title: Stabilization of fish oil-in-water emulsions with oleosin extracted from canola meal.
abstract: International dietary guidelines advocate replacement of saturated and trans fat in food with unsaturated oils. Also, there is growing interest in incorporating highly unsaturated omega-3 oils in to food products due to beneficial health effects. A major obstacle to incorporating highly unsaturated oils in to food products is the extreme susceptibility to oxidative deterioration. Oil bodies were prepared from tuna oil, oleosin, and phospholipid mimicking natural oil bodies within oilseed. Oleosin was extracted from canola (Brassica napus) meal by solubilization in aqueous sodium hydroxide (pH 12) and subsequent precipitation at its isoelectric point of pH 6.5. The tuna oil artificial oil bodies (AOBs) readily dispersed in water to produce oil-in-water (o/w) emulsions, which did not coalesce on storage and were amenable to pasteurization using standard conditions. Accelerated oxidation studies showed that these AOB emulsions were substantially more resistant to lipid oxidation than o/w emulsions prepared from tuna oil using Tween40, sodium caseinate, and commercial canola protein isolate, respectively. There is potential to use commercial canola meal, which is cheap and abundant, as a natural source of oleosin for the preparation of physically and oxidatively stable food emulsions containing highly unsaturated oils.
authors.affiliation: CSIRO Animal, Food and Health Sciences, 671 Sneydes Rd., Werribee, Victoria 3030, Australia.
authors.forename: Chakra
authors.initials: C
authors.lastname: Wijesundera
authors.forename: Thomas
authors.initials: T
authors.lastname: Boiteau
authors.forename: Xinqing
authors.initials: X
authors.lastname: Xu
authors.forename: Zhiping
authors.initials: Z
authors.lastname: Shen
authors.forename: Peter
authors.initials: P
authors.lastname: Watkins
authors.forename: Amy
authors.initials: A
authors.lastname: Logan
mesh_terms: D000818:Animals; D029741:Brassica rapa / Q000737:chemistry*; D002364:Caseins; D004655:Emulsions / Q000737:chemistry*; D015525:Fatty Acids, Omega-3 / Q000032:analysis; D005395:Fish Oils / Q000737:chemistry*; D005511:Food Handling / Q000379:methods; D006863:Hydrogen-Ion Concentration; D050356:Lipid Metabolism; D018384:Oxidative Stress; D010316:Particle Size; D010940:Plant Proteins / Q000737:chemistry / Q000302:isolation & purification*; D014413:Tuna
chemical_list: D002364:Caseins; D004655:Emulsions; D015525:Fatty Acids, Omega-3; D005395:Fish Oils; D010940:Plant Proteins
keywords: canola meal; fish oil-in-water emulsions; oil bodies; oleosin; oxidative stability