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Assessment of rapeseed oil body (oleosome) lipolytic activity as an effective predictor of emulsion purity and stability

De Chirico, Simone; di Bari, Vincenzo; Romero Guzmán, María Juliana; Nikiforidis, Costas; Foster, Tim; Gray, David


Simone De Chirico

María Juliana Romero Guzmán

Costas Nikiforidis

Tim Foster

Associate Professor


© 2020 Elsevier Ltd The lipolytic activity in oil body creams as affected by recovery and washing protocols was investigated. The effect of thermal treatment on the hydrolytic activity and physical stability of fresh and aged (up to 30 days) oil body emulsions was studied. The use of alkaline pH solutions (9.5) to soak and grind rapeseeds were more effective reducing the contamination of oil body material from seed proteins/enzymes, compared with neutral pHs. Soaking and grinding seeds with a NaHCO3 solution (0.1 M, pH 9.5) yielded oil bodies with a similar composition to those prepared in urea (9 M); however, the physical stability over storage was compromised due to the presence of hydrolytic enzymes. Heating a dispersion of oil bodies for 6 mins at 95 °C did not alter the physical properties of oil bodies and significantly reduced lipolytic activity (>90% enzyme inactivation), resulting in a stable emulsion.


De Chirico, S., di Bari, V., Romero Guzmán, M. J., Nikiforidis, C., Foster, T., & Gray, D. (2020). Assessment of rapeseed oil body (oleosome) lipolytic activity as an effective predictor of emulsion purity and stability. Food Chemistry, 316,

Journal Article Type Article
Acceptance Date Feb 3, 2020
Online Publication Date Feb 4, 2020
Publication Date Jun 30, 2020
Deposit Date Jul 15, 2019
Publicly Available Date Feb 5, 2021
Journal Food Chemistry
Print ISSN 0308-8146
Electronic ISSN 1873-7072
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 316
Article Number 126355
Keywords oil bodies; lipolytic activity; purity; stability; rapeseed
Public URL
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