Utilizing Peanut Oleosome to Stabilize Emulsifier-Free Casein-Maltodextrin-Peanut Oil Emulsion: A Comparative Study
文献类型： 外文期刊
作者： Zhao, Zhihao 1 ; Zeng, Guangzhen 1 ; Wang, Zhiming 1 ; Zhou, Pengfei 1 ; Liu, Guang 1 ; Li, Ping 1 ; Deng, Yuanyuan 1 ; Xiang, Fahui 2 ; Zhang, Mingwei 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Agri Food Res Inst, Guangdong Key Lab Agr Prod Proc, Minist Agr & Rural Affairs,Key Lab Funct Foods, Guangzhou 510610, Peoples R China
2.Fujian Key Lab Agro Prod Qual & Safety, Fuzhou 350003, Peoples R China
期刊名称：ACS OMEGA （ 影响因子：4.3； 五年影响因子：4.4 ）
ISSN： 2470-1343
年卷期： 2025 年 10 卷 23 期
页码：
收录情况： SCI
摘要： In recent years, growing concerns over the potential health risks of food emulsifiers have driven the search for natural alternatives. Oleosomes, naturally pre-emulsified lipids, hold great promise for developing emulsifier-free emulsion products. However, research on their functionality in complex food emulsion systems under real processing conditions remains limited. In this study, we investigated the physical stability of the emulsion comprising casein, maltodextrin, and peanut oil, where the peanut oleosome was substituted for peanut oil and emulsifier. Four emulsion samples were analyzed in this study: control emulsion (CE), control emulsion under high-pressure homogenization (CEH), peanut oleosome-stabilized emulsion (PE), and peanut oleosome under high-pressure homogenization (PEH). Following high-pressure homogenization, the peanut oleosome-stabilized emulsion exhibited the ability to withstand steam sterilization (121 degrees C, 20 min). The peanut oleosome-stabilized emulsion exhibited superior physical stability, demonstrating a higher emulsifying activity index (CEH: 0.87 +/- 0.031 m2/g, PEH: 1.25 +/- 0.037 m2/g), emulsion stability index (CEH: 894.68 +/- 104.10 min, PEH: 2286.00 +/- 284.24 min), and interfacial protein content (CEH: 40.38 +/- 0.38%, PEH: 50.51 +/- 2.54%), along with a lower Turbiscan stability index, creaming index. Furthermore, we assessed a simplified homogenization method during the preparation of peanut oleosome-stabilized emulsion. Despite the naturally pre-emulsified structure of peanut oleosome, a single high-speed shear homogenization process failed to yield an emulsion with satisfactory physical stability, emphasizing the importance of processing conditions. This study confirms the feasibility of utilizing peanut oleosomes in food emulsifier-free emulsion products. This approach offers a promising avenue to mitigate the potential risks associated with the intake of food emulsifiers.
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