RESEARCH ON ISOLATION OF NATURAL OLEOSOMES FROM OILSEEDS

Oleosomes are natural oil bodies present in oilseeds, composed of a triacylglycerol core surrounded by a phospholipid monolayer embedded with specific proteins such as oleosins. Due to their unique structure, oleosomes have attracted increasing attention as natural emulsifying systems for food applications. This study aimed to isolate oleosomes from oilseeds using an aqueous extraction method and to evaluate their physicochemical, structural, and functional properties. Oleosomes were extracted through seed hydration, mechanical disruption, filtration, and centrifugation. The obtained oleosomes were characterized in terms of particle size distribution, zeta potential, microstructure, and stability. Results indicated that oleosomes exhibited narrow size distribution, negative surface charge, and strong physical stability. Microscopic analysis confirmed intact spherical structures. These findings suggest that natural oleosomes can serve as effective and sustainable alternatives to conventional emulsifiers in food systems such as mayonnaise and low-fat emulsions.

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