Physicochemical Properties and Stabilities of Crude and Purified Oil Bodies Extracted from High Oleic Peanuts

Abstract

AbstractPhysicochemical properties and emulsion stabilities of two types of oil bodies—crude oil bodies (COB) and purified oil bodies (OB)—recovered from high oleic peanuts via an aqueous enzymatic extraction process are investigated. RGB color analysis and flavor volatiles identification reveal that both COB and OB present desirable color and acceptable flavor. OB tends to have stronger antioxidant capacity and higher nutritional value compared to COB according to results from fatty acids, amino acids, and tocopherol analyses. The emulsification of oil bodies shows a slightly lower level than lecithin, but excellent thermal stability and storage stability (especially for OB), which relates greatly to small particle size, high zeta‐potential, and high content of hydrophobic amino acids. The freeze–thaw stability of OB is poorer than that of COB, which may relate to the presence of impurities in oil bodies. Thus, the peanut oil bodies, especially purified oil bodies, are proven to be advantageous emulsifying agents and additional valuable sources of antioxidants.Practical Applications: The results in this work clarify the differences in physiochemical composition and the fundamental emulsifying properties between COB and OB, and demonstrate the possibility of replacing traditional emulsifiers by natural green emulsifiers (e.g., oil bodies) in the food industry. Moreover, oil bodies extracted from high oleic peanuts, which contain plenty of unsaturated fatty acids and tocopherols, are a potential source for food supplements. In the long term, this work will increase the industrial conversion rate of oil bodies, enhance the processing and utilization level of high oleic peanuts, and promote the development of new foods based on peanut resources.