Oleosome extraction: Challenges, innovations, and opportunities for industrial applications
Year: 2025
Type: article
Abstract: Oleosomes, also known as oil bodies, are natural lipid storage structures found in plant materials such as oilseeds, nuts, cereals and legumes. They offer significant potential for applications in the food, cosmetics, and pharmaceutical industries due to their inherent stability and desirable functional properties. However, scaling the extraction of oleosomes from laboratory to commercial-scale production presents several challenges. This review critically analyses current methodologies for extracting oleosomes from various plant sources, addressing structural and functional variations arising from different sources and extraction techniques. It also identifies key barriers to scaling-up the extraction process and examines innovative strategies aimed to overcoming these limitations. Furthermore, the review explores future research and industry practices to improve the feasibility and efficiency of oleosome extraction and commercialisation in terms of energy input and sustainability. Identifying critical gaps in oleosome production and stabilisation is crucial to address the challenges associated with their large-scale manufacture and application. • Review of oleosome extraction methods emphasises scalability, efficiency, and environmental sustainability. • Oleosome stability influenced by pH, ionic strength, temperature, and storage conditions. • Energy-intensive ultrasound-assisted aqueous extraction (UAE) and microwave-assisted aqueous extraction (MAE) can compromise oleosome stability due to heating and prolonged exposure. • Pulsed electric field extraction enhances oleosome recovery while ensuring sustainability and stability.
Source: Journal of Food Engineering
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
Estimated APC paid: $4,350
OpenAlex ID: W7077080337