Comparative Assessment of Extraction Efficiency and Physical Stability of Rapeseed Oleosome–Protein Mixtures via Centrifugation Versus Cheesecloth Filtration

Abstract

Oleosomes, naturally occurring plant-based oil droplets, have gained prominence as versatile emulsifying agents when combined with proteins in food applications. However, the extraction efficiency and physical stability of oleosome and protein mixture extracted from rapeseeds can be affected by the extraction method. Thus, this study compares the centrifugation and cheesecloth filtration methods on the composition, yield, the physico-chemical properties, and the storage stability of oleosome–protein mixtures. Results showed a higher oleosome and protein extraction yield (77 and 57 w/w%) by filtration method compared to centrifugation (70 and 50 w/w%). The oleosome and protein concentrations in the mixtures, as well as viscosity, remained comparable between the two methods. Filtration could enhance the stability of oleosome–protein mixtures compared to centrifugation, irrespective of pH variations and heating treatment at 90°C for 15 min. This stability improvement was attributed to differences in energy density resulting from mechanical forces rather than viscosity and composition. The study not only highlights the efficiency of filtration in optimizing extraction yields but also underscores its potential to enhance the storage stability of oleosome–protein mixtures, which can be beneficial for cost-effectiveness and environmental impact with less energy input compared to the centrifugation process.