Skip to main content

Lund University Publications

LUND UNIVERSITY LIBRARIES

Self-assembly properties of enzymatically treated oat oil

Gladkauskas, Eimantas LU ; Gilbert, Jennifer LU orcid ; Humphreys, Ben LU ; Montalvo Diaz, Scott ; Piña Cañaveras, Anna Maria LU ; Terry, Ann LU ; Lindberg Yilmaz, Jenny LU ; Nylander, Tommy LU ; Adlercreutz, Patrick LU orcid and Tullberg, Cecilia LU (2025) In Food Hydrocolloids 167.
Abstract

The enzymatic modification of natural oat oils enriched with polar lipids (PL), consisting mainly of equal mixture of phospholipids and galactolipids, offers a sustainable pathway to produce liquid crystalline phases (LCPs) with diverse structural arrangements, including micellar or bicontinuous cubic and hexagonal phases. These self-assembling lipid systems have potential applications in drug delivery, nutraceuticals, and food formulations due to their ability to encapsulate bioactive compounds, thereby enhancing their stability, and facilitate controlled release. This study introduces a novel, low-energy, and sustainable one-step enzymatic process that makes oat oil lipids self-assemble into desired types of LCPs without the need for... (More)

The enzymatic modification of natural oat oils enriched with polar lipids (PL), consisting mainly of equal mixture of phospholipids and galactolipids, offers a sustainable pathway to produce liquid crystalline phases (LCPs) with diverse structural arrangements, including micellar or bicontinuous cubic and hexagonal phases. These self-assembling lipid systems have potential applications in drug delivery, nutraceuticals, and food formulations due to their ability to encapsulate bioactive compounds, thereby enhancing their stability, and facilitate controlled release. This study introduces a novel, low-energy, and sustainable one-step enzymatic process that makes oat oil lipids self-assemble into desired types of LCPs without the need for additional surfactants or stabilisers. The polar lipid content was a critical factor in determining the curvature of the lipid-aqueous interface and hence the type of LCP formed. Small angle x-ray scattering (SAXS), cryogenic transmission electron microscopy (cryoTEM), and thin layer chromatography (TLC) was used to elucidate the phase behaviour, structure, and composition of the LCP. Functional additives, such as curcumin, vitamin D, and octyl glucoside (OG), were incorporated into the LCPs with concentrations up to 10 wt%, thereby highlighting the possibility to tailor the system for different applications. Dispersed LCP nanoparticles were successfully produced via sonication and have an internal hexagonal structure as verified by SAXS and cryoTEM. The obtained results show that enzymatic processing using lipolytic enzymes can be used to control the conversion of oat oil with the polar lipid content ranging from 15 to 60 wt% into LCPs with either lamellar, micellar cubic (Fd3m) or reversed hexagonal internal structure.

(Less)
Please use this url to cite or link to this publication:
author
; ; ; ; ; ; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Enzymatic modification, Lipolysis, Liquid crystalline phases, Micellar cubic phase, Oat oil, Polar lipids, Triglyceride hydrolysis
in
Food Hydrocolloids
volume
167
article number
111378
pages
12 pages
publisher
Elsevier
external identifiers
  • scopus:105002123903
ISSN
0268-005X
DOI
10.1016/j.foodhyd.2025.111378
language
English
LU publication?
yes
additional info
Publisher Copyright: © 2025 The Authors
id
8ad56972-307c-4c8f-a89e-f996afe76682
date added to LUP
2025-04-24 22:02:48
date last changed
2025-04-28 13:46:27
@article{8ad56972-307c-4c8f-a89e-f996afe76682,
  abstract     = {{<p>The enzymatic modification of natural oat oils enriched with polar lipids (PL), consisting mainly of equal mixture of phospholipids and galactolipids, offers a sustainable pathway to produce liquid crystalline phases (LCPs) with diverse structural arrangements, including micellar or bicontinuous cubic and hexagonal phases. These self-assembling lipid systems have potential applications in drug delivery, nutraceuticals, and food formulations due to their ability to encapsulate bioactive compounds, thereby enhancing their stability, and facilitate controlled release. This study introduces a novel, low-energy, and sustainable one-step enzymatic process that makes oat oil lipids self-assemble into desired types of LCPs without the need for additional surfactants or stabilisers. The polar lipid content was a critical factor in determining the curvature of the lipid-aqueous interface and hence the type of LCP formed. Small angle x-ray scattering (SAXS), cryogenic transmission electron microscopy (cryoTEM), and thin layer chromatography (TLC) was used to elucidate the phase behaviour, structure, and composition of the LCP. Functional additives, such as curcumin, vitamin D, and octyl glucoside (OG), were incorporated into the LCPs with concentrations up to 10 wt%, thereby highlighting the possibility to tailor the system for different applications. Dispersed LCP nanoparticles were successfully produced via sonication and have an internal hexagonal structure as verified by SAXS and cryoTEM. The obtained results show that enzymatic processing using lipolytic enzymes can be used to control the conversion of oat oil with the polar lipid content ranging from 15 to 60 wt% into LCPs with either lamellar, micellar cubic (Fd3m) or reversed hexagonal internal structure.</p>}},
  author       = {{Gladkauskas, Eimantas and Gilbert, Jennifer and Humphreys, Ben and Montalvo Diaz, Scott and Piña Cañaveras, Anna Maria and Terry, Ann and Lindberg Yilmaz, Jenny and Nylander, Tommy and Adlercreutz, Patrick and Tullberg, Cecilia}},
  issn         = {{0268-005X}},
  keywords     = {{Enzymatic modification; Lipolysis; Liquid crystalline phases; Micellar cubic phase; Oat oil; Polar lipids; Triglyceride hydrolysis}},
  language     = {{eng}},
  publisher    = {{Elsevier}},
  series       = {{Food Hydrocolloids}},
  title        = {{Self-assembly properties of enzymatically treated oat oil}},
  url          = {{http://dx.doi.org/10.1016/j.foodhyd.2025.111378}},
  doi          = {{10.1016/j.foodhyd.2025.111378}},
  volume       = {{167}},
  year         = {{2025}},
}