TY - JOUR
T1 - The potential of lipid droplets from the microalga Chlamydomonas reinhardtii as natural emulsions
AU - Baumgartner, Julia
AU - Arita-Merino, Naomi
AU - Schwager, Nina
AU - Spahn, Daniel
AU - Ambrosioni, Mirella
AU - Thaler, Sascha
AU - Radiom, Milad
AU - Boulos, Samy
AU - Dumpler, Joseph
AU - Fischer, Peter
AU - Mathys, Alexander
N1 - Publisher Copyright:
© 2025 The Author(s)
PY - 2026/3
Y1 - 2026/3
N2 - Microalgal lipid droplets (LDs) are a promising and potentially more sustainable alternative to seed oils. This study aimed to investigate the extraction and stability of microalgal LDs. LDs from cell wall-deficient Chlamydomonas reinhardtii were extracted in water using pulsed electric fields, achieving 81 ± 1 wt% lipid recovery. The extracts were evaluated for stability and stabilisation mechanisms under various processing and environmental conditions. LDs remained stable during pasteurisation and homogenisation, whereas sterilisation and freeze–thaw cycles induced coalescence. Stability testing across pH and ionic strengths indicated electrostatic repulsion as the main stabilisation mechanism, with possible steric contributions. Compared with seed-derived LDs, C. reinhardtii LDs displayed a broader pH stability range but weaker steric stabilisation. Odour changes, likely initiated during cell disruption, highlight the need to improve oxidative stability during extraction. Despite this, the study showcases microalgal LDs as a viable platform for additive-free emulsions, offering reduced land and fertiliser requirements relative to terrestrial crops.
AB - Microalgal lipid droplets (LDs) are a promising and potentially more sustainable alternative to seed oils. This study aimed to investigate the extraction and stability of microalgal LDs. LDs from cell wall-deficient Chlamydomonas reinhardtii were extracted in water using pulsed electric fields, achieving 81 ± 1 wt% lipid recovery. The extracts were evaluated for stability and stabilisation mechanisms under various processing and environmental conditions. LDs remained stable during pasteurisation and homogenisation, whereas sterilisation and freeze–thaw cycles induced coalescence. Stability testing across pH and ionic strengths indicated electrostatic repulsion as the main stabilisation mechanism, with possible steric contributions. Compared with seed-derived LDs, C. reinhardtii LDs displayed a broader pH stability range but weaker steric stabilisation. Odour changes, likely initiated during cell disruption, highlight the need to improve oxidative stability during extraction. Despite this, the study showcases microalgal LDs as a viable platform for additive-free emulsions, offering reduced land and fertiliser requirements relative to terrestrial crops.
KW - Emulsion stability
KW - Lipid droplets / oil bodies
KW - Pulsed electric fields
KW - Solvent-free lipid extraction
KW - Techno-functional properties
UR - https://www.scopus.com/pages/publications/105018855664
U2 - 10.1016/j.foodhyd.2025.112114
DO - 10.1016/j.foodhyd.2025.112114
M3 - Article
AN - SCOPUS:105018855664
SN - 0268-005X
VL - 172
JO - Food Hydrocolloids
JF - Food Hydrocolloids
M1 - 112114
ER -