Influences of microwave exposure to flaxseed on the physicochemical stability of oil bodies: Implication of interface remodeling

[Display omitted] •Microwave exposure to flaxseed for 1 min effectively led to rupture of OBs.•Microwave exposure weakened stability and rheological behavior of OBs.•Defective and beaded morphology were successively observed for flax OBs.•Desorption and degradation of intrinsic and remodeled OB proteins were induced.•Favorable migration of phenolics restrained lipid and protein oxidation in OBs. This study aimed to investigate the influences of microwave (MV) exposure to flaxseed on the physicochemical stability of oil bodies (OBs) focused on the interface remodeling. The results showed that the intracellular OBs subjected to absolute rupture and then partial dispersion by protein bodies visualized by TEM following MV exposure (1–5 min; 700 W). After aqueous extraction, native flax OBs manifested excellent spherical particles with completely intact surface and wide particle size distribution (0.5–3.0 μm) examined by cryo-SEM. Upon 1–5 min of MV exposure, the defective interface integrity and beaded morphology were successively observed for flax OBs, accompanied by the impaired physical stability and rheological behavior due to the newly assembled phospholipid/protein interface. Notably, the profitable migration of phenolic compounds effectively suppressed the lipid peroxidation and protein carbonylation in flax OBs. Thus, MV exposure (1–5 min; 700 W) was unfavorable for improving the physical stability of flax OBs.