REAL

Utilisation of hazelnut-derived oleosomes in liquid margarine formulation: An investigation into stability and functional enhancement

Erinç, H. and Taştanoğlu, F.B. (2024) Utilisation of hazelnut-derived oleosomes in liquid margarine formulation: An investigation into stability and functional enhancement. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 53 (1). pp. 127-138. ISSN 0139-3006

[img]
Preview
Text
066-article-p127_oa.pdf

Download (1MB) | Preview

Abstract

Abstract This study investigates the potential of utilising oleosomes extracted from hazelnuts in the formulation of liquid margarines. Aqueous extraction methods were employed to isolate oleosomes from hazelnuts, revealing approximately 83.07% fat and 2.48% protein content in hazelnut oleosomes. The stability of oleosomes at various pH levels (3–10) was examined, showing stability at pH 7 but instability at extreme pH values. Evaluation at pH 7 indicated small particle size (D 3,2 ≈ 3.58 μm) and a ζ-potential of approximately −33.8 mV for isolated oleosomes. Subsequently, double emulsions were formulated by substituting traditional oil with varying oleosome concentrations (0–30%) in liquid margarine. Rheological and oxidative analyses of these margarines demonstrated decreased elastic and viscous moduli, hardness, and spreadability, alongside enhanced oxidative stability with increasing oleosome concentration. These findings suggest hazelnut-derived oleosomes offer significant stability advantages over conventional liquid margarine, presenting a promising avenue for functionally enhanced food products in the food industry.

Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
T Technology / alkalmazott, műszaki tudományok > TX Home economics / háztartástan > TX642-TX840 Food sciences / élelmiszertudomány
SWORD Depositor: MTMT SWORD
Depositing User: MTMT SWORD
Date Deposited: 14 Mar 2024 11:25
Last Modified: 14 Mar 2024 11:25
URI: https://real.mtak.hu/id/eprint/190443

Actions (login required)

Edit Item Edit Item