Summary
This narrative review examines the structural and biochemical mechanisms underlying oleosome stability, focusing on how interfacial proteins, phospholipids, and bioactive components influence their physical, oxidative, enzymatic, and microbial degradation pathways. The authors evaluate practical stabilisation strategies including pH/ionic-strength adjustment, biopolymer incorporation, thermal processing, homogenisation, and drying, identifying key principles for preserving oleosome functionality in food applications such as dairy analogues and lipid delivery systems. The review also outlines future research priorities including standardised stability metrics, omics-based characterisation, and predictive modelling.
Regional applicability
The review is globally applicable, as oleosomes and plant oil bodies are emerging ingredients in food, cosmetic, and pharmaceutical formulations worldwide. UK food manufacturers and researchers developing dairy alternatives, functional foods, and structured emulsions would benefit from these mechanistic insights and stabilisation strategies.
Key measures
Interfacial protein function, phospholipid composition, electrostatic interactions, steric protection, interfacial mechanics, oxidative resistance, stability metrics under various processing conditions (pH, ionic strength, temperature, water activity)
Outcomes reported
The review synthesises knowledge on interfacial mechanisms governing physical, oxidative, enzymatic, and microbial stability of oleosomes, and evaluates stabilisation strategies including pH control, biopolymer incorporation, thermal treatments, and drying. It identifies key principles for preserving oleosome integrity in structured emulsions, dairy analogues, and delivery systems.
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