Oil body extraction and uses

Abstract

The present invention provides a method of extracting naturally occurring oil bodies comprising obtaining material containing naturally occurring oil bodies,recovering the oil bodies in a wet preparation and drying the oil bodies; and dried oil bodies obtained by the method and uses thereof.

Description

technical field [0001] The present invention relates to a method for extracting oil bodies, dried extracted oil bodies, and uses of dried oil bodies. Background technique [0002] Oil bodies are subcellular oil droplets (1-3 [mu]m in diameter) covered by an oleosin-protein-rich semiunit membrane. Oleosin proteins, in addition to the hydrophobic regions associated with the contained oil, also have hydrophilic N-terminal and C-terminal regions. These regions are rich in basic amino acids and appear to associate with acidic phospholipids in the half-unit membranes, forming a protective coat over most of the oil body surface. Tocopherol molecules (and other bioactive micronutrients) are also intrinsically associated with oil bodies. It is possible that these molecules are localized at the interface between the oil bodies and the cytoplasm of the oilseed cells. [0003] The combination of a firm protein (eg oleosin) layer and the presence of tocopherols is likely to stabilize ...

AI Technical Summary

Problems solved by technology

One is the reduction in the supply of fish oil (the most common source of these acids) and its associated cost impact, the other is the tendency of highly unsaturated omega-3 fatty acids in foods to oxidize, a chemical reaction that leads to off-flavors, and eventually lead to product failure

For these reasons, functional foods containing omega-3 fatty acids often maintain only very low concentrations of active fatty acids, which diminishes the potential health benefits of omega-3-rich functional foods for consumers

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