This study aimed to explore the effects of catechins, resveratrol and gallic acid on the physicochemical stability and digestive properties of soybean oil bodies. The results showed that catechin and resveratrol significantly reduced the average particle size of oil bodies (P < 0.05), while gallic acid had a small effect on it. The average particle size of oil bodies was decreased from (15.29 ± 0.28) to (0.73 ± 0.06) and (7.42 ± 0.27) μm by adding catechin and resveratrol at 30 μmol/L, respectively. Low concentration of gallic acid and high concentration of resveratrol significantly reduced the absolute value of the ζ-potential of oil bodies (P < 0.05), and the ζ-potential was changed from –(21.80 ± 0.08) to –(17.60 ± 0.57) mV by adding 30 μmol/L of gallic acid, while catechin and low concentrations of resveratrol had no significant effect on the ζ-potential of oil bodies (P > 0.05). The emulsifying activity index (EAI) and emulsion stability index (ESI) were increased by all three phenolic compounds except that high concentration of catechin had no significant effect on the emulsifying properties (P > 0.05). The EAI and ESI of the oil body containing 50 μmol/L of resveratrol increased from (20.44 ± 0.18) m²/g and (102.97 ± 3.32) min to (21.19 ± 0.03) m²/g and (177.56 ± 7.89) min compared to the control group without resveratrol, respectively. The surface hydrophobicity was significantly increased by these three phenolic compounds (P < 0.05), and the oxidation stability was also improved to different degrees. All three phenolic compounds could delay the in vitro digestion of oil bodies. Catechin, resveratrol and gallic acid at a concentration of 500 μmol/L could decrease the release of free fatty acids by 22.9%, 18.1% and 10.7%, respectively, when simulated intestinal digestion for 120 min. From these results, we concluded that these three phenolic compounds could improve the physicochemical stability of soybean oil bodies and reduce the rate of lipid digestion during gastrointestinal digestion. Our findings may provide a theoretical reference for improving the quality of soybean oil body-related products.

Oil bodies (OB) are subcellular organelles that store lipids in plant seeds, which are composed of neutral triacylglycerol (TAG), a monolayer of polar phospholipids surrounding TAG, and proteins embedded in the phospholipid membrane. The composition and unique structure of OB make it have good oxidation stability. OB can be extracted by water extraction and enzyme-assisted extraction. As a natural pre-emulsified oil-in-water emulsion, OB emulsions have been gradually used to replace synthetic oil droplets and are promising for broad applications in the fields of food, medicine and animal husbandry. Therefore, it is of practical significance to explore the effects of OB composition and structure as well as environmental factors on the oxidation stability of OB emulsions. In this paper, the composition, structure and extraction process of OB, the oxidation stability of OB emulsions and future prospects for its application in the food field are reviewed, which can provide a reference for the development and utilization of OB.

The contamination of foods by foodborne pathogenic and spoilage microorganisms is one of the major causes of foodborne diseases. Therefore, ensuring food quality and extending its shelf life are urgent concerns for researchers. The application of electrospinning technology to encapsulate bioactive substances in antimicrobial food packaging is an effective method to ensure food safety. First, this article reviews the basic principle of electrospinning, the types of electrospinning used for antimicrobial food packaging, the factors influencing electrospinning, and the electrospinning materials used in antimicrobial food packaging. Next, the bioactive substances encapsulated in electrospun nanofibers and the co-encapsulation systems for bioactive substances based on electrospinning are summarized systematically. Finally, we examine recent progress in the application of electrospun nanofibers encapsulating bioactive substances in antimicrobial packaging for meat, dairy products, fruits and vegetables, and we also discuss the challenges and future trends for antimicrobial food packaging based on electrospinning. The aim of this study is to provide theoretical support and a basis for the application of electrospun nanofibers encapsulating bioactive substances to effectively inhibit foodborne pathogens and spoilage microorganisms in the food industry.