Oleosomes are a micron sized mass of oil droplets enclosed by a specific membrane of protein-phospholipid mixtures typically found in plants and microorganisms to serve as an energy reserve for potential needs. Interest in plant-derived oleosomes in the food industry has recently grown significantly, as these unique natural emulsions are made of unrefined natural oil phase. In a similar way, there is also significant interest in converting liquid oil emulsions into soft solid oleogel structures through physical trapping with water-soluble biopolymers. Natural oleosome suspensions were stabilized with xanthan and pectin hydrocolloids and converted for the first time in this study into oleosome templated oleogel structures. 1–1.5% of hydrocolloid was sufficient to encapsulate oleosomes when electrostatic deposition was used and upon drying a soft solid structure was obtained. Oleosomes coated with xanthan gum resulted in oleogels structures with higher firmness and elastic modulus values compared pectin coated samples. These findings provided novel information in designing the gels structures composed of unrefined, natural oil in the form of oleosomes.

脂质体是微米级的油滴团，被通常在植物和微生物中发现的蛋白质-磷脂混合物的特定膜包围，可作为潜在需求的能量储备。由于这些独特的天然乳液是由未精制的天然油相制成的，因此食品行业中对植物来源的脂质体的兴趣近来有了显着增长。以类似的方式，通过用水溶性生物聚合物进行物理捕集将液体油乳液转化为软的固体油凝胶结构也引起了人们的极大兴趣。用黄原胶和果胶水胶体稳定天然油质悬液，并在本研究中首次将其转换为油质体模板化的油凝胶结构。1-1。当使用静电沉积并且干燥后获得软的固体结构时，5％的水胶体足以包封油质体。与果胶包被的样品相比，用黄原胶包被的油质体形成了具有更高硬度和弹性模量值的油蛋白结构。这些发现为设计由脂质体形式的未精制天然油组成的凝胶结构提供了新颖的信息。