Plant‐Derived Oleosomes: Biotechnological Advancements on the Composition, Membrane Proteins, and Food and Pharmaceutical Applications

Abstract

ABSTRACT Oleosomes are spherical subcellular organelles comprising triacylglycerols and sterol esters (lipid core) surrounded by a specialized monolayer membrane, composed of proteins, phospholipids, and phytochemicals (e.g., isoflavones, phytosterols, and tocopherols). This review addresses the biotechnological advancements on the composition and extraction of plant‐derived oleosomes, oleosome‐membrane proteins extraction methods to isolate proteins, and their utilization in commercial commodities to satisfy consumers' demand for healthier and sustainable products. Briefly, different techniques, including conventional aqueous extraction and advanced extraction (ultrasound‐assisted, enzyme‐assisted, and twin‐screw press extractions), are applied to extract intact oleosomes. Oleosome‐membrane proteins extraction methods that are advancing rapidly include organic‐solvent‐, Folch‐, electroelution‐, and ultrasound‐assisted extractions to isolate functional membrane proteins for potential applications. Different fabrication methods such as magnetic‐, artificial functionalized‐, and tunable nano‐oleosomes have been developed to formulate tailor‐made oleosomes with desirable characteristics. The emerging industrial applications such as unique natural emulsions, functional delivery systems (e.g., flavors, nutraceuticals, and pharmaceuticals with higher bioavailability and efficacy), oleosome‐based meat analogs and oleogels to substitute saturated fatty acids and trans fats have been discussed.