INFORM October 2024

32 • inform October 2024, Vol. 35 (9)

The mechanism of encapsulating curcumin into oleosomes (Lipid Droplets) Vardar, U.S., et al ., Colloids and Surfaces B: Biointerfaces , 236, 113819, 2024. https://doi.org/10.1016/j.colsurfb.2024.113819 Organisms have evolved intracellular micron-sized lipid droplets to carry and protect lipids and hydrophobic minor compounds in the hydrophilic environment of cells. These droplets can be utilized as carriers of hydrophobic therapeutics by taking advantage of their biological functions. Here, we focus on the potential of plant-derived lipid droplets, known as oleosomes, as carriers for hydrophobic therapeutics, such as curcumin. By spectroscopy and confocal microscopy, we demonstrate that the oleosome membrane is permeable to hydrophobic curcumin molecules. Fluorescence recovery after photobleaching shows rapid curcumin diffusion towards oleosomes, with a diffusion time in the range of seconds. Following this, quenching probes and dilatational rheology reveal that part of the loaded curcumin molecules can accumulate at the oleosome interface, and the rest settle in the inner core. Our findings shed light on the loading mechanism of the plant-derived lipid droplets and underscore the significance of molecular localization for understanding the mechanism. This work not only enhances the understanding of the loading process but also shows potential for oleosomes use as lipid carriers. Influence of extraction pH and homogenization on soybean oleosome emulsion stability

omics and in-situ measurement techniques should be more applied to the oleosomes characterization. At both the oil-water and air-water interfaces, oleosomes can adsorb in intact and fragmented forms, depending on their size, concentration, and external components. In addition to accurately monitoring the extraction process, processing conditions, and system environment, additional protection (e.g., adding hydrocolloids and forming gel systems) of oleosomes can also help to obtain stable oleosomes, which have promising prospects in food applications such as dairy-like products, delivery systems, edible films, and potential bioactive substances. Oleosome interfacial engineering to enhance their functionality in foods Ghazani, S. M., et al. , Current Research in Food Science , 8, 100682, 2024. https://doi.org/10.1016/j.crfs.2024.100682 This study aimed to increase the physical stability of native sunflower oleosomes to expand their range of applications in food. The first objective was to increase the stability and functionality of oleosomes to lower pH since most food products require a pH of 5.5 or lower for microbial stability. Native sunflower oleosomes had a pI of 6.2. One particularly effective strategy for long-term stabili zation, both physical and microbial, was the addition of 40% (w/w) glycerol to the oleosomes plus homogenization, which decreased the pI to 5.3 as well as decreasing oleosome size, narrowing the size distribution and increasing colloidal stability. Interfacial engineering of oleosomes by coating them with lecithin and the polysaccharides xanthan and gellan, effectively increased stabil ity, and lowered their pI to 3.0 for lecithin and lower than 3.0 for xanthan. Coating oleosomes also caused a greater absolute value of the ζ-potential; for example, this amount was shifted to −20 mV at pH 4.0 for xanthan and to −28 mV at pH 4.0 for lecithin, which provides electrostatic stabilization. Polysaccharides also provide steric stabilization, which is superior. A significant increase in the diameter of coated oleosomes was observed with lecithin, xanthan and gellan. The oleosome sample with 40% glycerol showed high storage stability at 4 °C (over three months). The addition of glyc erol also decreased the water activity of the oleosome suspension to 0.85, which could prevent microbial growth.

Qin, C., et al ., LWT , 203, 116404, 2024. https://doi.org/10.1016/j.lwt.2024.116404

Oleosomes are highly conserved organelles that store oil and can be utilized as a natural oil-in-water emulsion for food products when isolated intact. Although soybeans are a rich source of oleosomes, their potential has not been fully realized due to