IPR Institute of Physics, UMR UR1 CNRS 5261, Rennes 1 University, France; IATE, Univ Montpellier, INRAE, Institut Agro, Montpellier, France; QUALISUD, Univ Montpellier, CIRAD, Institut Agro, IRD, Univ Réunion, Montpellier, France.
IPR Institute of Physics, UMR UR1 CNRS 5261, Rennes 1 University, France; Univ Rennes 1, CNRS, ScanMAT - UMS 2001 F-35042 Rennes, France.
Food Chem. 2021 Oct 30;360:129880. doi: 10.1016/j.foodchem.2021.129880. Epub 2021 May 1.
Oil bodies (OB), the form of triacylglycerol storage in seeds, are interesting natural assemblies for nutritional applications. In walnuts, OB contain an important amount of polyunsaturated fatty acids that could be interesting food ingredients but may be prone to oxidation. The oxidative and interfacial behavior of walnut OB, either minimally-processed or after processing, were compared with processed complex walnut juice. The good oxidative stability of minimally-processed OB over 10 days (PV ≤ 8.4 meq O/kg, TBARS = 1.4 mmol eq MDA/kg) and of processed walnut complex matrixes over 20 days (PV ≤ 4.8 meq O/kg, TBARS = 1.4 mmol eq MDA/kg) was evidenced. In comparison, processing of OB promoted their oxidation. The interfacial studies led to the proposition of a new model of adsorption for minimally-processed OB that will be useful to design functional emulsion or foam in which OB act as emulsifiers.
油体（OB）是种子中三酰基甘油的储存形式，对于营养应用来说是一种有趣的天然组装体。在核桃中，OB 含有大量的多不饱和脂肪酸，这些脂肪酸可能是很有吸引力的食品成分，但可能容易氧化。与加工后的复杂核桃汁相比，研究人员比较了经过最少加工或加工后的核桃 OB 的氧化和界面行为。结果表明，未经加工的 OB 在 10 天内具有良好的抗氧化稳定性（PV≤8.4meq O/kg，TBARS=1.4mmol eq MDA/kg），加工后的核桃复杂基质在 20 天内具有良好的抗氧化稳定性（PV≤4.8meq O/kg，TBARS=1.4mmol eq MDA/kg）。相比之下，OB 的加工会促进其氧化。界面研究提出了一种新的未经加工的 OB 吸附模型，该模型将有助于设计具有 OB 作为乳化剂的功能性乳液或泡沫。
