Rheological properties of model emulsions containing oleosomes

Erinç, H. and Harmankaya, B. (2024) Rheological properties of model emulsions containing oleosomes. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 53 (3). pp. 349-359. ISSN 0139-3006

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Abstract

In the presented research, oleosomes were obtained from unroasted hazelnuts in an aqueous environment with a pH of 9.5, adjusted using sodium bicarbonate. Model emulsions were then prepared to contain oleosomes in proportions of 15, 25, and 35%. Rheological and viscosity analyses were conducted on these model emulsions, focusing on elastic and viscous modulus values. The results of the analyses, which revealed that an increase in the oleosome content in the model emulsions correlated with a concurrent increase in emulsion viscosity as well as in the elastic (G′) and viscous (G″) moduli, demonstrate the significant impact of oleosome concentration on the rheological properties of the emulsions. All samples exhibited a G′ > G″ relationship, indicating their semi-solid nature. Moreover, an increase in the oleosome content was found to result in a higher consistency index for the product, while the flow index remained largely unchanged.

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