TY  - JOUR
AU  - SHAN, Ziming
AU  - PENG, Yu
AU  - QIN, Chenqiang
AU  - FU, Rao
AU  - LI, Mo
AU  - NI, Yuanying
AU  - WEN, Xin
PY  - 2024
TI  - Research Progress in Extraction and Stability Evaluation of Plant Oil Bodies
JO  - Food Science
SN  - 1002-6630
SP  - 251
EP  - 262
VL  - 45
IS  - 19
AB  - 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.
UR  - https://doi.org/10.7506/spkx1002-6630-20231009-052
DO  - 10.7506/spkx1002-6630-20231009-052