Comparing the Physical Properties of Plant Lipid Droplets (Oleosomes) with Milk Lipid Droplets (Milk Fat Globules) in Model Food Systems

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Comparing the Physical Properties of Plant Lipid Droplets (Oleosomes) with Milk Lipid Droplets (Milk Fat Globules) in Model Food SystemsIn nature, oils and fats are mostly stored in the form of 0.1-10 micron-sized lipid droplets coated by a membrane of phospholipids and proteins. Milk fat globules (MFG) are an example of lipid droplets whose structure and properties are harnessed to create a range of dairy products. Whilst plant-based lipid droplets (oleosomes) have been less studied than MFGs, they represent a natural, sustainable, and nutritious ingredient. Oleosomes are therefore attracting much interest in the food sector globally, but little is known about their physical properties. This work will identify the relationship between oleosome composition and microstructure, and their physical properties in model food systems and in-mouth; this will allow industry take significant steps to replace dairy fat with a plant alternative in a range of products. Specific objectives, analytical techniques, and student skill development:1. Recover oleosomes from sunflower, rapeseed, soy, and echium seeds using a wet-milling and solid-liquid separation method developed at the UoN42. Establish the fatty acid composition of the core oil that makes up the majority of these oleosomes3. Analyse the composition of the surface lipids (phospholipids and phytonutrients) and proteins of candidate oleosomes 4. Establish the impact of seed type on droplet morphology, size distribution, and surface charge of target oleosomes5. Measure the interfacial tension, interfacial rheology, and emulsifying ability of oleosomes6. Evaluate the impact of thermal treatment (pasteurisation and UHT) on the physical properties of oleosomes and their interfacial behaviour7. Compare the response of oleosomes and milk fat globules when exposed to a range of model food processes that depend on interfacial interactions such as mixing, aeration, crystallisation, and homogenisation.8. Monitor the digestive fate of oleosomes and milk fat globules using an in-vitro human model9. Determine the in-body responses, both in mouth (consumer acceptability) and in the gut (MRI imaging), on consuming oleosomes or milk fat globules.