Effect of processing and fat content on the oxidative stability and interfacial behavior of tree nut oil-bodies
Oil bodies (OB) are the natural form of energy storage in oilseeds. They consist of a triacylglyceride core stabilized by proteins (mainly oleosins) embedded in a phospholipid membrane. In some tree nut species, OB contain an important amount of polyunsaturated fatty acids that make them interesting food ingredients but prone to oxidation. Due to the growing interest in minimally processed nut-based beverages, the understanding and the preservation of the physico-chemical properties of these lipoprotein assemblies are of great interest. In this context, previous inte rfacial studies have led to the proposition of a new model of adsorption for minimally processed OB that is useful to design functional emulsion or foam in which OB act as emulsifiers. The objective of the present study was to determine the impact of processing and fat content on the physico-chemical behavior of tree nut-based matrixes. The interfacial and oxidative behaviors of minimally processed isolated OB were compared with processed complex nut-based matrixes (i.e., beverages) of different fat content. Processing operations (heat-treatment, homogenization) affected OB interfacial properties and oxidative stability but fat content had even stronger impact on this last parameter, with more concentrated systems more stable to oxidation. The results underline the good physico-chemical stability of tree nut OB and raise the interest of their use in the minimally processed form to fully exploit their beneficial properties. (Texte integral)
Main Authors: | , , , , , , , , |
---|---|
Format: | article biblioteca |
Language: | eng |
Subjects: | teneur en lipides, stabilité oxydative, acide gras, aptitude à la conservation, composition chimique, propriété physicochimique, http://aims.fao.org/aos/agrovoc/c_4360, http://aims.fao.org/aos/agrovoc/c_35879, http://aims.fao.org/aos/agrovoc/c_2818, http://aims.fao.org/aos/agrovoc/c_4082, http://aims.fao.org/aos/agrovoc/c_1794, http://aims.fao.org/aos/agrovoc/c_1521, |
Online Access: | http://agritrop.cirad.fr/605104/ http://agritrop.cirad.fr/605104/1/605104.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
dig-cirad-fr-605104 |
---|---|
record_format |
koha |
spelling |
dig-cirad-fr-6051042024-02-20T16:09:24Z http://agritrop.cirad.fr/605104/ http://agritrop.cirad.fr/605104/ Effect of processing and fat content on the oxidative stability and interfacial behavior of tree nut oil-bodies. Villeneuve Pierre, Duplessis-Kergomard Jeanne, Robert Mélina, Paboeuf Gilles, Barouh Nathalie, Schafer Olivier, Wooster Tim J., Bourlieu-Lacanal Claire, Vié Véronique. 2022. Journal of the American Oil Chemists' Society, 99 (S1), suppl. 2022 AOCS Annual Meeting and Expo, Résumé : 120-121. 2022 AOCS Annual Meeting and Expo, Atlanta, États-Unis, 1 Mai 2022/4 Mai 2022.https://aocs.onlinelibrary.wiley.com/doi/10.1002/aocs.12654 <https://aocs.onlinelibrary.wiley.com/doi/10.1002/aocs.12654> Effect of processing and fat content on the oxidative stability and interfacial behavior of tree nut oil-bodies Villeneuve, Pierre Duplessis-Kergomard, Jeanne Robert, Mélina Paboeuf, Gilles Barouh, Nathalie Schafer, Olivier Wooster, Tim J. Bourlieu-Lacanal, Claire Vié, Véronique eng 2022 Journal of the American Oil Chemists' Society teneur en lipides stabilité oxydative acide gras aptitude à la conservation composition chimique propriété physicochimique http://aims.fao.org/aos/agrovoc/c_4360 http://aims.fao.org/aos/agrovoc/c_35879 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_4082 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_1521 Oil bodies (OB) are the natural form of energy storage in oilseeds. They consist of a triacylglyceride core stabilized by proteins (mainly oleosins) embedded in a phospholipid membrane. In some tree nut species, OB contain an important amount of polyunsaturated fatty acids that make them interesting food ingredients but prone to oxidation. Due to the growing interest in minimally processed nut-based beverages, the understanding and the preservation of the physico-chemical properties of these lipoprotein assemblies are of great interest. In this context, previous inte rfacial studies have led to the proposition of a new model of adsorption for minimally processed OB that is useful to design functional emulsion or foam in which OB act as emulsifiers. The objective of the present study was to determine the impact of processing and fat content on the physico-chemical behavior of tree nut-based matrixes. The interfacial and oxidative behaviors of minimally processed isolated OB were compared with processed complex nut-based matrixes (i.e., beverages) of different fat content. Processing operations (heat-treatment, homogenization) affected OB interfacial properties and oxidative stability but fat content had even stronger impact on this last parameter, with more concentrated systems more stable to oxidation. The results underline the good physico-chemical stability of tree nut OB and raise the interest of their use in the minimally processed form to fully exploit their beneficial properties. (Texte integral) article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/605104/1/605104.pdf text Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://aocs.onlinelibrary.wiley.com/doi/10.1002/aocs.12654 info:eu-repo/semantics/altIdentifier/purl/https://aocs.onlinelibrary.wiley.com/doi/10.1002/aocs.12654 |
institution |
CIRAD FR |
collection |
DSpace |
country |
Francia |
countrycode |
FR |
component |
Bibliográfico |
access |
En linea |
databasecode |
dig-cirad-fr |
tag |
biblioteca |
region |
Europa del Oeste |
libraryname |
Biblioteca del CIRAD Francia |
language |
eng |
topic |
teneur en lipides stabilité oxydative acide gras aptitude à la conservation composition chimique propriété physicochimique http://aims.fao.org/aos/agrovoc/c_4360 http://aims.fao.org/aos/agrovoc/c_35879 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_4082 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_1521 teneur en lipides stabilité oxydative acide gras aptitude à la conservation composition chimique propriété physicochimique http://aims.fao.org/aos/agrovoc/c_4360 http://aims.fao.org/aos/agrovoc/c_35879 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_4082 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_1521 |
spellingShingle |
teneur en lipides stabilité oxydative acide gras aptitude à la conservation composition chimique propriété physicochimique http://aims.fao.org/aos/agrovoc/c_4360 http://aims.fao.org/aos/agrovoc/c_35879 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_4082 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_1521 teneur en lipides stabilité oxydative acide gras aptitude à la conservation composition chimique propriété physicochimique http://aims.fao.org/aos/agrovoc/c_4360 http://aims.fao.org/aos/agrovoc/c_35879 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_4082 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_1521 Villeneuve, Pierre Duplessis-Kergomard, Jeanne Robert, Mélina Paboeuf, Gilles Barouh, Nathalie Schafer, Olivier Wooster, Tim J. Bourlieu-Lacanal, Claire Vié, Véronique Effect of processing and fat content on the oxidative stability and interfacial behavior of tree nut oil-bodies |
description |
Oil bodies (OB) are the natural form of energy storage in oilseeds. They consist of a triacylglyceride core stabilized by proteins (mainly oleosins) embedded in a phospholipid membrane. In some tree nut species, OB contain an important amount of polyunsaturated fatty acids that make them interesting food ingredients but prone to oxidation. Due to the growing interest in minimally processed nut-based beverages, the understanding and the preservation of the physico-chemical properties of these lipoprotein assemblies are of great interest. In this context, previous inte rfacial studies have led to the proposition of a new model of adsorption for minimally processed OB that is useful to design functional emulsion or foam in which OB act as emulsifiers. The objective of the present study was to determine the impact of processing and fat content on the physico-chemical behavior of tree nut-based matrixes. The interfacial and oxidative behaviors of minimally processed isolated OB were compared with processed complex nut-based matrixes (i.e., beverages) of different fat content. Processing operations (heat-treatment, homogenization) affected OB interfacial properties and oxidative stability but fat content had even stronger impact on this last parameter, with more concentrated systems more stable to oxidation. The results underline the good physico-chemical stability of tree nut OB and raise the interest of their use in the minimally processed form to fully exploit their beneficial properties. (Texte integral) |
format |
article |
topic_facet |
teneur en lipides stabilité oxydative acide gras aptitude à la conservation composition chimique propriété physicochimique http://aims.fao.org/aos/agrovoc/c_4360 http://aims.fao.org/aos/agrovoc/c_35879 http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_4082 http://aims.fao.org/aos/agrovoc/c_1794 http://aims.fao.org/aos/agrovoc/c_1521 |
author |
Villeneuve, Pierre Duplessis-Kergomard, Jeanne Robert, Mélina Paboeuf, Gilles Barouh, Nathalie Schafer, Olivier Wooster, Tim J. Bourlieu-Lacanal, Claire Vié, Véronique |
author_facet |
Villeneuve, Pierre Duplessis-Kergomard, Jeanne Robert, Mélina Paboeuf, Gilles Barouh, Nathalie Schafer, Olivier Wooster, Tim J. Bourlieu-Lacanal, Claire Vié, Véronique |
author_sort |
Villeneuve, Pierre |
title |
Effect of processing and fat content on the oxidative stability and interfacial behavior of tree nut oil-bodies |
title_short |
Effect of processing and fat content on the oxidative stability and interfacial behavior of tree nut oil-bodies |
title_full |
Effect of processing and fat content on the oxidative stability and interfacial behavior of tree nut oil-bodies |
title_fullStr |
Effect of processing and fat content on the oxidative stability and interfacial behavior of tree nut oil-bodies |
title_full_unstemmed |
Effect of processing and fat content on the oxidative stability and interfacial behavior of tree nut oil-bodies |
title_sort |
effect of processing and fat content on the oxidative stability and interfacial behavior of tree nut oil-bodies |
url |
http://agritrop.cirad.fr/605104/ http://agritrop.cirad.fr/605104/1/605104.pdf |
work_keys_str_mv |
AT villeneuvepierre effectofprocessingandfatcontentontheoxidativestabilityandinterfacialbehavioroftreenutoilbodies AT duplessiskergomardjeanne effectofprocessingandfatcontentontheoxidativestabilityandinterfacialbehavioroftreenutoilbodies AT robertmelina effectofprocessingandfatcontentontheoxidativestabilityandinterfacialbehavioroftreenutoilbodies AT paboeufgilles effectofprocessingandfatcontentontheoxidativestabilityandinterfacialbehavioroftreenutoilbodies AT barouhnathalie effectofprocessingandfatcontentontheoxidativestabilityandinterfacialbehavioroftreenutoilbodies AT schaferolivier effectofprocessingandfatcontentontheoxidativestabilityandinterfacialbehavioroftreenutoilbodies AT woostertimj effectofprocessingandfatcontentontheoxidativestabilityandinterfacialbehavioroftreenutoilbodies AT bourlieulacanalclaire effectofprocessingandfatcontentontheoxidativestabilityandinterfacialbehavioroftreenutoilbodies AT vieveronique effectofprocessingandfatcontentontheoxidativestabilityandinterfacialbehavioroftreenutoilbodies |
_version_ |
1792500566371336192 |