Stability to oxidation and interfacial behavior at the air/water interface of minimally-processed versus processed walnut oil-bodies

• Published in: Food chemistry 2021-10, Vol.360, p.129880-129880, Article 129880
• Main Authors: Kergomard, Jeanne, Paboeuf, Gilles, Barouh, Nathalie, Villeneuve, Pierre, Schafer, Olivier, Wooster, Tim J., Bourlieu, Claire, Vié, Véronique
• Format: Article
• Language: English
• Subjects: Biochemistry, Molecular Biology; Biological Physics; Condensed Matter; Ellipsometry; Food and Nutrition; Life Sciences; Minimalist processes; Oil bodies; Oxidative stability; Physics; Walnut beverage emulsion
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2021.129880

[Display omitted] •Walnut complex matrix exhibited strong chemical stability against oxidation.•The chemical stability was preserved when OB were isolated from the complex matrix.•Processing operation altered the OB membrane, decreasing the chemical stability.•The OB microstructure remained intact during adsorption at an air/water interface.•Oxidation altered the internal cohesion of OB and thus the interfacial organization. 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 O2/kg, TBARS = 1.4 mmol eq MDA/kg) and of processed walnut complex matrixes over 20 days (PV ≤ 4.8 meq O2/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.