Thesis Title: New functionalities from plant oil bodies for food applications

Plants store triacylglycerides as an energy source for germination and subsequent seedling growth in the form of oil bodies (OBs). The interfacial biomaterials from these OBs have several applications in foods e.g. as emulsifiers. The biomaterials from OBs are preferred in food applications as emulsifiers over their synthetic counterparts because they are natural, i. e. suitable for clean label, and may stabilize bioactives during storage.

Aylin’s research project mainly focuses on the extraction/separation technologies for plant-based oil body membrane materials (OBMMs), the functionality of these materials, and their interaction with other food components. Different sources of OBs are evaluated and the optimal conditions for extraction of OBMMs from these OBs are determined. Additionally, an extraction technology for large-scale purification of the OBMMs is standardized. The properties of these extracts are compared with traditional emulsifiers used in food formulations. Furthermore, the properties of the OBMMs for specific targeted applications (e.g. delivery of bioactive compounds, encapsulation for the enhanced oxidative stability of unsaturated oils) are also investigated.