natural plant-based food formulations. In this study, we used minimal processing including aqueous extraction by grinding and centrifugation to obtain HSOBs. We determined the lipid composition of HSBOs, their micro-structure, and the impact of the homogenization pressure, pH and minerals on their surface properties and the physical stability of the emulsions. HSOBs contain high levels of well-balanced PUFA with LA/ALA =2.9, γ-tocopherol, lutein and phytosterols. The mean diameter of HSOBs was 2.3 ±0.1 μm with an isoelectric point in the range of pH 4.4 to 4.6. Homogenization of hemp seed extracts induced a decrease in the size of HSOBs but did not eliminate the sedimentation of the protein bodies composed of the globulin edestin. By changing the surface properties of HSOBs, pH values below 6 and NaCl induced the aggregation of HSOBs, while CaCl2 induced both aggregation and membrane-fusion mediated coalescence of HSOBs by involving probably the anionic phos-pholipids together with membrane proteins. This study will contribute to extend the range of novel food products and designed emulsions containing hemp seed proteins and oil bodies.
Fichier principal
Vignette du fichier
S0963996921006591.pdf (3.03 Mo) Télécharger le fichier
Origin Files produced by the author(s)

Dates and versions

hal-03465007 , version 1 (05-01-2024)

Licence

Identifiers

Cite

Christelle Lopez, Bruno Novales, Hanitra Rabesona, Magalie Weber, Thierry Chardot, et al.. Deciphering the properties of hemp seed oil bodies for food applications: Lipid composition, microstructure, surface properties and physical stability. Food Research International, 2021, 150, pp.110759. ⟨10.1016/j.foodres.2021.110759⟩. ⟨hal-03465007⟩
143 View
31 Download

Altmetric

Share

More