Oleosome stability: Interfacial mechanisms, destabilisation pathways, and stabilisation strategies.

Abstract

Oleosomes, or plant oil bodies, are natural lipid storage organelles comprising a triacylglycerol core surrounded by a phospholipid monolayer embedded with oleosins, caleosins, and steroleosins. Their emulsifying properties make them attractive for food, cosmetic, and pharmaceutical applications. However, commercial utilisation is constrained by oxidative degradation, aggregation, and destabilisation during processing and storage, and a mechanistic understanding of oleosome stability remains lacking. This review synthesises current knowledge on the interfacial mechanisms governing physical, oxidative, enzymatic, and microbial stability emphasising how interfacial proteins, phospholipids, and bioactive components control electrostatic interactions, steric protection, interfacial mechanics, and oxidative resistance. Stabilisation strategies, including pH and ionic-strength control, biopolymer incorporation, thermal treatments, homogenisation, drying, and water-activity reduction, are evaluated for their mechanisms and practical limitations. This review identifies key principles for preserving oleosome integrity in structured emulsions, dairy analogues, and delivery systems, and outlines priorities for standardised stability metrics, omics-based characterisation, and predictive modelling.