Physicochemical and Oxidative Stability of a Soybean Oleosome-Based Emulsion and Its in vitro Digestive Fate as Affected by (-)-Epigallocatechin-3-Gallate

Oleosomes,which are pre-emulsified oil bodies found naturally in plants,have excellent stability,therefore making their use more popular in the food industries.However,the mechanism of EGCG in regulat-ing the physicochemical and oxidative stability,and digestion of oleosome emulsions is not yet clear.In this study,the effect of EGCG on the properties of soybean oleosome emulsions(SOE)was examined at different p H values(5.0,7.0,and9.0).EGCG was significantly more effective in maintaining the stability of SOE at p H 5.0 and 7.0 over the 14 days of storage,but less effective at p H 9.0.Furthermore,lipid oxidation of SOE at p H 7.0 was successfully retarded by incorporating EGCG,but not at p H 5.0 and 9.0.The in vitro gastrointestinal results suggested that EGCG retarded the digestion rate of SOE based on a 20%reduction in free fatty acid release.The results of this study will help food technologists to design slow-digestive oleosome-based products that will satisfy health-conscious consumers’demand for healthier food choices.